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Red Velvet Cake Recipe

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This recipe for Red Velvet Cake, by , is from The Shires/Neal Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mom
Added: Saturday, October 8, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Cake:

1 stick butter
1 1/2 cups granulated sugar
2 eggs
2 tablespoons cocoa
2 oz. red food coloring
2 1/4 cups sifted cake flour
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
1 tablespoon vinegar
1 teaspoon fresh baking soda
1 teaspoon baking powder

Icing:

6 - 10 tablespoons of flour (possibly more)
2 cups milk
2 cups pure butter (4 sticks)
2 cups white sugar
2 teaspoons vanilla

Directions:
Directions:
Cake:

Cream together butter & sugar; add eggs and mix well.

Mix to a smooth paste the cocoa & red food coloring. Add the food coloring mixture to the sugar mixture and stir.

Mix together the cake flour and salt. Measure out the buttermilk into a cup.

Use electric mixer and add the flour and buttermilk alternately to the sugar mixture. Start with flour and end with flour, mixing as you go. Add vanilla; mix well and remove from mixer.

Blend together in a separate cup with a spoon, the vinegar, soda, and baking powder. Add it to the red mixture and mix well.

Pour into 3 greased layer cake pans. Bake at 350 degrees for 30 to 35 minutes or until cake springs bake when touched.

Let cake cool. Turn onto wax paper sprinkled with a little confectioners sugar (so they won't stick to the paper).

Icing:

Cook the flour and milk together until very thick. Stir it constantly while cooking. You do not want any lumps in this mixture. Let it completely cool while the cake is baking. Set aside. This should look like a ball when cool -- if not thick enough add more flour when cooking.

Beat until fluffy, the butter, sugar & vanilla. Add the milk-flour mixture and beat only enough to blend nicely.

Spread icing between the layers on on top and sides.

Personal Notes:
Personal Notes:
This is the best cake on earth. It is such a pain to make, however, it has become a Christmas only tradition. Sometimes it take two to get through the Holiday though.

This recipe was purchased for $300 from a restaurant in Florida by a woman in West Virginia. When she asked for the recipe, she did not know she was going to be billed for it. She then published the recipe in the Clifton Forge Daily Review. That's how it became one of our family favorites.

 

 

 

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