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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 gonna 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 gonna 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
0:33
Oh my gosh, we're so glad that the Lord has blessed us with some cooler weather
0:36
Because what are we talking about? Baking a red velvet double-decker cake in a Dutch oven
0:42
Yep, you heard me right. Oh, you could do it in the house. But hey, we're going to show you how to do it in a Dutch oven, step by step, making it simple
0:50
And say, this red velvet cake is so special to me. In fact, it is in our cookbook, A Taste of Cowboy
0:56
The first one, dear friend of our family, old Wanda Beth, she taught me how to make this cake so many years ago
1:02
Birthday parties, anniversaries, Christmas, Easter, you got it all. Let's get started on some cake, because I do love me some
1:08
Now, red velvet cake got a special icing in it. I'm talking that homemade old Crisco-style icing that all them old women broke out so many years ago when I was little
1:17
And folks, this is what we put on cake at ranches. And guess what? Red velvet cake was the most requested cake I ever had from cowboys any time that I was ever cooking on a ranch
1:27
But we need to put this icing together first so it can chill. You've seen me over, take some milk and flour, pour it in here in a saucepan, and just stir it
1:35
Saucepan? You say that looks like a dishpan, Kent Rollins. Well, today it is a saucepan
1:41
Do not scald that milk. Be real careful. And I want you to just keep stirring that flour and that milk until it thickens really good
1:46
And you can see the consistency that we got here. That's what we're after because this is going to make that icing so fluffy, so creamy
1:54
So what we're going to do, we're going to add some sweetness to it. A cup of sugar. What are we talking about
1:59
I'm talking about some butter. Uh-huh. And what else? Some Crisco. As we would call it in my part of the world, lard
2:06
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 Rowland ain't got no mixer today He's gonna use a fork to get some of that incorporated
2:17
And then we're gonna take that whisk and we're gonna put it on high 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
2:29
And then we're gonna put the whisk on high for about four minutes Arthritis will sit in
2:35
Four minutes? Yes, ma'am. Ready? This is low. This is medium. This is high
2:42
Four minutes, huh? Hey, Duggar, could I hook this to the bottom of your tail and you can put it on high for me
2:50
See there? You got a high. 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 double this recipe
3:07
But the reason we put this together first is so it could chill so it would set up a little better
3:12
So let me get it in the ice chest well the icing be chilling like
3:16
I be chilling Whoa, I be chilling. So what we're gonna do
3:22
Red food coloring Now you'll be careful. You don't be careful this stuff folks because I've had it end up a lot of places when the wind was blowing
3:29
when people faint come into camp, he got shot. See, he's bleeding. There be red stuff all over the place But one of the other tip I gonna give you with red food coloring is when you washing dishes wash this separate from itself because your dish water 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
Henchfruit 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 again
4:22
you could just do that. But I like to go ahead, since I ain't got the mixer with me on the power tool today, get the Crisco and the sugar sort of beat up there a little to where when you get the
4:30
apparatus to stir it with it ain't all over you so time to break out this tool again mage do you
4:36
know anything about this no let's put that in there and make sure you get it all you don't
4:42
want to leave nobody out left behind look what a difference it made shan oh my gosh so we got
4:49
that mixed together to where we got all of it blended well next is some butter milk
4:56
And I want you to go ahead and mix that up just a tad, I do
5:03
And then we're going to slowly, ever slow slowly, sift this flour in there
5:10
Two and a half cup worth. And try to stir at the same time
5:14
This is what you call, ain't going to happen. So we're going to change hands
5:20
But if you go to mixing this in there too folks, too fast folks, I'm going to tell you
5:25
right now it'll go to clumping on you and if you ain't got one of them handheld mixers that's got
5:30
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 to do this all the time so i'm gonna do it uh-huh
5:46
and then we done mixed what vinegar and bacon soda and some vanilla now when you mix the vinegar and
5:52
and the baking soda together. You're going to get that foam. You're going to get that fizz. It's what
5:56
It is a chemical reaction. Yes, it is. And it's going to help this cake even jump up some more
