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My cousin Rena makes this recipe, and it's my favorite Red Velvet Cake ever. I am honored to include it in my new cookbook, Back to the Family: Food Tastes Better with Ones You Love.
To my mother, Addie Mae, and to all the mothers of the world, I wish you a Happy Mother's Day -- and may all your days be as wonderful as Red Velvet Cake.
RENA JONES THORNTON'S RED VELVET CAKE
Makes 12 servings
2 extra large eggs
2 cups sugar
1-2 ounces red food coloring
2 tablespoons cocoa
1 cup (2 sticks) butter, softened
2½ cups sifted cake flour
1¼ teaspoons salt
1 cup buttermilk
1 tablespoon butter flavoring
½ teaspoon plus a pinch of baking soda
1¼ tablespoons white vinegar
Cream Cheese Frosting (see recipe below)
Preheat the oven to 350 degrees F. Grease and flour two 9-inch cake pans. Set aside.
With an electric mixer on medium speed, beat the eggs and sugar together until well combined. Add the food coloring and cocoa, mixing well. Add the butter and mix well.
In a separate bowl, sift the flour and salt. Slowly add to the creamed mixture. Add the buttermilk and butter flavoring, mixing well.
In a small bowl, combine the vinegar and baking soda, stirring until the soda dissolves. Add to the creamed mixture.
Pour the batter into the prepared pans and bake about 20 minutes, or until the cakes spring to the touch of the finger. You can make more layers by slicing the cakes horizontally, making them even thinner. Let the layers cool completely on wire racks before icing with Cream Cheese Frosting.
CREAM CHEESE FROSTING
Makes about 3 cups
¾ cup (1½ sticks) butter, softened
1 (8-ounce) package cream cheese, softened
1 pound sifted powdered sugar
1 teaspoon pure vanilla extract
Using a mixer, completely whip the softened butter and cream cheese.
Reduce the mixer speed and slowly incorporate the powdered sugar, then add the vanilla. Spread on cooled layers.
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