Have you ever had Red Velvet Cake? I have not but when I saw this recipe for Velvet Cake, it caught my attention. It is a similar recipe to the Red Velvet Cake but without the food color. I gave it a whorl and it turned out pretty good! It is a denser cake that doesn’t crumble when you stick a fork in it and has a light chocolate flavor. I drizzled a chocolate glaze over the top to finish it off.
1 3/4 cups sifted cake flour (3 1/2 T cornstarch & the remaining all purpose flour to make up 1 3/4 cups)
1 1/2 T unsweetened cocoa (natural)
1/4 tsp salt
6 T unsalted butter
1 cup sugar
1 egg plus 1 egg yolk
1 tsp vanilla
1 cup buttermilk (1 T lemon juice plus enough milk to make 1 cup)
3/4 tsp white vinegar
3/4 tsp baking soda
Prep: Sift flour, cocoa, salt and set aside.
Fluff: Beat butter and sugar together until light and fluffy, 5 min. Add egg, fluff. Add egg yolk, fluff. Add vanilla, fluff.
Blend: Add buttermilk in three parts, alternating with flour mixture. Mix just enough to blend.
Fizz: Stir together vinegar and baking soda; mixture will fizz up. Mix into batter.
Bake: Pour batter into a small round pan or 12-cupcake pan sprayed with non-stick spray. Slide into a 350 degree oven and bake until springy, 30 minutes (or more) for round cake pan. 12-15 minutes for cupcakes.
Frosting: Whisk 3 T flour and 1 cup milk in a medium saucepan over medium heat until thick, 10 minutes. Cover and cool. Beat 2 sticks butter creamy. Pour in 1 cup sugar and beat fluffy, 3 min. Mix in 1 tsp vanilla. Add milk mixture and beat on high until bright white. Frost cake immediately.
Recipe from Chicago Tribune adopted from “More From Magnolia” by Allysa Torey