Red Velvet cake is known for its dark red cake which goes with white creamy topping. The origin of the recipe remains a mystery. Many say it originated at New York’s Waldorf Astoria hotel in the 1950s. The red color is achieved by beets..From my readings, I conclude that nobody knows who invented the recipe.
There's something special about this cake. Its red velvety texture is achieved with the combination of cocoa powder and red coloring, enhanced with baking soda, buttermilk and vinegar. It is retro, romantic and charms anyone for sure!The cake is basically a devil’s food cake with a twist of red coloring to make it dramatic and stands out amongst other cakes.
This is the recipe I cringed to try. I've kept it in my list of Red Velvet cakes recipes but somehow didnt attempt to do it until I saw Rima attempted hers. The recipe is similar, only halved.
Red Mystery Cake
1 cup butter
1 1/2 cups sugar
2 ounces red food coloring (this got me off!!)
2 tablespoons cocoa
2 1/2 cups sifted cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
1 tablespoon vinegar
1 teaspoon baking soda
Cream butter and sugar together thoroughly. Add eggs and beat well. Make a thin paste of the food coloring and cocoa. Add to creamed mixture.
Sift flour and salt together and add to batter alternately with buttermilk. Blend in vanilla.
Combine soda and vinegar and mix into batter immediately at low speed. Pour at once into two greased and waxed paper lined 9-inch layer cake tins.
Bake in a 350 degree oven for 25 minutes. Let cool and then remove from pans. Fill and frost with cream cheese icing.
Recipe from: http://www.barrypopik.com/
I tried the one from Rima's and I must say... hmmm.. this one's a keeper!!!
I've tried a few recipes out there but this one really got me hooked!
So if you want to attempt making this red mystery cake, try this recipe and let me know what u think ok!
1 1/4 cup sifted flour
1/2 tsp baking powder
1/2 tsp salt
1 tbsp cocoa powder
1 tbsp red colouring
1/4 cup soft unsalted butter (about 50g)
3/4 cup sugar
1/2 tsp vanilla extract
1/2 cup buttermilk (I used 1/2 cup low fat milk plus a few drops vinegar)
1/2 tsp vinegar
1/2 tsp baking soda
Cream cheese frosting
125g cream cheese
50g unsalted butter ( I used SCS salted)
110g icing sugar (mine, 1/2 cup)
1 cup fresh cream, whipped until stiff
1. Preheat oven to 175 degrees Celsius.
2. In one container, sieve flour, baking powder and salt. Set aside.
3. In a small container, combine cocoa powder and red coloring and stir well until form a paste. It's ok to add a little water in case it's too sticky.
3. Using a mixer, beat butter with sugar until light and fluffy. Add egg, beat until blended. Add vanilla extract and cocoa powder mixture, beat until well blended.
(I think it is ok to add cocoa powder and red coloring separately without mixing them beforehand)
4. Add in sifted flour and buttermilk alternately. Beginning and ending with flour. (F-M-F-M-F)
5. In a small bowl, combine vinegar and baking soda and add it to ur batter. Stir well with a spatula. Pour into a 6" baking pan and bake it for 50mins or until cooked.
6. Let cool on wire rack.
7. Once cool, slice cake into two and spread cream cheese filling.. top it with the rest of ur cream cheese too... chill for a few hrs.. slice and enjoy!
*** note the recipe is halved from the Mystery Cake recipe, so it uses 6 inch tin. I used 8 inch tin (coz i dont have 6 inch! ouch!) the cake definitely will look good standing taller :)
Cream Cheese frosting:
1. Beat cream cheese with butter until soft.
2. Turn mixer to low speed, add powdered sugar a little at a time. Whisk until well blended.
3. Add whipped cream, stir through with a spatula.
Don't hate me coz I'm beautiful!