This week features a recipe by textile designer, Amy Butler. Actually, it’s her mother Ann’s recipe! Red Velvet Cake is an old Southern favorite which you can find already made in your supermarket bakery if you are in a pinch…and live in the South. Being from the South, myself, I thought everyone could just walk into their grocery store and pick one up. I confess, when I went to the LBC to shoot this recipe with photographer Matt Armendariz, another Southerner, I wanted to cheat and buy the cake already made, but he said, “You can only get those ready-made in the South! It’s special order here.” So I pushed up my sleeves and got to baking. We had a little taster come over and give his stamp of approval, so we’re sure these will please anyone for whom you may bake them! (Photos by Matt Armendariz, little taster Jared “J. Lo” Lomenzo Torres appears courtesy his moms.) Enjoy!! We all did!
About Amy: Amy Butler is a fabric, home, fashion and print designer known for her modern approach to botanical, geometric and romantic inspirations. With spirited color and confident combinations of print, Amy has created a freshened view of the many product categories for which she now designs, including bedding, bath, fabric, sewing patterns, stationery, craft papers, handbags, dinnerware, home décor, and design and project books. Designed from her studio in America’s Midwest and sold worldwide, Amy’s lines are known for quality, creativity, sustainability and great style.
Click here for the full recipe or just click “read more” below.
Ann’s Red Velvet Cake
Preheat oven at 350
1 oz. red food coloring
2 Tbsp. cocoa
1/4 c. butter
1/4 c. margarine
1 1/2 c. sugar
1 tsp. vanilla
2 1/4 cup cake flour
1 scant tsp. salt
1 c. buttermilk
1 tsp. soda
1 Tbsp. vinegar
Mix coloring and cocoa together until smooth and set aside until needed. Do not stir.
-Cream together butter, margarine and sugar. ( be sure to beat the mixture long enough…… the butter, margarine and sugar should look white and creamy )
-Add eggs and vanilla and mix well.
-Add cocoa mixture and mix until well blended.
-Sift together two times: flour and salt.
-Add alternately with buttermilk and mix well.
-Place 1 tsp. soda on cake batter, then add 1 Tbsp. vinegar. Mix until well blended.
-Pour into 2 well greased and floured 9″ cake pans
-Bake at 350 for 30 minutes
-Cool and frost with French cream icing.
French Cream Icing
1 c. milk
6 Tbsp. flour
1/2 c. butter
1/2 c. margarine
1 c. fine granulated sugar
1 1/2 tsp. vanilla
-Make a thickening of 1 c. milk and flour. ( blend with hand mixer ) Cook until thick but not clumpy, more like a thicker sauce.
-Beat well to be sure it is very smooth. Take pan off heat and set in a pan of ice water to chill it.
-Cream together butter, margarine and sugar for 15 – 20 minutes. Add thickening and beat another 10 minutes. Add vanilla.
** Icing needs to be very cold. You may want to put it in the freezer for a bit to thicken and cool it.
Note from Kristina: If you choose to make cupcakes, this recipe yields about 36 of them.
Why Amy chose this recipe:
I chose my Mom’s red velvet cake because it encapsulates my best memories of celebrating and gathering when I was growing up. Mom always made us red velvet cakes for our birthdays ( really anyone’s birthday ) and especially during the holidays including Valentine’s day. We pretty much came up with reasons ( excuses ) to celebrate just to get Mom to make one of her cakes. My Mom is an excellent cook and she usually specializes in savory dishes but her red velvet cake can put you over the moon! It’s a moist, buttery cake with the creamiest icing. It takes a few extra steps, a little bit more time, but the end result is totally worth it. “