Grandma’s Red Velvet Cake, Grandma’s Red Velvet Cake

Grandma’s Red Velvet Cake

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Grandma’s Red Velvet Cake – The first velvet cakes were born in 1800, at a time when American chefs were perfecting their cake recipes. Using almond, cocoa, or corn flour to break down the proteins in the flour, a finely textured cake appears – dubbed velvet cake – followed by sister cake, mahogany cake and devil food cake. Controversy over the color of the cake is still being debated: some believe it was caused by a chemical reaction between the cocoa and acids, while others blame brown sugar, originally named brown sugar. By 1930, satanic food cakes had appeared in newspapers in the Midwest and along the West Coast, being referred to as “Christmas cookies.” Shortly after, the first modern red velvet cake was served at the Waldorf Astoria, which appeared later in the Eaton department store in Toronto.

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Grandma’s Red Velvet Cake, Grandma’s Red Velvet Cake

Grandma’s Red Velvet Cake


  • Author: admin
  • Prep Time: 30 min
  • Cook Time: 20 min
  • Total Time: 50 minutes

Description

  • Preheat oven to 350°. Cream butter and granulated sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in food coloring, vinegar and vanilla. In another bowl, whisk together flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
  • Pour into two greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool layers 10 minutes before removing from pans to wire racks to cool completely.
  • For frosting, combine water and cornstarch in a small saucepan over medium heat. Stir until thickened and opaque, 2-3 minutes. Cool to room temperature. Beat butter and vanilla until light and fluffy. Beat in cornstarch mixture. Gradually add confectioners’ sugar; beat until light and fluffy. Spread between layers and over top and sides of cake.
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Scale

Ingredients

  • 1/2 cup butter, softened
  • 11/2 cups sugar
  • 2 large eggs, room temperature
  • 2 bottles (1 ounce each) red food coloring
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract
  • 21/4 cups cake flour
  • 2 tablespoons baking cocoa
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • FROSTING:
  • 1 tablespoon cornstarch
  • 1/2 cup cold water
  • 2 cups butter, softened
  • 2 teaspoons vanilla extract
  • 31/2 cups confectioners’ sugar

Nutrition

  • Calories: 595
  • Sugar: 52g
  • Sodium: 564mg
  • Fat: 34g
  • Saturated Fat: 21g
  • Carbohydrates: 71g carbohydrate
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 115mg

Keywords: Grandma’s Red Velvet Cake, Christmas Cake

Grandma’s Red Velvet Cake, Grandma’s Red Velvet Cake