Homemade Onion Soup Mix

I seem to be into making homemade mixes! Check out the Mixes & More tab at the top of this page. (I also recently posted a GravyMix that is very handy to have on hand.)

Add 3 tablespoons of this to sour cream for an quick and easy dip, or stir into a basic white sauce to add another layer of flavor. It is also an essential ingredient in Lorraine’s delicious Pot Roast. 

 

Homemade Onion Soup Mix 

1/2 cup dried onion flakes

1/4 cup t sodium-free DRY beef bouillon granules (do not use paste that must be refrigerated)

1/2 teaspoon onion powder

1/2 teaspoon parsley flakes

1/4 teaspoon celery seed

1/4 teaspoon paprika

1/4 teaspoon ground black pepper

1. Heat a dry skillet over medium heat and add the onion flakes, stirring constantly for 2-3 minutes until they turn golden and fragrant to trigger the Maillard reaction.
   
2. Allow the toasted flakes to cool completely to prevent any moisture buildup before transferring them into a small mixing bowl or a glass jar.
3. Measure out the bouillon, onion powder, parsley, celery seed, paprika, and black pepper, adding them directly to the cooled onions and whisk together until all ingredients are evenly distributed.
   
   
   
4. Transfer the finished mix into an airtight container and store in a cool, dry place for up to 6 months. Shake well before using.

TO USE:  Use 3 tablespoons to replace one standard 1-ounce store-bought packet in any recipe.

Recipe without photos. . . Homemade Onion Soup Mix 

1/2 cup dried onion flakes

1/4 cup t sodium-free DRY beef bouillon granules (do not use paste that must be refrigerated)

1/2 teaspoon onion powder

1/2 teaspoon parsley flakes

1/4 teaspoon celery seed

1/4 teaspoon paprika

1/4 teaspoon ground black pepper

1. Heat a dry skillet over medium heat and add the onion flakes, stirring constantly for 2-3 minutes until they turn golden and fragrant to trigger the Maillard reaction.
2. Allow the toasted flakes to cool completely to prevent any moisture buildup before transferring them into a small mixing bowl or a glass jar.
3. Measure out the bouillon, onion powder, parsley, celery seed, paprika, and black pepper, adding them directly to the cooled onions and whisk together until all ingredients are evenly distributed.
4. Transfer the finished mix into an airtight container and store in a cool, dry place for up to 6 months. Shake well before using.

TO USE:  Use 3 tablespoons to replace one standard 1-ounce store-bought packet in any recipe.

Betsy Oppenneer’s 10-Grain Rolls - Breads From Betsy's Kitchen

I’ve owned “Breads From Betsy’s Kitchen” for about  25 years and have made many of her “tried and true” recipes. However, I’d never tried this one. . . until now. It, too is an outstanding recipe. Wholesome, tender, light and nutty (from both the cereal and the coarsely chopped walnuts which add not only flavor but also a delightful crunch), these tasty rolls are also high in fiber. Of course, I had to eat one fresh out of the oven (with a little butter) . . . but one wasn’t enough. I did stop with two but these rolls are hard to resist!

Since I was going to share this recipe, I thought I’d see if I could provide a link to a place that might still sell her cookbooks. What I discovered, is a website dedicated to her recipes —Blue Bowl Breads that is maintained by her son. It contains recipes and options to obtain additional recipes. And, in the process, I discovered more about Betsy Oppenneer. Here’s just a few things her son has to say,  “My Mom was an accomplished International Association of Culinary Professional certified “foodie” who wrote several highly-regarded cookbooks on bread baking and released two instructional videos. Mom was a world-renowned author and baking instructor whose honey-sweet Southern charm and deep knowledge of the kitchen led Julia Child to call her The Pied Piper of Bread Bakers.” 

If you are a bread baker, this is a recipe book to add to your library as the recipes are timeless!

