Another part of my childhood – aside from dressing up in granny’s undergarments, 1950s fascinators and elbow length satin gloves (yes there are pictures) – is my mother’s red velvet cake. I’m not saying her homemade confection is the only reason both my husband and best friend stuck around long enough for us to decide we liked each other, but it certainly played a small part in the decision. I love red velvet cake, though I never order it when I’m out. If someone else does, I’ll try it. Then inevitably lay my fork down with a “Meh”. Because, so far, I have yet to find one that holds a candle to Mom’s. And because I love you and your taste buds, I’m sharing the family recipe. Treat yourself to a spot of tea and enjoy, Loves!
Mom’s Red Velvet Cake:
Cake Ingredients:
2 eggs
1 cup buttermilk
1 ½ cup vegetable oil
1 ½ cup sugar
2 ½ cup cake flour
1 tsp baking soda
1 tsp cocoa powder
1 tsp vanilla
1 tsp vinegar
½ oz red food coloring
In a large mixing bowl (stand mixer is ideal), beat the eggs and add the buttermilk and oil. Combine all the dry ingredients and sift onto wax paper. Slowly add the dry ingredients, one cup at a time, to the egg mixture while continuing to mix. When the dry ingredients are incorporated, add in vanilla, vinegar and food coloring.
Can be made into a single 9” x 13” sheet cake, three layers or 36 cupcakes. Be sure to grease and flour your pans. Room temperature ingredients work best.
Bake at 350 until a toothpick inserted at center comes out clean. Estimated times: 3-layer cake (15-20 minutes), cupcakes (20-25 minutes), sheet cake (30-45 minutes).
Icing:
I box powdered sugar
8 oz cream cheese (softened)
1 stick butter (softened)
1 tsp vanilla
¾ cup toasted pecans (chopped)
Combine all ingredients in mixing bowl until incorporated. If you love a salty/sweet treat – pan roast your chopped pecans in a bit of salted butter and allow to cool before adding to icing mixture. You can also add the pecans after the cake is iced.