Momma's Red Velvet Cake 1960's

8
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.

Rating:

★★★★★ 1 vote

Serves:
24
Prep:
1 Hr
Cook:
45 Min
Method:
Bake

Ingredients

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  • 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

How to Make Momma's Red Velvet Cake 1960's

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

Printable Recipe Card

About Momma's Red Velvet Cake 1960's

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




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