Betsy Oppenneer’s 10-Grain Rolls   Makes 36 rolls

1 cup 10-grain cereal mix 

2 cups boiling water 

2 scant tablespoons or 2 (1/4-ounce) packages active dry yeast

1/2 cup warm water (about 110 degrees)

1/4 cup vegetable oil

1/4 cup brown sugar, firmly packed 

2 teaspoons salt

4 ½ to 5 ½ cups unbleached flour

1 cup coarsely chopped walnuts, toasted 

1. Add the 10-grain cereal mix to the boiling water, cover, cool to 110 degrees.

   

   The cereal will soak up the water and soften.

   
   
2. In a large bowl, stir yeast into warm water to soften. Add cooled grain mix, oil, brown sugar, salt, 2 cups flour, and walnuts. Beat vigorously for two minutes.
3. Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl.
4. Turn dough out onto a floured work surface. Knead, adding, flour a little at a time, until you have a smooth, elastic
   dough. (Meta’s observation – this is a sticky dough so be sure to follow Betsy’s advice and don’t be tempted to add to much flour at a time. I kneaded the dough for 5 minutes+.)
   
5. Put dough into an oiled bowl. Turn to coat the entire bowl of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour. (Mine was ready in about 45 minutes.)
   
6. Turn the dough out onto a lightly oiled work surface and divide into 36 pieces. Shape each piece into a ball and place about 3 includes apart on well-greased (or silicon lined) baking sheets. Cover with a tightly woven towel and let rise until almost doubled, about 10 minutes.
   
7. About 10 minutes before baking, preheat oven to 400 degrees.
8. (At this point, I added this step which I though accentuated the fact that these are multi-grain rolls: Brush tops of rolls with beaten egg, then sprinkle with quick cooking oats and sesame seeds.)
9. Bake for 15 minutes or until the internal temperature of the rolls reaches 190 degrees.
10. Immediately remove rolls form baking sheet and cool on a rack. 

Recipe without photos . . .Betsy Oppenneer’s 10-Grain Rolls   Makes 36 rolls

1 cup 10-grain cereal mix 

2 cups boiling water 

2 scant tablespoons or 2 (1/4-ounce) packages active dry yeast

1/2 cup warm water (about 110 degrees)

1/4 cup vegetable oil

1/4 cup brown sugar, firmly packed 

2 teaspoons salt

4 ½ to 5 ½ cups unbleached flour

1 cup coarsely chopped walnuts, toasted 

1. Add the 10-grain cereal mix to the boiling water, cover, cool to 110 degrees.
2. In a large bowl, stir yeast into warm water to soften. Add cooled grain mix, oil, brown sugar, salt, 2 cups flour, and walnuts. Beat vigorously for two minutes.
3. Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl.
4. Turn dough out onto a floured work surface. Knead, adding, flour a little at a time, until you have a smooth, elastic dough. (Meta’s observation – this is a sticky dough so be sure to follow Betsy’s advice and don’t be tempted to add to much flour at a time. I kneaded the dough for 5 minutes+.)
5. Put dough into an oiled bowl. Turn to coat the entire bowl of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour. (Mine was ready in about 45 minutes.)
6. Turn the dough out onto a lightly oiled work surface and divide into 36 pieces. Shape each piece into a ball and place about 3 includes apart on well-greased (or silicon lined) baking sheets. Cover with a tightly woven towel and let rise until almost doubled, about 10 minutes.
7. About 10 minutes before baking, preheat oven to 400 degrees.
8. (At this point, I added this step which I though accentuated the fact that these are multi-grain rolls: Brush tops of rolls with beaten egg, then sprinkle with quick cooking oats and sesame seeds.)
9. Bake for 15 minutes or until the internal temperature of the rolls reaches 190 degrees.
10. Immediately remove rolls form baking sheet and cool on a rack. 

Slow Cooker Beef Stroganoff

My sister, Marla Payne, tried this recipe and gave it rave reviews. We made it this week and agreed with her rating. It requires a bit of prep in the morning but them the slow cooker does the rest of the work creating a tender and flavorful entrée .

