OK, so this isn't exactly what I intended when I decided I would start blogging, but this recipe is a genuine expression of who I am. Our family has served this cake at special occasions (birthdays, Valentines day, I'm-in-a-bad-mood-and-need-a-pick-me-up day) since the 1940's, at least. It's a rich, moist, dense cake that is very forgiving of minor mistakes. This is not a light and fluffy cake, nor is it a heavy fruitcake-like brick. It's just perfect and absolutely delicious.
And today, in honor of marriage equality, I suggest that you bake it in 3 round cake pans so that the resulting cake looks like a red equals sign, like the Martha Stewart cake pic that's circulating the web these days.
And today, in honor of marriage equality, I suggest that you bake it in 3 round cake pans so that the resulting cake looks like a red equals sign, like the Martha Stewart cake pic that's circulating the web these days.
Martha Stewart's Marriage Equality Red Cake https://twitter.com/MS_Living/status/316667784916508672/photo/1 |
$300 Red Cake
Recipe from Peggy Huggard, by way of Susie Sykes and Cindy Hoskey
(The story/urban myth surrounding this recipe, as told my grandmother, is that her friend had dinner at the Ritz in Manhattan and they served this cake for desert. Her friend exclaimed how wonderful it is and commented to the waiter that she would love to have the recipe and he said, "Of course, madam." And he promptly brought her the recipe. To her surprise, days later when they went to check out from the hotel, they found a charge for $300 for the cake recipe on her bill. The hotel refused to remove the charge, stating that she already had time to look at the recipe, so she decided to share it with every one of her friends. Or so the story goes...)
(The story/urban myth surrounding this recipe, as told my grandmother, is that her friend had dinner at the Ritz in Manhattan and they served this cake for desert. Her friend exclaimed how wonderful it is and commented to the waiter that she would love to have the recipe and he said, "Of course, madam." And he promptly brought her the recipe. To her surprise, days later when they went to check out from the hotel, they found a charge for $300 for the cake recipe on her bill. The hotel refused to remove the charge, stating that she already had time to look at the recipe, so she decided to share it with every one of her friends. Or so the story goes...)
2 oz red dye (2 boxes)
2 Tblsp unsweetened cocoa (powdered)
1 1/2 cups sugar
1 cup butter, softened
2 eggs
1 tsp vanilla
1 cup buttermilk
2 1/4 cups flour
1 tblsp white vinegar
1 tsp salt
1 tsp baking soda
2 Tblsp unsweetened cocoa (powdered)
1 1/2 cups sugar
1 cup butter, softened
2 eggs
1 tsp vanilla
1 cup buttermilk
2 1/4 cups flour
1 tblsp white vinegar
1 tsp salt
1 tsp baking soda
Tip: Stir this by hand - do not use a mixer.
Preheat oven to 350•. Make a paste of red dye and cocoa. Blend with sugar, butter, and eggs Add buttermilk, salt, and flour. Stir in vanilla, baking soda and vinegar. (Don't be alarmed if it foams!)
Butter 3 9" round cake pans lightly then dust with flour. Shake out excess flour. Pour in batter. Bake at 350• for 25 minutes (30 minutes.if using the standard 2 pans instead of 3). If you stick a toothpick in near the center of the cake it should come out basically clean, with no uncooked batter stuck to it.
Buttercream frosting
Although, traditionally, red velvet cake is most often sold with cream cheese frosting, I very much prefer buttercream frosting.
1 lb box of confectioners sugar
1/2 cup of butter, softened
1 tsp vanilla
Between 2 and 4 tblsp buttermilk
Gradually add ingredients, stirring by hand or using a low setting on a mixer. Only use as much buttermilk as needed to get the preferred consistency. Frost the cake after it has cooled completely.
Preheat oven to 350•. Make a paste of red dye and cocoa. Blend with sugar, butter, and eggs Add buttermilk, salt, and flour. Stir in vanilla, baking soda and vinegar. (Don't be alarmed if it foams!)
Butter 3 9" round cake pans lightly then dust with flour. Shake out excess flour. Pour in batter. Bake at 350• for 25 minutes (30 minutes.if using the standard 2 pans instead of 3). If you stick a toothpick in near the center of the cake it should come out basically clean, with no uncooked batter stuck to it.
Buttercream frosting
Although, traditionally, red velvet cake is most often sold with cream cheese frosting, I very much prefer buttercream frosting.
1 lb box of confectioners sugar
1/2 cup of butter, softened
1 tsp vanilla
Between 2 and 4 tblsp buttermilk
Gradually add ingredients, stirring by hand or using a low setting on a mixer. Only use as much buttermilk as needed to get the preferred consistency. Frost the cake after it has cooled completely.
I hope you enjoy the cake. Take pictures!!!!