Kardea Brown shows how to make her favorite red velvet cake

Just in time for the holidays, Kardea Brown makes her favorite red velvet cake and her hummingbird sheet cake from her new cookbook, "The Way Home."
3:58 | 12/08/22

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Transcript for Kardea Brown shows how to make her favorite red velvet cake
>> GOING OLD SCHOOL HERE. >> WELCOME BACK TO "GMA3." WE ARE JOINED NOW BY THE HOST OF FOOD NETWORK'S DELICIOUSNESS AND THE AUTHOR OF THE BRAND-NEW BOOK "THE WAY HOME: A CELEBRATION OF SEA ISLANDS FOOD AND FAMILY" WITH MORE THAN 100 RECIPES. >> THAT'S RIGHT. AND TODAY SHE'S SHOWING US HOW TO MAKE ONE OF HER FAVORITE HOLI HOLIDAY DESSERTS. I THINK WE WERE JUST SHOWING OUR AGE, JUST A LITTLE SLOW ONE THERE. IT IS SO GOOD TO SEE YOU. >> IT'S GREAT TO BE HERE, AND I'M GLAD I'M HERE SERVING ONE OF HI FAVORITES CAKES. IT'S TRADITION OF MINE TO EAT RED VELVET CAKE ON MY BIRTHDAY. CHRISTMAS TOO. >> WE COULD EAT IT ALL THE TIME. LET'S TALK ABOUT YOUR NEW BOOK RIGHT HERE. IT IS ENTITLED "MY FAVORITE RED VELVET CAKE." TELL US ABOUT IT. >> RED VELVET CAKE IS ONE OF THOSE THINGS IN THE SOUTH YOU'VE GOT TO KNOW WHAT YOU'RE DOING BECAUSE YOU DON'T WANT A DRY RED VELVET CAKE AND YOU DON'T WANT IT TOO MOIST AND TOO ICKY. I THINK MINE IS PERFECT. IF I MAY, I WANT TO SHOW YOU GUYS HOW TO MAKE THE BEST RED VELVET CAKE IN THE COUNTRY. >> TEACH US. I SAID EARLIER, MY KIDS ARE TIRED OF MY CONFETTI CAKE. >> HONEY, WE'VE GOT TO GET YOU A RED VELVET CAKE IN THE MIX. START OFF WITH WET INGREDIENTS, BUTTER, OIL, AND SUGAR. START WITH THE WET FIRST. >> YOU GOT ME ON BUTTER. SOUNDS GOOD. >> I'VE GOT MORE HERE. WE'RE GOING TO TURN ON OUR MIXER AND ADD -- NOT THAT HIGH. WE'RE GOING TO TURN ON THE MIXER AND ADD IN EGGS. WE'RE GOING TO PRETEND TO DO THIS REALLY QUICK BECAUSE WE'VE GOT THREE OR FOUR MINUTES TO DO THIS. IT'S MIXED. IT'S DONE. EVERYTHING IS MIXED. NOW, YOU LIFT UP -- THIS IS A FANCY ONE. HOLD ON NOW. SO, YOU MIX UP -- >> ONLY THE BEST. >> -- YOUR DRY INGREDIENTS WITH COCOA POWDER HERE, CAKE POWDER. CAKE FLOUR IS BETTER THAN ALL PURPOSE FLOUR. IT MAKES A SOFTER CAKE. THEN YOU ADD YOUR BAKING SODA AND SALT AND YOU MIX IT ALL TOGETHER. AND YOU ADD THAT IN THERE WITH YOUR EGGS, BUTTER, SUGAR, AND OIL, OKAY? MIX THAT TOGETHER. THEN YOU ALSO HAVE -- NOW, THIS IS ANOTHER SECRET INGREDIENT -- WELL, IT'S NOT REALLY A SECRET. VINEGAR. SO, YOU MIX VINEGAR -- >> I CAN SMELL IT. >> UH-HUH. >> VINEGAR IN THE CAKE, OKAY. >> IT MAKES THE CAKE BRIGHTER AND A MORE CONCENTRATED RED COLOR. YOU MIX IT WITH BUTTERMILK. BUTTERMILK ALSO SOFTENS YOUR CAKE. SO, YOU MIX THAT IN THERE. MIX IT ALL TOGETHER. WE'RE GOING TO PRETEND -- SO, YOUR KIDS ARE GOING TO LOVE THIS. I PROMISE YOU. YOU MIX IT ALL TOGETHER, GET OVER HERE AND YOU FLOUR -- YOU PUT COCOA POWDER IN TWO BAKING DISHES. I LIKE USING COCOA POWDER INSTEAD OF FLOUR BECAUSE THE CAKE HAS COCOA IN IT. TO HELP IT FROM STICKING, YOU PUT PARCHMENT PAPER, COCOA POWDER, BAKE THAT OFF, RIGHT? >> THE AUDIENCE IS LOVING IT. >> THAT'S RIGHT. IT IS THAT GOOD. SO, YOU HAVE YOUR FINISHED PRODUCT. YOU WANT TO TRY TO ICE -- DO YOU WANT TO? >> YEAH. I FEEL REALLY JUDGED BUT I'LL DO IT. >> IT'S OKAY. NO JUDGMENT. THIS IS HOMEMADE. >> NO JUDGMENT. >> YOU GET YOUR SPATULA, AND YOU GET THE CREAM CHEESE FROSTING. THE IMPORTANT THING ABOUT CREAM CHEESE FROSTING, PLEASE USE FULL FAT. YOU'VE GOT TO THROW IT ON THERE. >> GOT IT. >> YOU PUT IT ALL TOGETHER. YOU PUT YOUR SECOND LAYER ON THERE. YOU ICE IT AROUND. YOU DON'T HAVE TO MAKE IT FANCY BECAUSE IT'S HOMEMADE. IT'S RUSTIC. YOU'LL GET THAT AT THE END WITH PECANS. I ALSO MADE A HUMMINGBIRD CAKE JUST BECAUSE. >> JUST A LITTLE EXTRA. >> WE CALL IT OVERFLOW IN THE SOUTH. >> RUNNETH OVER. BAKED WITH BANANA, PINEAPPLE, ALL THE FLAVORS OF A SPICE CAKE, CREAM CHEESE FROSTING, DRY PINEAPPLES ON TOP, YOU'VE GOT YOURSELF A CELEBRATION. >> THIS WAS FANTASTIC, A TWO IN ONE COOKING SEGMENT. RED

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