Hey everyone

Im looking to make a doctored (WASC style) red velvet cake, but where I am, Duncan Hines doesnt sell red velvet cake mix.

I'm looking for a really good recipe, that can withstand 3 tiers high and fondant. I've narrowed it down to the following so far.... which would you say looks better, or do you know of a better one?

A - http://allrecipes.com/customrecipe/62440993/easy-red-velvet-cup-cakes/detail.aspx

B - http://cakecentral.com/recipes/easy-red-velvet/

I've looked at a lot of scratch recipes as well, and confused about why some say 1 tsp of cocoa while others say 3 tbsp?! How much should this really taste like chocolate? I've never had red velvet before.

Thank you SOOO INCREDIBLY much!!!

Looks like you and I are in the same boat! I essentially posted the same thing back in June and got no answer. I do like WASC cakes in general so maybe this will be a good cake BUT I do really want to find a super firm almost pound cake or butter cake version that I could use to sculpt.

If this one is anything like the other WASC recipes it WILL be delicious and moist, great for layers, but not firm enough for anything 3-D.

I don't remember where I pulled this recipe from but I have made it and got rave reviews!

Southern Red Velvet II

Ingredients:

2 1/2 cups cake flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon cocoa powder  * or 1 TB
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons red food coloring (1 ounce)  * or 1 TB
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

Instructions:

Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.

1. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.

2. Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

3. Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating 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.

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

Decorator Cream Cheese

Ingredients:

1/2 c. shortening
1/2 c. butter (one stick) @ room temp
8 oz bar of cream cheese @ room temp
1 tbsp. clear vanilla extract
2 lbs. sifted powder sugar
1/2 tsp. Salt

Instructions:

1. Cream together butter, shortening, and cream cheese. Add vanilla and mix. Sift sugar and salt, gradually add to mixture and work it in until all incorporated. Holds up well in the fridge for about 2 weeks.

2. If the consistency is to stiff add a tsp of milk until you achieve the perfect consistency or use less sugar ( but use all the salt).

Awesome Tracy thanks! Willl give both a go. The cake seems very similar to what I have presently but cant hurt to try another.

I use this red velvet recipe from Carrot Top Mom http://www.carrottopmom.com/?p=290. It comes out fairly dense as a cake, and the last time I made it I used the LoRann red velvet emulsion that I just discovered. HTH and good luck!

the red velvet recipe posted is cakeman ravens recipe. it tastes good.

Thanks everyone, so I'm assuming no one has any opinion on the two recipes I posted??

I use Cakeman Raven. Make sure you use cake flour and I add an extra tsp of cocoa. Works well for cupcakes also.