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Best Red Velvet Cake Recipe??? - Page 3

post #31 of 68
Ok so I have not tried this recipe but it looked delicious I got it from the Cooking for real show. I found that the frosting was a little weird (the way you make it) but, looked really good. If you try it let me know.

Ingredients
For the cake batter:
2 sticks butter, room temperature
1 1/2 cups sugar
2 ounces red food coloring
3 tablespoons cocoa powder
Pinch salt
2 eggs
1 cup buttermilk
1 teaspoon vinegar
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
Butter, for pan

For the Frosting:
5 tablespoons all-purpose flour
1 cup milk
1 cup sugar
2 sticks butter
1 teaspoon vanilla extract

1 1/2 cups chopped pecans

Special Equipment: 12 by 17-inch jelly roll pan, parchment paper
Directions
Preheat oven to
350 degrees F.

In a stand mixer fitted with the paddle attachment, cream butter and sugar, until light and fluffy. Meanwhile,
in a small bowl, make a paste out of the red food coloring, cocoa and salt. Remove bowl from stand mixer and
mix in paste by hand to the creamed butter. In a measuring cup, stir eggs with buttermilk and add to batter.
Mix in vinegar and vanilla, and then add flour and baking soda. Mix until combined but do not over mix.

Butter a sheet pan. Lay parchment on top. Butter the parchment. Pour batter into pan and smooth the top to
even the batter out, using an offset spatula. Bake cake until a toothpick comes out clean, about 30 minutes.

Recipe courtesy Sunny Anderson
Remove from oven and cool in pan.

Meanwhile, make the frosting: Heat all ingredients in a medium saucepan. Whisk until sauce thickens, about 15
minutes. Let cool slightly before using.

Invert cake onto a cutting board and slice into quarters from the longer side. To assemble cake, spread 1 of
the quarters with some of the frosting to cover. Sprinkle with a quarter of the pecans. Add another layer of
cake and repeat. Continue until last layer is added. Frost the top of that and sprinkle with remaining
pecans.

Carolina Lara

Dulce Bella, LLC

Pennsylvania

http://www.dulcebella.com

 

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Carolina Lara

Dulce Bella, LLC

Pennsylvania

http://www.dulcebella.com

 

Reply
post #32 of 68
Quote:
Originally Posted by KrissieCakes

http://blog.pinkcakebox.com/recipes

Here is the direct link to PCB's recipes! I use both her RV cake and cream cheese icing recipes. I seiously can't stop eating them. I just had one for breakfast!!! Oh yeah...pink velvet is the same, just with pink coloring. Good luck with your recipe search!



Is it okay to convert her cupcake recipe into a cake? It still works ok?
post #33 of 68
Thanks Intersting info
God Makes all things Possible
Stressed Spelled Backwards Is Desserts.

http://www.facebook.com/pages/Delicious-Delicacies/174954222544316
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God Makes all things Possible
Stressed Spelled Backwards Is Desserts.

http://www.facebook.com/pages/Delicious-Delicacies/174954222544316
Reply
post #34 of 68
I have a question that probably sounds stupid. Why do most of these recipes that start out with a cake mix not use a red velvet cake mix? i have an order for a red velvet cake this weekend and I was going through this thread. I have a red velvet cake mix that I would like to use and add to. But, now I am scared it is not going to be good. I am just curious!
post #35 of 68
I think because Red Velvet cake is really make up of a white/chocolate cake with red food coloring........ right? The red velvet cake you buy is already "combined" like that and I would guess you would need less ingredients if you used the actual red velvet cake mix...
make life what you want it to be
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make life what you want it to be
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post #36 of 68
Quote:
Originally Posted by scoutmamma

i got mine from Paula Deen...

  2 cups sugar
  1/2 pound (2 sticks) butter, at room temperature
  2 eggs
  2 tablespoons cocoa powder
  2 ounces red food coloring
  2 1/2 cups cake flour
  1 teaspoon salt
  1 cup buttermilk
  1 teaspoon vanilla extract
  1/2 teaspoon baking soda
  1 tablespoon vinegar

Directions:

Preheat oven to 350 degrees F.
In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into 3 (8-inch) round greased and floured pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting.




She also has a Red Velvet Cupcake recipe that does not require cake flour...have made that as a cake and it's great!!! icon_biggrin.gif
If you get melted chocolate all over your hands, you're eating it too slowly. ~Unknown
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If you get melted chocolate all over your hands, you're eating it too slowly. ~Unknown
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post #37 of 68
Quote:
Originally Posted by dhccster

I have a question that probably sounds stupid. Why do most of these recipes that start out with a cake mix not use a red velvet cake mix? i have an order for a red velvet cake this weekend and I was going through this thread. I have a red velvet cake mix that I would like to use and add to. But, now I am scared it is not going to be good. I am just curious!



