Skip to main content

Red Velvet Cake


“It’s the Dolly Parton of cakes:  a little bit tacky, but you love her,” said Angie Mosier, an Atlanta food writer.


The day that you either love or hate, depending upon your love-life status, is fast approaching and here is a charmer of a dessert, Red Velvet Cake for the day!  I can’t really tell you what it tastes like other than delicious because it is neither a chocolate (although there is a little cocoa in it) cake nor a white cake and it certainly doesn’t taste like anything red, as in berries.  It has a distinct flavor of its own. It has to be the brilliant red color that is so alluring!

Red Velvet Cake, according to some, was invented in the 1920’s at the Waldorf Hotel in New York City and was considered their signature dessert.  Others insist that it is from the Civil War era and that southern ladies baked it to “keep their husbands home.”  If you’ve seen the great movie “Steel Magnolias,” you will recall that the groom’s cake (another southern tradition) was a Red Velvet Cake made in the shape of an armadillo.  This movie brought a resurgence in the cake’s popularity and I tend to believe the Civil War version as it is served so much in the South, particularly around Savannah.

Whatever your love-life status is, you will love this cake!  It actually looks like ketchup when it is poured into the cake pans to bake.  It is so very moist with a fabulous cream cheese frosting covering it; sinfully good and rich.  Those people in the South have a good reason to be crying out their “oohs” and “aahs” when it is served!  Sweet, it is!

This recipe is out of “Mrs. Wilkes’ Boardinghouse Cookbook.”  Mrs. Wilkes took over a non-descript turn-of-the-century boardinghouse on a brick street in historic downtown Savannah.  Her goal was to make a living plus offer comfortable lodging and home-style Southern cooking served family style in the downstairs dining room. 

Mrs. Wilkes is in her nineties now and four generations of Wilkeses help her keep the restaurant's tables laden with platters of her fried chicken, ribs, biscuits and her Red Velvet Cake.  Here's the recipe:


Red Velvet Cake

Ingredients:

2 eggs
1 ½ cups sugar
1 ½ cups vegetable oil
1 teaspoon white vinegar
2 ½ cups cake flour
1 teaspoon baking soda
2 to 3 tablespoons cocoa
1 cup buttermilk
1 teaspoon vanilla
1/8 ounce bottle red food coloring

Method:

Preheat the oven to 350 degrees.  Cream the eggs, sugar, oil and vinegar.  Sift the cake flour, baking soda, and cocoa together.  Add the flour mixture to the creamed ingredients while beating.  Slowly add the buttermilk.  While still beating, add the vanilla and food coloring. 

Pour into three 8” greased and floured cake pans.
Bake for about 25 minutes.  Press lightly; if the layers are spongy, then the cake is done.  A toothpick will come out clean.
Let set in pans for 10 minutes on wire racks.
Frost when cool.

Frosting

Ingredients:

1 (8 ounce) package cream cheese, softened
½ cup butter
1 (1 pound) box confectioner’s sugar
1 cup chopped pecans (optional)
1 teaspoon vanilla

Method:

Combine the cream cheese and butter, melt over very low heat.  
Add remaining ingredients and mix well.
If frosting becomes too thick, add a little milk.
Frost the cake layers.


Not only deeeelicious, it’s also beautiful!

Comments

  1. My daughter wanted a red velvet cake for her birthday, so I made it! One of my sons thought it was odd, but everyone else loved it. It is a strange looking thing, no doubt, and it is a different flavor, but fun to make!

    Thanks for dropping by and visiting me and Thor!

    ReplyDelete
  2. I love red velvet cake, and finally a recipe that doesnt scare me away. Thankyou very much.

    Following :D

    ReplyDelete
  3. Marje, it is a little odd but, great to bake!

    Fortunas, Yes, there's nothing scary about it. It's actually very easy to make and tastes delicious!

    Thanks to both of you!

    ReplyDelete
  4. this cake looks absolutely delicious - might just dare try baking it! shocking colour - but my hubs favourite, so he'll be pleased. And I guess that's what valentine is all about...:o)

    I can see why you like Zits, with 2 sons :o))
    Thanks for dropping by.

