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February 10, 2011

DIY | How to Bake Authentic Red Velvet Cake

Sweets for Your Sweetie

Have you noticed Red Velvet Cake turning up everywhere? Spilling across the Mason-Dixon Line, this Southern dessert has migrated into the bakeries and coffee shops of mainstream America.

I've seen red velvet layered cakes, cupcakes, bundt cakes, cake pops, pancakes and even ice cream. Just yesterday, way up here in the Pacific Northwest, I noticed Red Velvet yogurt in the dairy section of our grocery store! (It was pink and tasted like raspberries.)

One informed Foodie insists that authentic Red Velvet Cake must contain the following essentials.

• The cake must have some cocoa—but not too much because it’s a devil’s food cake, not a chocolate cake.

• The cake must have red food coloring. (Beet juice does not achieve the right tone
of red.)

• It must be topped with cream cheese frosting.

• It should be garnished with chopped pecans.

• You must use White Lily flour,
a Southern specialty flour.

Precise measurements and meticulous attention to detail are key for this cake.

• To ensure proper rising, you must use a hand-held electric mixer, instead of a stand mixer which can over-mix the batter.

• The batter needs vegetable oil to yield a moist cake, not butter or shortening.

Creative Red Velvet Cakes

For Valentine's Day, I’m thinking about making individual sweetheart
Red Velvet Cakes OR Mini Red Velvet Bundt Cakes
using this Southern chef's recipe. It contains all the essential ingredients for an authentic cake listed above.

Happy Valentine’s Day!

What's your favorite variation on Red Velvet?

Photos: HBArt, rishibando, YourHauness, TalesofanLAAddict, popartichoke, Stanchfield (Flickr)



Candace said...

My grandmother's favorite cake to make was a Red Velvet Cake. She would "ice" hers with a cream cheese frosting that had the pecans mixed in instead of laying on top. It was thin enough that it would just ooze over the cake rather than be a stiff frosting. It was absolutely delicious. I have her cookbook complete with the red food coloring drips on the pages just in case we weren't sure which recipe was the one that she used. Thank you for the memories. I really should try to make one someday. Have a great weekend, Candace

21st Century Housewife© said...

I have yet to make a red velvet cake, but I hope to soon (although I won't be able to use the southern flour sadly!) Thank you for all the inspiration! And that red Kitchen Aid mixer is gorgeous! I didn't realise they did an ice cream attachment...

Miz Helen said...

I just love a Red Velvet Cake and makes a great presentation at Valentine Day events. I love the goodies you have made and really gives me some good idea's. Thank you so much for bringing them to Full Plate Thursday and please come back!

Allison @ Alli 'n Son said...

Wow, that is one beautiful cake! The frosting looks amazing.

I'd love to have you stop by and link up with Sweet Tooth Fridays!

Manni said...

Thanks Marilyn for sharing. I absolutely love this post. I like how you mentioned each unique factor of a Red velvet cake!!!

Diane said...

Looks yummy! I love *love* red velvet cake!

Sweetened by Kagi said...

Looks so yummy! Thank you for sharing :)

Sherry @ Lamp Unto My Feet said...

Love Red Velvet Cake especially the frosting! :) YUM!

shopannies said...

the frosting you used looks so thick and creamy yummy great post

Christy said...

we had a red velvet cake for our groom's is a favorite around here..but i think i might like the frosting better than the cake...i might need to eat a few more batches before deciding for sure ;) thank you for sharing with tuesday night supper club.

Lisa said...

Red velvet cake is my mom's absolute fave! She always asks me to make it for her. Yours looks absolutely delicious. Love that little mini cake. Thanks for linking this up to Sweets for a Saturday. Don't forget to come by and enter my giveaway for a $25 item of your choice from CSN (open to US residents).

Cheryl said...

I LOVE my Red Velvet Cake recipe that I have used for years. It was my Grandmas recipe. I do not use a Cream Cheese frosting on it but a Fluffy white frosting. No Cream Cheese, no Powdered Sugar, no heating it on the stove. It's sooooo good!

Unknown said...

My red velvet cake does not get cream cheese frosting. I put anold fashioned rue based icing. Much better suited to the red velvet. Save the cream cheese for cheesecake.