Hi everyone!
I'm looking for your best Red Velvet cake recipe! If you are willing to share I would love to know the one that people ask for over and over. I have recently moved to Georgia and people really love their red velvet down here and I want to be able to give them the best!
Thanks in advance for sharing!
Karen
This is a beloved recipe from Miss Daisy King she owned a Tea Room for years and she regulary appears on a Nashville program called Talk Of The Town I hope you give it a try and let me know what you think of it if you try it. Enjoy
Red Velvet Cake
DAISY KING / MISS DAISY'S KITCHEN
1/2 c butter
1/2 c shortening
2 c sugar
4 eggs
2 1/2 c flour
1 t baking soda
1/4 t salt
4 T cocoa
1 c buttermilk
1 t vanilla
4 T red food coloring
In a bowl of large mixer, combine the butter, shortening, and sugar until creamy. Add eggs, one
at a time. Combine flour, baking soda, salt and cocoa, and gradually add to butter mixture alternating with buttermilk. Add vanilla and red food coloring. Blend well, Pour into 3 greased and floured 9-inch cake pans or 1 tube pan. Bake in a preheated 350 degree oven for 25-30 minutes or until a skewer inserted in center of cake comes out clean. Cool cake, prepare frosting and ice cake. Yield: 12 -14 servings.
Frosting
1 16-oz box confectioners' sugar
1 c butter, softened
1 t vanilla
4 T heavy cream
1/2 c sweetened flaked coconutred food coloring
In large bowl of mixer, blend confectioners sugar, butter, vanilla and heavy cream until smooth and fluffy. You may need to add additional cream to achieve fluffy consistency. Frost layers and assemble. Tint coconut with red food coloring and sprinkle on top.
I grew up with red velvet frosted with the flour and milk icing. If red velvet has any other icing, it's just not red velvet.
If you are in Georgia you may want to try Paula Deen's recipe:
http://www.foodnetwork.com/recipes/paula-deen/grandmother-pauls-red-velvet-cake-recipe/index.html
I grew up with red velvet frosted with the flour and milk icing. If red velvet has any other icing, it's just not red velvet.
If you are in Georgia you may want to try Paula Deen's recipe:
http://www.foodnetwork.com/recipes/paula-deen/grandmother-pauls-red-velvet-cake-recipe/index.html
You mean people frost their red velvet cake with something other than the flour and milk icing? That's just WRONG! LOL Yes, Yes, I know there are the die hard Cream Cheese people out there. But, I agree....just not "real" red velvet without the flour and milk frosting.
I have tried Paula Deen's Icing for her red velvet cake and it WAS good, but, I made it for a bake sale. So, I wasn't eating it.
I have also used DH red velvet and "enhanced" it a little. It does work well especially when you need a cake that will "hold up".
Beth in KENTUCKY
I've found Martha Stewart's recipe to work well:
http://www.marthastewart.com/recipe/red-velvet-cake?lnc=5a79cf380e1dd010VgnVCM1000005b09a00aRCRD&rsc=recipecontent_food
It isn't overly sweet, but quite moist, so it might depend on what you're used to in a red velvet. 
Hey jen--
I wouldn't use whipped cream icing under frosting, I think it would be too unstable. I wonder about the cream cheese frosting, it is so soft. I'm trying a white chocolate cream cheese icing this weekend for a wedding cake (Not under fondant) the white chocolate gives the icing more stability. Good luck 
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