Okay, another family story. LOL! Back in late 1960’s and early 1970’s, my mom loved to go on bus trips to NYC to see Broadway shows. On one trip her group of ladies went to a well-known NYC restaurant. I think it was Sardi’s but don’t quote me. They had the Red Velvet Cake for dessert. Loved it and asked for the recipe. They got it. When they got the check there was an extra $100 added for the recipe. The ladies had to pool their money but they got the recipe. My mom made this cake for me at every birthday because it was my favorite!
Have all ingredients at room temperature.
- 1/2 cup Butter
- 1 1/2 cup Sugar
- 2 Eggs
- 2 level tablespoons Cocoa
- 3 bottles of Red Food Coloring (Use all 3 for a deep dark red)
- 1 teaspoon Salt
- 1 tablespoon White Vinegar
- 1 cup Buttermilk
- 1 teaspoon Vanilla extract
- 2 cups Cake Flour
- 1 1/2 teaspoon Baking Soda
Cream Cheese Icing:
- 1 stick salted Butter, softened
- 1 package (8 ozs) Cream Cheese or Neufchatel Cheese
- 1 1/2 cups Confectioner’s Sugar
- 3 to 4 tablespoons Milk or Half & Half
- 1 teaspoon Vanilla Extract
Beat to mix until smooth. Add more milk if needed to get a nice spreadable consistency. Set aside until cake layers are baked and cooled.
Preheat oven to 350 F.
Cream butter, sugar and eggs in a large bowl of a stand mixer or use a hand mixer. Make a paste of food coloring and cocoa. Add to the cream butter mixture. Mix the salt and vanilla to the buttermilk. Alternating salt/vinegar mixture with flour mix into the cream butter mix. Mix baking soda and vinegar and fold into the cake mix. This should make 2 cakes for a double layer cake. Bake for 30 minutes. Turn out the layers on wire racks to cool. Use the icing between the 2 layers, on the sides and on top. This cake is so good with coffee. Make it an Irish Coffee!