Red Velvet Cake

My brother lives in Manhattan, and he has made sure that our visits included a trip to the Magnolia Bakery; they’re famous for their cupcakes. There’s often a line out the door waiting for cupcakes. (It’s part of our education about the city, just like visiting the museums, FAO Schwartz, and having tea at the Plaza.) My daughter knew that I would appreciate having their cookbook, More from Magnolia. Magnolia’s red velvet cake is one of her favorites and it is one of the two cakes she requested for her graduation party.

This recipe does call for a lot of red food coloring. If you’re buying 1 oz. bottles, as I did, you’ll need three.

Source: More from Magnolia

Ingredients

3 1/3 c. cake flour

3/4 c. unsalted butter, softened

2 1/4 c. sugar

3 large eggs, at room temp.

6 T. red food coloring

3 T. unsweetened cocoa

1 1/2 t. vanilla

1 1/2 t. salt

1 1/2 c. buttermilk

1 1/2 t. cider vinegar

1 1/2 t. baking soda

1 recipe Creamy Vanilla Frosting

Directions

Preheat oven to 350 . Grease and lightly flour three 9 x 2 round cake pans, then line the bottoms with parchment paper. (I wanted a square cake to decorate, so I used the rest of the batter for mini-cupcakes.)

Sift the cake flour and set aside. Cream butter and sugar until light and fluffy. Add the eggs, one at a time. In a small bowl, whisk together the food coloring, cocoa and vanilla. Add to the batter an beat well.

Stir salt into the buttermilk. Add to the batter in three parts, alternating with the flour. In a small bowl, stir together the vinegar and baking soda. Add to the batter and mix well. Scrape down the bowl, making sure the ingredients are well incorporated.

Divide the batter into the prepared pans. Bake 30 – 40 minutes, or until a tester inserted in the middle of the cake comes out clean. Let the layers cool in the pan for 1 hour, then cool completely on wire rack. When cool frost with creamy vanilla frosting.

A little eggnog for the cook before starting cake number two. ; )

The finished products

Lois Britton

An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.

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