Tuesday, July 24, 2012

Cake Lady: Red Velvet Cake


This was supposed to be vegan, and cupcakes, and I changed both of those things, so maybe it's not the fault of the Cake Lady book that the cake turned out a little soggy and . . . meh. Although I doubt that the addition of vegan "cream cheese" in the frosting would have improved things.

I've actually never made a red velvet cake before and I'd like to try again. Anyone have a good recipe?

15 comments:

Margo said...

Up here, people are obsessed with red velvet cakes. I'm not really a fan because it's my understanding that the red is from copious amounts of red food coloring. Give me straight up chocolate cake any day.

sem said...

I haven't gotten the hang of copying and pasting with iPhone yet, so I emailed a link to a recipe that I've used for the last 14 years. I originally saw Sylvia make this on Emeril Live and knew I had to try it. I've not been disappointed.

Anna said...

Margo, this cake gets its red solely from . . . beets.

Kathaleeny said...

We love Magnolia Bakery Red Velvet Cupcakes and we prefer to make a cake out of it. Google and take a look.

Anonymous said...

I'm not a fan of red velvet, and I'm easily the Cake-Obsessed type. My family actually refuses store bought or cake mix cakes now. I think I've either spoiled them or indentured myself. I think the large amount of food coloring in red velvet recipes gives it a dubious flavor and texture. Now, had you wanted a recipe for German Praline Butterscotch or Tahitian Marmalade, I'd fork over my secret recipes!
Happy baking, and good luck on your red velvet quest.
Kate

Val said...

I've made this cake the last two years for my husband's co-worker's birthday, as she always had red velvet cake growing up. She loves it. I'm ok with it - I prefer a more chocolately cake personally - but for what it is it's quite good.
http://www.joyofbaking.com/RedVelvetCake.html

Tracy said...

Anna, I think the beet version sounds much preferable to the recipes that call for 2 ounces of food dye. Blech!

Erin said...

I make a chocolate cake with fresh beetroot in it; we call it red velvet cake. It has a beautiful reddish tinge to it and tastes delicious, iced with cream cheese icing.

Eileen said...

I love red vlvet cake and made this one with great success.


http://thepioneerwoman.com/cooking/2011/04/red-velvet-sheet-cake/

The Vintage Entertainer said...

Yummy!! I love a good cream cheese iced red velvet cake. My husband made me a homemade one last year for my birthday. It was three layers with crushed almonds around the sides and almond flowers made on the top. It was pretty & delectable!I would have to agree with Eileen that the Pioneer Woman has a wonderful recipe. Also Amy Butler's recipe looks wonderful as well.((Hugs)) Mrs.Clark

Ann’s Red Velvet Cake

Preheat oven at 350

1 oz. red food coloring
2 Tbsp. cocoa
1/4 c. butter
1/4 c. margarine
1 1/2 c. sugar
2 eggs
1 tsp. vanilla
2 1/4 cup cake flour
1 scant tsp. salt
1 c. buttermilk
1 tsp. soda
1 Tbsp. vinegar

Mix coloring and cocoa together until smooth and set aside until needed. Do not stir.

-Cream together butter, margarine and sugar. ( be sure to beat the mixture long enough…… the butter, margarine and sugar should look white and creamy )

-Add eggs and vanilla and mix well.

-Add cocoa mixture and mix until well blended.

-Sift together two times: flour and salt.

-Add alternately with buttermilk and mix well.

-Place 1 tsp. soda on cake batter, then add 1 Tbsp. vinegar. Mix until well blended.

-Pour into 2 well greased and floured 9″ cake pans

-Bake at 350 for 30 minutes

-Cool and frost with French cream icing.

French Cream Icing

1 c. milk
6 Tbsp. flour
1/2 c. butter
1/2 c. margarine
1 c. fine granulated sugar
1 1/2 tsp. vanilla

-Make a thickening of 1 c. milk and flour. ( blend with hand mixer ) Cook until thick but not clumpy, more like a thicker sauce.

-Beat well to be sure it is very smooth. Take pan off heat and set in a pan of ice water to chill it.

-Cream together butter, margarine and sugar for 15 – 20 minutes. Add thickening and beat another 10 minutes. Add vanilla.

** Icing needs to be very cold. You may want to put it in the freezer for a bit to thicken and cool it.

Anonymous said...

Here is the link to the BEST red velvet cake recipe! Your blog has been so inspiring, the least I could do is share this recipe! Hope you enjoy!

Marie

Lisa said...

Beets! Sounds terrific - I've never wanted to try the red dye version, either. Maybe I can get my boss to get this for the library. (we never tire of new cookbooks)

Lisateresa

Katie Lindsay said...

There's one in Nigella Lawson's Kitchen that I like, but I've only ever eaten red velvet cake that I've made myself, so I don't know what makes a good one.
I'm a bit fascinated with the idea of using beetroot instead of food colouring, but I understand the colour varies depending on your other ingredients.

Kathaleeny said...

Tried Pioneer Woman's Red Velvet sheetcake. It was beautiful and tasty. Thanks. .

Project Tara said...

We love Martha Stewart's Red Velvet Cupcake recipe topped with cream cheese icing. Very nummy.

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