Wednesday, January 21, 2009


textile designer amy butler's favorite recipe was featured on design sponge. it's her mother's recipe for red velvet cake. just in time for Valentine's day. can't wait to try these!

Ann’s Red Velvet Cake

Preheat oven at 350

1 oz. red food coloring
2 Tbsp. cocoa
1/4 c. butter
1/4 c. margarine
1 1/2 c. sugar
2 eggs
1 tsp. vanilla
2 1/4 cup cake flour
1 scant tsp. salt
1 c. buttermilk
1 tsp. soda
1 Tbsp. vinegar

Mix coloring and cocoa together until smooth and set aside until needed. Do not stir.

-Cream together butter, margarine and sugar. ( be sure to beat the mixture long enough…… the butter, margarine and sugar should look white and creamy )

-Add eggs and vanilla and mix well.

-Add cocoa mixture and mix until well blended.

-Sift together two times: flour and salt.

-Add alternately with buttermilk and mix well.

-Place 1 tsp. soda on cake batter, then add 1 Tbsp. vinegar. Mix until well blended.

-Pour into 2 well greased and floured 9″ cake pans

-Bake at 350 for 30 minutes

-Cool and frost with French cream icing.

French Cream Icing

1 c. milk
6 Tbsp. flour
1/2 c. butter
1/2 c. margarine
1 c. fine granulated sugar
1 1/2 tsp. vanilla

-Make a thickening of 1 c. milk and flour. ( blend with hand mixer ) Cook until thick but not clumpy, more like a thicker sauce.

-Beat well to be sure it is very smooth. Take pan off heat and set in a pan of ice water to chill it.

-Cream together butter, margarine and sugar for 15 - 20 minutes. Add thickening and beat another 10 minutes. Add vanilla.

** Icing needs to be very cold. You may want to put it in the freezer for a bit to thicken and cool it.

Note from Kristina: If you choose to make cupcakes, this recipe yields about 36 of them.

Why Amy chose this recipe:

I chose my Mom’s red velvet cake because it encapsulates my best memories of celebrating and gathering when I was growing up. Mom always made us red velvet cakes for our birthdays ( really anyone’s birthday ) and especially during the holidays including Valentine’s day. We pretty much came up with reasons ( excuses ) to celebrate just to get Mom to make one of her cakes. My Mom is an excellent cook and she usually specializes in savory dishes but her red velvet cake can put you over the moon! It’s a moist, buttery cake with the creamiest icing. It takes a few extra steps, a little bit more time, but the end result is totally worth it.


Sarah said...

I LOVE her fabric! Thanks for the recipe...I'll have to make them in a few weeks.

Perry Family said...

ooh! thanks for the recipe, i will try it out!

Ashley K. said...

Love your blog... it is so cfun to browse....

see you at spin tomorrow?

Anonymous said...

MMM. These look awesome!

Megan said...


I need a blog header design. Are you still for hire??

MIMOM2 said...

I just made these for Rand's birthday. Here are a few notes: Make sure you cook out all the flour in the milk. It is a lot of flour without scalding the milk. My frosting was a little granular because I didn't cook it long enough and add a ton of food coloring because I thought I had added 1 oz and mine didn't come out nearly as red. But they did taste quite good.

JENNIE! said...

thanks carrie for the tips!!