Slow Cooker Beef Stroganoff     6 servings\

1 tablespoon all-purpose flour 

2 ½ teaspoons kosher salt (divided)

Freshly ground black pepper

2 pounds beef chuck roast - well trimmed and cut into chunks, or use stew meat

Olive oil spray

1 teaspoon olive oil

1 medium onion, chopped

1 pound mushrooms, sliced

1 teaspoon sweet paprika

1 cup beef broth 

1 teaspoon Worcestershire sauce 

3/4 cup sour cream

1 pound egg noodles 

1. Season the beef with 1 ½ teaspoons salt, black pepper and flour. Set aside.
   
2. Heat a large skillet over medium heat. Add olive oil and onions to the skillet over medium heat and sauté until softened, 5 to 7 minutes. Transfer to the slow cooker and wipe clean.
   
3. Increase the heat to medium-high and spray the skillet generously with oil. Brown the beef, about 2 to 3 minutes on each side.
   
4.  Transfer beef to the slow cooker. Add the paprika, beef broth, remaining salt and Worcestershire sauce and mix well. (If it seems like there is not enough liquid don’t worry as both the mushrooms and beef release liquid.) 
5. Add mushrooms.
   
6. Gently stir the mushroom and beef and then  cover and cook on HIGH for 5 hours (or LOW for 8 to 10 hours), until beef is very tender.
7. About 30 minutes before serving, stir in the sour cream until mixed. (Note: I ended up with a lot of liquid so before I added the sour cream I mixed 2-3 teaspoons of cornstarch with some of the liquid and added it back to the slow cooker – it thickened the juice; then I added the sour cream.)
   
8. Cook egg noodles according to package directions. Serve stroganoff over noodles or fold them into the slow cooker just before serving.

Recipe without photos . . . Slow Cooker Beef Stroganoff     6 servings\

1 tablespoon all-purpose flour 

2 ½ teaspoons kosher salt (divided)

Freshly ground black pepper

2 pounds beef chuck roast - well trimmed and cut into chunks, or use stew meat

Olive oil spray

1 teaspoon olive oil

1 medium onion, chopped

1 pound mushrooms, sliced

1 teaspoon sweet paprika

1 cup beef broth 

1 teaspoon Worcestershire sauce 

3/4 cup sour cream

1 pound egg noodles 

1. Season the beef with 1 ½ teaspoons salt, black pepper and flour. Set aside
2. Heat a large skillet over medium heat. Add olive oil and onions to the skillet over medium heat and sauté until softened, 5 to 7 minutes. Transfer to the slow cooker and wipe clean.
3. Increase the heat to medium-high and spray the skillet generously with oil. Brown the beef, about 2 to 3 minutes on each side.
4.  Transfer beef to the slow cooker.’Add the paprika, beef broth, remaining salt and Worcestershire sauce and mix well. (If it seems like there is not enough liquid don’t worry as both the mushrooms and beef release liquid.) 
5. Add mushrooms.
6. Gently stir the mushroom and beef and then  cover and cook on HIGH for 5 hours (or LOW for 8 to 10 hours), until beef is very tender.
7. About 30 minutes before serving, stir in the sour cream until mixed. (Note: I ended up with a lot of liquid so before I added the sour cream I mixed 2-3 teaspoons of cornstarch with some of the liquid and added it back to the slow cooker – it thickened the juice; then I added the sour cream.)
8. Cook egg noodles according to package directions. Serve stroganoff over noodles or fold them into the slow cooker just before serving.

 

Echo Dell Farm's Essence of the Prairie Bison Stew with Savory Sage Cornbread as featured in KANSAS! 2026, Vol 82, issue 2

Dining at Echo Dell Farm is a culinary experience and a pleasure! Sue Shoemaker-Shea and her staff not only dish up delicious food but create a memorable evening that begins with cocktails or mocktails and ends with pots of French press coffee. We were there in the fall so we dined in the house that's filled with art and interesting decor,  but when the weather allows, guests dine under the trees (see photos below). Friendly and attentive staff ,as well as conversations with fellow diners added to the evening. 

