The best one that I've found is in Confetti Cakes, I just did a quick search and found many recipes saying it's adapted from the original (but from memory I can't really see a difference) here is one of them- http://smittenkitchen.com/2007/09/red-velvet-cake/ It's moist and contains much more cocoa powder (equaling more flavor) then any of the other recipes I tried. I've found a single batch makes 36 cupcakes. They rise quite a bit so I fill the cups slightly less then I do with my other batters. Ron Ben-Israel says he uses this recipe for his cakes as well. Hope that helps.
I will have to try this recipe. I have been using the Waldorf-Austoria one and it is flat as can be with my cupcakes! I want something that will dome!
Awesome, can't wait to try! Been looking for a good moist red velvet recipe and just in time for Valentine's day!
I am also looking for another Red Velvet recipe to try from scratch. The one I've used 3 times now seems so finicky. Maybe Red Velvet is finicky in general, but I seem to keep having problems. The tops get this white splotchy look about them even though I beat the heck out of the sugar and butter. (I read that white splotches is the sugar not being incorporated enough?) Then it's like baking peanut butter cookies where if you want a chewy cookie you have to pull them from the oven while they still looked uncooked. By the time they sit out and cool they're perfect. Well, this seems to be the case with the RV recipe I have. I kept them in the oven until they were 'done' and by the time they cooled the edges were crispy! Ugh, so I'd like to experiment with another recipe to see what happens. I think i'll give the one posted in this thread a try.
I use Cake Man Ravens recipe, it is very moist. I do use about 1/2 cup less oil than called for and increase the cocoa powder somewhat.
Lately I've been using this recipe by "The Crumb Boss" and I'm loving it!!
http://www.crumbboss.com/?p=67
I use Cake Man Ravens recipe, it is very moist. I do use about 1/2 cup less oil than called for and increase the cocoa powder somewhat.
I find this recipe to taste and feel very oily. I have subbed it for butter in a slightly smaller amount and like it better.
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