I think it’s odd that Alan Jackson sang the Country & Western hit “Summertime Blues” and yet today’s recipe is his, and it’s all about the red, not blue! Hmmm…
I clipped Jackson’s recipe more than 25 years ago from the Sunday paper. Red Velvet Cake was popular then, and it’s popular now.
Over the past decade or two, we’ve seen red velvet cupcakes, whoopie pies, brownies, cookies, cheesecake – even trifles. But there is nothing like the original Red Velvet Cake. It’s not fancy, but it certainly is one of the easiest cakes I have ever made, and everybody loves it.
Most people I know prefer the standard cream cheese frosting (shown in the photos below). The combination is too sweet for my palate. Instead, I prefer this recipe for Tangy Whipped Icing (first photo), which pairs perfectly with the not-too-sweet cake.
In his song, Jackson croons, “There ain’t no cure for the summertime blues!”
I think there is. This cake. (Even though it is late October and closer to winter than summer!)
~ David
Red Velvet Cake
Cake
2 1/2 cups flour
1 1/2 cups sugar
1 1/2 cups canola oil
2 eggs
1 cup buttermilk
1 teaspoon vanilla
1 teaspoon baking soda
1 tablespoon cocoa powder
1 teaspoon white vinegar
1 1-ounce bottle red food coloring
Icing
1 cup heavy cream
1 cup sour cream
1/4-1/2 teaspoon almond extract
3/4 cup confectioner’s sugar
Preheat the oven to 350°F.
Mix all ingredients in a large bowl until smooth. Grease and flour two 9-inch cake pans. Divide batter among the pans and bake for 25-30 minutes, or until tester comes out clean. Allow the layers to cool in their pans for 10 minutes, then turn them out onto racks to cool completely.
When cakes are cool, whip the heavy cream and sour cream together until they form soft peaks. Add the extract and continue beating while gradually adding the sugar. The cream should form stiff peaks, but do not over beat.
Using a spatula, loosely spread a thin coating of the icing over the bottom layer of the cake. Add the second layer, topping was with the remaining icing. You can ice the sides, if you wish.
Makes 12 servings.
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Design by Themeshift.
Lois B
October 27, 2018 at 4:09 pmI think your topping sounds fantastic; the almond extract cinched the deal for me!
Cocoa & Lavender
October 28, 2018 at 10:00 pmThis has become a favorite topping for us. I find the cream cheese frosting way too sweet and cloying (Not to say I wouldn't eat it…).
Jill
October 27, 2018 at 7:00 pmMust try – especially the frosting. I think it would be great on carrot cake.
Cocoa & Lavender
October 28, 2018 at 10:00 pmIt does go well on carrot cake, Jill!
Emma @ Bake Then Eat
October 27, 2018 at 10:29 pmThere is something lovely about a traditional red velvet cake, and yours is a winner and your icing sounds really good.
Cocoa & Lavender
October 28, 2018 at 10:01 pmThanks, Emma – I like the cake because it isn't too sweet, and with the sour cream topping, it is pretty perfect!
Nutmeg
October 28, 2018 at 1:48 pmThat was (and probably still is) my sister's favourite cake!
Cocoa & Lavender
October 28, 2018 at 10:01 pmReally? I had never heard of one until I was an adult!
Ron
October 28, 2018 at 2:31 pmDavid, I haven't seen or eaten a red velvet cake in years. The topping is just up my alley as well. Now, I have to see if can find my baking pans.
Cocoa & Lavender
October 28, 2018 at 10:02 pmHaving just returned from Europe, Ron, I can see that the baking pans are a big issue. Easy to make substitutions when making a pie or crostata, but for cakes, precision is required!
2pots2cook
October 28, 2018 at 4:44 pmLove your version that is not overpowered with sugar. Icing sound as my cup of tea ! Great one David ! Thank you !
Cocoa & Lavender
October 28, 2018 at 10:03 pmThe older I get, the less sweet I like my desserts!
Gerlinde de Broekert
October 28, 2018 at 10:26 pmI don’t remember the last time I’ve eaten a red velvet cake. I just love your version. Thanks David.
Cocoa & Lavender
November 1, 2018 at 2:00 pmThanks, Gerlinde!
Sippity Sup
October 29, 2018 at 4:40 pmHere are a few more quotes:
“A Red Velvet Cake makes the heart young again and wipes out the years.”
That’s a quote I found on the internet, so it must be true.
Here’s another quote from another reliable source, actress Emma Stone:
“You’re a human being, you live once and life is wonderful, so eat the damn Red Velvet Cake.”
GREG
Cocoa & Lavender
November 1, 2018 at 2:01 pmThese are great quotes, Greg. Especially Emma Stone's.
Valentina
October 30, 2018 at 10:52 pmI remember the first time I saw a red velvet cake about 25 yrs ago. I'd never heard of them and hadn't really studied food yet.I thought it was the coolest looking cake I'd ever seen, and I still think it is. It's fun! Love the sound of your topping/frosting, too!
Cocoa & Lavender
November 1, 2018 at 2:02 pmIt is fun, and you can make them in so many colors, too! The topping really makes it, I have to say.
Marcelle
October 31, 2018 at 12:15 amIt's been forever since I've made a red velvet cake, David. It is one of the most festive cakes in my opinion! Thank you for sharing a trusted recipe I know will be delicious! 🙂
Cocoa & Lavender
November 1, 2018 at 2:02 pmThere is something really festive about this cake!
The-FoodTrotter
November 1, 2018 at 11:25 amI love your red velvet cause I'm not fond of the typical cream cheese frosting, I bet I'd love your double cream and almond frosting way better! 😉
Cocoa & Lavender
November 1, 2018 at 2:03 pmThanks, Romain. Cream cheese frosting is one of the reasons I usually avoid carrot cake!
Jean | DelightfulRepast.com
November 1, 2018 at 3:26 pmDavid, I must confess I've never tasted red velvet cake. I was raised "anti-artificial-coloring" and I just can't do it! 😀 But I could make your recipe without the coloring, and I know I'd enjoy it with your icing.
Cocoa & Lavender
November 1, 2018 at 4:05 pmJean – While I did use the artificial dye here, there are some great ways to get natural color – condensed beet juice works very well! And, you are right / the cake tastes great without the coloring!
Susan Manfull
November 5, 2018 at 1:34 pmOur mutual friend Claire told me that she has a recipe with red wine to avoid the artificial color! Growing up, this was always a family favorite and it is still a great special occasion cake. I'd like to try it with your frosting recipe and, as one of your followers wrote, that frosting sounds great on carrot cake!
Cocoa & Lavender
November 6, 2018 at 2:09 pmI would be interested in trying that, Susan. But there are quite a few natural food colorings out there I might try first.
Inger@Art of Natural Living
November 5, 2018 at 4:36 pmAwww, you got me all psyched for a blue velvet cake…
Cocoa & Lavender
November 6, 2018 at 2:08 pmIt could happen, Inger… it could happen.
Karen (Back Road Journal)
November 7, 2018 at 7:33 pmThe perfect cake to serve during the Christmas holidays.
Cocoa & Lavender
November 8, 2018 at 2:24 pmI have actually divided the batter and done half red and half green for Christmas, Mexican Independence Day, and a variety of Italian celebrations!
Christina | Christina's Cucina
November 23, 2018 at 3:31 pmThe closest I've been to making a red velvet cake is a chocolate cake made with beets! I know lots of people LOVE red velvet though. Looks lovely!
Cocoa & Lavender
November 24, 2018 at 12:30 amIt’s definitely a classic!