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Old Fashioned Red Velvet Cake | Dutch Oven Cake Recipe
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Aug 23, 2023
A Old Classic, so easy and so moist, this is our go to cake for all our parties. Thanks for watching and please like and share the videos. #Birthdaycake #Redvelvetcake #KentRollins Printable recipe below! Stay in touch with more recipes and upcoming events in our email newsletter: https://kentrollins.com/email-sign-up/ Used in this video: Bertha Cowboy Stove: https://kentrollins.com/bertha-wood-burning-stove/ Cowboy Apron https://www.kentrollins.com/shop-1 Taste of Cowboy Cookbook https://www.kentrollins.com/shop-1 Blue enamel bowl https://amzn.to/3lHpalX 10-inch Lodge Dutch oven https://amzn.to/2XghorG Dutch oven trivet https://www.kentrollins.com/shop-1 Rode wireless mic: https://amzn.to/2ShDyEq Clothing: Cowboy Kent Rollin’s Favorites - http://bit.ly/35qpFaU Shop Ariat.com - http://bit.ly/2QdNSNe Save 10% off your first order - http://bit.ly/2F9QHIT For more suggested products seen in our videos click here: https://www.amazon.com/shop/cowboykentrollins
View Video Transcript
0:00
Be looking to make a cake, but you strand it out in the middle of the wilderness
0:04
We're going to help you out, because guess what we're talking about? A double-decker red velvet cake in a Dutch oven cooking
0:10
I mean, it is oh so good and so easy. We're going to walk you through the tips and the tricks. So come on, I'll chop the wood and y'all can eat
0:16
hey thank y'all for stopping by camp on a beautiful cloudy day oh my gosh we're so glad
0:34
that the lord has blessed us with some cooler weather because what we're talking about baking a red velvet double-decker cake in a dutch oven yep you heard me right oh you could do it in
0:44
the house, but hey, we're going to show you how to do it in a Dutch oven, step by step, making it
0:49
simple, and say, this red velvet cake is so special to me. In fact, it is in our cookbook
0:55
A Taste of Cowboy, the first one. Dear friend of our family, old Wanda Beth, she taught me how to
1:00
make this cake so many years ago, birthday parties, anniversaries, Christmas, Easter
1:04
you got it all. Let's get started on some cake, because I do love me some. Now, red velvet cake
1:10
got a special icing in it. I'm talking that homemade old Crisco style icing that all them
1:14
old women broke out so many years ago when I was little. And folks, this is what we put on cake at
1:19
ranches. And guess what? Red velvet cake was the most requested cake I ever had from cowboys
1:25
Anytime that I was ever cooking on a ranch. But we need to put this icing together first so it can
1:30
chill. You've seen me over, take some milk and flour, pour it in here in a saucepan and just stir
1:35
it. Sauce pan, you say that looks like a dish pan, Kent Rawlings. Well, today it is a sauce pan. Do not
1:41
scald that milk. Be real careful. I want you to just keep stirring that flour and that milk till
1:45
it thickens really good. And you can see the consistency that we got here. That's what we're
1:50
after because this is going to make that icing so fluffy, so creamy. So what we're going to do
1:55
we're going to add some sweetness to it. Cup of sugar. What we're talking about, I'm talking about
1:59
Some butter uh-huh and what else some Crisco as we would call it in my part of the world Lord
2:07
So I really say that you would put this in a mixing bowl and you would have one of them mixers
2:12
But since Kent Rowling ain't got no mixer today He's gonna use a fork to get some of that incorporated and then we're gonna take that whisk and we're gonna put it on high
2:20
So you can see the butter is softened and that makes a big difference folks
2:24
I think they would call cream that together So that's what we're gonna do till we can get it all incorporated
2:30
And then we're gonna put the whisk on high for about four minutes arthritis will sit in
2:35
Yes, ma'am ready This is low This is medium. This is high
2:45
Hey Digger could I could I hook this to your bottom of your tail and you could put it on high for me? See there you got a high
2:51
That's high for four minutes. I was in the Olympics one time in a cake stirring competition and I come in first
3:01
Now if you like a lot of icing, and I'm talking that sweetness about that thick on a cake
3:06
double this recipe. But the reason we put this together first is so it could chill so it would set up a little
3:12
better so let me get it in the ice chest. Will the icing be chilling like mmm I be chilling, whoa I be chilling
3:21
So what we're going to do? Red food coloring. Now you're going to be careful
3:25
You're going to be careful with this stuff folks because I've had it end up a lot of places when the wind was blowing and people faint coming into camp
3:31
He got shot. See, he's bleeding. That be red stuff all over the place But one of the other tip I going to give you with red food coloring is when you washing dishes wash this separate from itself because your dishwater on a ranch will turn red It is not good
