Don’t Judge a Cake by its Photo.
My Red Velvet Cake may not be pretty, but it’s DeathbedFood. Today I’m sharing the recipe!
I learned about Red Velvet when I lived in Michigan in 1999. A girl in my department had baked one and brought it to work. I had no idea what kind of cake it was. This was 1999, well before the Red Velvet Pop-Tart came out. I got her recipe and have been making the cake ever since.
I made the cake for Christmas this year. Unfortunately, as you can see from the photo, I had a layering mishap. Determined to make a layer cake, I decided to patch.
I put the most damaged layer on the bottom, thinking that gravity from the top layer would push the crumbs into place best. I failed to notice that the top more-intact layer was larger around than the bottom less-stable one. The weight of the dense cream cheese frosting combined with the unstable foundation caused the cake to starting splitting open like the San Andreas fault during a 7.0 shaker. Charlie Brown couldn’t have done a better job with it.
Whether or not you’re a layer cake lioness, this Red Velvet Cake recipe’s a sure thing. I would recommend, if you’re layer-challenged like me, skip the round pans and go for 1 – 9 x 13 pan.
Di’s Red Velvet Cake with Cream Cheese Frosting
1 cup butter (softened)
2 cups – sugar
1 T. vinegar
1 T. cocoa
2 1/2 cups – cake flour
1 1/2 teaspoon – baking soda
1/2 teaspoon – salt
1 cup buttermilk
1 – 2 ounces of red food coloring
2 teaspoons of vanilla
* Preheat oven to 350 degrees.
* Cream butter and sugar together.
* Blend in eggs and beat well.
* Make a paste of the vinegar and cocoa, add to creamed mixture.
* Stir together dry ingredients (flour, baking soda, salt) in separate bowl.
* Add dry ingredients alternately with buttermilk to creamed mixture until in all added.
* Mix this together for 1 minute.
* Mix in vanilla and red food coloring.
* Bake in two greased/floured 8-inch or 9-inch layer pans at 350 degrees for 20-25 minutes or until done. Cake is done when it springs back from touch.
* Cool in pan 10 minutes, then turn out onto rack for complete cooling.
Two 8-ounce packages of cream cheese, softened
3 cups of powdered sugar
2 teaspoons of vanilla
Chopped walnuts (if desired)
In a medium mixing bowl, combine the softened cream cheese, powdered sugar and vanilla. Beat with electric mixer on medium speed until smooth and creamy. If desired, chopped walnuts can be added to the top of the frosted cake and between layers.