If you’re one of those people who think red velvet cake is just chocolate cake with red food coloring, then the only conclusion can be you’ve never had a bite of quality red velvet cake and to that we say, “We’re sorry.” Our suggestion is that you get to know a red velvet cake by making one yourself. Red Velvet cake can evoke a whole lot of passion, especially when you try to discern its heritage. Folks from the South are emphatic that red velvet cake was born below the Mason Dixon Line. In Texas, to be exact, by the Adams Extract company. But don’t tell that to any New York City foodie. The Waldorf Astoria Hotel in New York City also claims it’s the birthplace of the red velvet cake and that it was a mainstay on its menu since the early 1950s. Then there’s the Midwest claim that red velvet cake was in church cookbooks way before it hit a fancy hotel menu. And really, who cares about its origin story because the main thing is that red velvet is all kinds of delicious.
Local bakers say you should look for three key ingredients in any recipe: buttermilk, cocoa and white vinegar. You’ll need the chemical reaction of this acidic threesome to ensure your cake is moist and red. Another pro tip is don’t skimp on the frosting, which should never be just a vanilla buttercream. A red velvet cake is always topped with cream cheese-based frosting. And while you’re upping your red velvet cake game don’t be afraid to branch out. The Red Velvet Oreo Concrete at Unforked, with vanilla custard, Oreos and an entire slice of red velvet cake, is so good you’ll want to become its valentine.
▷3 cups all-purpose flour
▷3 cups granulated sugar
▷½ cup cornstarch
▷½ cup unsweetened cocoa powder
▷1 tablespoon baking soda
▷1½ teaspoons baking powder
▷1½ teaspoons salt
▷4 large eggs
▷1½ cups buttermilk
▷1 1/4 cups warm water
▷½ cup vegetable oil
▷1 teaspoon vanilla extract
▷1 teaspoon distilled white vinegar
▷2 tablespoons red food coloring
▷1 pound of cream cheese softened
▷1 cup butter softened
▷4 cups powdered sugar
▷1 teaspoon vanilla extract
▷Preheat oven to 350 degrees. Butter and flour three 9-inch cake rounds.
▷Mix together flour, sugar, cornstarch, cocoa, baking soda, baking powder, and salt using a low speed until combined.
▷Add eggs, buttermilk, warm water, oil, vanilla, vinegar, and food coloring. Beat on medium speed until smooth. This should take just a couple of minutes.
▷Divide batter among the three prepared pans.
▷Bake for 30-35 minutes.
▷Allow cakes to cool completely before frosting.
▷Make the frosting:
▷In a large bowl, beat together butter and cream cheese until fluffy.
▷Add in vanilla extract.
▷Beat in powdered sugar, one cup at a time until frosting is smooth.
The Red Velvet Oreo Concrete at Unforked is love at first sight. An entire slice of red velvet cake is the foundation for this winning relationship, followed by rich vanilla custard that’s been amped up with crushed Oreos and then kissed with a shower of chocolate shavings.