    ReplyDelete
  5. LOL! You're right on spot about Zits, Monica! Thanks!

    ReplyDelete

Post a Comment

________________________________

I was supposed to get a nice body for summer, but there's a small problem... I like food!
Anonymous
____________________

Hi
I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!
Pam
_______________________________

Popular posts from this blog

Tender and Delicious Italian-Style Baked Chicken Breasts

Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!




Everyone seems to love chicken and there are several things I like about this recipe:  the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple.  It tastes mmm mmm good! 
This dish is great for a weeknight meal or company also.  Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven.  They come out baked to perfection, being fork tender.  I served it with rice and a crisp mesclun salad.


Italian-Style Baked Chicken Breast Printable recipe

Ingredients:
4 boneless skinless chicken breasts 2 eggs, beaten 1 cup Parmesan cheese 1 cup Italian bread crumbs ½ tablespoon garlic powder ¼ teaspoon salt ¼-½ teaspoon seasoned pepper ¼ cup Wishbone Robusto Italian Salad Dressing 4 teaspoons butter
Method:
Wash chicken, pat dry. Combine cheese, bread crumbs, g…

Succulent Slow-cooker Pork Loin in Gravy

It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!

Thisslightly adapted recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 



The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!



Slow-cooker Pork Loin in …

Bubba’s Winning Homemade Summer Sausage

You’re probably asking why would anyone bother to make their own summer sausage.  The reason is, because it is so very delicious!

The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of.  You control the ingredients ~ no added chemicals~ and flavor it as you like.  It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it.   It's easy to pull together, it just takes time; requiring 5 days to cure.  

There is no casing involved.  Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly.  Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or …

The Best Lemon Pound Cake ~ I’m Telling You the Truth!

On my September 27th post, I told you I would be baking the Lemon Pound Cake recipe from the Tate’s Bake Shop Cookbook that Bill had been yearning for.  I finally got around to baking it and now I’m trying to figure out what took me so long…



You know how foodies say, “I swear, it’s the best I’ve ever eaten?”  Sometimes I try the recipe, sometimes I don’t.  Everyone’s taste is different and you just never know; however, I can honestly say, “this Lemon Pound Cake is the best pound cake I have ever eaten in my life.”  And Bill echoes the same.  NO LIE!!!  It is outstanding!!!
Here’s what Kathleen King, the owner and founder of Tate’s Bake Shop, says about her cake, “The lemon flavor really comes through in my lemon pound cake.  It keeps well and freezes well, and is exceptional on its own or with fresh berries and cream.”



Here’s what I say about it:  Enjoy it on its own!   If you love lemon and love pound cake, you will fall hard for this one!  It’s so good that after having a slice of it, …

Crispy Spicy Jicama Chips

It’s a “Mexican potato” that is in season year-round, looks like a turnip; has either tan, brown or gray skin, with a crisp juicy, refreshing, slightly white, flesh on the inside, resembling an apple.

It’s as easy as a potato to peel and I’ve discovered, it’s just as good roasted as it is raw.It’s jicama ~ Spanish: hee-kah-mah.


Jicama is traditionally served raw, dunked in chili powder, lime and salt to boost its mild flavor; or in a salsa or salad.I’ve only had jicama raw, in a salsa, so I had a big surprise when I bit into a slice of roasted jicama!


A friend, Yvonne, gave me this recipe and I’m glad she did.   Jicama is quick and easy to roast, and retains its crispy crunch and sweetness when it comes out of the oven.  Thinly slice it, dredge with a spicy mixture and roast it to a crunchy chip-like texture.  Roasted jicama is a great substitute for potato chips!  
Here are some jicama tips:
Choose jicama with smooth, thin unblemished skins, a slight shine is an indication of freshness.
Se…









Summer was our best season: it was sleeping on the back screened porch in cots, or trying to sleep in the treehouse; summer was everything good to eat; it was a thousand colors in a parched landscape…

~ Harper Lee, To Kill a Mockingbird






Printfriendly

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009

StatCounter

Total Pageviews