Hello all! I have to say, I have somewhat of a bad taste in my mouth for making red velvet. I have tried so many recipes, and have wasted so many supplies. I hope that someone here can help remove this disdain?

Any tips, recipes that you have total confidence in?

What do you not like about the recipes you have tried?

A lot of them were way too oily, or too dry, or barely any chocolate taste, or even not enough rise.

I wish i had kept the ones Ive tried so i could note what was bad about each. I will do that this time, provided i can get some more recipes. The only one left in my kitchen was "allisons amazing red velvet cupcakes" from therepressedpastrychef.blogspot.com

I've had pretty good results with this one from Martha Stewart. Quite a few people whom I've made it for also liked it a lot. I don't know how it will compare in terms of oilyness/chocolateness (if that's even a word!) to the other ones you tried and didn't like.

http://www.marthastewartweddings.com/recipe/red-velvet-cake

http://thebakemore.blogspot.com/2009/11/ultimate-red-velvet-cake-taste-off-8.html

Chef Stef's Southern Red Velvet Cake, here on CC. It's RV perfection as far as I'm concerned but if you like more chocolate flavor you can add more than the 1 tsp cocoa powder it calls for.

Good luck!

In the gourmet flavors thread, the one by MacsMom is a HUGE hit whenever I make it. You'll find it in my signature.

I also recommend Chef Stef's, but I add a heaping teaspoon extra of cocoa powder and only 1 Tbsp of Wilton's No-Taste Red. In my experience, adding the extra cocoa not only makes the flavor better, but also makes you need less food coloring.

The thing about red velvet is that it's not supposed to taste exactly like chocolate.

I made the MS recipe last week and it was good. You may like that recipe better because it calls for Dutch process cocoa powder which has a more chocolatey taste.

Intresting thread. I too had good results with Martha Stewart's Red Velvet recipe. I got nice comments when I made it. To tell the truth I avoid making Red Velvet cake. It has never been one of my favorites. I don't understand why people like it so much.

Not to hijack the thread but I too use Martha Stewarts red velvet and get rave reviews...however I do have a problem when I bake it in square pan. Every time I bake in a square pan the edges get all crusty and hard!! I dont know what to do...I bake at 325 use both flower nails and bake even strips....It seriously frustrates me!! But when I use doctored cake mixes they bake up fine in a square pan...its only the red velvet square cake.

Any suggestions?

This is my go to recipe, it's amazing and chocolatey & not oily http://allrecipes.com/recipe/red-velvet-cupcakes-3/detail.aspx

This is the one I always use...frosting and all, I also add 2 TBS of cocoa powder...
http://www.underthehighchair.com/2008/09/shf-baby-girl-cupcakes-and-giveaway.html

It may not be "authentic" but I love it, and so does everyone I've made it for.

Sorry Normita, I can't remember ever baking it in a square pan so I'm not sure why your cake is doing that.