Photo courtesy of Echo Dell Farm)

I covered this unique farm-to-table dining establishment (that's located in a rural setting in the North Central part of Kansas) as a part of the Taste section of KANSAS! Magazine's 250 Years of America issue. The main course was Seared Bison Ribeye Au Poivre, Chef Chris provided a simpler at-home recipe that features bison (or beef) stew. (KANSAS! Magazine 2026, vo. 82, issue 2, pp. 58-63)  

Menu for our seven-course meal. 

RECIPE

According to Chef Chris Coffman, “This is a true one-pot meal, a hearty and soulful stew that is perfect for a cold day, inspired by the spirit of the Kansas prairie. The secret is patience—browning the meat properly and letting it simmer slowly creates an incredibly rich flavor that can't be rushed.”  He added, “Beef can also be substituted for bison.”  

Essence of the Prairie Bison Stew with Savory Sage Cornbread  

8 servings

 

INGREDIENTS 

For the Bison Stew:

2 pounds bison (or beef) chuck roast, cut into 1.5-inch cubes 

1/3 cup all-purpose flour

1/2 teaspoon smoked paprika

1 teaspoon kosher salt & 1/2 teaspoon freshly ground black pepper 

3 ounces bacon or salt pork, diced 

1 large yellow onion, chopped

2 carrots, peeled and cut into1/2-inch thick half-moons

2 celery stalks, chopped (about 1/2-inch thickness)

3 cloves garlic, minced

1 cup dark beer (like a Stout or Porter) or strong black coffee

4 cups beef broth, low sodium

1 bay leaf

3 sprigs fresh thyme

1 pound Yukon Gold potatoes, peeled and cut into 1-inch cubes

2 parsnips, peeled and cut into 1-inch cubes

1 tablespoon Worcestershire Sauce

Fresh parsley, chopped (for garnish)

 

For the Cornbread:

1 cup yellow cornmeal

3/4 cup all-purpose flour

1 1/2 tablespoons granulated sugar

2 teaspoons baking powder

3/4 teaspoon coarse sea salt or 1/2 teaspoon fine sea salt 

1 large egg

1 cup buttermilk

1/4 cup unsalted butter, melted

3/4 cup sharp Cheddar cheese, shredded

1 1/2 tablespoon fresh sage, finely chopped

 

INUSTRUCTIONS:

Prepare the Bison: In a large bowl, whisk together the flour, smoked paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Add the bison cubes and toss until they are evenly coated.

Brown the Meat: In a large, heavy-bottomed Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot. Working in batches, brown the floured bison cubes on all sides until a deep, dark crust forms; if needed, add additional cooking oil. Set the browned meat aside.

Build the Flavor Base: Add the onion, carrots, and celery to the pot; add additional cooking oil as needed. Sauté for 8-10 minutes, scraping up any browned bits from the bottom, until softened. Add the minced garlic and cook for another minute until fragrant.

Deglaze and Simmer: Pour in the dark beer or coffee to deglaze, scraping the bottom vigorously. Let it reduce for 2 minutes. Return the browned bison to the pot. Add the beef broth, bay leaf, and thyme. Bring to a simmer, then reduce the heat to low, cover, and let it gently bubble for at least 2 hours, the longer you let it go, the more tender it will become. 

Add Vegetables: Add the potatoes and parsnips. Return to a simmer, cover, and cook for another 45-60 minutes, until the vegetables and bison are completely fork-tender.

 

Make the Cornbread: While the stew finishes, preheat your oven to 400°F (200°C). Grease an 8-inch cast-iron skillet. In a bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk the egg and buttermilk. Pour the wet into the dry, add the melted butter, and mix until just combined. Fold in the Cheddar and sage. Pour the batter into the skillet and bake for 20-25 minutes, just until a toothpick inserted in the center comes out clean.

