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What does red velvet taste like???

post #1 of 19
Thread Starter 
ok, so i made red velvet cake last for an upcoming wedding. My question is: What the heck is this stuff supposed to taste like??? icon_confused.gif I am not a good person to judge on red velvet. I have only tried it for the first time last Saturday. I t was at a cupcake shop here in town. It's not that I didn't like it, it just didn't have any flavor. icon_confused.gif So I just chalked it up to thinking this cupcake shop sucks. Then I made some last night. I have a wedding this weekend and decided to do a taste test. I used Ms. Betty. Most box mixes always taste better to me. But this one didn't. Just like the other one, no flavor. They both tasted like cake without sugar. Can any seasoned cake eaters fill me in? Notice, I didn't say bakers. I think we can all say, we are very well seasoned in cake eating. icon_confused.gif
post #2 of 19
It is supposed to taste like chocolate but look like say...Red velvet!!

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post #3 of 19
the first time i had red velvet was at the convention last month. it was a doctored version of a betty crocker box mix. i found that it tasted pretty much like a Jos Louie, but that was the only time i've ever had it so i could be wrong?
post #4 of 19
It's supposed to be chocolatey, but not deep, dark chocolatey.
post #5 of 19
I thought red velvet cake was supposed to taste like cherries. But, like yourself, I've tasted it and found there was almost no flavor. No distinguishable flavor anyways. I mostly tasted the cream cheese frosting. I guess it's really popular in the southern U.S.
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"Focus on what you share in common, learn from what makes you different, support each other through struggles, and celebrate each others' success."

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http://www.youtube.com/watch?v=kGa5j46Z05c
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post #6 of 19
It tastes like red food coloring/chemicals to me but then I am not a fan of red velvet cake...
post #7 of 19
I just went throught same thing. I ended up making mine as a variation to the WASC recipe--1 box white combined with 1 box chocolate, 2 jars of Wilton Red-Red, butter flavoring.

It actually looked more purple than red so I was relieved to see that the restaurant where I delivered it had very dim lighting!

The bride-to-be sent me en e-mail that it was the best she'd had! thumbs_up.gif

But next time I am going to use 2 boxes of white and 1 box of chocolate.
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No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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post #8 of 19
Technically Red Velvet cake is a white cake with red food coloring. The additional taste comes from the frosting. Usually a Southern Red Velvet cake has Cream Cheese frosting with a lemony hint.
post #9 of 19
They are really popular here, and I have never really figured out why. I do so many of them and at the holidays I loose count. I have never really understood why, my most popular recipe calls for 2 tsp. of cocoa I use Tbsp. It is a very dense cake and does get better after a few days in the frig. but as for taste, to me the only taste is the cream cheese frosting. If you want my recipe to try let me know I will share, I have 2 that I use, one has butter and one has oil, and some people request the one with oil even with it having 2 (yes 2) cups of oil.
Linda2530
post #10 of 19
IMHO it's greasy. I think it's because of the buttermilk. tapedshut.gif
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post #11 of 19
I always thought that it tasted like a light chocolate cake (not devil's food) with a ton of red food coloring in it. It has little taste without the cream cheese frosting. I'm not a big fan.
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post #12 of 19
* Exported from MasterCook *

RED VELVET CAKE WITH HISTORY

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Chocolate

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 c Cake flour
1 t Baking soda
1 t Salt
1/4 c Baking cocoa
1 1/2 c Sugar
1 1/2 c Oil
2 Eggs
2 ts To 1 oz of red food color
1 t Vanilla
1 t White vinegar
1 c Buttermilk
Frosting:
1 pk 8 oz cream cheese
1 Stick butter
1 lb Box powdered sugar
1 t Vanilla
Milk as needed

Red velvet cake also known as the $100 dollar cake,
$200 dollar cake, or Waldorph Astoria Cake is only a
legend as is the Nieman Marcus cookies and all are
examples of a legend that pits institutions against a
consumer who feels he/she has been unfairly
charged.The recipe is a grass roots recipe not an
institutional one.

James Beard outlines in his American Cookery that
there is really 3 varieties of red velvet cake,
recipes being different in the use of butter,
vegetable shortening ( crisco ) and oil.Most all call
for cake flour and buttermilk, baking soda and vinegar
for the leaving process.

The redness of the cake comes from red food color
despite the chemical reaction of baking soda, vinegar
, buttermilk and cocoa which cause a reddish brown
color, not red in the cake.

This cake is moist and red with a velvety texture and
the flavor nondistinctive as is most red velvet cakes.
Red Velvet cake is also cultural as recipes differ in
community cookbooks accross America even as to the
type of frosting for the cake. The moistest cake is
one made with oil and cake flour.The amount of food
color is up to you.Start with 2 teaspoons as a base.

The above recipe comes from:â Celebrating Our Mothers'
Kitchenâ, a fundraising cookbook published by The
National Council for Negro Woman.

Preparation: Grease and flour 2, 9 inch pans and line
with paper.In a large bowl combine flour, baking soda,
cocoa and salt. In another bowl with mixer at low
speed or spoon beat sugar and oil until blended. Add
eggs, one at a time to blend well.Blend in food color,
vanilla and vinegar.Scape bowl down with spatula.
Alternately blend in flour mixture and buttermilk,
using about 1/3 each time and scraping bowl down at
least twice. Do not beat on high or cake will be
tough.Pour into prepared pans and bake in a preheated
350 degree oven 20 to 25 minutes or tested done with
toothpick.Cool on racks 5 minutes and remove from pan
and cool completely.Frost layers when cold.Beat cream
cheese until softened and smooth. Add butter and
continue to beat till softened. Beat in sugar a little
at a time and then vanilla.If too thick blend in cold
milk a tablespoon at a time till desired consisitency.
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post #13 of 19
The Red Velvet cake that my Alabama relatives passed down was made as a type of pound cake with 2 bottles of red food color in it!
Liz
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Liz
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post #14 of 19
My true Red Velvet Cake recipe is a scratch. I have tried the cake mix and the cake mix versions -- but they taste nothing like the original scratch recipe. It has a very light taste of chocolate - but you really have to know its there before you can even find it. It is a dense cake, but mine has never been greasy and I don't see how the buttermilk could make it greasy.

According to my southern roots the original icing for red velvet is a cooked/boiled icing. You cook milk & flour in a double boiler until thick and then let cool. Then you mix butter, sugar and vanilla together and then add in the milk/flour mixture and ice the cake.

I actually only use 1 bottle of red food coloring and refill the bottle with water for 'rinse' out the rest of the red to complete the liquid for my recipe. I can't tell a difference between my version and my aunt's whom I received the 'family secret recipe' from - FINALLY AFTER 27 years of asking and begging!

So it will basically taste like a white/vanilla cake with a hint of chocolate - I know the red coloring adds a flavor to it but I would not call it bitter.
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Happy wife to Kevin - for 29 years and counting!
Blessed with Elana & Andy - daughter & son-in-law -- and Daniel & Kaitlyn - son & girlfriend!!
It's a great life when you love the ones your children love!!
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post #15 of 19
I made a couple recently and both orders said they were the best. I also did make a doctored one once with a DH red velvet mix and then put in a box of cheesecake pudding. It was pretty good. I can't describe the flavor/taste either. I don't see the point but these southerners love them. I found a scratch recipe that they all love (as mentioned above). Most just have a hint of cocoa so they aren't really chocolate flavored. Most people I have made them for don't want them to have too much cocoa, just a hint. I think it is just one of things that "grandma used to make". Linda if you post your recipes, please let me know. I had such a hard time finding a "great recipe". I ended up using one from an OLD church cook book.
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