Happy 4 Year Blogoversary to me!!! If you’ve been following my blog since the beginning, you should already know that I make something wacky with red velvet every year to celebrate the anniversary of my blog. Well this year, I decided to go CLASSIC. Yup, that’s right, I said it! Classic! I’m crazy, right?!? Don’t worry, I’m not getting soft on you (wait until you read the recipe) but this cake is one of the original reasons that I am the food obsessed blogger that you all know today. Growing up, there was one cake that my Savtah always made for special occasions or when we begged her to make it. She had 18 grandchildren so you can imagine how much she must have loved when we asked her to make her classic red velvet cake (and meringues, hazen-bluzzen or mandelbrodt). My Savtah was definitely THE original foodie and she has passed down her love of food to her children, grand-children and even her great-grandchildren, who are featured in this post as 4th-generation red velvet cake bakers and eaters.
Check out that color! Red velvet cake gets it’s name from the red food coloring that is mixed together with cocoa powder to create this intense hue and original flavor. This is by no means a chocolate cake that is just colored red. Red velvet has it’s own distinct texture and flavor that cannot even be compared to any other cake. It stands alone!
It worked out well that my older sister (the professional baker) was in town when I made this cake so she coached me through (perfect project for a snow day, right??? My kids didn’t even change out of their pajamas). I’ve made this cake once before but it was so long ago and I remember screwing it up…so it was great to have her helping me out and giving me tons of great tips that I am sharing with you today! You will definitely not screw up this cake if you follow the directions. There are a few intimidating steps but I broke them down so you don’t have to worry. By the way, my family makes this cake dairy free and in fact, I’ve never even tasted it as a dairy cake. The recipe at the bottom of the post has dairy and non-dairy options so feel free to make it however you want.
THIS frosting! This beautiful, creamy, white, fluffy, rich and incomparable frosting! I beg of you not to cover this cake with cream cheese frosting or cut any corners with store-bought buttercream. Please, I beg of you, give this frosting a try! It is basically the best frosting I’ve ever had and it belongs on red velvet cake. You can call it “old-fashioned”, “boiled icing” or even “buttercream” but it is so unique and deserves a try.
My sister frosted my cake. Thanks, Franko!
How pretty is this cake?!? I told you the frosting was light and fluffy! You can decorate with sprinkles, pecans or chocolate chips or you can keep it simple with just frosting (my sister almost killed me for topping it with heart sprinkles).
We had a little fun with the photo shoot. Chalk boards, granite, lighting and heated sharp knives for clean, smooth cake cutting.
Â 4th generation red velvet cake baker and my favorite model.
Gratuitous cake shot!
And another one…because how could you NOT want to eat this cake?!? My sister had to wait an hour to eat this slice while I took photos for this post! Totally worth it!
My little foodie prefers savory to sweet but she devoured this cake!