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Red Velvet Cake Recipe Test Disaster

post #1 of 19
Thread Starter 
I personally don't understand the fuss over red velvet cake, but I have two projects coming up with requests for red velvet and so I did a bit of research this morning for recipes to test. I have some LorAnn Red Velvet emulsion, so I wanted to test one recipe without the emulsion and one with the emulsion. I decided on Crumb Boss's recipe, made the first batch, and got the cakes cooking. I started on the second batch (to which I was adding the emulsion) and couldn't remember adding the salt to the first one. Then I had to scratch my head when I added the baking soda, because I remembered adding it but it seemed like I remembered it coming out of a jar with a much larger lid. I looked about and finally figured out that on the first batch I omitted the salt and accidentally used cornstarch in place of baking soda. Ugh. I really must stop watching Netflix while baking. At least I messed up the batch without the emulsion. That stuff is way too expensive to waste. Needless to say, batch one was heavy as lead and would make great doorsteps.

--Lynette

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--Lynette

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post #2 of 19
Lol.

Southern living has a great RV recipe.

Look up RV cupcakes. The one with the White chocolate amaretto frosting is amazing.

No oil!!

Delicious and a crowd pleaser
post #3 of 19
Had a disaster too, worked with the online recipes I gathered, mine ended up having chocolate taste, wasn't fluffy,but not had,but people here said red velvet, doesn't taste chocolate. Read online its a type of chocolate cake though....really need help too..
post #4 of 19
Thread Starter 

I agree that a true RV cake doesn't have a chocolate flavor. It is more of a tangy/buttermilk cake flavor. The Crumb Boss RV recipe tasted very good the day I made it, but after filling with cream cheese filling, frosting with buttercream, and covering with fondant it was on the dry side and bland, just like all the others. I don't really understand it as it came out moist when first baked and it was promptly filled and covered and served the next day. I am trying Cake Man Raven's recipe tomorrow. I'm doing it for my step-daughter's baby shower and she wants cake pops as well as cake, so just to be certain I am going to do the RV as the pops. That way there should be no way for it to be dry as it will be mixed with the cream cheese frosting. I am going to do a small cake, though, out of the same batter for a co-worker and see how it holds up. 

--Lynette

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--Lynette

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post #5 of 19
What is the function of the cocoa added to red velvet for then, really confused
post #6 of 19
What is the function of the cocoa added to red velvet for then, really confused
post #7 of 19

The cocoa adds the hint of chocolate rv should have. Traditional southern red velvet is a buttermilk cake with a *hint* of chocolate, not just a chocolate cake dyed red. Though for some, red velvet is more of a devil's food flavor. But that's not the original rv. 

Before you ask- I'm licensed, inspected, insured, and all that jazz.
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Before you ask- I'm licensed, inspected, insured, and all that jazz.
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post #8 of 19
The reddish colour in Red Velvet cake was originally achieved by the chemical reaction of the bicarbonate of soda and buttermilk [alkaline] with older-style natural cocoa powder and vinegar [acid]. Somewhere along the line, red food dye was added to change the old-fashioned "reddish" to modern-day "red".
 
The modern recipe, with dye, appears in 1960.
post #9 of 19

The first time i ever made Red Velvet cake it looked flat, like it hadn't really risen and was so gross and salty. Then i realized i hadn't added sugar. SUGAR! the next day i forgot to add vanilla to something. I don't even have Netflix as an excuse. 

 

On topic, i used the Red Velvet recipe from Baking with the Cake Boss, added an extra Tablespoon of Cocoa and it was amazing. I had never really realized what all the fuss was about until then. 

post #10 of 19
Thread Starter 

I never updated this after making the Cake Man Raven Version. It was a hit, far more so than the Crumb Boss version. I did increase the cocoa to 2 Tbsp., decreased the red gel color to 1/2 oz., and decreased the oil by 1/4 cup. I mainly increased the cocoa for color. I use a very dark red imported brut cocoa and increasing it helps me to be able to use less food color, which can have an effect on the taste of the cake. It stayed moist and got raves. I personally had to do the professional taster's "taste and spit" because the making of this cake coincided with my finding out I have a wheat sensitivity (boo!). I made it twice, once as directed in the original recipe and used it for cake pops. I made the adjustment to the oil because the cake pops were literally dripping straight oil. Gross. Reducing the oil by 1/4 C. was perfect for a regular cake. For cake pops (which I hope never to make again) I would decrease it by 1/2 C. I must say that the frosting recipe that accompanies the RV recipe is the by far the BEST cream cheese frosting I have ever tasted, hands down.

