Who knew that Red Velvet Cake would create such a paroxysm of childhood longing from so many people? And who knew that Gastronomie has so many readers who either grew up in, or spent summers in, or otherwise have some emotional attachment to the South?
Well, as promised to several of you, I've done some hunting, and have confirmed that the recipe for Bubble Room's Red Velvet Cake, as originally published in the Fort Myers Junior League Cookbook, is accurate.
So without further ado...
- 3 3/4 c. self-rising flour
- 2 1/4 c. sugar
- 1 1/2 tsp baking soda
- 3 eggs
- 1 1/2 tsp cocoa
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp vinegar
- 2 1/4 c. vegetable oil
- 1 1/2 c. buttermilk
- 1/3 c. red food coloring (this is NOT a typo)
- 16 oz. cream cheese
- 1 1/2 c. butter
- 2 lb powdered sugar
- 1 c. chopped pecans
- Preheat oven to 350°
- Sift together dry ingredients in a bowl.
- Add eggs, vinegar, oil, buttermilk, vanilla, and food coloring and mix well.
- Spoon into three greased and floured 9" cake pans.
- Bake 45-60 minutes or until layers pull away from the sides of the pans. (Check after 45 minutes, they will probably be done then).
- After cooling 10 minutes (no more, I don't know why), remove the cakes to wire racks to cool completely.
- Meanwhile, beat cream cheese and butter in mixer until fluffy.
- Slowly add in powdered sugar and mix until fully incorporate and smooth. (Personally, I'd increase the pecans by a cup, and add them into the frosting here, but Bubble Room doesn't do that)
- Layer the frosting between each layer of cake, and liberally over the top and sides. Top with chopped pecans.
*Recipe courtesy of the Fort Myers Junior League