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Red Velvet Cake with Creamy Frosting

Makes one 8-inch double layer cake

There are many versions of red velvet cake, but this recipe, which came from my mother, is my favorite. It is a delicious and festive cake for entertaining or a special occasion. The cooked frosting, which I do not use often, works perfectly with this because it is so light and fluffy and I believe it is traditional. However, it can be replaced with cream cheese frosting. If you are opposed to red food coloring, there are natural dyes made from foods, such as red beets, that you can find in some grocery and health food stores or on the Internet.


   Cake    Frosting

For the cake, preheat oven to 350° F. Grease and flour two 8-inch round cake pans. Cream butter, sugar and eggs. Make a paste of cocoa and food coloring. Add to creamed mixture. Add vanilla and salt to buttermilk. Add to creamed mixture, alternating with flour. Mix well. Mix baking soda with vinegar; fold into batter. Do not beat. Pour into prepared pans. Bake for approximately 20-25 minutes, or until cake tester inserted in center comes out clean. Remove from oven and place on racks. Cool slightly, about 5 minutes. Remove cakes from pans and place on racks until cooled completely before frosting.

Meanwhile, make the frosting. Mix flour and milk in small saucepan. Boil over medium heat until thick, stirring constantly. Let stand until cool. Meanwhile, cream together the butter, sugar and vanilla. Add cooled flour mixture to the creamed mixture. Beat well until spreading consistency. Frost cakes when completely cooled.