Finish the Stew: Remove the bay leaf and thyme stems. Stir in the Worcestershire sauce and reserved bacon. Season to taste.

 

Serve: Ladle the hot stew into bowls, garnish with parsley, and serve with a warm slice of the cornbread.

------------------------------------

A few photos courtesy of Echo Dell Farm that highlight their outdoor dining venue, table settings, etc. 

Appropriately dubbed hand-crafted cocktails (Echo Dell Sunset, Neighbor Karen's Caramel Apple, Farmer's Old Fashioned are available in the Grain Bin Bar (photo courtesy of Echo Dell Farm).

Barry and I enjoyed every minute of our evening at Echo Dell Farm!

Recipe without photos . . . Essence of the Prairie Bison Stew with Savory Sage Cornbread  

8 servings

 

INGREDIENTS 

For the Bison Stew:

2 pounds bison (or beef) chuck roast, cut into 1.5-inch cubes 

1/3 cup all-purpose flour

1/2 teaspoon smoked paprika

1 teaspoon kosher salt & 1/2 teaspoon freshly ground black pepper 

3 ounces bacon or salt pork, diced 

1 large yellow onion, chopped

2 carrots, peeled and cut into1/2-inch thick half-moons

2 celery stalks, chopped (about 1/2-inch thickness)

3 cloves garlic, minced

1 cup dark beer (like a Stout or Porter) or strong black coffee

4 cups beef broth, low sodium

1 bay leaf

3 sprigs fresh thyme

1 pound Yukon Gold potatoes, peeled and cut into 1-inch cubes

2 parsnips, peeled and cut into 1-inch cubes

1 tablespoon Worcestershire Sauce

Fresh parsley, chopped (for garnish)

 

For the Cornbread:

1 cup yellow cornmeal

3/4 cup all-purpose flour

1 1/2 tablespoons granulated sugar

2 teaspoons baking powder

3/4 teaspoon coarse sea salt or 1/2 teaspoon fine sea salt 

1 large egg

1 cup buttermilk

1/4 cup unsalted butter, melted

3/4 cup sharp Cheddar cheese, shredded

1 1/2 tablespoon fresh sage, finely chopped

 

INUSTRUCTIONS:

Prepare the Bison: In a large bowl, whisk together the flour, smoked paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Add the bison cubes and toss until they are evenly coated.

 

Brown the Meat: In a large, heavy-bottomed Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot. Working in batches, brown the floured bison cubes on all sides until a deep, dark crust forms; if needed, add additional cooking oil. Set the browned meat aside.

 

Build the Flavor Base: Add the onion, carrots, and celery to the pot; add additional cooking oil as needed. Sauté for 8-10 minutes, scraping up any browned bits from the bottom, until softened. Add the minced garlic and cook for another minute until fragrant.

 

Deglaze and Simmer: Pour in the dark beer or coffee to deglaze, scraping the bottom vigorously. Let it reduce for 2 minutes. Return the browned bison to the pot. Add the beef broth, bay leaf, and thyme. Bring to a simmer, then reduce the heat to low, cover, and let it gently bubble for at least 2 hours, the longer you let it go, the more tender it will become. 

 

Add Vegetables: Add the potatoes and parsnips. Return to a simmer, cover, and cook for another 45-60 minutes, until the vegetables and bison are completely fork-tender.

 

Make the Cornbread: While the stew finishes, preheat your oven to 400°F (200°C). Grease an 8-inch cast-iron skillet. In a bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk the egg and buttermilk. Pour the wet into the dry, add the melted butter, and mix until just combined. Fold in the Cheddar and sage. Pour the batter into the skillet and bake for 20-25 minutes, just until a toothpick inserted in the center comes out clean.

 

Finish the Stew: Remove the bay leaf and thyme stems. Stir in the Worcestershire sauce and reserved bacon. Season to taste.

