Please help me I need a really, really, really good red velvet cake recipe. I have this demanding bride that wants a Good red velvet cake and she is driving me crazy. First she wants one flavor and the she changed all. I never made one so please help me.

Thanks in advance.

Anyone??? Please Help me!!!

You could try Cake Man Raven's. He's famous for his Red Velvet. I've made it and it's pretty good. I would make one first so you know what it's like (not difficult) and do a tasting with your bride. It sounds like she's going to be difficult about it.

http://www.tastebook.com/recipes/1618611-Cakeman-Raven-s-Red-Velvet-Cake

Thats the same recipe I use...

I don't know much about Red Velvet or business, but I would recommend testing the recipe in advance, and have it tasted by the Bride! If she is demanding, I wouldn't give any room for her to complain!

When is the cake due? Make sure ur contract (if she hasn't signed yet) has a cut off date for changes (sooner rater than later for this one maybe!) and that any changes after that are $XX.
And if she has already had one consultation/ tasting think about charging for this one.
xx

how is she going to know the recipe is good? why is she "demanding" it be a good recipe? didn't she hire you because she liked your baking and decorating? this is all very confusing if you really think about it

Red Velvet has been a hot topic here lately. Where in the US are you located? It appears that the expected taste of RV varies by region!

If you want a true Southern RV recipe, it will contain buttermilk, vinegar and only a tablespoon or so of cocoa. It's NOT a version of a chocolate cake.

Here is HomeTownBaker's recipe:

Red Velvet Cake

2 1/2 cups (250 grams) sifted cake flour
1/2 teaspoon salt
2 tablespoons (15 grams) Dutch-processed cocoa powder
1/2 cup (113 grams) unsalted butter, at room temperature
1 1/2 cups (300 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup (240 ml) buttermilk
2 tablespoons liquid red food coloring
1 teaspoon white distilled vinegar
1 teaspoon baking soda

Cream Cheese Frosting
1/4 cup (57 grams) unsalted butter, room temperature
8 ounces (227 grams) cream cheese, room temperature
2 cups (230 grams) confectioners (powdered or icing) sugar, sifted
1 teaspoon (4 grams) pure vanilla extract

Garnish
1 cup (100 grams) toasted and finely chopped walnuts or pecans

Preheat oven to 350 degrees F and place rack in center of oven. Butter two - 8 inch cake pans and line the bottoms of the pans with parchment paper. Set aside.
In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.
In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.
In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour.
Frosting:
In bowl of electric mixer (or with a hand mixer), beat the cream cheese and butter, on low speed, just until blended with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Beat in the vanilla extract.

Assemble:
With a serrated knife, cut each cake layer in half, horizontally. You will now have four cake layers. Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with a layer of frosting. Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake

I agree with the others: Since you don't have a standard red velvet cake recipe, I'd give Cake Man Raven's a try...it's good.....and definitely let the bride taste it. But a little advice....If she doesn't like it, I'd tell her, "Sorry, but that's my red velvet cake, so you might want to look for someone else to do your cake." Unless you want to add red velvet to the list of what you offer, I would NOT keep testing recipes to find one she likes; you won't make a penny on the job if you do that!

I have tried Cake Man Raven's and it's great...however I saw a Throwdown on Food Network with Bobby Flay against Cake Man and Bobby's Red Velvet won the throwdown. I made his and I like it better. It has the buttermilk and the vinegar etc for a true Red Velvet but has a better texture and is more moist.

Here's the link to the recipe: http://www.foodnetwork.com/recipes/bobby-flay/red-velvet-cake-recipe/index.html

Couple of tips to make this recipe superb:
DO NOT OVER MIX!!!! When the recipe states "mix until just incorporated" it's important to stop. Don't be tempted to keep mixing.

Also...and this is absolutely critical...do NOT overbake. The cakes will look shiny and slightly wet on top in the oven even when fully baked. Don't be deceived! Use your skewers to test for done-ness. If you go for looks you'll overbake it and it dries out. If the skewers come out with a couple of crumbs attached...that's ok. Take them out.

I personally don't care for the icing in this recipe and use my own cream cheese icing. I've found it much better. You can try this if you like:

1 pound (4 sticks) unsalted butter at room temperature
1 1/2 pounds cream cheese at room temperature
1 pound confectioners' sugar, sifted
1 1/2 teaspoons pure vanilla extract
Zest of 1 lemon

combine the butter, cream cheese, sugar, vanilla, and lemon zest in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth. Do not overmix or the icing becomes too soft. This is enough icing for a half sheet pan sized cake. adjust as needed for amount you require.

And I agree with many of the other folks here...if this bride is driving you up a tree then perhaps she needs to pay you extra for your efforts on her behalf or find someone else to do her cake. Remember...she chose you because you're good at what you do!

Hope this helps!

kramerh, I have posted that exact same thing several times. I liked Bobby's cake too, but not the icing.