Table of Contents
This is different from other red velvet cake recipes I’ve had; the icing is as light as snow. —Kathryn Davison, Charlotte, North Carolina Preheat oven to 350°. Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in food coloring, vinegar and vanilla.
The first record in print of the modern name was in 1960. In that year, Foodland supermarkets in Seattle WA advertized “Waldorf Red Velvet Cake” in store bakeries. “Red Velvet Cake” appeared in the Thursday June 16, 1960 issue of the Denton Record-Chronicle (TX) as “Recipe of the Week.”
Red Velvet Cupcakes: Divide the batter between 24 (2½-inch) cupcake tins lined with paper liners and bake for 15 to 20 minutes. After cooling, spread a layer of the frosting over top. Red Velvet Sheet Cake: Pour the batter into a greased and floured 18- by 12-inch sheet cake pan and bake for about 20 minutes.
Karen Farrellsays December 19, 2019 at 2:37 pm I made this recipe in 1966 for my son’s first birthday. I have lost the recipe and have been looking for the one with the right icing. Cream cheese icing is great for carrot cake but not for red velvet cake.
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…