Who doesn't love Red Velvet Cake?! It's a classic.
My friend Tiffany asked for my recipe for Red Velvet Cake & I figured I'd share it with all of you. It's courtesy of Paula Deen, of course. She's one of my favs! See how excited I was to get one of her cookbooks at a bridal shower?! The cookbook was courtesy of my Meemaw. She definitely did her part in raising a southern girl. ;)
My wonderful Meemaw
*1 teaspoon vanilla
*1 cup buttermilk
*1 teaspoon salt
*2 1/2 cup cake flour
*1/2 lb (2 sticks) butter
*2 ounces red food coloring
*2 tablespoons cocoa
*2 cups sugar
*2 eggs
*1/2 teaspoon baking soda
*1 tablespoon vinegar
Ingredients for Icing Version 1:
*1 16-ounce box of confectioner’s sugar
*1 stick butter, softened
*1 cup melted marshmallows
*1 8-ounce package of cream cheese
*1 cup shredded coconut (optional - I do not use)
*1 cup chopped pecans (optional - I do not use)
Ingredients for Icing Version 2:
*1/2 cup Crisco
*1/2 cup sugar
*1/3 cup milk
*3 tbsp. flour
*3/4 tsp. vanilla
Directions:
Preheat oven to 350 degrees. Beat eggs; add sugar. Mix cocoa and food coloring. Add butter and egg mixture; mix well. Sift together flour and salt. Add to creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine soda and vinegar and add to mixture. Pour into three 8-inch round greased and floured pans (use Baker's Joy!). Bake for 20 to 25 minutes, or until toothpick inserted in the center comes out clean. Allow cake to cook for about 15 minutes before icing.
Icing Version 1: *1 cup buttermilk
*1 teaspoon salt
*2 1/2 cup cake flour
*1/2 lb (2 sticks) butter
*2 ounces red food coloring
*2 tablespoons cocoa
*2 cups sugar
*2 eggs
*1/2 teaspoon baking soda
*1 tablespoon vinegar
Ingredients for Icing Version 1:
*1 16-ounce box of confectioner’s sugar
*1 stick butter, softened
*1 cup melted marshmallows
*1 8-ounce package of cream cheese
*1 cup shredded coconut (optional - I do not use)
*1 cup chopped pecans (optional - I do not use)
Ingredients for Icing Version 2:
*1/2 cup Crisco
*1/2 cup sugar
*1/3 cup milk
*3 tbsp. flour
*3/4 tsp. vanilla
Directions:
Preheat oven to 350 degrees. Beat eggs; add sugar. Mix cocoa and food coloring. Add butter and egg mixture; mix well. Sift together flour and salt. Add to creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine soda and vinegar and add to mixture. Pour into three 8-inch round greased and floured pans (use Baker's Joy!). Bake for 20 to 25 minutes, or until toothpick inserted in the center comes out clean. Allow cake to cook for about 15 minutes before icing.
Blend cream cheese and butter. Add marshmallows and sugar and blend. Fold in coconut and nuts (if you want to use these 2 ingredients). Spread between layers and on top and sides of cooled cake.
Icing Version 2:
Beat Crisco and sugar in mixer until creamy. Mix milk and flour separate. Then add to above mixture. Add vanilla, beat until creamy and fluffy.
I put both versions of icing on here for you to choose from. Version 2 is what my mom makes and it is delicious. However, it will not work if it's humid outside...and we know how Florida weather can be so I provided the cream cheese version as well.
Of course, there's always the Duncan Hines version of Red Velvet Cake, but I like mine made from scratch so much more. Enjoy! :)
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4 comments:
red velvet cake is the best! I even blogged about a red velvet cheesecake I made once! yum!
I made this cake for Steve's birthday last year as a surprise and everyone loved it! LOVE Paula's cookbooks - he's given me a couple of them as gifts - smart man ;-) We should get together and go through them sometime - have a girls baking day! That milk icing is TO DIE FOR - I was lucky enough that the weather was good to make it, but you're right! It's touchy! LOVE YOU! (and your adorable blog!)
mm that looks so so good! i will have to try it out!
Yes, you must!! So good! :)
And I will have to look up that cheesecake recipe, sounds delish!
@ Kelly - I am loving your idea! Let's do this as soon as possible! :)
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