putting my family’s secrets out in the street

My second novel, The Untelling, is about a family that has been devastated by a car crash. Well, it’s about a lot of things: motherhood, urban “renewal”, compulsory heterosexuality, literacy, deceit.. I could go on and on. But there is also a cake that figures prominently in the opening. A red-velvet cake, to be specific. And I get a fair amount of mail from people asking A) what IS a red-velvet cake and B) will I share the recipe.

An ultra-rich layer cake, red-velvet is a southern thing. It’s a buttermilk cake that gets its velvety texture from the fact that it calls for about four-times the oil/butter of an average cake. The red color comes from a couple-three bottles of food coloring. The icing is a cream-cheese frosting like the one that you put on a real carrot cake.

Will I share the recipe? Well, it is my mama’s, so it’s really not mine to share. But then, I look back on all my business that wasn’t really hers to share, yet she felt comfortable whispering it to her bridge club…

So, get your spatulas ready. Here is my mother’s recipe for Red Velvet Cake.

    for three 8 inch layers

2 ½ cups sifted all purpose flour
1 ½ cups sugar
1 teaspoons soda
1 teaspoons salt
1 teaspoons cocoa
1 cups buttermilk
2/3 cup butter or margarine
2/3 cup vegetable oil
1 teaspoons vinegar
1 teaspoons vanilla
2 eggs
1 1/3 ounces ( 2 tablespoons plus 2 teaspoons) red food coloring

Mixing instructions:
Line bottom of baking pans with waxed or parchment paper. Grease sides of pans. Set aside. Preheat oven to 350 degrees. Sift flour, soda, salt, and cocoa together. Set aside. Cream butter or margarine and vegetable oil. Add sugar and cream until fluffy. Beat in eggs. Add vinegar and vanilla. Mix until fluffy. Add food coloring. Fold in dry ingredients, alternating with buttermilk. Bake until done, about 25 minutes.

(Makes 7 cups batter)

    cream cheese frosting

2/3 cup butter
8 ounce- package cream cheese
2/3 teaspoon vanilla
2 2/3 cups powdered sugar
2/3 cup pecans or walnuts

Posted by tayari jones in General @ Thursday, October 20, 2005 9:48 am | | Comments (11)

11 Comments »

  1. This is the best. I cannot wait to try it out.

    Comment by Elizabeth — 10/20/2005 @ 10:59 am

  2. Your posts this week have been wonderful. Thank you! (this clearly the most delicious)

    Comment by jen — 10/20/2005 @ 1:53 pm

  3. I know you will make this for my natal day! Delish…

    Comment by Stephanie — 10/20/2005 @ 2:20 pm

  4. But the real question here is whether one must wear a velveteen coat while eating the cake? I have a green velveteen coat in a box that I bring out from time to time when I want to pretend to be Alfred Jingle from “The Pickwick Papers.” However, I fear that the velveteen coat will not match the distinctly red-velvet motif of the cake. You have, in revealing the secret, spawned something of a conundrum here. Red and green velvet WILL NOT MATCH unless blue velvet is introduced. So where does one apply the blue velvet outside of Isabella Rossellini?

    Comment by ed — 10/20/2005 @ 2:29 pm

  5. But the real question here is whether one must wear a velveteen coat while eating the cake? I have a green velveteen coat in a box that I bring out from time to time when I want to pretend to be Alfred Jingle from “The Pickwick Papers.” However, I fear that the velveteen coat will not match the distinctly red-velvet motif of the cake. You have, in revealing the secret, spawned something of a conundrum here. Red and green velvet WILL NOT MATCH unless blue velvet is introduced. So where does one apply the blue velvet outside of Isabella Rossellini?

    Comment by ed — 10/20/2005 @ 7:16 pm

  6. Forgive me for asking but the final ingredient is listed as 1 1/3 ounces…but it doesn’t say of what. I assumed the parenthetical was 2T plus 2t of red food coloring but now I’m wondering if 2T plus 2t equals the 1 1/3 ounces. Sorry, just a little confused. Can’t wait to try the recipe.

    Comment by Andy — 10/21/2005 @ 9:05 am

  7. But the real question here is whether one must wear a velveteen coat while eating the cake? I have a green velveteen coat in a box that I bring out from time to time when I want to pretend to be Alfred Jingle from “The Pickwick Papers.” However, I fear that the velveteen coat will not match the distinctly red-velvet motif of the cake. You have, in revealing the secret, spawned something of a conundrum here. Red and green velvet WILL NOT MATCH unless blue velvet is introduced. So where does one apply the blue velvet outside of Isabella Rossellini?

    Comment by ed — 10/21/2005 @ 10:13 am

  8. Andy, I’ve cleared up the problem with the recipe. You should be ready to preheat your oven!

    Comment by tayari — 10/21/2005 @ 10:15 am

  9. But the real question here is whether one must wear a velveteen coat while eating the cake? I have a green velveteen coat in a box that I bring out from time to time when I want to pretend to be Alfred Jingle from “The Pickwick Papers.” However, I fear that the velveteen coat will not match the distinctly red-velvet motif of the cake. You have, in revealing the secret, spawned something of a conundrum here. Red and green velvet WILL NOT MATCH unless blue velvet is introduced. So where does one apply the blue velvet outside of Isabella Rossellini?

    Comment by ed — 10/21/2005 @ 10:15 am

  10. I’m drooling…

    Comment by cj — 10/23/2005 @ 11:41 am

  11. On no account should anyone consider following Ed’s train of thought and substituting blue food coloring, then feeding this delicacy to young ‘uns. You should see what it does to their nappies and other receptacles.
    Sounds much better red to me.

    Comment by genevieve — 10/23/2005 @ 8:49 pm

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