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Old Fashioned Red Velvet Cake

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Ingredients

Adjust Servings:
2 1/2 cups sifted cake flour
2 tablespoons good quality cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups sugar
1/2 cup unsalted butter softened
2 large eggs
1 cup buttermilk
2 ounces red food coloring
1 teaspoon distilled white vinegar
1 teaspoon vanilla
1 8 ounce package cream cheese

Nutritional information

970.4
Calories
401 g
Calories From Fat
44.6 g
Total Fat
21.6 g
Saturated Fat
140 mg
Cholesterol
745mg
Sodium
138.2 g
Carbs
2.5 g
Dietary Fiber
99.7 g
Sugars
9.7 g
Protein
261g
Serving Size (g)
8
Serving Size

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Old Fashioned Red Velvet Cake

Features:
    Cuisine:

    This looks like a good recipe for a Red Velvet except for the red food color. I prefer to use freshly roasted beet juice for health reasons. I also pair it with the authentic frosting for Velvet Cakes, an Ermine Buttercream. An Ermine was, and is, used in the south for 2 reasons - 1. Of the 6 classic buttercreams - American, Ermine, French, German, Swiss, and Italian - it's the closest in texture to whipped cream & the most delish. 2. It's the most stable and holds up the best in the southern heat. When I have a client order a Red Velvet Cake for the first time I educate them on the authentic frosting, and once they try it they never go back to a Cream Cheese Frosting. I always wonder where this new craze came from, and make sure my baking students know how to make an Ermine Buttercream.

    • 65 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Old-Fashioned Red Velvet Cake,Found this on the internet after obsessing over finding the perfect recipe for a traditional red velvet cake.,This looks like a good recipe for a Red Velvet except for the red food color. I prefer to use freshly roasted beet juice for health reasons. I also pair it with the authentic frosting for Velvet Cakes, an Ermine Buttercream. An Ermine was, and is, used in the south for 2 reasons – 1. Of the 6 classic buttercreams – American, Ermine, French, German, Swiss, and Italian – it’s the closest in texture to whipped cream & the most delish. 2. It’s the most stable and holds up the best in the southern heat. When I have a client order a Red Velvet Cake for the first time I educate them on the authentic frosting, and once they try it they never go back to a Cream Cheese Frosting. I always wonder where this new craze came from, and make sure my baking students know how to make an Ermine Buttercream.,Made this cake for Christmas dinner based on the reviews and crossed my fingers. It was incredibly delicious!


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    Steps

    1
    Done

    For the Cake: Preheat the Oven to 350 Degrees F.

    2
    Done

    Grease and Flour 2 (9-Inch) Cake Pans.

    3
    Done

    in a Medium Bowl or on a Piece of Waxed Paper, Sift Together Flour, Cocoa, Baking Soda, Baking Powder, and Salt; Set Aside.

    4
    Done

    in a Large Bowl, Cream Together Sugar and Butter.

    5
    Done

    Beat in Eggs One at a Time.

    6
    Done

    Alternately Add Flour Mixture and Buttermilk.

    7
    Done

    Beat in Food Coloring and Vinegar, Then Add Vanilla.

    8
    Done

    Spread the Batter Evenly in the Pans.

    9
    Done

    Bake For 20 to 30 Minutes or Until a Wooden Toothpick Inserted Into the Center Comes Out Clean.

    10
    Done

    Turn Out Onto a Rack to Cool.

    11
    Done

    Frosting: Blend Cream Cheese and Butter Together in a Mixing Bowl.

    12
    Done

    Add Marshmallows and Sugar and Blend.

    13
    Done

    Fold in Nuts.

    14
    Done

    Spread Between Layers and on Top and Sides of Cooled Cake.

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    Elara Childress

    Culinary alchemist turning everyday ingredients into extraordinary dishes.

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