The deep, rich, gorgeous color of Red Velvet Cake
make it perfect for Christmas.
I didn't grow up with Red Velvet Cake, but my husband
did. His Grandma Eunice made it for him whenever he
came to visit. She would keep one in the freezer to
frost if family came into town.
She continued this once we were married and would
even frost one and send it with Kirk's parents when they
were coming through on their way to our house.
After Grandma died the siblings decided to have a
contest to see which version they had of Grandma's
Red Velvet cake was the best. We all met at a family
reunion in Seattle and had a bake-off. Two sisters and
one brother entered the bake off. I was a blind and
impartial judge as a non-blood family member and my
husband was a blind judge as a family member.
My husband's brother, Greg won the competition with this
recipe with the bragging rights that come along with it
. That was a proud moment for him to beat out
his two sisters who are great cooks. I present you
with that recipe (which I have tweaked to make it a 3 layer
cake and I have chosen a different frosting too!)
I present it on this fabulous cake stand by Dept 56
Krinkles High Heel cake platter. You can find
some of these on ebay (I just checked).
This was a gift a few years ago. This cake stand
goes well with my
that I posted yesterday with the red heels.
I topped it with white chocolate trees, silver
sparkles and white edible pearls and finish
it off with red hots to echo the design around the
The white chocolate trees are made simply by melting white
chocolate coating discs and piping them onto parchment paper.
I made the bottoms a little thicker with a thick trunk so that
they would hold upright in the frosting.
This cake was made for a party that we had to bring
the cake to so I made a few extra trees in case of
breakage on the way, and sure enough, we went over
a speed bump and lost a few but had several to
repair the damage.
Red Velvet Cake Recipe
(Makes 3 - 8 or 9 inch layers)
2 1/4 C. sugar
3/4 C. vegetable oil
1 1/2 T. white vinegar
1 1/2 tsp. baking soda
1 1/2 T. cocoa
3 oz. red food coloring
3/4 tsp. salt
1 1/2 C. buttermilk
3 3/4 C. flour
1 1 /2 tsp. vanilla
Cream sugar and oil, then mix in eggs one at a time, beating
after each one.
Mix vinegar and soda and set aside.
Add cocoa and food coloring to egg mix (you can cut it to
2 oz, but it won't be as vibrant of a red.)
Beat in the flour alternating with the buttermilk. Add soda
mix and vanilla.
Line bottoms of 3- 8 inch pans with parchment paper. Do
not grease the pans. Pour batter evenly into the pans. Bake
at 350 for 30 minutes or until springs back.
The traditional frosting is a cooked frosting, or a cream
cheese frosting, which I love, but I like it even better with the
Audra's Marshmallow Frosting
(My daughter in law introduced me to this frosting and it is perfect.)
Cream together 2 1/4 C. soft butter and 24 oz. marshmallow
creme. Add 1 1/2 tsp clear vanilla and 3/4 C. powdered
sugar (yes, very littlepowdered sugar to lots of butter and lots
of marshmallow, but you won't believe how incredible it is!)