Red Velvet Cake delights my soul. It is my favorite color, sweet, fluffy and delicious. I realize some folks have never experienced this form of bliss, but there is a good reason why: the recipe is a rite of passage among generations of bakers testing their fortitude and cleaning skills.
The best Red Velvet Cake in the world (not kidding here) comes from a beautiful woman in Brewton, Alabama named Truby Mason. She is my Stepmother’s mother. I started visiting her early into my father’s second marriage and loved every minute of it. Her kitchen brought forth the most delicious treats and meals, made with such love and simplicity that I still use several of her recipes and techniques to this day.
THE recipe to beat all recipes is her Red Velvet Cake and the White Frosting that tops it. My mother and I started making it shortly after procuring the recipe sometime in the 80’s. The first few times we made it, these were some of the comments that inevitably came from our mouths:
“How many bottles of red food coloring so we really need?”
“Make a paste with cocoa? How?”
“Yuck! Buttermilk? I can barely stand to look at it.”
“Hold over the bowl as it will foam? Are we in science lab?”
“How did the red food coloring get into the living room?”
The cake itself is a complex order of ingredients and techniques requiring the skill of a passionate scientist. With only 2 teaspoons of cocoa in the whole cake, it still tastes decadent. The taste is even sweeter when you feel like you have climbed a mountain and back to earn it.
Grace and I decided to make this holiday treat yesterday. I was prepared: all exotic ingredients were purchased, the pans were ready and the standing mixer stood at the ready.
One by one we doubled the ingredients because we were making more than just a single cake. Cupcakes of Red Velvet are adorable. They look like little Santa hats with the white frosting atop. It also maintains a certain amount of portion control with a crowd. I like my cupcakes LARGE, so I actually feel like I got a decent amount of cake. Especially with Red Velvet, 4 bites of an iddy biddy mousy cupcake are simply not enough.
The red food coloring tends to just get everywhere no matter how careful you are with it. Sometimes the kitchen looks a bit like a murder scene after you bake the cake: little bits of red attach themselves to the bottoms of your feet, tinge your fingernails red, even showing up under the mixer when you lift it. Something dies there all right, your current diet.
Grace and I gradually muddled our way through the directions: “combine hot water with baking soda, then adding vinegar over the bowl as it will foam”. You know it’s coming yet you still panic with the small volcano making sure it makes it to its destination. Oh thank goodness, it’s in --- we would have had to call the National Guard to rescue us.
The final result is a beautiful, somewhat fuchsia colored batter that is incredibly light and fluffy.
“Clean as you go” spouts from my lips about every 10 seconds in the kitchen with my daughter. Bowls of sudsy, pink water in the sink provide the perfect bath for all the teaspoons, tablespoons and measuring cups. Later, they will be rid of all evidence with a quick rinse. Plus, I want her to realize that baking is not that difficult if you clean and put things away as you use them. I think this is why most people don’t bake: the mess of it all. The mess will always bless someone eventually; it’s worth it.
The yearly ceremony of making Red Velvet Cake at Christmas ends with the hot oven opening up to delicately bake the fuchsia into deep red and the chocolate to become more pronounced. Grace and I heaved a sigh of relief as we realized our path was over. The trail ended blazed with red food coloring and floured pans. We did it. We conquered the mixer’s resistance to hold all the batter. We commanded the cupcakes to humbly give up their homes to cool on the rack.
We reigned as the ones who made it to the other side. The place of completion and rewards for our labor presented itself before us in the form of lovely crimson trophies.
Grace is officially a Christmas baker. I have passed on the arduous task of bestowing her the only worthwhile knowledge of baking for her family someday: Red Velvet Cake.
We will tackle the frosting later. I am still trying to wash the red from under my fingernails.
