Category: red velvet

Red Velvet Redux

Growth comes in so many forms and even when you are not looking. Recently, I overheard women talking about red velvet cake, at the farmer’s market. Okay let’s be honest, I was totally eavesdropping. Anyway, one of them was looking for beets because she wanted to make an authentic, old-fashioned red velvet cake.  I said that my recipe was the best (with food coloring) and we started laughing. She asked for my recipe and I quickly said, “It’s on my blog.”.

I was inspired to make my red velvet cake too. I was in the grocery store and wanted to just confirm that I had all the ingredients. I pulled up my blog, on my phone. Wait, what? All the ingredients are carefully listed and then no directions. Ugh! This was one of my first posts with a new recipe template, and I was learning how to input everything. How many of you came here and couldn’t figure out what the heck I was thinking?

So, in the interest of accuracy, I am reposting the red-velvet cake recipe. I’ve included, in the side notes, for making it with beets, instead of food coloring. In this day and age, it is super important to make the healthy choices that feel good for you and your family.  I hope you enjoy this recipe!


Red Velvet Redux
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Red Velvet Redux
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Ingredients
Cake
Cream Cheese Frosting
Servings:
Instructions
For Cake
  1. Preheat oven to 350°. Prepare 2 or 3 cake pans with butter, flour and parchment paper.
  2. Beat shortening, until fluffy. Gradually add sugar, then eggs. Stir in food coloring and vanilla.
  3. Combine flour, salt, and cocoa powder in medium bowl. In another bowl combine buttermilk, vinegar and baking soda. Don't be alarmed, it will bubble.
  4. Alternating with buttermilk mixture, add flour mixture to shortening mixture. Beat Well for 2 minutes on medium speed.
  5. Pour into prepared cake [ans and bake for 25 minutes or until tester comes out, almost, clean.
Cream Cheese Frosting
  1. Beat all ingredients together until fluffy. It is easier to spread while still soft. Refrigerate before serving
Recipe Notes

Okay stay with me here this can get a little complicated. Using the ingredient changes noted, on the side, prepare as follows.:

1- Combine beet puree, buttermilk, vinegar, lemon juice and vanilla in food processor, until smooth.

2- Beat together, until fluffy, shortening and butter. Then add eggs, one at a time.

3- Sift dry ingredients together.

4- Alternating with beet mixture, fold flour mixture into butter mixture until all ingredients are well blended.

5- Pour into prepared pans, as above, and bake at 350° for 20 minutes, until tester comes out, almost, clean.

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Mother’s Day Red Velvet Cake!

Ever since Steel Magnolias hit theaters, in 1989, the world seems to have taken notice of Red Velvet Cake.  That movie was a great Mother/Daughter story and I thought this recipe would be a great way to honor all the mothers out there for Mother’s Day. Given my interest in history, I wanted to know how this recipe came to be. The women in my family tell a story of trying to keep things appealing and flavorful during the depression. During that time, cocoa powder was scarce and expensive. The rich, dark brown chocolate cakes that were at every celebration suddenly were more gray than brown and didn’t have the full chocolate flavor most people were used to.

Necessity is the mother of invention and many women set out to make this treasured recipe work. Natural fruit and vegetable food colorings were still a novelty on the market. Many bakers experimented with beet juice, teas and even tomato juice to get a color that would appeal to the eye without changing the flavor profile, too much. Soon enough that bright red color was what you saw when you first cut into a many-layered cake.

Recently, I was heard Giada De Laurentis explain a scientific version about alkaline, acid and alkali causing a chemical reaction. My head is spinning just writing it down. It is intriguing but way too much science for me. I’ll just go with needed a better color.

The other complication that was left by using less cocoa powder was the subtler chocolate flavor. You could definitely still taste the cocoa, it just wasn’t as pronounced. To give the cake a flavor punch, the women of the day used a cream cheese frosting. The contrast, of the white frosting and multiple red layers, offered great eye appeal and who can resist a well-made cream cheese frosting?

Eventually, artificial food colorings were introduced, commercially and Red Velvet Cake was off to the races in popularity. Many hotels, including the Waldorf Astoria, claimed their versions as “World Famous”. For my taste, our family recipe is the best!

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Be sure to not over bake the cake. It will continue to cook, a little, after it is out of the oven. The toothpick tester may not be completely clean, if you use that method. Be sure to make it your own by adding your favorite decoration or garnish. You can use beautiful fresh berries or even some red cake crumbs on the outside of the cake. Enjoy and Happy Mother’s Day!

Mother’s Day Red Velvet Cake!

Mother’s Day Red Velvet Cake!

Ingredients

  • 8 ounces cream cheese at room temperature
  • 1 stick unsalted butter at room temperature
  • 1 box powdered sugar
  • 1 teaspoon vanilla
    For The Frosting:
  • 8 ounces cream cheese at room temperature
  • 1 stick unsalted butter at room temperature
  • 1 box powdered sugar
  • 1 teaspoon vanilla
  1. Grease and flour 3, 8″, cake pans then line the bottom of each with parchment. Preheat oven to 350.
  2. Beat shortening until light and fluffy. Gradually add in eggs and sugar.
  3. Blend in food coloring and vanilla.
  4. In a separate bowl combine flour, salt and cocoa powder.
  5. In another bowl stir together buttermilk and white vinegar, then add baking soda. This will bubble up.
  6. Alternating add flour mixture and buttermilk mixture to sugar and shortening mix. Be sure to scrape the bottom of the bowl.
  7. Pour evenly into prepared pans and bake for 20 – 25 minutes.
  8. Cool completely before frosting.
    Frosting Instructions:
  1. Blend all together until smooth.
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