Today marks a very special day, which is why I made a cake! Really I’m celebrating 3 things today; my mom’s belated birthday, the first day of October (my favorite month EVER), and it’s been exactly one month since I started this blog (which is seriously the biggest migraine, I mean, accomplishment of them all! Then again, I wouldn’t exactly be here if my mom was never born, so I guess her birthday trumps all…)
My mom requests the same cake every year.
Red Velvet minus the traditional cream cheese frosting.
And year after year my dad would search every grocery store bakery, and none of them sold red velvet! Luckily I have retired my dad from his cake shopping duties and have started making them myself.
(Since I actually do sell cakes as a side business.)
That is why I take such great pleasure in knowing I can just make a BASIC decorated cake for my families’ birthdays instead of the custom pain in my ass cakes I make on the side(which I vow never to sell another cake every single time I finish up a cake, yet somehow there I am a week later, decorating another cake…)
I had one job this year. Make my mom’s cake. With that responsible, also came the duty of buying the candles. So I went to Walmart with one thing on my list-
After spending the majority of my afternoon staring at the same 4 candles, trying to decide which one I wanted, I opted for the number “43” candles.
Let me remind you, I had ONE job. One job is all, and I FAILED.
I later found out my mom was turning 53. Not 43…
I was only 10 years off ok?! It’s the thought that counts!
With that confession off my chest, I’ll now tell you about the one job that I DID do right!
This recipe is my grandmas’s recipe (with a few updated tweeks) and it is hands down, THE BEST red velvet cake recipe I’ve ever made or had!
My mom isn’t a huge cake fan to begin with, so if she loves it, you know it’s good.
As I mentioned above, my mom isn’t a huge fan of the traditional overly sweet, extremely thick cream cheese frosting that is normally paired with red velvet, and neither am I. I think the flavor and texture of cream cheese frosting overpowers the subtle cocoa notes in this dense, yet fluffy cake. The frosting that my mom has always used, was a “cooked vanilla frosting”. Not the most appealing name, but it is hands down the most amazing frosting you’ll ever taste. It’s not too sweet and not to thick. It has more of a whipped cream flavor and texture, and is my mom’s absolute favorite!
When you see how to make it, you’ll never believe that it turns out so perfect, yet somehow, it magically comes together into a light, fluffy, highly addictive frosting that only needs to be served with a spoon.
(Honestly, it kind of reminds me of the filling in a twinkie!)
This batter calls for 2 ounces of red food coloring, which is 1/4 of a cup… I know it sounds like ALOT, but it’s what gives it that RED velvet color!
This cake also bakes up nice and flat, which is a cake decorator’s dream!
Now about this frosting… You basically cook together flour and milk until it reaches an “alfredo” consistency.
It will literally look like alfredo sauce.
To avoid any lumps, stir constantly, or at least every minute or so. Pour the thickened milk into a bowl and cover it with plastic wrap. You want the plastic to lay flat directly on top of the mixture. This will prevent a layer of “skin” from forming on the top.
Once the mixture cools completely, beat the sugar, butter, and vanilla until light and fluffy, pour in the milk/flour mixture and continue beating. it will suddenly turn very thick and fluffy.
I used vanilla bean puree (also known as vanilla bean paste) in the frosting in place of vanilla extract, since my mom’s favorite ice cream is vanilla bean.
(Yes I know I’m the best daughter ever. Besides thinking she was 10 years younger… which should be taken as a compliment, right?!)
And there you have it! THE BEST red velvet cake AND frosting EVER!
And for the decorations, I just threw on some sprinkles that matched the candles.
Literally, I threw them on. ENJOY!
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