VeryVera's Red Velvet Cake

Sending cakes to magazines was a summer ritual at VeryVera. We would make a list, research the right editor to receive the gift, try to nail down whether that person would be in the office on this particular day, and then present a cake and an editorial idea that would WOW the recipient. My best example is the year we sent Red Velvet. We made a swatch sample of red velvet fabric attached to cardboard hangers complete with fabric instructions, just like you would see in a decorator’s warehouse. We then created a gift enclosure that read, “We think FABRIC makes a wonderful gift.” Upon opening the card, it read, “We recommend Red Velvet.” Under the card was our signature Red Velvet Cake for the editor to enjoy. The editor at Town & Country thought the whole idea was smashing, and when their December issue had no room for another article, asked if he could put a Valentine’s Day spin on the idea. Why not?! We made the February issue.

Featured In: NY Times Best of the Season, Veranda, Better Homes and Gardens, Town & Country, Parade Magazine, Cottage Living, Southern Living, Saks.com

Ingredients

Serves: 20 to 24 (3/4” or 1” slices)

Prep Time: 30 to 45 minutes

Bake Time: 28 to 30 minutes

CAKE

Floured baking spray

1 ½ cups Wesson® vegetable oil

3 cups granulated sugar

1 ½ ounces red food coloring

5 large eggs, at room temperature

4 ½ cups cake flour

4 ½ tablespoons Hershey’s® cocoa powder

1 ½ teaspoons baking soda

¾ teaspoon salt

1 ½ cups buttermilk, at room temperature

1 ½ teaspoons pure vanilla extract

1 ½ teaspoons white distilled vinegar

1 recipe Cream Cheese Icing (below)

CREAM CHEESE ICING

1 stick unsalted butter, at room temperature

16 ounces cream cheese, at room temperature

1 tablespoon pure vanilla extract

2 pounds confectioners’ sugar

Method

CAKE

Preheat the oven to 325°F. Grease and flour three 9-inch pans lined with parchment paper.
Beat the oil, sugar, and red food coloring in the bowl of a stand mixer on low speed for 5 minutes.
Scrape the sides and bottom of the bowl.
Add the eggs one at a time, beating well after each addition.
Combine the dry ingredients in a separate bowl and stir with a wire whisk to mix.
Combine the buttermilk, vanilla, and vinegar in a large liquid measuring cup.
Alternately add the dry ingredients and the buttermilk mixture to the mixing bowl, starting and ending with the dry ingredients, beating until well blended.
Scrape the sides of the bowl and incorporate any unmixed batter if necessary.
Divide the batter evenly between the three prepared pans. Tap the pans on the counter to ensure there are no air bubbles.
Bake for 28 to 30 minutes. Test doneness by touching a cake top. If it springs back, it is done. If the indentation stays, it needs 2 to 3 minutes longer.
Cool the cakes for at least 10 minutes on a cooling rack before removing from the pans.
Prepare the cream cheese icing and ice the cooled layers.

ICING

Cream the butter and cream cheese in the bowl of a stand mixer for 3 minutes. At the end of the 3 minutes, scrape the bowl extremely well.
Add the vanilla extract and beat for 1 to 2 minutes.
Slowly add the confectioners’ sugar, beating on low to ensure the sugar does not fly out of the mixing bowl.
After each addition of confectioners’ sugar, scrape the bowl extremely well.
Once all the confectioners’ sugar is incorporated, beat on low speed for 3 minutes.
Spread icing between the cake layers and then on the top and sides of the stacked layers.

The VeryVera Cookbook: Recipes From My Table

Vera Stewart of VeryVera and The VeryVera Show officially released her first cookbook, The VeryVera Cookbook: Recipes From My Table, on April 17th, 2018. The book contains every recipe she sold in her cafe and across the country via mail order. That’s right–all the layer cakes, pound cakes, casseroles, soups, and salads you haven’t been able to get since 2013. Order your copy now!

VeryVera's Red Velvet Cake

Local chef and Augusta legend, Vera Stewart, shares her recipe for the classic holiday dessert.

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