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Red Velvet Cake by Divascancook

post #1 of 35
Thread Starter 
Ok, someone tell me this cake is fantastic - PLEASE! I have read rave reviews about it, and wanted to try it for myself to see if I want to swap it out with my normal recipe. I like my recipe - but I've always wanted to do something a little more moist.

I have made it twice, and both times it's been a disaster. The first time, I didn't realize that the buttermilk I bought only the day before was already expired by a week when I bought it. The cake crumbled and was gross.

So I remade the cake tonight while my husband was in the kitchen making dinner. Our kitchen is small and I was trying to work around him - and I ended up forgetting to put the cocoa powder in. The cake also didn't turn out the way I think a cake should. I've baked for years and the center of this cakes looks a bit sunken and unbaked even though I baked it as long as the recipe said I should and the toothpicks came out clean.

I haven't tried the second cake, but it doesn't matter since without the cocoa I can't tell whether it's a keeper or not.

So, after two fails, do I just scrap it? Is it worth it to try it a THIRD time? Is it that great? Because I'm getting pretty flustered even trying. I've never had this much problem making a cake - I can only ever remember one cake mistake before (forgetting an ingredient) and it didn't even matter because the cake still turned out just fine.

Who here has tried this recipe and what can you tell me?

Thanks!
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post #2 of 35

I made it twice and both times it was great!  Did you add the coffee to it? It's a must and makes the flavor POP!

 

I think the 2nd time I just added a tiny bit less oil in that it called for (just a little bit less!) and it still came out amazing.  Both times I used ghirardelli cocoa powder and I also use a natural red coloring instead of the red dye 40 or whatever. 

 

truthfully I've never liked RVC before this recipe..but this one is a keeper for me.

 

 Actually someone just stopped me last week and told me how good that cake was- from a party last year- and they were still talking about it. 

 

ps..this one is SUPER 'moist' too....other RVCs that I've made before were more dry and didn't have the flavor this one does (probably the coffee addition).

post #3 of 35
Expired buttermilk is just starting to get good if you ask me. Shoot, I save mine for a couple of weeks for my pancakes and other stuff. In good conscience I won't use it for cakes, but I prefer older buttermilk, it's tangier.
"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
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"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
Birthday Cakes
(2 photos)
Birthday Cakes
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post #4 of 35
Thread Starter 
Well, I couldn't figure out why the first cake was so terrible other than the buttermilk. It didn't rise much either time (I know my bs and bp are good) and when though the toothpick came out clean, it still looks under done in the center (but not raw). I just don't know if it's supposed to look like that.
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post #5 of 35
Oh heck, it could very well be the bm.
"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
Birthday Cakes
(2 photos)
Birthday Cakes
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"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
Birthday Cakes
(2 photos)
Birthday Cakes
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post #6 of 35
Quote:
Originally Posted by BrandisBaked View Post

Well, I couldn't figure out why the first cake was so terrible other than the buttermilk. It didn't rise much either time (I know my bs and bp are good) and when though the toothpick came out clean, it still looks under done in the center (but not raw). I just don't know if it's supposed to look like that.

 

hmmm. Mine weren't under done in the center..but I do remember thinking it could have been when i checked on it, I left it in for a few more minutes-like 2 or 3 more?

 

did you watch her video? I tend to space out at times, so I watched it about 2x before I started. 

post #7 of 35
Thread Starter 
Yes, I watched her video too. I'm at a loss. I got fresh buttermilk for the second batch. I have never had a cake be so gummy.

I think I'm going to try one more time tomorrow, but make cupcakes instead to see how it turns out. I am still hopeful.
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post #8 of 35

try a bit less oil in it next time. I think it calls for 1 cup...try somewhere between 3/4 and 1 cup. I thought the first time it was a bit gummy right out of the pan too, so I added less the 2nd time. I think someone else did that too- it was in her comments below.

 

good luck!

 

ps- what's your altitude? I saw someone say the recipe was not good for altitudes over 4000 feet. but they give adjustments for high altitudes. could that be it?

post #9 of 35
Thread Starter 
I am just under 3,000 ft. so hopefully that's not it. I think I will bake one layer and the rest cupcakes to see how it does. If it doesn't rise or is still gummy, that's it for this recipe.
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post #10 of 35
Thread Starter 
Well the cakes are in the oven and already looking so much better. I think the problem was the coffee. I always follow a new recipe exactly as it's written, so I was adding the coffee hot.

I think the heat was activating the leaveners before it ever went into the oven, so I put cold coffee in this time.

I hope that did the trick. I hate recipe fails. Especially one I've had to make THREE TIMES. Ugh.
Plank.
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post #11 of 35

yes I added in barely warm (if at all)  to room temperature coffee each time I made it. I would make the coffee an hour or so before and just let it sit until I needed it.

post #12 of 35

Love this recipe have made it as an 8" round and as cupcakes. As Cakefat said the coffee is essential for flavour, I made it the first time without as I don't like coffee and it was a mistake.  Second time used the coffee, cooled, and it made all the difference, using oil instead of butter makes the cake nice and m......t (the dreaded "m" word)

post #13 of 35
can I find this recipe on here at CC?im still trying to find the perfect one for me.icon_sad.gif
post #14 of 35
Thread Starter 
I don't know if it's here. I got it on her blog.
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post #15 of 35
ok thanx
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