SOUTHERN BUTTERMILK RED VELVET CAKE
Don't be afraid of the deep red color-there is more than a hint of chocolate flavor in this fun and very tasty cake to serve anytime, but especially at Valentine's Day and Christmas. I have also made it into cupcakes for the kiddies to take to school and share. The frosting is buttery and not-too sweet. This is a traditional cake from Chicago to the deep south. Back East you will even find cake mixes for an easy version of "Red Velvet Cake". I tried several versions of this cake and favored this adaptation of Gale Gand's from her "Just a Bite" cookbook
Provided by SharleneW
Categories Dessert
Time 1h
Yield 1 3 layer, 8-inch cake, 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Grease and flour three 8-inch round cake pans.
- Cream together butter and sugar with electric mixer until fluffy.
- Add the eggs, one at a time and beat well after each.
- Make a paste with the food coloring and cocoa.
- (It takes a few minutes to get the chocolate to absorb liquid--be patient and keep stirring).
- Add this paste to the butter/sugar mixture.
- Sift together the flour, salt and baking soda.
- Add it to the sugar/butter mixture alternately with the buttermilk, mixing well between additions.
- (Begin and end with dry ingredients).
- After last addition of flour mixture, stir in vanilla and vinegar.
- Beat for another minute and then divide into 3 prepared pans.
- Bake for about 35 minutes, or until done.
- Cool for 10 minutes and then remove from pan to wire rack to cool completely.
- To make icing: Mix flour and milk in small pan and cook over low heat until it is thick (stirring often--constantly near end).
- This will take about 10 minute.
- Remove from heat and allow to cool completely.
- Meanwhile, cream together the butter, sugar and vanilla.
- Beat until it is very light and fluffy, about 10 minutes.
- When the flour mixture is cooled, add it to the butter mixture and beat until just mixed.
- Assemble the cake with a thin layer of icing between the layers and cover the top and sides of cake.
Nutrition Facts : Calories 553.4, Fat 32.7, SaturatedFat 20.3, Cholesterol 116, Sodium 480.2, Carbohydrate 60.8, Fiber 0.7, Sugar 35.9, Protein 5.3
BUTTERMILK WHITE VELVET CAKE
This is a great moist white cake. Nice flavor and not to sweet . light and fluffy especially if cake flour is used. All purposes will work it will just not be as fluffy. Still good thou! You don't have to use clear vanilla extract. That is only to keep it a cleaner white color. The one pictured I made during quarantine and clear...
Provided by mary hendricks
Categories Cakes
Time 45m
Number Of Ingredients 7
Steps:
- 1. Mix flour ,baking powder and salt
- 2. separate bowl cream softened butter , vanilla and sugar until creamy and fluffy
- 3. alternate adding in 1/3s .. buttermilk and then flour to butter and sugar mixture. Incorporate well between adding
- 4. Separate bowl .... beat egg whites until stiff peaks form
- 5. Place whipped egg into batter and gently fold in .. Fold well.
- 6. Pour into prepared butter and floured pans 2 - 9 inch 3- 8 inch
- 7. Preheated 350,° oven 30 or until it springs back when lightly pressed in center. Or toothpick comes out clean.
- 8. Allow to cool before removing. Ice with favorite icing.
BUTTERMILK VELVET
Make and share this Buttermilk Velvet recipe from Food.com.
Provided by BamaBelle30
Categories Dessert
Time 10m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Combine the whipped topping and the buttermilk and stir in the pudding mix.
- Spoon into individual dishes, cover and refrigerate until ready to serve.
- Tip: This is best mixed with a whisk or spoon, not a mixer.
Nutrition Facts : Calories 24, Fat 0.3, SaturatedFat 0.2, Cholesterol 1.2, Sodium 179.4, Carbohydrate 4.2, Fiber 0.1, Sugar 1.5, Protein 1
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