Adapted from: James Beard’s American Cookery
Ingredients:
½ cup butter
1 ½ cups sugar
2 eggs
1 teaspoon cinnamon
1 teaspoon vanilla
3 tablespoons cocoa
2 tablespoons water
2 ½ cups sifted cake flour
1 ½ tsps baking powder
1 cup buttermilk or sour milk
(or stir 1 tablespoon vinegar into sweet milk and let stand 10 minutes)
1 teaspoon baking soda
1 tablespoon vinegar
Preheat Oven 350 degrees:
Cream the butter, and cream in the sugar until very light. Beat in the eggs, one at a time, then the cinnamon and vanilla. Mix the cocoa and water and add to the creamed mixture. Sift the flour with the baking powder and add alternately with the milk. Blend, well. If using an electric mixer, turn to lowest speed when adding flour and buttermilk. Dissolve the soda in the vinegar and fold into the cake batter very carefully. Turn into two 9 inch greased and floured cake pans. Do not over flour the pans heavily.
Bake 35-30 minutes or until the cake springs back when pressed lightly in the center.
Let cool in pans on a rack for several minutes. Then loosen and turn out onto the rack to cool.
I filled the center with strawberry preserves and topped the cake with powdered sugar.
With Love,
Catherine
xo
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Aarthi says
YUMMY Recipe
Aarthi
http://yummytummy-aarthi.blogspot.com/
Claudia says
This looks so tender - just gazing at the crumb. I've only had red velvet cake once and it was lovely - nice to see it without the food coloring!
Chatty Crone says
That looks so wonderful! sandie
T.W. Barritt at Culinary Types says
This looks luscious! If truth be told, you did sneak "a little" red in here, but glad to see it was beautiful strawberry filling instead of food coloring!
Carol @ Always Thyme to Cook says
Looks delicious, Catherine. I like it much better without the red!
Blondee says
That looks divine! Red velvet is one of my favorites, but I refuse to make it because of the amount of dye in it. I will have to try this! Thank you for sharing!
Lola Lobato says
Catherine, delicious cake!!!
Mary says
This sounds wonderful, Catherine. I definitely plan to try this. I've never tasted red velvet cake because of the food coloring. I'll bet this affords all the flavor without the objectionable additive. Thanks for this. Blessings...Mary
Pam says
This is love in a cake, Catherine! It looks delicious and is much better without the red!
Veronica's Kitchen says
I have just borrowed some cookbooks from the library for the recipes of red velvet cake. I haven't made one before and looking forward for to taste one. Thanks for your comment at my blog and I'm happy to follow you back. 🙂
Petra says
Finally! I just never could eat a cake soaked in red food coloring. You're awesome!
Recetario Spanglish para mis hijos says
I´m like Petra, I don´t like the food coloring (my daughter loves it), I prefer the natural flavors and colors. Wonderful cake!!!!
raquel@erecipe says
wow this is perfect for this love month.
Kim says
Love your red velvet cake without all the red stuff! I'm sure it taste better!
Tanna at The Brick Street Bungalow says
The strawberry preserves sound wonderful with the chocolate!! (I like not having the red dye!!) blessings ~ tanna
The Harried Cook says
Beautiful slice of cake! The crumb looks really tender and delicious! and the strawberry preserve in the middle sounds perfect! Thanks for sharing!
Gloria says
Love this recipe Catherine!! gloria
Joanne says
I love how you added some non-traditional touches to this classic!
mia xara says
I LOVE red velvet cake!!!Unique texture and flavor, definitely lighter without the cream cheese frosting..!XO
La cucina di Molly says
Come sempre sei molto brava!Delizioso questo Cake!Ciao
Elpiniki says
Beautiful cake! Looks delicious!
Allison says
I always feel the food coloring adds a little off taste. I would love to try a naked slice.
What's Baking?? says
HI Catherine..thank you for finding me as you gave me an opportunity to visit yours. Love your blog..I shall drop in to see what goodies you have in store. Your red velvet looks moist and yummy even without the usual 'red'!
Elisabeth says
Hi Catherine-James Beard was certainly the "pioneer" of first famous chefs, along with Julia Child. So much to learn from both of the amazing chefs.
Love the recipe, and how the cake turned out so moist, light, and delicious, without the ooey-gooey frosting:DDD
Heather @girlichef.com says
As long as it tastes the same, I can just close my eyes and pretend it's red ;). Sounds delicious 😀
Rita says
I can just imagine the taste of the cinnamon with the chocolate; fantastic dessert.
Rita
Angie's Recipes says
It looks divine!
Alida says
Delicious Catherine!Brava!
Rosita Vargas says
Una delicia de nunca acabar me encanta esta receta Catalina,abrazos hugs,hugs.
reyah says
This is so mouth-watering!!!!
WW Recipes says
This is divine...delicious...you name it.
Thank you
Romina Rose May says
Wow, this sounds great! 🙂 I've to try it once 😉 Best wishes from Germany
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Jesus Ang says
The posts are like a secret garden of knowledge. I'm always excited to see what's blooming.