I am in desperate need of a new red velvet cake recipe. I have noticed that the last few times that I have made the recipe, the cake has been a flop! It will look fine and raise like it should. However, after it has cooled it will be flat like a pancake. I believe that it might be the flour. It probably has changed but any ideas about to make the cake turn out. Is there a better flour than the rest?

Thanks for your help!

Deone

I use cake flour or sift my flour several times. Also, when you add the vinegar and soda mixture to your recipe, just FOLD it in, don't beat it to death. That seems to help. I just made one today!!

This is my momma's recipe!:

1 cup vegetable shortening
2 eggs
1 1/2 cups sugar
2 teaspoon cocoa powder
2 ounces red food coloring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon vinegar

Pink frosting:
4 tablespoons flour
1 cup milk
1 cup butter
1 cup sugar
1 teaspoon vanilla extract

Preheat oven to 350 degrees F.
In the bowl of a mixer, cream together the shortening, eggs and sugar. In a separate small bowl, combine the cocoa with a few teaspoons of food coloring to make a paste-then add the remainder of the color to the bowl. Add the colored mixture to the shortening mixture. Sift the flour and salt several times. Add to the batter alternately with the buttermilk in 3 additions. Add the vanilla extract. Mix baking soda and vinegar in a small bowl. Fold in the baking soda and vinegar. Pour the batter into 2 greased 9-inch cake pans. Bake for 30 minutes or until an inserted cake tester comes out clean. Let cool on a cooling rack. Turn out after 15 minutes.

Frosting: Over medium heat, cook the flour and milk until thickened. Let cool. In the bowl of an electric mixer, cream together the butter, sugar and vanilla until light and fluffy. Place a small amount of water in the food color bottle-shake and add to butter mixture. Beat in the flour mixture.

Torte the cakes so there are four layers total. Place a small amount of frosting between each layer and on top.

(Mom never frosted the sides)

thanks for the info! I appreciate all your help and your recipe for a great cake.
I have never in the past had to sift my flour for this recipe. It has always turned out before. Except now I suppose I will need to start and see if it turns our this time.

Any comments about the type of flour? Should I use Pillsbury Softasilk cake flour or just all-purpose flour?
which do you use?

Thanks!

I have used both. If I sift my all purpose flour a time or two, I cannot tell the difference. I usually only buy Softasilk for this recipe, so if I have it on hand, I use it. If I don't, I sift my all purpose and bake as usual.

I don't like to sift flour, but I noticed more than ever this time of year, the humidity seems to cause my flour to clump a little. If I sift, I don't have any problems. It's 2 extra minutes that may make as much as 3/4 inch of difference in the raising of my cake. Totally worth it to me!

Thanks for the help! I will try it the next time that I make it!

Here is my family's recipe:

Red Velvet Cake

1/2 cup shortening
1 1/2 cups sugar
2 eggs
2T cocoa powder
1t salt
1 1/2 t baking soda
2 1/2 cups flour
2 bottles red food coloring
1 cup buttermilk
1t vinegar
1t vanilla

Cream shortening and sugar together then add the eggs and beat in well.
In a seperate bowl, mix together cocoa powder, salt, soda, and flour. In another seperate bowl add together food coloring, buttermilk, vinegar, and vanilla. Add to creamed shortening mixture alternating dry and liquid mixtures. Put into a preheated oven of 350 degrees for 25-30 min.

I grew up with this recepie. Mom made it for Valentines Day every year. It tastes great and is very moist.

I hope this helps.

Hope you find a recipe that works for you!!!!!!!

I have one on here that I have done several times now, and my aunt made them for weddings, and people just love it....

however I know there are other recipes just as good, and I guess it will be a hard for you to decide which is right for you. I have been told that the recipe I have makes a cake that is moist and great tasting and not taste like chocolate, like some other recipes do.... good luck on your decision!