3:44
Sweetened cocoa. Uh-huh. Two tablespoons of this red food coloring because what is this
3:50
This is a red velvet cake. Look at that beautiful red rich color there
3:56
Oh my gosh. Take your little fork and we're just going to make this into a paste
4:02
cackle berries. I do love them. I do. Two of them. What do we also call them, Shan
4:09
Hentzfruit rooster bullet. Uh-huh. They are good things. They are. So we're going to put this in
4:14
this mixing bowl. So we're going to add some sugar and another dab of Crisco. If you had a mixer
4:22
again, you could just do that. But I like to go ahead, since I ain't got the mixer with me on the
4:25
power tool today, get the Crisco and the sugar sort of beat up there a little to where when you get
4:30
the apparatus to start with it ain't all over you so time to break out this tool again mage
4:36
do you know anything about this no let's put that in there and make sure you get it all you
4:42
don't want to leave nobody out left behind look what a difference it made shan oh my gosh so we
4:49
got that mixed together to where we got all of it blended well next is some butter milk
4:56
Mm-hmm, and I want you to go ahead and mix that up just a tad I do
5:02
And then we're gonna slowly ever slow slowly Sift this flour in there two and a half cup and try to stir at the same time
5:14
This is what you call ain't gonna happen. So we're gonna change hands
5:20
But if you go to mixing this in there too folks too folks too fast folks
5:24
I'm gonna tell you right now it'll go to clumping on you and if you ain't got one of them
5:29
Handheld mixers that's got electricity on the end of it. You'll have a lumpy cake and nobody likes lumpy cake
5:37
Next come a little bit of salt People tell me do this all the time. So I'm gonna do it. Uh-huh
5:45
And then we done mixed what? Vinegar and bacon soda and some vanilla now when you mix the vinegar and the baking soda together
5:53
You're gonna get that foam. You're gonna get that fizz. It's what it is a chemical reaction
5:57
Yes, it is and it's gonna help this cake even jump up some more and the vanilla's in there
6:02
Stir it right before you put it in there scatter it out there stir it up and guess what we have
6:09
We have batter for a red velvet cake we do homemade most requested by every cowboy I ever cook for
6:15
Now if you cooking this in the house, let me tell you now 350 degrees preheat that oven. But wait, we cooking it in the house. We cooking it outside in Mother Nature's kitchen
6:25
So what are we using? Two 10-inch Dutch ovens. So you do not preheat a Dutch oven to cook a cake in it
6:31
No, we just want them to like, hey, they room temperature ready to go. Now, I normally would advise you if you're doing this to say
6:39
hey, we're gonna cook this in a 12-inch deep oven because you got more room at the top for them coals and you ain't as
6:45
apt to burn this, but I want thicker cakes. Yes, I am because we're stacking this up. It is a party
6:52
but guess what? It will test your talents on how you cook the top of that, so you stick around
6:58
Maybe we won't burn it, but I want you to help me. So we got to grease them. We do. Take you some of
7:03
this here, butter, spray, whatever you got. Get it really well. If you're doing this in the house
7:11
you to use an eight or a nine inch cake pan But no huh We just got that in there Guess what Folks I gonna tell you right now This don need to be in the bloopers This need to be a public address announcement right now
7:23
Shan says, how many times do you say guess what? Well guess Shan, I don't know
7:30
Get it where the wind ain't blowing it on you and try to get it in all the spots
7:35
I can move. And you see how that fly rolls around there
7:39
on top of that butter spray? That is what we call a whale greased cake pan
7:46
What's next Kent? I don't know. I was going to say guess what, but I don't really know
7:52
Besides, hmm, you can't cook it in this folks. We're going to try to divide this evenly into two pans
7:59
Make sure you have one of these devices. And I just want you to just sort of just fold it over in there
8:04
Now let's go over here a minute so we can put a little over here
8:08
And everybody can roll around there a little. I'll get this divided somehow
8:13
See you at the fire and we'll make them. So when you're baking a cake like this
8:18
you want to bake it as slow as you can, really, to get the maximum amount of rise out of that cake
8:23
and not burn it. That is the big question right here. So you see me put a light circle of coals
8:29
around the bottom on both of them, really light on top. Every time somebody cooks in a Dutch oven
8:34
for the first time, the biggest mistake they make is way too many coals underneath
8:39
We're gonna blast it to the moon. Ha-ah. No, you cannot do that because you're going to burn it
8:43
You can add coals to it as you cook it if it needs some more
