“WE ARE HOMESICK MOST FOR THE PLACES WE HAVE NEVER KNOWN.” Carson McCullers.
The thing I think I love most about baking from Vintage Cakes by Julie Richardson, is the ability to go back in time to experience memories that were never mine in the first place. I have always wished I had some amazing recipes, passed down through generations of scrappy, resourceful women, who expressed their love of their families through baking. But the reality is, my history of baking begins with me. So I am enjoying baking my way through this book, along with a group of wonderful women, who truly appreciate the nostalgia as well. This month, The Cake Slice Bakers made a really beautiful and absolutely scrumptious Red Velvet Cake. While I have never been a fan of red velvet anything, these pictures will show you how Ms. Richardson’s recipe won me over. . . . .
When I’m in the mood for a chocolate cake, I want deep, dark, rich chocolate. Cocoa in a cake has never really satisfied that chocolate craving in the past. This recipe seems to be the pleasant exception! While it called for using Dutch processed cocoa, I decided to use some Valrhona cocoa that I had, because the color of that cocoa seems more red to me. And I thought it might contribute to the distinctive red tones of this classic red velvet cake.
Just look at this batter. How can anything that starts with this beautiful rosy color be bad?
One thing that many of my trusted taste testers loved about this cake, was the cream cheese frosting. And I couldn’t agree more! I remember thinking, while making it, that it didn’t consist of a ton of powdered sugar. As a matter of fact, it used just a little regular sugar. And the remaining ingredients were a blend of cream cheese, mascarpone cheese and cream! It was smooth and luscious, not overly sweet, and the blend of the cheese really was the shining star in this creamy icing.
I have this habit, when following a frosting recipe, to double the amount of frosting the recipe calls for. It’s not that I overload the cake with icing. As a matter of fact, when it comes to cake and cupcakes, while some people are more about the frosting, I am more about the cake. And so for me, less is more. But I’ve just been burnt too many times, by never quite having enough icing. For this cake, I would probably only double the icing if you intend to frost the sides of your cake as well.
I did bake an extra little cake loaf to crumble for the topping.
Of all the red velvet cakes I’ve tried in my life, this cake probably had the best chocolate taste of any so far. It had me thinking less of cocoa, and more of chocolate. And this will now be my new go to recipe for really good red velvet. Yes you can have your cake and frosting and crumbled cake topping and eat it, too!
A huge thank you to Paloma of The Coffee Shop for all she does in leading this fabulous group of bakers. I hope you will stop by The Cake Slice to see what my fellow retro bakers thought of this nostalgic red velvet cake as well.
The recipe for this cake may be found in Vintage Cakes.
For more great Vintage Cakes and check out my Lemon Almond Streamliner Cake, Butterscotch Roll Up Cake, The Pink Cake, Maple Pecan Chiffon Cake with Brown Butter Icing, Boston Cream Pie-lets, Black and White Cake, Shoo Fly Cake, Banana Cake with Coffee Walnut Buttercream, Honey Bee Cake.