Red Velvet Remix

 

This is a tweak on a recipe I found on here. The cake tasted amazing but it was heavy and did not make cupcakes well at all. So this is what I came up with. It is begins with a mix and is based loosely on the WASC method. I hope everyone has as much luck as I had. I also made a double batch when I came up with the recipe so if you need to make a smaller batch just halve the ingredients. A double batch will make 3-9in rounds and 2- 6in rounds. Also fill your pans between half and 3/4 full because the cake tends to not rise as much as other recipes. This recipe also does not contain vinegar or baking soda, so one may argue it is not a true Red Velvet cake. But I believe with the DH mixes the baking soda causes it to be flat and heavy.

The picture shows the cakes in and out of the pans and a cupcake with the wrapper filled a little more than half way full.

Amount Ingredient
2 boxes DH Butter Golden
2 cups flour (I used 1c all purpose and 1c cake, but you can use either)
2 cups sugar
1/2 tsp baking POWDER
1 box, 3.4 oz Jell-O Chocolate Fudge instant pudding mix
4 Tbs cocoa powder
8 whole large eggs
2 cups sour cream
1 cup buttermilk or sour milk
1 1/3 cups water
1 tsp vanilla
2 sticks (1 cup) butter – 1 stick softened
1 cup chocolate chips (I used dark chocolate)
4-5 drops, as needed Red food coloring

Directions

Preheat oven to desired temp. (Mine bakes bests at 330 F for cakes and 365 F for cupcakes)

1.Combine all dry ingredients and mix on stir or with a whisk.
2.Add eggs, butter, and sour cream. Combine water, milk, and vanilla. Add to mix.
3.Melt one stick of butter with chocolate. Add to mix.
4.Mix all ingredients for 3 minutes, adding food coloring until desired color is reached.

Pour into greased/sprayed pans. Bake checking cakes after 28 minutes or cupcakes at 17 minutes.

Cake is very soft straight from the oven. Let rest for a few minutes before turning out onto cooling racks.

4 Responses to “Red Velvet Remix”

  1. This made perfect cupcakes and it was so moist without being really heavy. Who cares if it isn’t a true “Red Velvet” cake because of the lack of vinegar and soda. Call it what you will, it was AMAZING!!! So I’m not sure where the lower ratings came from because I loved this cake! Besides, Red Velvet is usually tasteless, and with the melted chocolate, this had great flavor. I will definitely make this again! Thanks for a great recipe!

  2. It looks like you have just about used all the ingredients needed to make this cake from scratch. Just saying….. So why not just make it from Scratch. I use Cakeman Raven’s recipe with the exception of subbing out one stick of butter for a half cup of the oil and just use 1 cup of oil. I get raved reviews EVERY TIME!!! A person new to my deptartment could not stop (Literally) eating the mini cupcakes that I made. Everytime she passed by the breakroom she was popping one in her mouth.

Leave a Reply