Have you ever eaten Red Velvet Cake? Or baked one? As a Midwestern girl, who has been baking for more than 40 years, you would think that I would have run across one. But yesterday, I baked, and tasted, my very first. I read websites and recipes that claimed Red Velvet Cake for “the south”, but then there were some northern-folk who felt that their formula was probably the original. I never did discover where the idea actually started, but after a little research, their was no question people felt very personally attached to the memories Red Velvet Cake evoked and the recipes are handed down in families like a precious heirloom. Interestingly, they all come with their variations and quirks, making each unique and a custom creation. Rather than re-invent the wheel, I took bits and pieces from the different recipes I found and baked one for myself, which I think probably turned out to be pretty traditional, other than the fruity twist.
My interest was first piqued with the idea of baking a Red Velvet Cake, because of the new air freshener scents I received from Renuzit, this week — Chocolate Covered Cherries and Red Velvet Cake. I have shared with with you, before, how strongly I feel about certain scents and fragrances, (whether it be in laundry detergent, dish soap or air fresheners), to create a mood or set the tone in a home. Memories and experiences just seem to be so vivid and fresh when they are evoked by a smell that takes you back to the moment you experienced it. In my childhood, Chocolate Covered Cherries were the ultimate delicacy and the gift my dad received for every birthday, Father’s Day and Christmas. They were one of his favorites and if we were allowed to sample one — well that was just next to heaven. 🙂 Cakes and cookies baking were common scents in our home, growing up, and a memory that I have spent years recreating for our own kids. I so enjoy being in the kitchen and expressing my love for my family through the foods I create for them there. Nothing is so welcoming, comforting and homey as a house filled with the smells of baking. These new Renuzit fragrances capture those warm, welcoming memories in deliciously extravagant scents. Check out Renuzit’s Facebook page to hear even more about their Tempting Indulgences air fresheners. You’re going to love them! And, when you smell them, and see these pictures, you’re going to want to eat Red Velvet Cake, too! But, I want to tweak this recipe some more. You can read about it in my notes, below. I just want it to be PERFECT for you and I don’t think it’s there, yet! Not a baking-fail, per se, but not yet, special. I’ll keep you posted. In the meantime, check out what I did and these gorgeous pictures!
Since baking happens at our house on a very regular basis, I had nearly everything, on hand, that I needed to whip up a Red Velvet Cake; but, I was out of buttermilk. I decided to make a quick run to Walmart to get some and to grab a couple ingredients for some other recipes that were swirling and gelling in my brain over the last couple of days. It was going to be a quick “in and out”, so I did a very dangerous thing. (Insert crazy, sinister, oh no, not that, music here.) dun–dun–dun– I went in without a list! Please, do not try this at home! A trained professional navigated the store, without a list, and still came home with items not needed and neglected to purchase things they were planning to get. Actual dings were put in the budget in the making of this list-free shopping trip, both at the store and in the needed gas to repeat the trip for the unpurchased items. This is never a good idea for the family budget. So, don’t follow my bad example. Always shop with a list. 🙂 If you want to see my entire shopping trip, check out my Google+ album.
- 2½ cups sifted cake flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¼ cup cocoa powder
- 1 oz. red food coloring
- ½ cup unsalted butter, at room temperature
- 1½ cups sugar
- 2 eggs, at room temperature
- 2 teaspoon vanilla extract
- 1 cup buttermilk, at room temperature
- 1 teaspoon white vinegar
- 16 oz. cream cheese (2 packages), softened
- ½ cup unsalted butter (one stick), softened
- 2 teaspoon vanilla extract
- 2 pounds powdered sugar
- 1 pint fresh raspberries
- fresh mint leaves
- Grease and flour 3 eight-inch pans or 2 nine-inch pans.
- Sift cake flour into a bowl. Add cocoa, baking powder and salt to flour.
- Mix dry ingredients together and set aside.
- Cream butter and sugar.
- Beat in eggs, one at a time and then add the vanilla and food coloring.
- Add ⅓ of dry ingredient mixture.
- Mix in ½ of buttermilk.
- Add ⅓ dry ingredients.
- Last half of buttermilk.
- Last ⅓ of dry ingredients.
- Mix baking soda and vinegar together in a small bowl and quickly stir the mixture into your cake batter.
- Divide batter, evenly, between prepared pans.
- Bake at 350 degrees for 20-25 minutes. (May need up to 30 for 9 inch pans)
- Toothpick inserted in center will come out clean.
- Cool, in the pans, on a wire rack for about 10 minutes and then remove the cakes from the pans and allow them to finish cooling completely.
- Use your favorite cream cheese icing to assemble the layers and frost the cake.
- Decorate with raspberries and mint leaves.
I am a member of the Collective Bias™ Social Fabric® Community. This content has been compensated as part of a social shopper insights study for Collective Bias™ and Renuzit. As with all Busy-at-Home reviews, the views and opinions expressed are wholly my own and based on my personal experience with the product. #TemptYourSenses #CBias #SocialFabric