 

Serve: Ladle the hot stew into bowls, garnish with parsley, and serve with a warm slice of the cornbread.

 

Cheesy Cream of Cauliflower Soup

A sore tooth  for Barry means that we’ve been eating soft foods such as this Cream of Cauliflower Soup that is a combination of several online recipes. Most use a whole head of cauliflower and even though we really like it, we don’t want to eat it for a week . . . so I cut the recipe in half. Method: Veggies are lightly sautéed and then cooked until tender in broth; a cheesy roux (white sauce) is added to the tender veggies and broth to create a creamy soup that is even creamier if part of the soup is blended and re-added to the soup.

Cheesy Cream of Cauliflower Soup   5 to 6 servings

½ 1/2 stick butter (4 tablespoons), divided

1/2 onion, finely diced 

1 carrot, finely diced 

1 celery stalk, finely diced 

1/2 cauliflower head, cored and roughly chopped 

2 tablespoons finely minced fresh parsley or about 1teaspoon dried

1 large bay leaf

3 to 4 cups low-sodium chicken broth or stock (start with lesser amount and amount more to achieve desired consistency

3 tablespoons all-purpose flour 

1 1/2 cups whole milk (I used 1 cup whole milk &  1/2 cup half-and-half)

2 teaspoons salt and about 1/4 to 1/2 teaspoon black pepper  (or to taste) 

1/2 cup shredded Cheddar cheese (it could be omitted)

Paprika for garnishing, if desired 

1. Melt 2 tablespoon butter in a heavy pot over medium heat. 
2. Add the onions and cook until translucent, about 3 minutes. Add the carrots and celery, and then stir and cook for a couple more minutes. 
3. Add cauliflower, parsley, bay leaf and broth. Bring to a boil on medium temperature and then lower temp and simmer for 15 to 20 minutes until all veggies are tender.
   
4. Meantime, make the white sauce: Melt the remaining 2 tablespoons butter in a medium saucepan over medium heat. Then whisk in the flour and 1 teaspoon salt. Cook for a couple of minutes to avoid a flour taste
5.  Slowly add the milk, whisking to combine. Cook to thicken – the mixture should coat the back of a spoon. Add the cheese as the sauce thickens.
   
6. Pour white sauce mixture into the pot of veggies and broth. Add 1 teaspoon salt and pepper to taste; allow the soup to simmer for another 10 or more minutes. The soup will thicken slightly but shouldn't be overly thick. Give it a taste and add more salt if needed. (Soup may also be thinned with additional broth.)
7. To create a creamier soup, remove about 1 1/2 cups of soup and blend (with a hand-held blender or in a regular blender); re-add to soup. 
8. Sprinkle bowls of soup with paprika (if desired) to garnish. 
   
   
   

Recipe without photos . . .Cheesy Cream of Cauliflower Soup   5 to 6 servings

½ 1/2 stick butter (4 tablespoons), divided

1/2 onion, finely diced 

1 carrot, finely diced 

1 celery stalk, finely diced 

1/2 cauliflower head, cored and roughly chopped 

2 tablespoons finely minced fresh parsley or about 1teaspoon dried

1 large bay leaf

3 to 4 cups low-sodium chicken broth or stock (start with lesser amount and amount more to achieve desired consistency

3 tablespoons all-purpose flour 

1 1/2 cups whole milk (I used 1 cup whole milk &  1/2 cup half-and-half)

2 teaspoons salt and about 1/4 to 1/2 teaspoon black pepper  (or to taste) 

1/2 cup shredded Cheddar cheese (it could be omitted)

