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Duncan Hines Red Velvet cake mix - Page 3

post #31 of 58
Quote:
Originally Posted by bakermom3107

This is really making me want red velvet right now!!



Ditto. I love red velvet cake balls dipped in white chocolate. Yummy.
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post #32 of 58
Cakeman Raven's cake is so delicious. I've tried it before and was very pleased with the results--even the frosting.


Quote:
Originally Posted by alvarezmom

Chasey, Here is the recipe

Cakeman Raven "Southern Red Velvet Cake"

2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room tempature
2 large eggs, at room tempature
2 tablespoons red food coloring (1 ounce)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Lightly oil and flour 3 cake pans (9 X1 1/2). In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whick together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
Using a stand mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotaing the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out, clean about 30 minutes.

Remove the cakes from the oven and run a knoife around the edges to loosen them from the sides of the pans. One at a time, onvert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.

Cream Cheese Frosting:
1 pound cream cheese, softened
4 cups sifted confectioners' sugar
2 sticks unsalted butter (1 cup), softened
1 teaspoon vanilla extract

In a standing mixer fitted with the paddle attachment, or with a hand held electric micer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. Reduce the speed of the mixer to low. Add the canilla, raise the speed to high and mix briefly until fluffy.
post #33 of 58
3LittleBeesCookies-I've never tried this recipe. I was just able to find it for the OP.

This is not a dumb question but I do feel silly asking. What does Red Velvet Cake supposed to taste like. I dont think I have ever had one that was an OMG I need to have that! Any one, any one??? I know what to look for in a cake and I like mine moist, but as far as flavor you got me!!!
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post #34 of 58
Thanks, Blakescakes, I've added yours to my growing list of must try RV recipes!

Alvarezmom, I would describe the taste as somewhere in between a yellow cake with just a very subtle hint of chocolate. I've never had one that bowled me over with a distinctive YUM! icon_lol.gif I think the moistness is crucial to this cake and I've tasted more dry ones baked by others. Yuck! The cream cheese icing and sometimes just a hint of "twang" in the cake makes it work for me. icon_biggrin.gif
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The definition of husband is one who takes out the trash and then declares he cleaned the whole house.
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post #35 of 58
I am one who's not fond of the box RV cake. I do, however, LOVE Cakeman Raven's. His is pretty dense and heavy though. If you're looking for something light and fluffy the recipe for SCRATCH RV on bakerella's site is excellent. I've made hers into cake balls too.
post #36 of 58
I have a close cousin who LOVES RVC. I have been telling him I would make him some cupcakes but I'm scared of making a nasty recipe.

I read on another thread long ago to always add buttermilk to RV recipes and it would taste better.
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post #37 of 58
Quote:
Originally Posted by alvarezmom

I have a close cousin who LOVES RVC. I have been telling him I would make him some cupcakes but I'm scared of making a nasty recipe.

I read on another thread long ago to always add buttermilk to RV recipes and it would taste better.



LOL! I am sure that they won't be nasty! I've tried many scratch RVC recipes and all have called for buttermilk.
post #38 of 58
I figured it may work, since my chocolate cherry cola cake is such a hit with my customers. And ta ~ da! Its great!! Let me know how ya like it!! icon_biggrin.gif
post #39 of 58
Quote:
Originally Posted by tiggy2

It's nothing like the real thing icon_smile.gif



Amen! Red Velvet and German Chocolate are two cakes I refuse to make from a box --and I'm no box cake mix snob! It's just that I grew up with both of them and boxed mixes simply cannot come close to duplicating the layers of flavor one detects when made from scratch.
1 Chronicles 23:29
They were in charge of the bread set out on the table, the flour for the grain offerings, the unleavened wafers, the baking and the mixing, and all measurements of quantity and size.
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1 Chronicles 23:29
They were in charge of the bread set out on the table, the flour for the grain offerings, the unleavened wafers, the baking and the mixing, and all measurements of quantity and size.
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post #40 of 58
Here's a thread you all may be interested in: http://www.cakecentral.com/cake-decorating-ftopicp-6630610.html#6630610
post #41 of 58
I use Duncan Hines all the time and have no problems.Mix according to the devils food pound cake on the side of the box.
I sift all dry ingredients together over wet ingredients (eggs and oil) in the bowl
MIX FOR 2 MINUTES ON THE LOWEST SPEED OF KA.REMEMBER THIS- NO MATTER HOW MANY MIXES ARE IN THE BOWL.
hAPPY BAKING AND DECORATING,
CHEF ANGIE
post #42 of 58
Red velvet turns me off due to it coloring the teeth of those that eat it. I also dislike black fondant (although beautiful) for the same reason.
post #43 of 58
Yeah, I've tried several RV's and I guess I'm just not a fan. I've made a few and even used a doctored version of DH's mix but I just don't get it I guess. The best part is the cream cheese frosting and I can put that on just about any cake and it's fab. The red is pretty when you cut into it but that's where it ends for me, I like a cake that makes me go "YUM!" and with RV it just isn't there. I am curious about using Dr Pepper though. I bought some Dr Pepper ice cream sundae syrup at Walmart not too long ago and I've been trying to think of how to incorporate it into a cake, they might be onto something!
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"A good man can make you feel sexy, strong, and able to take on the world... oh sorry... that's wine... wine does that."

"You are only helpless when your nail polish is wet. Even then, you could pull a trigger if you had to."
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post #44 of 58
I have made both box and scratch and I must say the scrath does taste better. It's true about the moisture though....can be very dry if not enough liquid. The box - Duncan Hines - always comes out moist for me. The taste has a hint of chocolate behind it.
post #45 of 58
I found this recipe on the web site stated below. The pictures and descriptions are so yummy. I copied and pasted a picture from the site.
If any one tries it, please let me know about the results.

Lincolns Red Velvet (Cheesecake) Cake

http://www.erinsfoodfiles.com/2010/04/lincolns-red-velvet-cheesecake-cake.html

From the site: "Oh yeah! Red Velvet Cake, with Cream Cheese Frosting AND A LAYER OF CHEESECAKE IN THE MIDDLE!"
LL
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