Red Velvet

So in the midst of all this baby talk I forgot to mention that poor, neglected Nathan had his golden birthday last month. 28 on the 28th. I just so happened to be off work that whole day and decided it was my mission to become a domesticated housewife in the name of entering motherhood quite soon (see? there I am again with the baby talk).

No, I did not cook a four course meal. Puh-leez. As if I'm THAT crazy. I told him I would bake a cake for him in any flavor.....from scratch.

Please pause on those last two words for a moment.

Baking a cake from scratch is no freaking joke. Practically Martha Stewart material, right? If I could achieve this feat I would officially label myself 'domesticated.' Lots of pressure ensued especially when I realized that not only Nate would consume this project of mine, but my Whips-Things-Up-From-Scratch-Everyday-Like-It's-Nothing mother-in-law would also taste my attempt at domestication. Scary stuff, right?

Nate chose red velvet cake which is incredibly cute and a little touching, considering that my side of the family is all over this type of cake. Memaw makes it every single year for birthdays, my mom usually makes (or buys) one for me if possible, and I love that it's a little quirky and unique. Plus it's really pretty, so that's a bonus, but would it be easy to make? Hmmmm.

So I did what any wanna-be domestic goddess would do: I emailed Memaw immediately and asked for very specific instructions. And because she is the most bomb Grandma in the world, she emailed me back right away. Yes, my Grandma is the queen of internets, didn't you know? She's on Facebook, emails me nearly daily, AND she can cook literally anything in the world. I know, it's insane.

So I thought I would share this 'family secret' recipe with you lovelies today. Don't say I didn't warn you....I asked for 'details' and it was so worth it.


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1 package fudge marble cake recipe [18-1/4 oz]
1 teaspoon baking soda
2 eggs
1 1/2 cups buttermilk [instead of buying buttermilk, add either 1 1/2 tablespoons of apple cider vinegar or lemon juice to the milk and stir] let set for about a minute [I do this before I start putting the cake batter together]

1 bottle [1 oz] red food coloring
1 teaspoon vanilla
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Preheat oven: 350

Grease[ or use a spray] and then coat with flour, 2- 9" cake pans.

Combine cake mix [there are two packages in the box] and baking soda and stir.

Add eggs, buttermilk, food coloring and vanilla
BLEND on low until moistened.
BEAT on high for 2 minutes, scraping sides occasionally

Pour into the cake pans [some people use a 9 by 13 baking dish, but the two layers are very pretty

BAKE 30-35 minutes [I check at 30, touch the top and if it bounces, it's ready to come out]

COOL for 10 minutes BEFORE REMOVING from pans

BEFORE removing from pans to a wire cooling rack, I run a sharp knife around the edge and gently turn onto the racks.

****While cake is baking begin making the frosting

FROSTING:
5 Tablespoons flour
1 cup milk

1 cup butter or margarine [softened/ room temp]
[I zap in microwave about 10 seconds if I forget to set out the butter from refrig]
1 cup sugar
2 teaspoons vanilla


In a small bowl, put 2 T. of flour, ADD enough of the milk to make a thick paste, stirring all the time. Add more flour and then more milk, continuing to stir and add till all of milk/flour are in the mixture. [Reason: the flour has a tendency to lump if put it and milk together all at one time]

Put in a sauce pan. Bring to a boil,[medium heat] STIRRING CONSTANTLY. It will thicken quickly and resemble a custard [ if slightly lumpy--not to worry:)]

Remove from heat. Stir. Cover. Refrigerate [ I put mine in freezer and stir every two or three minute till LUKEWARM to COOL.

WHILE COOLING:
in mixing bowl, cream butter and sugar.

ADD chilled milk mixture and BEAT[ on high] 10 minutes, till fluffy.
ADD vanilla, stir

FROST between layers and top and sides. [I often frost only between the layers and top. Makes it very pretty by showing the "red velvet." Also, makes a thicker frosting between the one layer and the top.
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You guys. This took me literally 2 hours to make. No joke but it was pretty good. I'm critical of my own cooking but I guess if my almighty mother-in-law said it was good I should believe her palate before mine.

Here was the scene of the crime. Did I mention that I am in love with my KA mixer? I want to marry it.


When I saw the recipe called for an entire bottle of red food coloring I was a little scared. But oh, so pretty!


And the frosting? Freaking insanely difficult to make. Worth it but really hard. Not going to lie...anything that requires constant stirring over heat, then a freezer, then certain mixing techniques is way out of my league.


And don't make fun of me but we don't even have a real cake pan, so I used a circular pie pan instead. I'm such a newbie.


Isn't she lovely?


Happy birthday to you!


Mmmmmm. It was worth the two hours slaving away in the kitchen, I suppose.




So have you ever tried red velvet cake before? If so, are you in a southern state? My in-laws think it might be more of a southern thing because it is very uncommon up here....I'm not sure if that's right or not.

But if you are feeling particularly daring one day and have a few hours to spare, go for it. And take lots of pictures of this red beauty.