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Red Velvet Cake Help - Page 2

post #16 of 28
There's a red velvet cake recipe on this site (1812 Waldorf Astoria) that uses canned pureed beets in the batter. It keeps the cake wonderfully moist and you don't have to use as much red food colouring.
post #17 of 28
Hi! I have a request for RV for a wedding next summer, so I have gotten a lot of experience THIS summer trying recipes. I found one I love and if you want it, just let me know (PM). I prefer the oil-based recipes, and IMO it MUST have the baking soda/white vinegar mixture. I use cake flour and a gel food coloring. Also don't go with any recipe that DOESN'T involve buttermilk as this is what helps make RV more rich. 1-2 Tbs of cocoa powder is all you should need.
Learning as I go . . . and lovin' every minute!
Cake Designs by Erin
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Learning as I go . . . and lovin' every minute!
Cake Designs by Erin
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post #18 of 28
You can use any kind of coloring you want. I have never used gel in it, but I don't see the problem. You can also use different colors. I've seen blue. But I have heard that some colors turn a little off color. I can't remember if it is green or purple. The amount in my recipe is rather insignificant (1 tbsp plus 1 tsp), but because I only use 3 tsp of cocoa powder, color takes easily. It's the higher amounts of cocoa powder that changes the final color plus how much you have to use.

Even though I'm usually a purist with recipes, I can't see beet juice in my description as being a selling point. I just can't see the general public warming up to the beets.
post #19 of 28
Thread Starter 
Well, I made the RV. They're still cooling so don't know what they taste like. SCP1127, I used your tips and so far the cakes look great. I did, however, forget to put the flower nails in -- thought of it when they had been in the oven for 15 minutes, so will have to see what happens in that regard. I used gel red coloring and it seems to be fine. It's a deep red, but looks really nice. I doubled the recipe so have 3 9" layers that are 2" tall. I'm going to frost them with the cream cheese frosting and let the family try it this weekend. I'm taking it up to our cabin in the mountains so will have other tasters as well. Will let you know next week how it turned out. I'm kind of excited about trying RV. Of all the cakes I've eaten, I've never had an RV.

SCP, thanks for your help. I'm still going to try other recipes as well to see which the family likes the best, but I do like the idea of not making it quite so heavy with the cocoa. I want to have a couple comparisons before I decide which one is best in my family's eyes. Now...off to make the cream cheese frosting! Night all!!
post #20 of 28
Gerle, Bobby Flay won a Throwdown with his recipe on Food Network. You can find that recipe on their site.

The only reason I suggested the nail is because the cake is so moist. It will be fine. You would know by now because it would sink. I hope you enjoy it.

Susan
post #21 of 28
Thread Starter 
Well, everyone who ate the cake this past weekend loved it! Thought it was absolutely delicious. Only question we all asked was --- is this what red velvet was supposed to taste like as no one who ate it had EVER eaten red velvet! But it turned out wonderfully moist and I even enjoyed it (I don't like chocolate cakes much, but this didn't have that real chocolate flavor). I used the cream cheese frosting and it was good!! So thanks again Susan for sharing the recipe with me. I will definitely be baking this again!! And the cake didn't sink without the nail...came out perfect. I had to slice off very little of the top to level it and it stacked perfectly.
post #22 of 28
It should only have a hint of chocolate flavor. The cocoa powder was orignally added to give it a red flavor when it was combined with the acid, buttermilk or vinger. Since then we gained food colorings and cocoa powder as taken the role of flavorant and passed the coloring torch to food dyes.
post #23 of 28
I just made a red velvet this weekend and if you need a cake that has to sit out from the refridgerator for any amount of time, making a cream cheese frosting unsafe... I highly recommend pairing it with a white chocolate swiss meringue buttercream. It was a huge hit this weekend.
Let them eat cake.....
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Let them eat cake.....
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post #24 of 28
Quote:
Originally Posted by CupcakeQT82

Hi! I have a request for RV for a wedding next summer, so I have gotten a lot of experience THIS summer trying recipes. I found one I love and if you want it, just let me know (PM). I prefer the oil-based recipes, and IMO it MUST have the baking soda/white vinegar mixture. I use cake flour and a gel food coloring. Also don't go with any recipe that DOESN'T involve buttermilk as this is what helps make RV more rich. 1-2 Tbs of cocoa powder is all you should need.



Totally agree! A red velvet cake has it's own distinct/non-distinct flavor. I've always described it as a butter cake with a slight twang. You really can only get that with the above ingredients!

If I am ever on life support, unplug me...

Then plug me back in.  See if that works!

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If I am ever on life support, unplug me...

Then plug me back in.  See if that works!

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post #25 of 28
The recipe I have tried and love, it is similar to the ones already mentioned, is on Pinchmysalt website. It is a scratch cake.
post #26 of 28
gerle, I'm so glad you liked the cake. Giving out a recipe is somewhat the same as selling a cake. I hope the person likes it.

chrisviz, I happen to like the cream cheese frosting and I don't like the traditional cooked flour frosting, but your idea of white chocolate SMBC sounds like a really nice combination... a little more subtle in flavor than the cream cheese. This is definitely on the list to try. I like offering alternatives.
post #27 of 28

I use boxes too and ppl love my cakes.. A little doctoring goes along way!!!

post #28 of 28

I would like to have your recipe Debby if that's ok.  Thank you!

Cheryl

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