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.
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?
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 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...
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!!! 
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.
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?
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.
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).
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!
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!
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.
Is this the crusting cream cheese frosting you posted here? If not, would you mind sharing it with me? Thank you so much, I do not have the crusting cream cheese frosting recipe, and would love to try that!
This is the recipe I use. I prefer oil based caked recipes to butter based recipes, you get a more consistent product, a better crumb and the cake is more moist.
2 1/2 cups sifted all purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 1/2 cups oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
2 oz. red food coloring
- Preheat oven to 350 degrees.
- Grease and flour two 8 inch cake pans.
- Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.
- Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk.
- Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
- Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles.
- Bake for about 30 minutes or until a toothpick inserted comes out clean.
- After about ten minutes, remove from pans and cool completely on a wire rack. I also cover in plastic wrap while the cakes cool.
- Then make the frosting.
I have used one in a cookbook called Southern Cakes and Bobby Flay's from his showdown show. Both are really good but Bobby's is a little firmer, so I like to use that one.
I have tried so many red velvet recipes and this is the only one that I found was right on the money:
Red Velvet Cake
2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 1/2 cups oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
2 oz. red food coloring
- Preheat oven to 350 degrees.
- Grease and flour two 8 inch cake pans.
- Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.
- Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk.
- Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
- Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles.
- Bake for about 30 minutes or until a toothpick inserted comes out clean.
- After about ten minutes, remove from pans and cool completely on a wire rack. I also cover in plastic wrap while the cakes cool.
- Then make the frosting.
Edna DelaCruz crusting creamcheese frosting is great!
Ingredients
1/2 cup of shortening
1/2 cup (one stick) unsalted butter @ room temp
1 8oz bar cream cheese @ room temp
1 tblsp white vanilla extract
2 lbs sifted powder sugar
1/2 tsp salt
Directions
Cream together shortening, butter, and cream cheese until nice and smooth. Add vanilla into mixture and combine. Sift together sugar and salt, and slowly add to shortening, butter & cheese mixture. Make sure that all sugar is incorporated. Enjoy!
*If to stiff of a consistency use less sugar but all the salt or gradually add milk to make the perfect consistency!
This is truly the BEST RED VELVET CAKE EVER, IMO and everyone else that I have served it to...google "Cake Diva"..oh my gosh, it is great!! Although, I might test some of these on CC as well..they sound scrumptious!!
This is the one I use and its delicious. You have to watch the video for the directions, but her ingredients are listed.
http://www.crumbboss.com/red-velvet-cake/
enjoy!
btw, Cake Diva makes hers with coffee which enhances the flavor and it is SUPER MOIST!! OMG, could not stop eating it!! You gotta try it!
I know this is very late but this is by favorite Red Velvet Recipe: http://supercutecookies.com/2011/12/red-velvet-cupcakes/
Just in case someone else needs it!
I would love these Red Velvet Recipes. I found one that uses beets in it and only a teaspoon of red food color but am hesitant to try that. In the past have used DH cake mix and 1/2 box of chocolate instant pudding.
Would you mind emailing them to me at [email protected]? Thank you so much!
A
Original message sent by soldiernurse
This is truly the BEST RED VELVET CAKE EVER, IMO and everyone else that I have served it to...google "Cake Diva"..oh my gosh, it is great!! Although, I might test some of these on CC as well..they sound scrumptious!!:)
I didn't find a recipe under cake diva.. I found one under divas can cook.. Did you mean that one? If not, would you mind posting a link?
The coffee in it sounds delicious.
Here's the one I use after experimenting with a few recipes. This one also gets requested frequently. I got it off of Food Network. I don't use this icing recipe using instead the crusting cream cheese buttercream. I also use only 1 oz. of Red Food coloring and 3 tsps of Cocoa powder. HTH
I used terrig007's recipe, and it was PERFECT. My coworkers went bonkers over it. I did accidently add 3 TBS of cocoa instead of 3 tsps, but it was fantastic. Also used crusting buttercream.
A
Original message sent by MacsMom
I tried a homemade recipe and a boxed recipe, then made one up by following the WASC recipe as a guideline and it the winner by far.
I used 3 mixes trying to get the proportion of chocolate right, but it was fine when I used 1 white and 1 [I]milk[/I] chocolate mix:
2 boxes white cake mix
1 box dark chocolate cake mix (hard to find, but worth it)
2 pkg choc pudding
2-3/4 c flour
1/4 c cocoa powder
3 c sugar
1-1/2 teaspoons salt
3 c sour cream
8 whole eggs
1/3 c oil
2 tablespoons vanilla
2 jars Wilton red-red (or 2 small bottles of Americolor super red)
Thank you for sharing this! I am such a big fan of WASC and all the variations are so helpful to know.
A
Original message sent by RachelsBB
I honestly have no idea what is specifically used in those listed recipes....but I always make mine with unsweeted cocoa.
A
Original message sent by newmansmom2004
There are two red velvet recipes I've used. One is my grandma's and she made it when we were kids. It's the family's favorite cake. The other is the red velvet cake recipe from the Martha Stewart Wedding Cakes book. I was hesitant to even get the book because I'm so not a Martha fan but a friend convinced me I needed the book so I bought it and have tried some of the recipes - all delicious, I might add! The red velvet recipe in her book is - dare I say - better than grandma's. It's a little moister and has a great texture.
If you want either of these recipes, PM me and I'll send them to you.
Julie
PS - The coconut cake in her book is also very delicious! If anyone wants that book, check Amazon. I got it for nearly half price and free shipping.
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