Red Velvet Cake

Name: Red Velvet Cake
Yield: Serves 12
Cuisine: American
Ingredients: ¼ pound (1 stick) unsalted butter at room temperature; 2½ cups soft southern flour (see Sources) or cake flour; 1 teaspoon salt; 1 cup buttermilk at room temperature; 1½ cups sugar; 2 eggs; ¼ cup (2 ounces) red food coloring; 2 tablespoons cocoa; 1 teaspoon vanilla extract; 1 tablespoon white vinegar; 1 teaspoon baking soda; 5 tablespoons flour; 1 cup milk; 1 cup (2 sticks) unsalted butter at room temperature; 1 cup sugar

Preparation info

Serves
12

Difficulty
Easy

Appears in

Hoppin' John's Charleston, Beaufort & Savannah

By John Martin Taylor

Published 1997

About

Deeply colored with cocoa and red food coloring, this cake is a year-round favorite. Though often served with a cream cheese icing, this old-fashioned shiny white “Noxema” frosting is preferred in the lowcountry. Don’t laugh; it’s delicious.

Ingredients

For the cake

¼ pound (1 stick) unsalted butter at room temperature
1½ cups

Americas
United States
Cake
South Carolina
Vegetarian

Method

To make the cake, preheat the oven to 350°F. Grease and flour three 8-inch round cake pans.

Cream the butter and sugar in the large bowl of an electric mixer until fluffy. Add the eggs, one at a time, and heat well after each. Make a paste of the food coloring and cocoa and add