Here’s a secret recipe for the best red velvet birthday cake ever in the history of the world. This red velvet cake recipe is written by Brenda Kay of America. Brenda’s great grandmother made the best red velvet cake in the history of the world.
Sift together 3-1/3 c. all purpose flour, 1/4 c. cocoa powder, 1 t. baking soda, 1 t. salt, 1 t. cinnamon. Set aside. Beat 2-1/4 c. sugar and 3 large eggs on high speed with electric mixer until white, thick and creamy (about 5-7 min). Reduce speed to low and add 1 c. unsweetened applesauce until blended. Then add 1-1/4 c. light olive oil, by slowly drizzling into the mixture. Combine 1-2/3 c. buttermilk, 1 oz. liquid red food color and 1 t. vanilla in a large glass measuring cup. Alternately add the dry ingredients and the buttermilk mixture to batter (start and end with dry mixture) until blended. Then add 1 T. distilled white vinegar and immediately divide mixture into 3 9 in. cake pans that have been lined with wax paper and sprayed with nonstick spray. Bake for 35-40 minutes in pre-heated 375 degree oven, until toothpick inserted in center comes out clean. (You can also make cupcakes–my personal favorite!–this recipe makes 40 regular size cupcakes. Bake only 15-20 minutes). Cool on rack for 10 minutes-then turn out onto rack to completely cool. Frost with cream cheese frosting made using 6 oz. cream cheese or neufchatel, 1/4 c. butter, 1/4-1/2 c. milk, 1 t. vanilla and 6-8 cups powdered sugar.
Now besides her red velvety cake recipe, Brenda will also share with you her chocolate cake and a very special cheese cake recipe she got from my mother. Oh, and the pound cake is to die for, I’ll get that one too.