Red Velvet Cake

Adam’s Extract claims the Red Velvet Cake as their own invention, and I have no doubt. Other’s claim the recipe as their creation, but those institutions are non-Texan, so in my Texas-centric book, they don’t count.

A Texas Classic

If you know anything about Texas food, you know about Adam’s Extract. Since 1888, Adam’s Extract has been in every pantry and kitchen cupboard. In addition to richly flavorful extracts, Adam’s Extract also make a wide array of food colorings. I use their vanilla all the time, and I even have some very old bottles of vanilla of my grandmothers’ that I use as props.

You will need quite a bit of red food coloring to make this classic Red Velvet Cake and just a hint of cocoa, which gives the cake an incredibly fine crumb. I have paired the cake with a classic cream cheese frosting, but even a simple glaze will do for this rich, velvety cake.

Double the Recipe for 4 Layer Cake

This recipe produces a 2-layer cake, but for the photo I made a double recipe in order to make a 4-layer cake. The frosting recipe can be made in the same quantity whether you make a 2 or 4 layer cake. I stole the frosting recipe from my Hummingbird Cake recipe. Several recipes in my research for Red Velvet Cake used a simple powdered sugar glaze, but I like the extra creaminess of a cream cheese-based buttercream. I think it makes the red velvet effect just a bit more velvety.

One of my favorite movie scenes is the armadillo shaped wedding cake in Steel Magnolias. Under the grey, armadillo colored frosting is Red Velvet Cake…a little gory, but super hilarious! We love armadillos in Texas and we also love our classic cakes, but most of all, we love a fun presentation at the table. No matter how your cake is shaped and frosted, a classic Red Velvet Cake is always a treat for the whole family!