Showing posts with label red velvet cake. Show all posts

Red Velvet Cake without the “Red”

Adapted from: James Beard’s American Cookery

Ingredients:

½ cup butter

1 ½ cups sugar

2 eggs

1 tsp cinnamon

1 tsp vanilla

3 tablespoons cocoa

2 tablespoons water

2 ½ cups sifted cake flour

1 ½ tsps baking powder

1 cup buttermilk or sour milk

(or stir 1 tablespoon vinegar into sweet milk and let stand 10 minutes)

1 tsp baking soda

1 tablespoon vinegar

Preheat Oven 350 degrees:

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 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 soda in the vinegar and fold into the cake batter very carefully. Turn into two 9 inch greased and floured cake pans. Do not over flour the pans heavily.

Bake 35-30 minutes or until the cake springs back when pressed lightly in the center.

Let cool in pans on a rack for several minutes. Then loosen and turn out onto the rack to cool.

I filled the center with strawberry preserves and topped the cake with powdered sugar.

With Love,

Catherine

xo

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♥