8:47
but you can't take them away after you done burnt the cake, so let's not burn the cake, okay
8:52
Now stick with me because I've got some more tips, more tricks to cook this cake
8:56
Don't leave me now. Well, the next big tip I've got for you is rotation
9:10
Rotation is a key factor to regulate heat as you're cooking something in a Dutch oven
9:14
Ooh, it makes all the difference in the world. And even more so, if what
9:18
If the wind is blowing, because you've got a microwave going on. So rotate the bottom one way, lid the other way, evens out any hot spots that you might have on your Dutch oven
9:29
But hey, this is cooking along a little fast. We might have been on maybe 10 minutes already
9:33
And I want Shan to look in here and see how much progress we've got going on
9:37
So, looky there, what is happening? Oh my gosh, and it's red
9:43
Folks, I don't want you to be a frequent rotator. I'm not good, huh
9:47
You rotate so much, taking the lid off, looking at it and everything, you ain't cooking nothing. No, it ain't gonna happen
9:52
When the wind is just about like this, we got a gentle breeze about 10 mile an hour
9:56
Normal rotation practices would be at least twice, maybe three times as you're cooking
10:01
in a 20 to 30 minute program here. But if the wind is blowing, hey
10:06
About every five minutes, I'd rotate because you are getting so much heat generated
10:10
from the breeze. Thank you Ooh
11:07
Ain't that a pretty sight? Folks, I have had people fight for this
11:12
but even more important, I think that one thing that woke me up in the middle of the night
11:16
that I call the Red Velvet Massacre, down there on the ranch all by myself
11:20
and I'd cook one of these, I'd turn a bean pot over it, keep it for the next day, up on top of the chuck box
11:27
The story's in the cookbook. I mean, two o'clock in the morning, I hear all kinds of things happening
11:32
I go over with a flashlight in my house, using my cowboy hat. And what is it
11:37
One possum and two raccoons fighting over the cake. The possum got whooped pretty bad, but he's up here on top of the chuck box
11:43
Two raccoons are running off. And I look with the flashlight, and he got red velvet icing all over him
11:49
So you read the story, you'll get a kick out of it. but the icing's melting a little today because it's a little warm but folks this is oh so easy
11:57
and you can impress so many people when you can do this in a dutch oven at a campground
12:01
or you got people over in the backyard but i think before we start though shen i maybe show
12:06
should feed my loyal subjects a little icing who got a sweet tooth big says it is me Yep
12:15
Maid, you got a sweet tooth? Yep. Duke says he got one for sure
12:21
Look at that town go to work. And it's Sadaloo. She ain't for sure, but everybody's had enough sugar
12:28
They'll be bouncing off the walls now for sure. There come a time in a man's life when he has to say
12:33
I deserve this. And I do. So I'm going to have me a bite
12:43
So many memories come flooding through my mind. On a Sunday afternoon after church
12:52
Mama or Wanda Beth would make that cake and he'd be sitting out there. It just don't get no better than that
12:57
The flavors that are there are outstanding. The icing, homemade. Red velvet cake, not out of a box
13:03
That make you do what? The red velvet rumble. The rumble. Yeah
13:09
Mage, can you do it? No. Mage says he ain't got it. Well, I hope you enjoyed because me and the pup sure did
13:15
Hey, everything that we use will be listed down there in the little description down below
13:20
And folks, if you be needing more help on cooking cakes and cake cooking tips
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hey, we got a whole playlist on desserts. You can find it all right there. But guess what
13:28
There's something there about old Bertha too. The new revised model, the Cadillac of all Cadillacs
13:33
It is the Bertha Elite model. It is. And hey, we just wanted you to know if you can't find all this stuff
13:39
Be sure and go over and check out our website www.kentrollins.com and you'll find all the things you need to know as always
13:46
I tip my hat to all our servicemen and women and all the veterans who have kept that flag flying over camp from me and Shan
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We salute you. We are proud of you. God bless you rest of you. Come on in here
13:55
Y'all know what's been happening. We're gonna get a big old hug It is good cuz y'all are family and I'm gonna see you down what the homemade red velvet cake in a Dutch oven tray
14:06
And no guess what. Just try really hard. Don't guess what. Howdy doody tooty fruity
14:14
How is that? If you don't like a guess what. Ooh that's wrong. Fast little cook cooking
14:18
Cake cooking. Say that real quick. I'm going to back up and start over. I can't even get them words in my mouth
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