I love red velvet cake. I have always wanted to make it from scratch, because I thought it would be really fun to do. This recipe comes from our grandma D’s ward cookbook; although, it is not her recipe. A while back, my dad was reading some of the recipe titles and red velvet cake was in the list. I knew then, I had to make it.
The cake is really easy to make and it looks even better. Don’t you just love how red the batter is? (Don’t’ worry; I know it’s just me who likes the color). Here are a couple modifications I made. Rather than use the “Classic red velvet frosting” that was in the book, I made my own cream cheese frosting. I always love cream cheese frosting on red velvet cake. They seem to go together; kind of like peanut butter and chocolate.
I have a severe dislike of wasting food. I hate how the buttermilk comes in huge containers and after one cup; you throw it away because it’s gone bad in the refrigerator. So, I did some research and learned you can make your own buttermilk substitute. It is really easy and you don’t have to feel guilty about throwing away food. When I tried the cake, it was super moist and a nice way to end the day!
Red Velvet cake
Step 1. Make paste out of :
2 Tbsps Hershey’s cocoa
2 1 ounce bottles red food coloring
and 1/2 tsp salt
Step 2. Mix 1/2 cup melted butter, (1 stick)
1 and 1/2 cups sugar
2 eggs, and set aside.
Step 3. In another bowl add:
1 cup buttermilk (See below for buttermilk substitute)
2 and 1/2 cups sifted cake flour (I used all purpose flour. Try all purpose gluten free baking flour.)
1 tsp baking soda
1 tsp vanilla
1 tsp vinegar
Combine steps 1 and 2 and mix them. Then add step 3 and mix. The batter will be thin.
Then, grease an flour a 9-13 inch glass dish and bake for 30 minutes at 350. Frost with red velvet frosting.
Here is the red velvet frosting, if you want to try it.
Red Velvet Frosting:
mix in saucepan:
5 Tbsps flour
1 cup milk.
Stir over medium heat until thick and gooi. Cool completely. Then add:
1/2 cup butter and 1 cup sugar.
Beat on high speed for no less than 15 minutes.
1 cup plain milk (any kind such as: 1% 2% or skim)
1 Tbsp vinegar or fresh lemon juice
Pour vinegar/lemon juice in a glass measuring cup. Add milk until it reaches the 1 cup line. Let mixture stand five to ten minutes. Mixture will begin to thicken. Then you are ready to add it to your recipe. This makes 1 cup of buttermilk.
The cream cheese frosting is the same frosting I used on the Pumpkin Bundt Cakes, a few posts ago.