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momma's red velvet cake 1960's

(1 rating)
lively4Jesus avatar
Recipe by
Mrs. Michael J. Lively
@lively4Jesus
Post Falls, ID

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.

►
(1 rating)
yield 24 serving(s)
prep time 1 Hr
cook time 45 Min
method Bake

Ingredients For momma's red velvet cake 1960's

  • 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

  • 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
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