I asked Ashby a couple of weeks ago what he wanted for his birthday, and all he said was, “Red velvet cake.” I figured out some presents, but I knew we had to deliver on that cake, as well.
As much as I love red velvet, I’m not sure I’ve ever made it before. I may have made it one other time…I have some vague memories of not being entirely pleased with a recipe. However, I do remember soliciting red velvet cake recipes several years ago, and my friend Summer sent me her mother’s.
I spent some time on Thursday comparing 3 different red velvet recipes I have. I ended up deciding Summer’s mom’s was going to be the best. But she had a buttercream frosting recipe with it, and I knew Ashby loved cream cheese frosting, so I substituted that from another recipe.
The cake was a big hit. Here’s how we did it.
Red Velvet Cake
2 sticks butter
1 1/2 c. sugar
2 eggs
2 oz. red food coloring
1 t. vanilla
3 T. cocoa powder
1 t. salt
1 c. buttermilk
2 1/4 c. flour
1 t. baking soda
1 t. vinegar
Cream sugar, eggs and butter. Mix in food coloring and vanilla. Mix together cocoa, flour and salt. Beat in buttermilk and flour mix alternately. Combine soda and vinegar and mix in. Beat 2-3 minutes.
Bake at 350° for 30 minutes in 3 8″ well-buttered pans. Cool completely in pans before frosting.
Cream Cheese Frosting
1 stick butter
8 oz. cream cheese
1 lb. powdered sugar
1/2 t. vanilla
1 c. chopped nuts
Cream butter and cream cheese. Sift in powdered sugar and beat well. Add vanilla and nuts [which we didn't use].
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