Paprika for garnishing, if desired 

1. Melt 2 tablespoon butter in a heavy pot over medium heat. 
2. Add the onions and cook until translucent, about 3 minutes. Add the carrots and celery, and then stir and cook for a couple more minutes. 
3. Add cauliflower, parsley, bay leaf and broth. Bring to a boil on medium temperature and then lower temp and simmer for 15 to 20 minutes until all veggies are tender.
4. Meantime, make the white sauce: Melt the remaining 2 tablespoons butter in a medium saucepan over medium heat. Then whisk in the flour and 1 teaspoon salt. Cook for a couple of minutes to avoid a flour taste
5.  Slowly add the milk, whisking to combine. Cook to thicken – the mixture should coat the back of a spoon. Add the cheese as the sauce thickens.
6. Pour white sauce mixture into the pot of veggies and broth. Add 1 teaspoon salt and pepper to taste; allow the soup to simmer for another 10 or more minutes. The soup will thicken slightly but shouldn't be overly thick. Give it a taste and add more salt if needed.  (Soup may also be thinned with additional broth.)
7. To create a creamier soup, remove about 1 1/2 cups of soup and blend (with a hand-held blender or in a regular blender); re-add to soup. 
8. Sprinkle bowls of soup with paprika (if desired) to garnish.

Rave-review Red Velvet Cale

 Rave-review Red Velvet Cake

The addition of a few dollops of sour cream to a classic red velvet cake result in a cake with extra moistness and tenderness. This added ingredients also seems to boost the bright color and flavor, too. I found the recipe on allrecipes, submitted by iluvfed. That site shows it as a 2-layer cake. I used heart shaped pans (similar to 9” cake pans) and it actually filled three cake pans so I ended up with a 3-layer cake. I also used a standard cream cheese and butter frosting on the cake but did increase the ingredients since I was covering three layers.

During the process I managed to take only one photo! But, did manage to take several of the finished cake.

 

I did sprinkle the dake with coarse red sugar. 

 

The one and only photo I rememberd to take while making the cake shows off the bright ted color of the batter. 

Rave-review Red Velvet Cake     Yield: One 3-layer cake

Cake:

3 cups all-purpose flour

2 cups granulated sugar

3 tablespoons unsweetened cocoa powder

1 ½ teaspoons baking soda

½ teaspoon baking powder

1 ¼ teaspoons salt

3 large eggs

1 ½ cups vegetable oil

1 ½ cups buttermilk

½ cup sour cream

2 tablespoons red food coloring

1 tablespoon vanilla extract

1 ½ teaspoons white vinegar

Cream Cheese Frosting:

1 (8 ounce) package cream cheese, at room temperature

1 ½ sticks butter, softened

1 teaspoon vanilla

5 to 6 cups powdered sugar

1. Preheat the oven to 350 degrees F (175 degrees C). Line three standard sized cake pans (equivalent to  9x2-inch round cake pans) with parchment paper cut to size; spray bottom and sides of each pan.
2. Cake: In a large bowl thoroughly mix together: flour, sugar, cocoa powder, baking soda, baking powder, and 1 ½ teaspoons salt together; set aside.
3. In large mixing bowl (I used the bowl of my Kitchen-Aid mixer), mix eggs until smooth. Add oil, buttermilk, sour cream, food coloring, vanilla, and vinegar; — whisk until combined.
4. Add flour mixture in 3 batches, mixing by hand as little as possible so as not to over beat. If using an electric mixer, add flour mixture and mix until just incorporated. Divide batter between the 3 prepared pans.
5. Bake in the preheated oven until a toothpick inserted into centers comes out clean, 30 to 35 minutes.
6. Cool in the pans for 10 minutes, then remove from pans to cool completely on a wire rack, 20 to 30 minutes more.
7. Frosting: Meanwhile, whip softened cream cheese and butter in  a bowl using an electric mixer on high speed until light and fluffy, about 5 minutes. 
8. Add vanilla and mix. 
9. Add powdered sugar, a cup at a time, whipping well after each addition. After about 3 cups, add a tablespoon of milk. Continue adding powdered sugar and milk until the frosting has a creamy, easy-to-spread consistency. 
10. Frost cooled cake.