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Red Velvet and Lemon Cakes

post #1 of 16
Thread Starter 

What is your very favorite, hands-down winner, knock-your-socks-off red velvet cake recipe (if you don't mind sharing this) And same question for lemon cake. Thank you guys!!!

post #2 of 16

I use the Martha Stewart Red Velvet recipe.  It gets rave reviews every time I make it.  For lemon, just take your favorite white recipe and add the zest of a lemon and use lemon oil or extract to flavor it.  Don't just add juice because it might screw up your recipe.

post #3 of 16

I use the Magnolia Bakery red velvet cake recipe - you can find it on epicurious. Have been using it for years to makes cakes and cupcakes and everyone loves it. For lemon, I do the same as mentioned above - add in lemon zest and lemon oil to a white/yellow cake.

Good luck!

post #4 of 16
Thread Starter 

Thank you both!

post #5 of 16
http://www.crumblycookie.net/2009/02/12/red-velvet-cake-comparison/

This compares 4 popular red velvet cake recipes
post #6 of 16
Thread Starter 
thank you!
post #7 of 16

In a lemon cake, the juice is best added after in either a nice glaze or frosting.  If you add the glaze while warm, it will soak in.  Very nice.

post #8 of 16

For RV I have been using the Lorann RV emulsion with either my vanilla cake recipe (makes two 8 inch layers) or, if I want a taller cake, my white almond recipe (makesthree 8 inch layers).  I use one tablespoon of emulsion and one tablespoon of cocoa powder for each layer.  I add the emulsion to the liquids and stir it in really well, and add the cocoa powder to the dry ingredients and mix as usual.  It's my granddaughter's favorite cake and she says it compares favorably with any RV she's had elsewhere.

 

For lemon cake I use my favorite vanilla cake recipe, and I begin the evening before I'm going to bake (or the morning of if I'm baking in the evening) by zesting two lemons.  I measure the sugar into a ziplock bag and add the zest to it, shake it up, and let it sit till I'm ready to begin baking.  I then proceed as usual, except that I squeeze the lemons and replace up to 1/2 cup of the milk in my recipe with the juice.

 

@ AnnieCahill: I've seen warnings before about adding lemon juice to a cake recipe.  I'm curious as to what exactly it does to screw up a recipe.  I do find that my lemon (and lime, and orange) cake is a tad bit more dense than the vanilla texture wise, but not in a bad way.  I assumed that was due to the souring of the milk with the lemon juice added to it.

deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

Baby Shower
(6 photos)
Birthday Cakes
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Christmas
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deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

Baby Shower
(6 photos)
Birthday Cakes
(6 photos)
Christmas
(6 photos)
Reply
post #9 of 16

I also use Magnolia bakery's red velvet its a winner every time. My kids who are incredibly picky love it. I've used the emulsions but I felt there was a weird aftertaste. I have to say though when I tried it I did not add the cocoa so that may make a difference. I also use my usual yellow cake recipe and sub vanilla extract with lemon and add lemon zest as well to convert it to a lemon cake. 

post #10 of 16
Quote:
Originally Posted by Mcakeboutique View Post
 

I also use Magnolia bakery's red velvet its a winner every time. My kids who are incredibly picky love it. I've used the emulsions but I felt there was a weird aftertaste. I have to say though when I tried it I did not add the cocoa so that may make a difference. I also use my usual yellow cake recipe and sub vanilla extract with lemon and add lemon zest as well to convert it to a lemon cake.

 

I found that with just the emulsion the cake was too pink.  The added cocoa powder makes for a richer color.  I've never noticed an aftertaste, but I'm not a fan of RV at the best of times.  When I want a chocolate cake I want an honest to g chocolate cake where the recipe calls for a whole cup of cocoa powder. lol

deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

Baby Shower
(6 photos)
Birthday Cakes
(6 photos)
Christmas
(6 photos)
Reply

deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

Baby Shower
(6 photos)
Birthday Cakes
(6 photos)
Christmas
(6 photos)
Reply
post #11 of 16
Thread Starter 

Thank you guys. I did end up trying the Martha Stewart RV recipe and all 3 times it came out dry. I take my cakes out as soon as the knife comes out clean, and my cakes usually ARE DRY. Wish I knew what I was doing wrong!!! I even upped the buttermilk 1/4 c (it calls for 1c. so I used 1and1/4 c) Should I be taking my cakes out before the knife comes out completely clean??

post #12 of 16

First, check your oven temperature.  Things could be off.  Second, I always pull my cakes before the toothpick comes out dry.  Mine always have some moist crumbs.  I mean, you can tell the difference between liquid batter and crumbs.  I always check it at least 5 minutes before the lowest bake time. 

post #13 of 16

Also about the lemon juice, sometimes the acidity can mess with the recipe.  I've tried it before but it doesn't work in all recipes.  Besides, to me, lemon juice just adds sourness, not a good, true lemon flavor.  That's why I use oil or extract.  If I want more punch, I usually fill my lemon cakes with curd.  It's tangy AND lemony!  :)

post #14 of 16
Thread Starter 
I got an oven thermometer and would you believe my oven runs 75 degrees hotter??
post #15 of 16
I'm not surprised. My mom's oven is 20 years old and runs about 100 degrees over!
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