I experimented with DH's red velvet mix, comparing it side-by-side with the combo of white + choco mixes, and the combo had a better overall flavor and texture. Plus, DH mixes tend to sink on me when I use them with WASC variations.
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
post #38 of 68
Quote:
Originally Posted by MacsMom

Quote:
Originally Posted by dhccster

I have a question that probably sounds stupid. Why do most of these recipes that start out with a cake mix not use a red velvet cake mix? i have an order for a red velvet cake this weekend and I was going through this thread. I have a red velvet cake mix that I would like to use and add to. But, now I am scared it is not going to be good. I am just curious!



I experimented with DH's red velvet mix, comparing it side-by-side with the combo of white + choco mixes, and the combo had a better overall flavor and texture. Plus, DH mixes tend to sink on me when I use them with WASC variations.



Thank you. I will try the combo of white + chocolate. Are there any other recipes that I could use my red velvet mixes for?
post #39 of 68
Thread Starter 
Quote:
Originally Posted by baycheeks1

If you go to the McCormick website, they have a red-velvet cake that is just great. I'll post it and their Cream Cheese icing for you:



I found this recipe in my search for a GOOD red velvet cake. RV petit fours had been requested for a 40th anniversary party, so I tried quite a few different ones. I didn't really know what it was supposed to taste like, but IMO 1-3 T of cocoa in a cake doesn't add anything to the flavor, so they all tasted like ... cake. The McCormick recipe calls for 1/2 cocoa, so you really are getting a light chocolate red cake. I thought it was much better than the others, but ... like I said ... I didn't really know what it was supposed to taste like in the first place. icon_biggrin.gif
Martha

********
Many people will walk in and out of your life, but only true friends will leave footprints in your heart. ~~ Eleanor Roosevelt
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Martha

********
Many people will walk in and out of your life, but only true friends will leave footprints in your heart. ~~ Eleanor Roosevelt
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post #40 of 68
Quote:
Originally Posted by dhccster

Quote:
Originally Posted by MacsMom

Quote:
Originally Posted by dhccster

I have a question that probably sounds stupid. Why do most of these recipes that start out with a cake mix not use a red velvet cake mix? i have an order for a red velvet cake this weekend and I was going through this thread. I have a red velvet cake mix that I would like to use and add to. But, now I am scared it is not going to be good. I am just curious!



I experimented with DH's red velvet mix, comparing it side-by-side with the combo of white + choco mixes, and the combo had a better overall flavor and texture. Plus, DH mixes tend to sink on me when I use them with WASC variations.



Thank you. I will try the combo of white + chocolate. Are there any other recipes that I could use my red velvet mixes for?



Not really. I just baked mine according to the box instructions, making cupcakes to freeze for spur-of-the-moment occasions. I also use them if I need extra RV crumbs to make a strong dam (mixing the crumbs with buttercream).
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
post #41 of 68
Thanks macsmom. I guess I will use them for the next bake sale!! Thanks for sharing about the dam... I hadn't heard to mix crumbs in it.

Thanks again! icon_smile.gif
post #42 of 68
I usually use Margie's Incredible Chocolate Cake recipe for everything, subbing out different flavors of cake and pudding mix. Tomorrow, however, I'm only going to be needing 20 of each flavor, one of which is red velvet. I'm not going to use the Margie's recipe since it makes zillions of cupcakes, but was wondering how I can doctor up just one box of DH Red Velvet to make it taste not so boxed? I will put in a box of pudding for sure, but what else? Whole milk for the water? Sour cream? Suggestions, please. I don't want to have to put in too many additions, either.

TIA!
Always up for a good cake...
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Always up for a good cake...
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post #43 of 68
I've never used the RV mix, but I would suggest buttermilk for the liquid...that's kind of a key ingredient in scratch RV...I'm curious to see what others suggest...
FYI - I use Paula Deen's Red Velvet cupcake recipe - it's very easy and may be just as simple as doctoring a mix for you...they are awesome!
Good Luck!
If you get melted chocolate all over your hands, you're eating it too slowly. ~Unknown
Reply
If you get melted chocolate all over your hands, you're eating it too slowly. ~Unknown
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post #44 of 68
I can't wait to try these recipes....thanks, ladies!
post #45 of 68

This recipe has great flavor and is the best red velvet I have ever made, but as I was mixing, I found that it was extremely thick.  I had to add water to get it to a normal consistency.  Is there a possibility you forgot to add liquid?  I added about 1 1/2 to 2 cups water and it turned out great. Thanks for sharing such a wonderful recipe.

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