Cake Central › Cake Forums › Cake Talk › Recipes › How do you make Red Velvet Cake Taste Good?
New Posts  All Forums:Forum Nav:

How do you make Red Velvet Cake Taste Good? - Page 3

post #31 of 52
6/13/11 at 12:08pm
You're welcome. It has an icing recipe with it, but I don't like it. I just use a cream cheese icing.
Reply
Reply
post #32 of 52
6/13/11 at 12:37pm
Most definitely a southern girl and RV is a favorite of mine but only the recipe my mother makes and only when she makes it. I can't get it to come out exactly like she does but she uses an oil recipe that calls for 2 bottles of red food color (yeah two). What makes hers so different is the texture. It isn't a stiff cake but rather a dark red, moist, velvety, crumby creation that really just kind of melts in your mouth. She stacks three inch and a half high layers with a sour cream/cream cheese icing and lots of PEE-CANs (maybe that's what makes it so southern). It really isn't a cake that would allow for perfect roundness or sharp clean edges like a decorated cake but it freezes beautifully.
Reply
Reply
post #33 of 52
6/13/11 at 12:56pm
I use Chef Stef's recipe, with cake flour instead of AP (which makes all the difference in the world to me... no corn meal smell and taste) and cider vinegar in place of regular.

My family and anyone else who I've made this for LOVE, LOVE, LOVE this recipe! It took me a while to find the RV recipe I really liked. I will say that I prefer the cooked frosting with it though. Like a PP said, cream cheese just seems to mask the flavor, while the cooked frosting lets the cake be the star.
Reply
Reply
post #34 of 52
6/13/11 at 1:13pm
The best way to describe a real red velvet cake to me is it's like a butter cake with a slight tang (from the vinegar). Not enough to really notice, but enough to set it apart from plain butter cake. It's really not supposed to have a chocolate flavor to it, just enough to hint at it. To me the appeal of red velvet is the cream cheese frosting along with the bright red color and the indistinguishable flavor of the cake. If done correctly, it's amazing. I have a recipe that is very old and calls for vinegar and buttermilk and a couple of tsp's of cocoa powder. I love it!
A closed mouth gathers no feet.
Reply
A closed mouth gathers no feet.
Reply
post #35 of 52
6/15/11 at 10:17am
Quote:
Originally Posted by SugarandSpice3674

I'm so glad I'm not the only one who noticed what Florian said! I was like what?, i thought red velvet was a buttermilk cake with a hint of cocoa?! oh well , i use the cakeman raven recipe as well but with dark dutch process cocoa and it it my best seller, I always sell out when I do the markets, personally red velvet isnt my favorite, but you know what they say,
if something isnt broken , dont fix it !
lol



Just wondering if you make any adjustment to the recipe for the dutch processed cocoa since it is alkalized or, do you just do a straight up swap?
Reply
Reply
post #36 of 52
6/15/11 at 5:07pm
Hi SweetSuzieQ
I actually just swap the regular cocoa for the dutch dark cocoa, my cake comes out a ruby red not bright red, and I have been told its amazing, I sell out every weekend and get orders from ppl just to make sure its there. I never gave any thought to the fact that the dutch process cocoa is alkalized, would that change a recipe?
Reply
Reply
post #37 of 52
6/15/11 at 5:28pm
From what I have read, without adjusting the baking soda (which I believe is in dutch processed) the cake can sink but, clearly you haven't had that problem!! LOL
Reply
Reply
post #38 of 52
6/15/11 at 5:40pm
Oh, I actually didnt know that! My cupcakes dome really nicely and I havent had any problems with sinking, I buy the Costco brand of dark dutch cocoa if that make any difference? I like to experiment so I just happened to try the dark cocoa by chance and we all loved it icon_smile.gif
Reply
Reply
post #39 of 52
6/15/11 at 6:03pm
You probably did the right thing...LOL...I made a Red Velvet cupcake recipe today and used the dutch and omitted the baking soda and, they sort of domed up at the bottom of the cupcake (very weird like reverse sinking).
Reply
Reply
post #40 of 52
6/22/11 at 7:35pm
I was watching fabulous cakes the other day and someone one the show mentioned using beet juice to give the rv cake the red color instead of food coloring. During the cake tasting the customer said it was delicious.

Do any of you use beet juice? Can you share your recipe? It sounds interesting.
Reply
Reply
post #41 of 52
6/22/11 at 9:06pm
I always use CakeMan Raven's recipe with great results. Paula Deen uses his recipe for cupcakes. I make them more. I think the cream cheese Icing makes the cake taste good.
Reply
Reply
post #42 of 52
6/22/11 at 10:03pm
I understand that most of you are using cakeman Raven's recipe. wold you please give me the link to the recipe. I am unable to find one that pleases my brides.
When life gives you bad cake, make cake pops out of them
Reply
When life gives you bad cake, make cake pops out of them
Reply
post #43 of 52
6/22/11 at 10:37pm
http://www.foodnetwork.com/recipes/sara-moulton/southern-red-velvet-cake-recipe/index.html
Reply
Reply
post #44 of 52
6/23/11 at 1:23pm
This is the one I use:

http://www.foodnetwork.com/recipes/bobby-flay/red-velvet-cake-recipe/index.html

I've used Cake Man Raven's but I like Bobby Flay's better.
Reply
Reply
post #45 of 52
6/29/11 at 10:06pm
Cakeman's recipe uses 1c. buttermilk. I already have heavy whipping cream. Could I use 1 c. of heavy whipping cream instead of the buttermilk?

This may be a stupid question, but I've never made red velvet cake before. How would this affect the cake?
Reply
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
Cake Central › Cake Forums › Cake Talk › Recipes › How do you make Red Velvet Cake Taste Good?