Momma's Red Velvet Cake 1960's

Mrs. Michael J. Lively

By
@lively4Jesus

From my Momma, it was popular in the 60’s the recipe comes from the Waldorf Astoria Hotel

Of course i have tweaked this a bit. Dear Grand Daughter isn’t suppose to have red dye #40 so i substitute the 2 oz of dye and 1 Tbs of cocoa for the beet powder and more cocoa. i also added 1-2 more eggs [depending on the size i have on hand] than the original recipe, butter for shortening and cut the salt by half.


Featured Pinch Tips Video

Rating:

Serves:

24

Prep:

1 Hr

Cook:

45 Min

Method:

Bake

Ingredients

3/4 c
butter, softened
1 1/2 c
sugar
4
eggs, or 3 xl eggs
4 Tbsp
beet powder
4 Tbsp
cocoa powder
2 1/2 c
cake flour, sifted
2 tsp
baking powder
2 tsp
baking soda
2 tsp
vinegar, white
1/2 tsp
salt
1 Tbsp
vanilla
1 c
buttermilk

BAKERY FROSTING

5 Tbsp
flour
1 c
milk
1 c
butter, softened
1 c
sugar, granulated
1 Tbsp
vanilla

Directions Step-By-Step

1
****
Cream butter and sugar. This would be key to cream butter & sugar until light and fluffy [15 min. approx.]

Mix cocoa and beet powder together in a small bowl, till they are well mixed and there are no chunkies [a mortar and pestle would work beautifully if i had one]. Add beet powder and cocoa to your creamed butter and sugar, Mix well.
2
Add eggs one at a time, mixing well, but Do Not over beat. i read somewhere if you mix your eggs too much your cake will fall in the middle, because, by beating the eggs too long you add too much air.
3
Mix salt and vanilla w/buttermilk. Add to creamed mixture alternately w/flour.
4
Blend in soda, baking powder and vinegar; fold into mixture. Do Not Beat***.

i mixed this together at the beginning in a small bowl and set aside. i also mixed the salt, vanilla and buttermilk and the beet powder and cocoa and let them sit in little bowls till i’m ready for them****.
5
Turn batter into a prepared 9x13 stoneware pan. Bake at 350 for 45 minutes. Turn out of pan in 10 min. Cool completely
12 cupcakes 18-20 minutes.
6
BAKERY FROSTING

Blend 5 tbs flour and 1 cup milk cook to a very thick paste, stirring constantly. Pour into bowl cover w/clear wrap. Let stand until cool.

In the mean time, cream 1 c of butter till light, gradually add 1 c of granulated sugar, continue beating till very light and fluffy.

Gradually add paste beat about 10 minutes until frosting is about the consistency of whipped cream. Finally add 1 Tsp of vanilla

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Other Tags: Healthy, Heirloom