My favorite cake is red velvet.
My first experience with red velvet was at my 30th birthday three years ago. Susie, who makes very delightful cakes, volunteered to make a red velvet cake for the celebration.
It was so delicious that I requested it again for my birthday dessert this year, and now that I think of it, have done so for the past three years.
Although Susie was visiting for my birthday this year, Elizabeth volunteered to make the red velvet. She made a cake, cupcakes and mini cupcakes (options are always a plus!). She’s so thoughtful!
Of course, I had to try them all. They were super tasty — nice and dense and moist with the most delectable frosting.
The recipe for this red velvet comes from Paula Deen.
It calls for the combination of some unusual ingredients, ingredients such as cake flour, cocoa powder, vinegar, buttermilk and red food coloring, that when combined create perfection.
Traditionally, this cake is frosted with a sweet, cream cheese frosting that’s hidden between multiple layers and finished with a generous sprinkling of pecans (Elizabeth sugared her pecans, which made for an excellent choice).
I prefer to enjoy my slice of red velvet with a very tall glass of cold milk. Hope you’ll enjoy too!
Red Velvet Cake
Recipe adapted from Paula Deen
1 t vanilla
1 c buttermilk
1 t salt
2 1/2 c cake flour
2 sticks butter
2 ounces red food coloring
2 T cocoa
2 c sugar
1/2 t baking soda
1 T vinegar
1-16 ounce box confectioner’s sugar
1 stick butter, softened
1 c marshmallows, melted
1-8 ounce package cream cheese
1 c pecans, chopped (Sugar them by placing in a skillet, with a touch of sugar, on low heat until sugar crystallizes.)
Beat eggs, add sugar. Mix cocoa and food coloring. Add butter and egg mixture; mix well. Sift together flour and salt. Add to creamed mixture alternately with buttermilk. Blend in vanilla. In small bowl, combine baking soda and vinegar and add to mixture. Pour into three 8 inch round, greased and floured pans. Bake at 350 for 20-25 minutes or until done.
Blend cream cheese and butter. Add marshmallows, sugar and blend. Spread between layers and on top and sides of cooled cake. Sprinkle with pecans.