--Lynette

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--Lynette

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post #11 of 19

Atomic...I don't get the fuss over red velvet cake either...but I think that's because we're southern girls and see it/get it all the time.   I have actually found people here in Baton Rouge that think red velvet is a chocolate flavored cake..colored red.    I made Cake Raven's scratch and did not like it..it was oily and corn mealy textured.   I think most people (here) expect the boxed taste of a red velvet...which is nothing like what it's suppose to taste like.   I have always said...what makes the red velvet cake "all that".....(here) is the cream cheese icing.   I bet if you blind folded people and have them taste a red velved cake....without the cream cheese icing, they will have no idea what they are eating...because (to me)....box red velvet really has no distinct ....TRUE red velvet cake.    Let me jump off my red velvet podium and get back to work! LOL

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #12 of 19

Be careful with the taste and spit.  I have a gluten intolerance and even a taste and spit makes me sick.  The longer you stay off wheat/gluten products, the more sensitive you can become to even the tiniest amount of wheat ingested or even obtain from cross contamination when cooking something in a kitchen that is not wheat free. 

post #13 of 19

I'm with Debbie.  Despite being a southern gal, my family never served up red velvet cake.  Why?  Much ado about nothing.  Cream cheese frosting fixes came by way of luscious carrot cake.  Today, I enjoy it served on top of a very moist pumpkin cake.  Regardless of taste, who needs all that red dye?

post #14 of 19
Thread Starter 

I'm with all of you. I had a good result with the changes I made to Cake Man recipe, but I still don't get it. It's just a boring cake. If you want the cream cheese icing, at least get it on a good cake like hummingbird cake or carrot. It is only popular because it looks cool, but I don't like to eat color in my cake. And, Sherry, thanks. I agree that I may have a problem at some point, but I'm not sure if my issue is the wheat or the bromide. Hopefully the gastro dr will have a solution for me next month. Until then I need a cake tester because my husband is rubbish. Everything to him is "ok".

--Lynette

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--Lynette

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post #15 of 19
Quote:
Originally Posted by AtomicBakes View Post

I never updated this after making the Cake Man Raven Version. It was a hit, far more so than the Crumb Boss version. I did increase the cocoa to 2 Tbsp., decreased the red gel color to 1/2 oz., and decreased the oil by 1/4 cup. I mainly increased the cocoa for color. I use a very dark red imported brut cocoa and increasing it helps me to be able to use less food color, which can have an effect on the taste of the cake. It stayed moist and got raves. I personally had to do the professional taster's "taste and spit" because the making of this cake coincided with my finding out I have a wheat sensitivity (boo!). I made it twice, once as directed in the original recipe and used it for cake pops. I made the adjustment to the oil because the cake pops were literally dripping straight oil. Gross. Reducing the oil by 1/4 C. was perfect for a regular cake. For cake pops (which I hope never to make again) I would decrease it by 1/2 C. I must say that the frosting recipe that accompanies the RV recipe is the by far the BEST cream cheese frosting I have ever tasted, hands down.

 

Atomicbakes, I have been using the Cake Man ravens recipe as well and noticed on my scraps and frozen cupcakes how greasy and gross they get so I have been thinking about either using another recipe or reducing the amount of oil as you did.  Did you use cake flour or all-purpose?  I have seen both recipes that claim to be his recipe so I was wondering.  I used the all-purpose once combined the two.  Both were greasy.

http://youwantcakeli.com/

 

You KNOW you want cake!

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http://youwantcakeli.com/

 

You KNOW you want cake!

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