Grandma’s Red Velvet Cake
½ cup butter or margarine
1 ½ cup sugar
2 eggs
2 T. cocoa
¼ cup red food colouring
2 ½ cup flour
1 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
1 T. white vinegar
1 cup buttermilk
- Prepare (grease and flour) two 9”, three 8” or one 9×13” cake pan. Preheat the oven to 350F.
- Cream butter with sugar. Add 2 eggs and blend.
- Make a paste of the cocoa and food colouring. Add to the creamed mixture. Blend well.
- Sift flour, baking powder and salt together in a bowl.
- To prepare liquid ingredients: Add vanilla to buttermilk*. Dissolve baking soda in vinegar. Add vinegar mixture to buttermilk.
- Alternately add the dry and liquid ingredients to the creamed butter mixture in thirds. Beat until smooth.
- Pour into prepared cake pans. Bake at 350F for 30-35 minutes.
*If buttermilk is not available, add 1 T lemon juice to a 1 cup measure. Fill with milk.
Buttercream Frosting
A delicious icing – not too sweet.
5 T instant blending flour
1 cup milk
1 cup butter
1 cup icing sugar
1 tsp. vanilla
- Heat milk in a double boiler. Slowly add flour stirring constantly to make a smooth paste. Cook, stirring, until thick.
- Remove from heat and cover with plastic wrap. Cool to room temperature.
- Cream butter, sugar and vanilla.
- Add flour mixture 1 tsp. at a time and continue to beat until very fluffy.
- Frost cake.
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