MOMMA'S RED VELVET CAKE 1960'S
From my Momma, it was popular in the 60's the recipe comes from the Waldorf Astoria Hotel Of course i have tweaked this a bit. Dear Grand Daughter isn't suppose to have red dye #40 so i substitute the 2 oz of dye and 1 Tbs of cocoa for the beet powder and more cocoa. i also added 1-2 more eggs [depending on the size i have...
Provided by Mrs. Michael J. Lively
Categories Cakes
Time 1h45m
Number Of Ingredients 18
Steps:
- 1. **** Cream butter and sugar. This would be key to cream butter & sugar until light and fluffy [15 min. approx.] Mix cocoa and beet powder together in a small bowl, till they are well mixed and there are no chunkies [a mortar and pestle would work beautifully if i had one]. Add beet powder and cocoa to your creamed butter and sugar, Mix well.
- 2. Add eggs one at a time, mixing well, but Do Not over beat. i read somewhere if you mix your eggs too much your cake will fall in the middle, because, by beating the eggs too long you add too much air.
- 3. Mix salt and vanilla w/buttermilk. Add to creamed mixture alternately w/flour.
- 4. Blend in soda, baking powder and vinegar; fold into mixture. Do Not Beat***. i mixed this together at the beginning in a small bowl and set aside. i also mixed the salt, vanilla and buttermilk and the beet powder and cocoa and let them sit in little bowls till i'm ready for them****.
- 5. Turn batter into a prepared 9x13 stoneware pan. Bake at 350 for 45 minutes. Turn out of pan in 10 min. Cool completely 12 cupcakes 18-20 minutes.
- 6. BAKERY FROSTING Blend 5 tbs flour and 1 cup milk cook to a very thick paste, stirring constantly. Pour into bowl cover w/clear wrap. Let stand until cool. In the mean time, cream 1 c of butter till light, gradually add 1 c of granulated sugar, continue beating till very light and fluffy. Gradually add paste beat about 10 minutes until frosting is about the consistency of whipped cream. Finally add 1 Tsp of vanilla
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Abuzar Ali
[email protected]This cake is a bit too sweet for my taste. I would reduce the amount of sugar next time.
D J Subel
[email protected]I love the red color of this cake. It's so festive and fun.
T P
[email protected]This cake is a bit dense for my taste. I prefer a lighter, fluffier cake.
Ken k Nziokks
[email protected]I've made this cake several times and it's always a hit. It's a classic recipe that everyone loves.
Ekizabeth Bush
[email protected]This cake is a bit time-consuming to make, but it's so worth it. It's the best red velvet cake I've ever had.
Tambula Ben
[email protected]I'm not a baker, but this recipe was easy to follow and my cake turned out great!
Hatib Iqbal
[email protected]This cake is a labor of love, but it's worth it. It's so delicious!
Mr_ ahsan36
[email protected]I'm so glad I found this recipe. It's a keeper!
TikTok Bhojpuri
[email protected]This is the perfect cake for a special occasion. It's beautiful and delicious!
Majid Ahmed
[email protected]I thought this cake was just okay. It wasn't as flavorful as I was expecting.
Nkohtu Barbara Asoh
[email protected]This cake is a bit too sweet for my taste.
Merrilyn Akano
[email protected]I'm not sure what went wrong, but my cake didn't turn out as moist as I would have liked.
Sara Wright
[email protected]I love that this recipe uses buttermilk. It gives the cake a tangy flavor that I really enjoy.
sachin olee
[email protected]This cake is a showstopper. I made it for a party and it was a huge hit.
Juliet Suleman
[email protected]I've tried many red velvet cake recipes, but this one is by far the best. It's moist, flavorful, and has the perfect texture.
Justina Thomas
[email protected]I'm not a big fan of red velvet cake, but this one is an exception. It's delicious!
Paulus Haipumbu
[email protected]This cake is so easy to make. I was able to whip it up in no time.
SUJON DAS
[email protected]I love the cream cheese frosting on this cake. It's tangy and sweet, and it pairs perfectly with the red velvet cake.
Zynead Velasco
[email protected]This cake is a classic for a reason. It's moist, flavorful, and has the perfect amount of sweetness. I've made it several times and it's always a hit.