I tried a red velvet today, never made one before. It's very dense and tough. I'm sure this is not the texture it's supposed to be!!!

I followed the Perfect Red Velvet cake recipe from CC but I must have done something wrong... Any tips or maybe I should just skip this all toghether!!!

Yeah that was a bad red velvet experience. Here's a recipe from Food Network.

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_37239,00.html?rsrc=search

what is the correct texture for a red velvet cake?? So I know what to aim for???

forgot to ask.... what fillings do you normally use????

You either picked a difficult recipe, overmixed the flour so it became "tough" (too much gluten) or you used a flour with too much protein.

Where to buy Cake Flour in AU:

http://forum.cakecentral.com/cake-decorating-ftopict-444893-.html

CC RVC recipes:

http://www.cakecentral.com/modules.php?name=Recipes&sort=recipename&sort_dir=ASC&op=search&chname=X&chingredients=X&searchtext=red+velvet&cat_id=-1&x=53&y=8

Red velvet recipes from allrecipes:

http://allrecipes.com/Search/Recipes.aspx?WithTerm=+red+velvet&SearchIn=All

HTH

I'm thinking I over mixed it. Will try the cake flour, they sell it at my local coles and will try again. Apparently it went down a treat at my DH's work. They did request the next one not have so much BC on it. Men.... always have a better way of doing things~~~

Thanks Jan!

It may not be your fault...it might just be a bad recipe I just took a look at the recipe -first thing I noticed were the low ratings it's been given. Second thing I noticed is the use of AP flour. It's been my experience that cake flour yields a much more tender cake. Third thing I noticed - vegetable oil that seems a little odd..I myself use either butter, or shortening...but never oil straight up.


Just me - I suggest the RVC recipe that I submitted...never have had any problems w/ the recipe BTW - a red velvet cake should have a tender texture...but not so tender that it falls apart KWIM?

I will give it a try!!

If healthier options are at all a concern for you:
'certain' oils are better for you than solid fats such as shortening and butter.
Also, if you think about it:
All the boxed cake mixes use oil...
They are usually very tender.

http://www.mayoclinic.com/health/fat/NU00262

However, I don't even bother with recipes if they are rated so low.

Peace