Grandma’s Red Velvet Cake

When my paternal grandfather, who was postmaster in a small town in Ohio in the ’60s, spotted a recipe for red velvet cake in a magazine at work, I doubt he had any idea that nearly 60 years later that cake would have reached legendary status among family and anyone else who had the privilege of having a slice. I thank god that he ripped out that page and brought it home for my grandma to make.

I’ve always heard my grandma was a great cook, but growing up, what I remember most are her desserts: rhubarb pies, heavenly sugar cookies, mincemeat pies, and of course, her red velvet cake. The spell cast by this cake never wears off — my dad says his cousins, who haven’t had the cake in years, still mention pining for a slice.

My grandma is no longer with us and even though my dad’s side of the family is large, it was my mom who learned how to perfect this cake. Growing up, it was the most requested cake for every birthday celebration (with the exception of a couple ice cream and cartoon-themed cakes – I so wish we still had the Alf-shaped cake pan!) She still gets requests to make it from co-workers, friends, and extended families.

It may be my all-time favorite dessert – and that’s saying something considering I’m not a huge cake fan. I’d much rather have pie, mille-feuilles, or a cannoli to celebrate. The secret is all in the frosting. Save cream cheese frosting for carrot cake – once you’ve tasted this there is no going back.

Right after college, I first attempted recreating grandma’s signature dessert for my then-boyfriend’s birthday. Realizing how much butter and sugar go into the frosting was rather eye-opening, but life is short and eventually I learned to double the frosting recipe to ensure I had enough of this spreadable gold.

Because I’ve been focusing on Ina’s recipes, I haven’t made the cake in years but figured National Red Velvet Cake Day was the perfect time to bring it out again.

In the past, I’ve been guilty of cutting some corners and covering boxed cake with the homemade frosting, but made everything from scratch this time. STORE BOUGHT IS NOT FINE. Ha!

I really hope you give this recipe a shot and enjoy it as much as my family and I have for years. Reach out if you have any questions and let me know if you try it! A couple of notes before you get started:

• Instead of 2 oz of red food coloring, you can use a 1 oz bottle then fill it with water and add that in.
• Don’t panic if you divide the batter between the two pans and feel like it’s not enough – these cakes are on the thinner side which improves the frosting-to-cake ratio when you split them for layers.
• The most important thing you can do for the frosting is to chill the thickened milk and flour completely before incorporating it in the buttercream. DON’T try to rush this step.
• One thing I’ve learned from Ina is to place overlapping pieces of parchment paper around the cake before icing for easy cleanup.

Enjoy!!!!

Xoxo,
Trent

For the cake:
1/2 cup Crisco
1 1/2 cup white granulated sugar
2 eggs, room temperature
2 1/4 cup cake flour
1 tsp baking soda
2 tbsp cocoa powder
1 tsp kosher salt
1 tsp good vanilla extract
2 oz red food coloring
1 tsp white vinegar
1 cup buttermilk

Preheat oven to 350 degrees Fahrenheit. Butter and flour two 9-inch round cake pans.

In the bowl of a mixer fixed with the paddle attachment, cream the Crisco and sugar on medium until light and fluffy. Add eggs one at a time, beating well after each addition.

In a medium bowl, sift together the flour, baking soda, cocoa powder, and salt. In a measuring cup, combine the buttermilk, vanilla, food coloring, and vinegar.

With the mixer on low, alternate adding the dry mixture and the buttermilk mixture to the creamed sugar, starting and ending with the dry mixture, until just incorporated.

Distribute evenly between the two cake pans. Bake for 25-30 minutes until a toothpick inserted into the middle comes out clean.

While the cakes bake, make the frosting (recipe below).

Set cakes on a cooling rack and allow to cool in the pan for 30 minutes. Run a knife around the edge and release on the cooling rack. Allow cakes to cool completely before icing unless you want melty, runny frosting!

Once the cakes have cooled, score the entire cake halfway up from the bottom with a paring knife – this will serve as your guide for splitting the cake into layers. With a long, serrated knife, slowly slice the cake in half using the scored line as a guide. You should now have four layers total.

Take the top half of one cake and flip it top-down on a cake stand. Place overlapping parchment paper around the edges

Add about 3/4 to 1 cup frosting and spread until even, add the remaining layers, spreading about 3/4 to 1 cup of icing between each layer. Use the remaining frosting and ice the tops and side. If you’re concerned about crumbs in the frosting, do one thin layer of frosting over the entire cake, refrigerate for 15 mins, and then apply another, thicker, layer of frosting. You will likely have leftover frosting, but who could complain about that! Remove parchment paper.

The cake can sit out at room temperature for 2 to 3 days. If you do refrigerate it, make sure you allow the cake to come to room temperature before serving.

For the frosting:
2/3 cup flour
2 cups whole milk
2 cups butter, room temperature
2 cups granulated white sugar
2 tsp vanilla

In a small skillet, whisk together the flour and milk, making sure there are no lumps. Heat over medium flame, whisking constantly until very thick. Place in refrigerator and cool completely.

In a mixer fixed with the paddle attachment, cream butter and sugar on medium, add the vanilla and cooled flour mixture. Mix until smooth and fluffy.