|A classic southern cake that usually makes its appearance over the Christmas holidays.|
Mama's Red Velvet CakeThis was a traditional Christmas cake around our house growing up and it is as moist as it is pretty. I can barely think of Red Velvet Cake without thinking of my Mama, and it is the Christmas season where my heart gets real heavy on missing her. This is a special cake - and meant to be made from scratch in my opinion. It's my Mama's recipe, and I promise it will be worth every single ounce of energy you put into it. I hope that it becomes a special Christmas cake for you.
Recipe: Mama's Red Velvet Cake©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 40 min | Yield: About 10 to 12 servings
For the Frosting
- 1/2 cup (1 stick) of unsalted butter, softened
- 1-1/2 cups granulated sugar
- 2 large eggs
- 2 heaping tablespoons of cocoa
- 2 ounces (1/4 cup) of red food coloring
- 2-1/4 cups of cake flour
- 1/2 teaspoon salt
- 1 teaspoon of baking soda
- 1 tablespoon white vinegar
- 1 cup of buttermilk
- 1 teaspoon of pure vanilla extract
- 3 tablespoons of all purpose flour
- 1 cup of whole milk
- 1 cup (2 sticks) of unsalted butter, softened to room temperature
- 1 cup of granulated sugar
- 1 teaspoon of vanilla
- 1-1/2 cups chopped pecans, optional
Preheat oven to 350 degrees F. Prepare two 9-inch or three 8-inch cake pans with non-stick spray and a round of parchment paper.
In a mixer bowl, cream together the butter and sugar; add eggs, one at a time and fully incorporate them into the butter mixture. Mix together the cocoa and the food coloring to make a paste; add to the butter mixture.
Sift together the cake flour and salt. Alternate adding the buttermilk and the flour mixture into the mixer at about 1/2 cup at a time. Add vanilla.
Remove mixer bowl from the mixer and move to workspace. In a separate bowl, combine the vinegar and baking soda (mixture will foam up a bit); add into the batter. Carefully blend in, but do not beat the batter. Divide mixture evenly between the pans.
Bake at 350 degrees F about 25 to 30 minutes for 8 inch pans, 35 to 40 minutes for 9 inch pans, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then turn out onto a cooling rack to fully cool before frosting. Sprinkle chopped pecans on top if desired.
For the frosting, in a saucepan, whisk together the flour and the milk until blended; cook over medium heat, stirring constantly until mixture begins to thicken. Set aside to cool while preparing the cake.
In the bowl of a mixer, cream together the butter and sugar until fluffy and light. Combine the milk mixture with the butter mixture, add the vanilla, and beat until you reach the texture of whipped cream. Spread on the cooled cake. Sprinkle with chopped pecans, if desired.
Cook's Notes To substitute a gel paste food coloring, use only about 1/2 teaspoon. May also prepare cake in a tube pan (bake about 50-55 minutes), 9 x 13 inch baking pan or cupcakes. For cupcakes, fill cupcake liners about 3/4 full and rotate pans halfway through cooking time. Yield will be about 2 dozen. Bake at 350 degrees for about 20 minutes, or until a toothpick returns clean and let cool in pan completely. I use 1-1/2 times the frosting recipe above to have plenty of icing. For a 9 x 13 inch pan, bake at 350 degrees F for about 30 to 35 minutes. Can substitute one (8 ounce) cream cheese, softened at room temperature, for one of the sticks of butter in the frosting.
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