6:01
And the vanilla's in there. Stir it right before you put it in there. Scatter it out there
6:05
Stir it up. And guess what we have? We have batter for a red velvet cake we do
6:12
Homemade. Most requested by every cowboy I ever cook for. Now, if you're cooking this in the house, let me tell you now
6:18
350 degrees preheat that oven. But wait. We cooking it in the house. We cooking outside mother nature's kitchen. So what are we using
6:25
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 duck. Hey, they room temperature ready to go now
6:36
I normally would advise you if you're doing this to say hey
6:39
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 apt to burn this
6:47
But I want thicker cakes Yes, I am because we're stacking this up. It is a party, but guess what it will test your talents on how you cook the top of that
6:56
So you stick around maybe we won't burn it, but I want you to help me. So we got to grease them
7:01
Mm-hmm. We do take you some of this here butter spray Whatever you got
7:08
Get it really well if you doing this in the house 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
7:24
Shan says, how many times do you say guess what? Well, guess, Shan? You got to count. 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 well-greased cake pan. What's next Kent? I don't know. I was going to
7:50
say guess what but I don't really know. Besides you can't cook it in this folks. We're going to
7:57
try to divide this evenly into two pans. Make sure you have one of these devices and I just
8:02
want you to just sort of just fold it over in there. Now let's go over here a minute so we can
8:06
put a little over here and everybody can roll around there a little. I'll get this divided
8:12
somehow. 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
8:22
and not burn it. That is the big question right here. So you see me put a light circle of coals
8:28
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 going to 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, but you can't take them
8:48
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
9:25
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 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. You rotate so much, taking the lid off, looking at it and everything, you ain't cooking nothing
9:50
No, it ain't going to happen. When the wind is just about like this, we've 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 in a
10:02
20 to 30 minute program here. But if the wind is blowing, hey, about every five minutes I'd rotate
10:08
because you are getting so much heat generated from the breeze. Thank you We see you next time Ain that a pretty sight
11:09
Folks, I have had people fight for this. But even more important, I think that one thing that woke me up in the middle of the night that I call the Red Velvet Massacre
11:19
Down there on the ranch all by myself. 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
11:48
all over him. So you read the story, you'll get a kick out of it
11:51
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've got people over in the backyard. But I think before we start, though, Shen, I maybe should feed my loyal subjects a little icing
12:10
Who got a sweet tooth? Big says, it is me. Yep. Made you got a sweet tooth
12:18
Yep. Duke says he got one for sure. Look at that town go to work and it's Sadaloo
12:24
She ain't for sure, but everybody's had enough sugar. They'll be bouncing off the walls now for sure
12:30
There come a time in a man's life when he has to say, I deserve this, and I do
12:35
So I'm gonna have me a bite. So many memories come flooding through my mind
12:49
On a Sunday afternoon after church, Mama or Wanda Beth would make that cake and he'd be sitting out there
12:56
It just don't get no better than that. The flavors that are there are outstanding. The icing, homemade
13:01
Red velvet cake, not out of a box. That make you do what? The red velvet rumble
13:06
The rumble. Yeah. Mage, can you do it? No. Mage says he ain't got it
13:12
Well, I hope you enjoyed because me and the pup sure did. And 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
13:24
hey, we got a whole playlist on desserts. You can find it all right there. But guess what
13:28
They even 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
13:45
As always, 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
13:51
We salute you. We are proud of you. God bless you. The rest of you, come on in here
13:55
You all know what's been happening. We're going to get a big old hug. It is good because you all are family
14:01
And I'm going to see you down the what? The homemade red velvet cake in a Dutch oven tray
14:07
And no guess what? Just try really hard. Don't guess what? Howdy, dirty, tooty, fruity
14:14
How's that? If you don't like it, 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 out of my mouth
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