For the Love of Sweets and Oh Yeah, Valentines Day

Who doesn’t love a little sweet treat? I have to admit, I’m not a huge fan of sweets, but I like to have a little bite now and then. However, I do enjoy making sweet treats, so when my friend Bridgette asked me to help her by doing some baking, I was more than happy to oblige. Red Velvet cake is a Southern staple and the recipe I have the privilege of using was my mother-in-law’s. Actually, it had been a part of her family for many years and out of all the red velvet recipes I’ve read (and I read a lot of recipes) this one is the best. There is never a time when I bake it, I don’t think of her. It was a given in the family, if there was a gathering, she would bring the cake. Here is a copy of the recipe I wrote down all those years ago. It’s so worn now, but I will never part with it. I specifically remember the day I wrote it down in her kitchen and thinking I will never be able to make that cake as good as you, but I will certainly do my best. I think she would be proud. I miss her. I miss her a lot!

So go ahead and preheat your oven to 350 degrees. I like to do 3 layers and I use 9 inch rounds. I spray them with Pam or Bakers Joy first and then line them with parchment paper. The beauty of this cake is everything just goes in the mixing bowl together.

Measure out 2 1/2 cups of cake flour and dump it in the mixing bowl. I’m so thankful I have a Kitchen Aid. I used a hand mixer for years and would always admire the beautiful Kitchen Aids, but just couldn’t bring myself to spend the money. My husband made me buy one. He thought it was ridiculous I wouldn’t splurge! Thank goodness he did. I love it! And it makes life so much easier if you are a cook.

Add 2 cups of Wesson Oil. Yes, 2 cups. And don’t go frugal on the oil. Get the Wesson Oil. I’ve tried different brands and it’s not as good. Go ahead and add 1 1/2 cups of sugar, 1 cup of buttermilk and 2 eggs.

You can’t believe how moist this cake is. The Wesson oil helps, but the buttermilk really makes it so rich and moist. Buttermilk, while it might not taste good, is such a great additive when you’re baking. I love it in my cornbread! Now add 2 tablespoons of cocoa. Seems like a lot, but it’s perfect, 1 tsp. of baking soda, 1 tsp. of vinegar, 1 tsp. of salt and 1 tsp. of vanilla extract. Now add 2 1 oz. bottles of red coloring. When I share this recipe with people, they always pose the question, do I really need 2 bottles of food coloring? The answer is YES. It’s RED VELVET cake, it needs to be RED!

         

Now you’re ready to start mixing. It really is the most beautiful color red. As I was baking for my friend Bridgette, I had a lot or red all over the kitchen. As pretty as the color was, I couldn’t help but think it sort looked like a murder scene. Not that I would know what that looks like, but I’ve seen it in movies.  Look how beautiful the batter is. And it tastes so yummy!

             

I bake all three pans on the same rack in my oven. Now mind you, I do not have a fancy kitchen, nor do I have a fancy stove. It’s just a Kenmore with one oven and a smooth cooktop. I dream of a fancy kitchen with double ovens and a 6 burner gas cooktop, but when I’m having a moment or should I say a pity party, I have to remind myself I have prepared a lot of meals for a lot of people in my not so fancy kitchen. We’ve shared many great times with lots of laughs, smiles and yes, sometimes tears and because of the memories of the many friends we’ve had in our home throughout the years. I can rest in the fact that it’s not what you have, it’s how you use it to share love. Contentment is a hard thing. Okay, so back to baking this cake. The recipe calls for 25 to 30 minutes. I bake mine for 27 minutes and that is perfect for my oven. Yours could be different, so just test it a few times and see what works best for you.  And here are these beauties. Let them cool and then you’re ready for the icing.

I’m not a fan of cake icing. I just love the cake. My husband loves this icing. Most people do. Here’s your ingredients. 8 oz. block of creme cheese, a stick of butter, (real butter), a tsp. of vanilla extract, a 16 oz. box or 2 cups of powdered sugar and a cup of chopped pecans. Here’s a hint for you. I have been making this cake for years and have always used the 1 block of creme cheese, but I have found that it just really doesn’t make enough icing. So I recently increased the amount of creme cheese to a block and a half or if you would like 2 blocks. It makes it so much easier and frankly for most people the more icing the better.

Beat your creme cheese and butter until it becomes smooth. Add your vanilla. Now, unless you want it to look as if it snowed in your kitchen, turn your speed down and add some of the powdered sugar. Increased the speed to blend it and keep repeating until you use all of the sugar. Now add your pecans and blend them in well and that’s it. You are now ready to ice your cake.

I like to put a little foil or wax paper around the edge of the first layer. I do this because I don’t like to get the icing all over the cake plate and it makes a nicer presentation that way. Don’t put it too far under the cake or you could potentially pull the cake off when you get ready to dispose of the paper. Continue with each layer and do the around the sides. Of course to each their own, but I see a lot of cakes people bake and they don’t put the icing around the sides of the cake. Looks so much prettier when you do and you will impress people.

And here’s the finished product. Please keep in mind I’m not a cake decorator. But I can guarantee you it will taste good. Many people are intimidated by baking and especially baking from scratch. I tell my girls all the time, if you can read, you can cook. You just have to keep at it. The first time I baked this cake, it was less than perfect. And most likely the second, third and fourth. You get the idea. Anyone can bake or cook if you keep trying.

So for the love of sweets, grab yourself a friend or a few, and some good coffee and share this beautiful cake! And oh yeah, Happy Valentine’s Day! Thank you Sylvia for sharing your wisdom with me all of those years and for this recipe and Happy Birthday! My father in law recently shared with me that he believed the reason at times we had difficulty getting along, was because we were so much alike. I told him that was the biggest compliment I could have ever received! You are loved and you are missed Sylvia Ann. Love to all!

Sandi

P.S. Above I mentioned my friend Bridgette, just wanted to share with you that she and her husband, John, recently opened a place in Cottleville, MO called Rack House West Winery. Click on the hyperlink above to visit their Facebook page. They have great Missouri wines, excellent food, and the atmosphere is lovely.