Long Live Greece! Red Velvet Cake is Greekified!
March 25 is a great feast day in the Eastern Orthodox Church. Today we acknowledge the Feast of the Annunciation; commemorating the announcement by the Archangel Gabriel to the Virgin Mary that Jesus, the Son of God, would become incarnate and enter into this world.
This faithful day also coincides with Greek Independence Day celebrating Greece’s revolt and eventual independence from the oppressive Ottoman Empire. The War of Independence began on this day in 1821 and “Freedom or Death” became the motto of the revolution.
Greeks are a prideful bunch, and this is our day. This is our Fourth of July, if you will. Schools and business in Greece are closed today as it is a national holiday. Parades and celebrations are happening all over Greece – from the largest cities to the tiniest villages. Food and drink will be joyfully consumed.
In my opinion, this calls for cake. And not just any cake. A blue cake. Because as I said, Greeks are a prideful bunch. We like to wave our blue and white flag and our blood runs blue. I’ll be enjoying this delicious Blue Velvet cake today in celebration, and I might even share it with my children and neighbors. Maybe.
Simply put, this is Red Velvet Cake made blue and Greekified. (No, that’s not whipped feta frosting, don’t worry!)
Χρόνια Πολλά! (Many Years!)
ΖΗΤΩ Η ΕΛΛΑΔΑ! (Long Live Greece!)
- 1/2 cup butter, room temperature
- 1 1/2 cups white sugar
- 2 eggs
- 1 ounce royal blue gel food coloring
- 2 drops violet gel food coloring
- 2 tablespoons unsweetened cocoa
- 2 1/4 cups flour
- 1 teaspoon salt
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 tabelspoon white vinegar
- 1 cup butter, room temperature
- 4 cups confectioner's sugar
- 2 teaspoons vanilla
- 2-3 tablespoons heavy cream or milk
- Preheat oven to 350 degrees.
- Grease and flour 3 - 9" round cake pans.
- In a stand mixer with the paddle attachment, cream together butter and sugar.
- Add the eggs and combine well.
- Add the food coloring and cocoa and combine well.
- Combine flour, salt, and baking soda in a small bowl and slowly add to the mixture.
- Add the buttermilk, vanilla, and vinegar and mix until just combined.
- Divide into three cake pans, and bake for 25 minutes.
- Allow to cool completely before frosting.
- In a stand mixer with the paddle attachment, cream the butter.
- Add the confectioner's sugar 1/2 cup at a time and combine each addition well.
- Add the vanilla.
- Add enough heavy cream or milk until the preferred consistency is reached.
- I use Wilton brand food coloring.
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©2015 by Alexandra Salidas Roll, Figs & Feta, LLC.
Recipe and photos by Alexandra Salidas Roll of Figs & Feta, LLC. Please do not reprint this recipe without permission. If you would like to feature this recipe on your blog or site, please rewrite the method of preparation and link your post to this one as the original source. Thank you!
If you make this recipe, please snap a photo and hashtag it #FIGSANDFETA and #GREEKMADESIMPLE. I’d love to see it!