ISO Red Velvet Cake recipe

[peeper76]

I've looked at so many different recipes..don't know which one to choose. This is my first attempt to make a red velvet cake. It is for my mother in laws birthday. I've noticed some people commenting on other forums that it is bland and they had to substitute things. Any suggestions of a good recipe for Red Velvet cake?

 

[Mimizkitchen]

I use Martha Stewarts recipe when making red velvet cupcakes and I find them to be extremly flavorful...

I'm sure she has a recipe on her website..

 

[Silversage]

My favorite is from Smitten Kitchen's blog. Here's a link to the recipe.

Red Velvet Cake

 

[Constance]

Here's the real thing, rich and delicious. My ex-MIL used to make it and now my daughter does.

Red Velvet Cake
Kerrie

(makes one two-layer cake)

1/2 cup butter
1-1/2 cups sugar
2 eggs
1-1/2 teaspoons vanilla
1 teaspoon salt
2-1/2 cups sifted cake flour
1/4 cup cocoa
1-1/2 teaspoons baking soda
1-1/2 teaspoons baking powder
1 teaspoon cinnamon
1 cup buttermilk or sour milk*
1 tablespoon red food coloring
1 tablespoon white vinegar

Preheat oven to 350°F. Grease and lightly flour two 9-inch round
cake pans.

In a large mixing bowl, cream together butter & sugar. Add eggs,
one at a time, beating well after each addition.

Combine flour, cinnamon, cocoa and baking powder in a medium
bowl. Add gradually to creamed sugar, alternating with milk.

Dissolve soda in vinegar and fold very carefully into batter.
Stir to combine, but do not overmix.

Pour into prepared baking pans and bake about 30 minutes or until
cake springs back when lightly touched with finger. Cool in pans
on wire rack for five minutes. Remove from pans and cool
completely before frosting.

*Chef's Notes: To make sour milk, just add one tablespoon of white
vinegar to a cup of milk. This is in addition to the vinegar used in
step four of the recipe.


------------------------------------------------------------------------

White Velvet Icing

(makes enough for one two-layer cake)

6 tablespoons all-purpose flour
1 cup cold water
2 sticks butter
1 cup granulated sugar
1-1/2 teaspoons vanilla extract


Using a wire whisk, thoroughly combine flour and water in a medium
saucepan. Bring to a boil, reduce heat and simmer until slightly
clear. Cool two hours.

Cream together butter, sugar and vanilla. Add butter mixture to
flour mixture. Beat until light and fluffy. Use to fill and
frost cake.

 

[sarah]

Here's the real thing, rich and delicious. My ex-MIL used to make it and now my daughter does.

Red Velvet Cake
Kerrie

(makes one two-layer cake)

1/2 cup butter
1-1/2 cups sugar
2 eggs
1-1/2 teaspoons vanilla
1 teaspoon salt
2-1/2 cups sifted cake flour
1/4 cup cocoa
1-1/2 teaspoons baking soda
1-1/2 teaspoons baking powder
1 teaspoon cinnamon
1 cup buttermilk or sour milk*
1 tablespoon red food coloring
1 tablespoon white vinegar

Preheat oven to 350°F. Grease and lightly flour two 9-inch round
cake pans.

In a large mixing bowl, cream together butter & sugar. Add eggs,
one at a time, beating well after each addition.

Combine flour, cinnamon, cocoa and baking powder in a medium
bowl. Add gradually to creamed sugar, alternating with milk.

Dissolve soda in vinegar and fold very carefully into batter.
Stir to combine, but do not overmix.

Pour into prepared baking pans and bake about 30 minutes or until
cake springs back when lightly touched with finger. Cool in pans
on wire rack for five minutes. Remove from pans and cool
completely before frosting.

*Chef's Notes: To make sour milk, just add one tablespoon of white
vinegar to a cup of milk. This is in addition to the vinegar used in
step four of the recipe.


------------------------------------------------------------------------

White Velvet Icing

(makes enough for one two-layer cake)

6 tablespoons all-purpose flour
1 cup cold water
2 sticks butter
1 cup granulated sugar
1-1/2 teaspoons vanilla extract


Using a wire whisk, thoroughly combine flour and water in a medium
saucepan. Bring to a boil, reduce heat and simmer until slightly
clear. Cool two hours.

Cream together butter, sugar and vanilla. Add butter mixture to
flour mixture. Beat until light and fluffy. Use to fill and
frost cake.

your recipe looks very good,one thing i didnt understand though.U said to use granulated sugar in the icing,and its not cooked,will it dissolve properly?cuz i think it will be grainy.

 

[sarah]

Here's the real thing, rich and delicious. My ex-MIL used to make it and now my daughter does.

Red Velvet Cake
Kerrie

(makes one two-layer cake)

1/2 cup butter
1-1/2 cups sugar
2 eggs
1-1/2 teaspoons vanilla
1 teaspoon salt
2-1/2 cups sifted cake flour
1/4 cup cocoa
1-1/2 teaspoons baking soda
1-1/2 teaspoons baking powder
1 teaspoon cinnamon
1 cup buttermilk or sour milk*
1 tablespoon red food coloring
1 tablespoon white vinegar

Preheat oven to 350°F. Grease and lightly flour two 9-inch round
cake pans.

In a large mixing bowl, cream together butter & sugar. Add eggs,
one at a time, beating well after each addition.

Combine flour, cinnamon, cocoa and baking powder in a medium
bowl. Add gradually to creamed sugar, alternating with milk.

Dissolve soda in vinegar and fold very carefully into batter.
Stir to combine, but do not overmix.

Pour into prepared baking pans and bake about 30 minutes or until
cake springs back when lightly touched with finger. Cool in pans
on wire rack for five minutes. Remove from pans and cool
completely before frosting.

*Chef's Notes: To make sour milk, just add one tablespoon of white
vinegar to a cup of milk. This is in addition to the vinegar used in
step four of the recipe.


------------------------------------------------------------------------

White Velvet Icing

(makes enough for one two-layer cake)

6 tablespoons all-purpose flour
1 cup cold water
2 sticks butter
1 cup granulated sugar
1-1/2 teaspoons vanilla extract


Using a wire whisk, thoroughly combine flour and water in a medium
saucepan. Bring to a boil, reduce heat and simmer until slightly
clear. Cool two hours.

Cream together butter, sugar and vanilla. Add butter mixture to
flour mixture. Beat until light and fluffy. Use to fill and
frost cake.

ok i made this recipe yesterday.And it turned out ok,not extraordinary good,sorry to say.Maybe it was me and not the recipe!
u forgot to mention at what point to add the food color,well i just added it to the dry mix.Plus the frosting didnt come out that great either.The flour mixture got too thick even before i started simmering it and i had to add a lil more water and quickly whisk it to remove lumps.And when i began mixing and beating it with the butter sugar mixture,i spotted flour skins in the whole mixture and they wouldnt dissolve or get beaten with the rest of the mixture.Well i had to remove some by hand and the rest,they just had to be left in the frosting....i dont know what went wrong!but i wasnt too happy with the experience.