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Try this Red Velvet Cake with History recipe, or contribute your own. "Chocolate" and "Cakes" are two of the tags cooks chose for Red Velvet Cake with History.
"This recipe is the closes I've seen to the one I use. I've looked at many, many versions but if I don't see oil in the batter instead of shortening or butter, I know the recipe will NOT be the moist, velvety, melt in your mouth moist cake that it should be. Also, 1Tables of cocoa is plenty because any more than that makes the cake too chocolatety which it should NOT be. You should not be able to describe the "flavor" of a Red Velvet cake!"- Carla214
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Top-ranked recipe named "Red Velvet Cake with History"
Red velvet cake also known as the $100 dollar cake, $200 dollar cake, or Waldorph Astoria Cake is only a legend as is the Nieman Marcus cookies and all are examples of a legend that pits institutions against a consumer who feels he/she has been unfairly charged.The recipe is a grass roots recipe not an institutional one. James Beard outlines in his American Cookery that there is really 3 varieties of red velvet cake, recipes being different in the use of butter, vegetable shortening ( crisco ) and oil.Most all call for cake flour and buttermilk, baking soda and vinegar for the leaving process. The redness of the cake comes from red food color despite the chemical reaction of baking soda, vinegar , buttermilk and cocoa which cause a reddish brown color, not red in the cake. This cake is moist and red with a velvety texture and the flavor nondistinctive as is most red velvet cakes. Red Velvet cake is also cultural as recipes differ in community cookbooks accross America even as to the type of frosting for the cake. The moistest cake is one made with oil and cake flour.The amount of food color is up to you.Start with 2 teaspoons as a base. The above recipe comes from:" Celebrating Our Mothers Kitchen", a fundraising cookbook published by The National Council for Negro Woman. Preparation: Grease and flour 2, 9 inch pans and line with paper.In a large bowl combine flour, baking soda, cocoa and salt. In another bowl with mixer at low speed or spoon beat sugar and oil until blended. Add eggs, one at a time to blend well.Blend in food color, vanilla and vinegar.Scape bowl down with spatula. Alternately blend in flour mixture and buttermilk, using about 1/3 each time and scraping bowl down at least twice. Do not beat on high or cake will be tough.Pour into prepared pans and bake in a preheated 350 degree oven 20 to 25 minutes or tested done with toothpick.Cool on racks 5 minutes and remove from pan and cool completely.Frost layers when cold.Beat cream cheese until softened and smooth. Add butter and continue to beat till softened. Beat in sugar a little at a time and then vanilla.If too thick blend in cold milk a tablespoon at a time till desired consisitency.
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Carla214 1 day 2 hours agoThis recipe is the closes I've seen to the one I use. I've looked at many, many versions but if I don't see oil in the batter instead of shortening or butter, I know the recipe will NOT be the moist, velvety, melt in your mouth moist cake that it should be. Also, 1Tables of cocoa is plenty because any more than that makes the cake too chocolatety which it should NOT be. You should not be able to describe the 'flavor' of a Red Velvet cake!
BigCook156 1 year agoA family favorite for the Holidays
Food-Freak 2 years agoThis recipe came out great. I was a bit concerned at first when the finished batter had the consistency of melted ice cream. But it came out super moist and had great flavor. I used the recipe to make cupcakes for Valentine's day and it gave me 20 cupcakes.
csukhabut 3 years agoI tried this recipe because I liked that there was detail on history and what makes it moist which is what I wanted because the last recipe I tried was dry and with no flavour. I also added 4 tsp of red food colour to give it that rich red colour and it brought out the velvety texture. I followed the directions accordingly and the outcome was phenomenal! The only thing I suggest (it was not mentioned) is for the frosting, if your cake is still cooling, keep the frosting in the refrigerator so it doesn't melt. My guests LOVED it! It was definitely very moist and just the right amount of colour - I was very happy with the result! I HIGHLY recommend this recipe and for sure it will be part of my recipe collection :)