Historians believe Red Velvet cake originated in New York City in the 1950's at the Waldorf-Astoria hotel. It is popular around the holidays because of its deep red color. For me, it originated in Janet Eberle's kitchen and she made one for my birthday that was out of this world! Her recipe has a twist or two which Janet is famous for, but the heart of the recipe is a classic.
This recipe may look long and complicated, but the steps are easy and the results are worth it. When working with the red food coloring, just remember it is a dye and try to keep it in the bowl! This cake should be stored in the refrigerator to keep it moist. Janet did a clever presentation by cutting the layers into small circle cakes and frosting each one.
Are you wondering about the picture I have of the cake? It certainly was not the cake Janet made because we ate all of that. I made that cake out of paper!
Red Velvet Raspberry Cake (Frosting recipe follows cake instructions)
3 cups sifted cake flour
3 Tbsp unsweetened cocoa
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1 2/3 cup sugar
½ cup butter, softened
3 egg whites
2 cups fat free buttermilk
1 (1-ounce) bottle of red food coloring
1 tsp vanilla extract
Preheat oven to 350. Coat 2 nine inch round cake pans with cooking spray and line bottoms of the pans with wax paper or parchment paper.
Combine flour, cocoa, baking soda,
baking powder and salt in a medium bowl.
In a large bowl, beat sugar and butter with a mixer at medium speed for approximately 4 minutes until well blended. Add egg whites and egg to the sugar mixture and beat at medium speed until fluffy, about 5 minutes.
Combine buttermilk, food coloring and vanilla in a small bowl and stir well with a whisk. Alternate adding flour mixture and buttermilk mixture to sugar mixture and mix until moistened and blended.
Pour batter into cake pans and sharply tap pans once on counter to remove air bubbles. Bake for 30 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pans for 10 minutes and then place on wire racks and cool completely.
Cream Cheese Frosting
5 ounces cream cheese, softened
1 Tbsp butter, softened
1 tsp vanilla extract
3 cups powdered sugar, approx
½ cup seedless raspberry jam
Combine cream cheese, butter and vanilla and beat with a mixer until fluffy. Add powdered sugar to obtain desired spreading consistency.
To assemble cake, place one layer on serving plate. Spread top with raspberry jam. Place second layer on top and frost top and sides. Sprinkle some cake crumbs on top of cake for decoration.
Susan Lang makes greeting cards which are for sale at Stephen's Hair & Boutique located at 312 W. Mesquite Blvd. #12 in the Bull Dog Shopping Center. Each card is different and has a message sure to make you laugh and some also come with recipe cards. While you are there, grab a new outfit for dinner!