Southern Girls KNOW red velvet cake, and cream cheese frosting doesn't belong on it (get your act together Paula
) ! I've become snob when it comes to red velvet cake, and after trying numerous recipes (to see if they match up to my great-great-great grandma's) have decided they don't come close.
Red velvet cake is more than just a "red" cake. True red velvet cake is almost reminiscient of a devil's food cake, but is red.
Sarah's red velvet cake - a tradition of excellence.
Here it is. Enjoy
2 1/2 cups CAKE flour (recommend Softasilk Cake Flour brand -where available)
1 1/4 tsp baking soda
1 cup butter (no substitutes...do not use margarine)
2 bottles red food colouring -1 oz each
3 TBSP cocoa
1/2 tsp salt
1 1/2 cups sugar
1 cup buttermilk
Preheat oven to 350 degrees.
Grease and flour 2 round 9" pans.
Sift flour, cocoa, baking soda, and salt together (set aside).
Cream butter and sugar until light and fluffy.
Add eggs and food colouring (one at a time) to the butter mixture.
Next add a little flour mixture, and some buttermilk (alternate adding the flour mixture and buttermilk - begin AND end with the flour mixture).
****When mixing DO NOT beat on high...unless you want the batter to fly everywhere and stain your walls, ceilings, dogs/cats pink ****
Pour into the pans, make sure to level out batter with a spatula.
Bake 30-35 minutes or until toothpick inserted into the center comes out clean.
Let cool before frosting.
Mary Kay Icing
1/4 c. flour
1 c. milk
3/4 c. Crisco (regular White shortening...not butter flavoured)
1 c. sugar
1/3 c. butter, softened
2 tsp. vanilla
In a sauce pan, combine flour and milk*
Cook over medium heat until mixture is thickened. Cool completely. <----VERY important, if it doesn't cool enough it will melt the shortening.
In a medium mixing bowl, cream the shortening, sugar, and butter. Beat on medium speed for about 2 minutes, and then add the vanilla - beat for an additional minute. Add flour mixture. Beat on high speed w/ electric mixer, for about 5 minutes, or until smooth and creamy. Spread on cooled cake.
* In order to prevent any "flour lumps", there are 2 different methods I suggest for adding the flour to the milk.
1st method is to take the 1/4 cup flour, and place it in a saucepan, and add 1/4 cup of milk, and whisk it to combine, continue whisking mixture and slowly add in the remaining 3/4 cups of milk. Whisk and cook over medium heat until mixture is thickened.
2nd method would be to take a canning jar w/ lid (or similiar) and combine the 1 cup milk and 1/4 cup flour and shake vigourously to combine, prior to cooking it