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Real Southern RED VELVET - Page 2

post #16 of 26
I just made one last night and have another one for tonight to do, and the cake last night came out great!

Here is the recipe I used.

2 1/2 c. cake flour
1 1/2 c. sugar
1/4 c. cocoa
1 tsp soda
2 eggs
1 cup buttermilk
1 1/2 cup oil
1 tsp vinegar
1 oz bottle red food coloring

Preheat your oven to 350. Mix all your dry ingredents together then add all of your wet ingredents and whisk untill all big lumps are gone. Grease and flour your pans, evenly distribute batter. Bake until cake spings back when you touch the center.

I doubled this recipe because I was making a huge 12 by 18 and it came out perfect. I'm doing another one tonight, because they want a double layer 12 by 18, it's going to be alot of cake...Oh and I use pan coat instead of greasing and flouring my pans but whatever works for you.
Hope this helps.

jenny
post #17 of 26
A southern red velvet cake has to have pecans and cream cheese frosting... thumbs_up.gif I don't think its a red velvet cake without it.
When all else fails, read the directions.
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When all else fails, read the directions.
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post #18 of 26
Red velvet only can have Seven Minute icing - the beautiful red with that bright white icing!
Carol
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Carol
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post #19 of 26
These recipes all sound great can't wait to try the newlywed's recipe.

Licia
post #20 of 26
Quote:
Originally Posted by newlywedws

Southern Girls KNOW red velvet cake, and cream cheese frosting doesn't belong on it (get your act together Paula icon_wink.gif ) ! I've become snob when it comes to red velvet cake, and after trying numerous recipes (to see if they match up to my great-great-great grandma's) have decided they don't come close.
Red velvet cake is more than just a "red" cake. True red velvet cake is almost reminiscient of a devil's food cake, but is red.

Sarah's red velvet cake - a tradition of excellence.

Here it is. Enjoy

2 1/2 cups CAKE flour (recommend Softasilk Cake Flour brand -where available)
1 1/4 tsp baking soda
1 cup butter (no substitutes...do not use margarine)
2 eggs
2 bottles red food colouring -1 oz each
3 TBSP cocoa
1/2 tsp salt
1 1/2 cups sugar
1 cup buttermilk


Preheat oven to 350 degrees.
Grease and flour 2 round 9" pans.
Sift flour, cocoa, baking soda, and salt together (set aside).
Cream butter and sugar until light and fluffy.
Add eggs and food colouring (one at a time) to the butter mixture.
Next add a little flour mixture, and some buttermilk (alternate adding the flour mixture and buttermilk - begin AND end with the flour mixture).
****When mixing DO NOT beat on high...unless you want the batter to fly everywhere and stain your walls, ceilings, dogs/cats pink ****

Pour into the pans, make sure to level out batter with a spatula.
Bake 30-35 minutes or until toothpick inserted into the center comes out clean.
Let cool before frosting.

Mary Kay Icing

1/4 c. flour
1 c. milk
3/4 c. Crisco (regular White shortening...not butter flavoured)
1 c. sugar
1/3 c. butter, softened
2 tsp. vanilla

In a sauce pan, combine flour and milk*
Cook over medium heat until mixture is thickened. Cool completely. <----VERY important, if it doesn't cool enough it will melt the shortening.

In a medium mixing bowl, cream the shortening, sugar, and butter. Beat on medium speed for about 2 minutes, and then add the vanilla - beat for an additional minute. Add flour mixture. Beat on high speed w/ electric mixer, for about 5 minutes, or until smooth and creamy. Spread on cooled cake.


* In order to prevent any "flour lumps", there are 2 different methods I suggest for adding the flour to the milk.
1st method is to take the 1/4 cup flour, and place it in a saucepan, and add 1/4 cup of milk, and whisk it to combine, continue whisking mixture and slowly add in the remaining 3/4 cups of milk. Whisk and cook over medium heat until mixture is thickened.
2nd method would be to take a canning jar w/ lid (or similiar) and combine the 1 cup milk and 1/4 cup flour and shake vigourously to combine, prior to cooking it



The recipe for the ICING does not indicate what type of sugar! Is it granulated or 10X? I assume for the cake it is granulated but what about the icing?
post #21 of 26
Gee, I didn't know there was such a controversy concerning the frosting for Red Velvet cake.

I'd be happy to sample versions of both if you'd send them to me.

You don't have to thank me, it would be my pleasure!

http://www.texascooking.com/recipes/Redvelvet.htm

http://www.recipezaar.com/123613
post #22 of 26
Quote:
Originally Posted by Yjudania

Quote:
Originally Posted by mistybp99

it's not red velvet cake unless it has cream cheese frosting with pecans in my opinion!
And 2 bottles of red food coloring!



Ditto!
Southern through and through and would not have red velvet any other way!!!




Exactly... I'm a southern woman myself (Mississippi) and this is the only way...
post #23 of 26
Is it the red coloring that gives it the flavor, or the cocoa?

I've got an order for a red velvet wedding cake due Dec. 16th, and I'm looking for a frosting that will pipe and smooth well.

Anyone?

--Knox--
post #24 of 26
The cocoa gives it flavor; the red dye gives it the signature coloring.

(And I think part of it is psychological - it's red, so it MUST taste different!)
post #25 of 26
The cocoa along with the other ingredients like the buttermilk give it it's flavor...
post #26 of 26
Oh man - just thinking about Red Velvet Cake makes me a little dizzy.... lol

Seriously, though, I had a reaction - the doc said probably to the massive amount of red food dye - and ended up in the ER.

Now I appreciate it from afar.

Good luck though....they are very pretty cakes.
Excuse my cake faux pas. I'm making this up as I go.
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Excuse my cake faux pas. I'm making this up as I go.
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