There are so many Red Velvet Cake recipes out there that seem to be delicious. After finding two different recipes, I had a “Red Velvet Cake” taste test. This is the recipe that won!!!! This recipe is dedicated to Alexandra Hirsch. I make this for her birthday. She has told me that this is her “favorite” cake. And when one tells me she loves my cakes, then I MUST bake this for her, right?
I think what makes this recipe stand out above the other, is the butter. There are other recipes, which are still good, however those recipes call for shortening. Not to say there’s anything wrong with the cake, but the butter adds the flavor!!
I also make cupcakes and mini-cup cakes with this recipe. If you love Red Velvet Cake, you need to make this one. It is so delicious and it leaves you wanting more. I usually frost mine with plain cream cheese icing, but this recipe comes with the coconut-pecan icing. If you don’t want to add the coconut or nuts, just leave them out. This is a delicious frosting without those 2 ingredients. This is a perfect cake to make weeks in advance and freeze. You can also make the frosting in advance and keep in refrigerator until you need it. Be sure to freezer wrap the cake good if you decide to put in freezer. You don't want to cake to taste like your freezer.
This recipe comes from one of my favorite dessert books, “Southern Cakes”. It’s on page 103. Enjoy
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