Baking, Cookies, Cakes & Pies

Red Velvet Madness

It is cold. It is windy. There is a lot of nasty weather happening outside right now. Three things are necessary in times such as this: a blazing fire in the woodstove, hot toddies galore and cake. This is acceptable in my house. C’mon in…lets figure out where the red velvet cake came from anyhow…and, shall we indulge in that hot toddy? Great idea, high five!
The red velvet cake is thought to have started in the 1920’s in New York City. It was served at a hotel…Waldorf-Astoria, anyone? Yes, I have been there exactly once. It was fabulous! A recipe from the 20’s which is still around today? It must be good! Off to the kitchen I went.


Red Velvet Bundt Cake

So intrigued. I was confident on this Saturday morning. I looked outside which was filled with snow drifts, whipping winds and lots of snow to move around. I decided to ignore the outside and focus on this cake for my upcoming Sundays with Joy baking project.This cake was so mysterious to me. I started my work in the kitchen.

So much cocoa

And, by work, I mean making a huge mess. I had cocoa everywhere. But, that was ok. This was better than having snow pelt my face like stinging icicles. I carried on. Two cakes were made…first a chocolate cake.

Brief intermission for washing of all things needed for cake number 2…which was everything. Next up, the red velvet cake batter.

Then the two are combined. The original recipe calls for two 8 or 9- inch cake pans. The two batters are swirled in a very pretty way. I had the grand idea of making this into a bundt cake. So, I buttered up the bundt pan and swirled some flour around for good measure. I added in each batter in layers, swirling and making designs with every layer. (Note: I have never swirled batter around before…I could have been very, very right..or most likely, very, very wrong).

Red Velvet Bundt Cake Batter

So I swirled, I took a chance. It is so very right to take chances in life….get on this chance train! Into the oven it went at 350* for about 45 minutes.

The end result? I had to sample this cake before the intended occasion – my grandmother’s 90th birthday celebration. Naturally, I did what any good blogger would do. I cut a sample piece. Yes, I went there…

Red Velvet Bundt Cake

Then I frosted one lonely piece with a fantastic chocolate buttercream frosting. I, awkwardly, frosted away. I say awkwardly because it was at this moment I realized that two round cakes would be easier to frost then this bundt cake shape. Cakes are really not my forte..

I was proud of my swirling capabilities. Sometimes it is ok to pat yourself on the back for the little things in life, right?

How does it taste you may be wondering? To me, it tasted like a delicious chocolate cake. It was good. And the more I let this tester piece sit, the better it got. Yes, it is absolutely worth it to make two cake batters versus buying a box of cake mix. I cannot wait until the real celebration happens! Pairing a slice of red velvet marbled cake with a scoop of frozen vanilla yogurt ice cream? Yes, please!

Happy 90th Birthday, Mimi!






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5 thoughts on “Red Velvet Madness

  1. She had a ball! She was one of my baking teachers – early memories of she rolling out a pie crust and I was at her side…with my mini rolling pin, and so happy. Life is a circle!

  2. Thank you, Ellen! Behind the scenes had me turning out the cake a little early…thankful for frosting glue! I am in love with that dreamy and creamy chocolate buttercream frosting!!

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