Welcome back to Daisy Farm Kitchen! Getting back to baking and remaking my Grandma Anna Vee’s vintage recipes.
Today was the first time I made Red Velvet Cake. I did have to make some modifications from my grandma’s original recipe.
She didn’t give me exact measurements for the ingredients. For example, there was no measurement for vanilla so I estimated 1 teaspoon. Same went for food coloring. No measurement given, so I did 1 tablespoon which worked. If you want the cake to be a darker red, add another tablespoon.
She specified this cake to be made into 2-layers but, I didn’t have 2 8-inch round cake pans, so I decided to do a bundt cake pan instead, which worked great. The batter didn’t fill all the way to the top, so it is a smaller bundt cake compared to my Lemon Bundt Cake I have made before.
I baked it for 35-40 minutes. After it was done cooling for a bit, I flipped it onto a cooling rack, but a small portion of the cake fell apart and was still stuck to the pan, so I had to use a spatula to get it out. I must’ve not sprayed enough cooking spray and covered the pan with more flour.
The look of the cake did not turn out perfect. I need to do a better job of preventing it from sticking, and my frosting skills are always put to the test. Lol. I do always put the cake back in the fridge, I think the frosting and cake tastes better chilled.
The cake did taste very good and I most likely will be making it again for Valentine’s Day!
I might even try making it into a 4 layer cake instead and using butter cream frosting.
Thanks for stopping by!
Xo, Annie
Red Velvet Cake
Ingredients
- 2 cups cake flour
- 1 tbsp unsweetened cocoa powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cup granulated sugar
- 2 eggs
- 1 cup buttermilk
- 1 tsp vanilla
- 1 tsp baking soda
- 1 tbsp white vinegar
- 1 tbsp red food coloring
Instructions
In a mixing bowl, whisk together cake flour, cocoa powder, and salt. Set aside. Cream butter and sugar, add eggs. Mix until well blended. Add buttermilk and vanilla, mix. Add red food coloring. Then add dry ingredients into creamed mixture. In a small bowl, combine baking soda and white vinegar, then pour into batter and mix. Pour into a greased bundt cake pan. Bake at 350 for 35-40 minutes. Let cool for 15 minutes then place onto a cooling rack for 20 minutes. Place on a cake stand and frost with cream cheese frosting.
Ingredients
2 cups cake flour
1 tbsp unsweetened cocoa powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1 1/2 cup granulated sugar
2 eggs
1 cup buttermilk
1 tsp vanilla
1 tsp baking soda
1 tbsp white vinegar
1 tbsp red food coloring
Directions
In a mixing bowl, whisk together cake flour, cocoa powder, and salt. Set aside. Cream butter and sugar, add eggs. Mix until well blended. Add buttermilk and vanilla, mix. Add red food coloring. Then add dry ingredients into creamed mixture. In a small bowl, combine baking soda and white vinegar, then pour into batter and mix. Pour into a greased bundt cake pan. Bake at 350 for 35-40 minutes. Let cool for 15 minutes then place onto a cooling rack for 20 minutes. Place on a cake stand and frost with cream cheese frosting. 
Cream Cheese Frosting
Ingredients
- 8 ounces cream cheese softened
- 1/4 cup butter softened
- 1 teaspoons vanilla extract
- 2 cups powdered sugar
Instructions
Beat together the cream cheese and butter until light fluffy. Mix in the vanilla. Gradually beat in the powdered sugar, mixing for several minutes, until smooth and creamy. Add more powdered sugar, to taste, if needed.
To frost the cake:
Spoon frosting into a pastry bag with no tip attached, or into a ziplock bag, with the corner cut. Starting at the outer edge of the bundt cake squeeze and pull a line of frosting up and over the cake, into the center hole. Repeat this process all around the cake.