Grandpa Y's Red Velvet Cake
It's KK's birthday month! And what goes better with birthdays then cake?! Not much that's for sure. Especially when it's the birthday girls favorite type of cake, Red Velvet. This also happens to be my favorite type of cake. My paternal Grandpa had a recipe that everyone loved and he only made it on very special occasions. This was due to the expensive ingredients (in Hawaii) and the time consuming recipe.
This recipe was originally my Grandma's recipe I was told. However my Grandpa started making it, and everyone ended up loving his version. Oopps! I must warn you though, this cake is NOT a diet cake. This cake is not even on the spectrum of normal butter to sugar ratio of other cakes.
This is butter and sugar on steroids cake. But oh does it taste so good!
I'll let you in on some tips and tricks before we get to the recipe.
First tip is to cream together the butter and sugar so their are no sugar granules left. My Grandpa used to do this step by hand! "Mix until you can't feel the sugar girl" he used to say. I for one don't have the patiences or arm strength for that. Being the grown-up that I am, I use my handy dandy Kitchen-Aid now.
Second tip, alternate your wet and dry ingredients when combining with your creamed butter. The batter will be very, very fluffy. So fluffy it makes double a normal cake recipe. So you'll need two 9x13 pans if making sheet cakes. Or it will make around 48 cupcakes. So plan cooking time and resources accordingly.
This might be a disappointment to most but this recipe does not include a cream cheese frosting. I'm going to call it a butter frosting. Not to be confused with a butter cream frosting. This frosting is a lot less sweet and more buttery. In the words of my nephew, "try it, you'll like it".
Grandpa Y's Red Velvet Cake
Makes two 9x13 inch pans or 48+ cupcakes
- 1 lb butter (room temperature)
- 3 cups sugar
- 4 eggs
- 6 tbsp cocoa powder
- 2 (large) bottles red food coloring
- 3 tsp baking soda
- 3 tsp pure vanilla
- 2 cups buttermilk
- 6 cups cake flour (sifted)
- 2 tbsp vinegar
- 2 tsp salt
- 2 cups milk
- 6 tbsp flour
- 2 cups sugar
- 1 lb butter
Preheat oven to 350 degrees. Grease or line pans.
- Cream together butter and sugar until sugar is fully dissolved.
- Sift all dry ingredients together in a separate bowl.
- Once butter and sugar is combined add in eggs until combined.
- Alternate adding dry ingredients and wet ingredients to your butter mixture.
Pour mixture into pans or cupcakes and bake for 30-40 minuets, or until toothpick inserted into center of cake comes out clean.
Cool cake before frosting.
- Heat milk and add flour until pudding consistency. Set aside to cool.
- Cream together sugar and butter and let cool.
- When both are cooled combine together.
This cake brings back childhood memories on the rare occasion of my Grandpa coming to visit and us in the kitchen. I was always in his way, standing on a chair watching him from start to finish. It makes me happy to share his recipe with my friend KK in celebration of her birthday and with you all.