Red Velvet Cake
Red Velvet Cake
Adapted from James Beard’s American Cookery
For red velvet cake you will need:
½ cup unsalted butter
1½ cups sugar
2 eggs
½ teaspoon ground cinnamon
1 teaspoon vanilla
3 tablespoons cocoa
1 teaspoon red coloring
2 tablespoons water
2½ cups sifted cake flour
1½ tsp. baking powder
1 cup buttermilk (or 1 tablespoon vinegar combined with 1 cup sweet milk)
1 teaspoon baking soda
1 tablespoon vinegar
For cream cheese frosting you will need:
1 8oz. package of cream cheese
1 cup confectioner’s sugar
1 teaspoon vanilla extract
Cream the butter, and cream in the sugar until very light. Beat in the eggs, one at a time, then the cinnamon and vanilla. Mix the cocoa, red coloring, and water, and add to the creamed mixture.
Sift the flour with the baking powder and add alternately with the milk. Blend well. If using an electric mixer, turn to lowest speed when adding flour and buttermilk.
Dissolve the baking soda in the vinegar and fold into the cake batter very carefully. Turn into two prepared cake pans.
Place in a preheated oven at 350 degrees F. Bake for about 25-30 minutes or until the cake springs back when pressed lightly in the center. Let cakes cool on a rack for several minutes. In the meantime, combine all ingredients for cream cheese frosting, and frost cakes.
Serve & Enjoy!
With much love,
Catherine & Tammy♥