Anyone have a really really moist red velvet cake recipe....from scratch?
Have you tried Sylvia's? I have it:
* 2 1/4 cups sifted cake flour
* 2 teaspoons cocoa powder
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1 teaspoon salt
* 1 1/2 cups sugar
* 1/2 cup (1 stick) unsalted butter, softened
* 2 large eggs
* 1 cup buttermilk
* 2 ounces red food coloring
* 1 teaspoon distilled white vinegar
* 1 teaspoon vanilla
For the frosting
* One 8-ounce package cream cheese, softened
* 1/2 cup (1 stick) unsalted butter or margarine, softened
* One 1-pound box confectioner's sugar
* 1 teaspoon vanilla extract
* 1 cup chopped pecans
Preheat the oven to 350 degrees F. Grease and flour two 9-inch round cake pans.
In a medium bowl or on a piece of waxed paper, sift the flour, cocoa, baking soda, baking powder and salt together; set aside.
In a large bowl, cream the sugar with the butter. Beat in the eggs one at a time.
Alternately add the flour mixture with the buttermilk. Beat in the food coloring and vinegar, then add the vanilla. Spread the batter evenly in the pans. Bake for 20 to 30 minutes or until a wooden toothpick inserted into the center comes out clean. Turn out onto a rack to cool.
To prepare the frosting, in a large bowl, cream the cream cheese and butter. Beat in the confectioner's sugar until fluffy. Beat in the vanilla. Stir in the pecans. Use to fill and frost the cake.
I have been told the recipe I use is very moist and I have to agree.... it's on here...
I've become snob when it comes to red velvet cake, and after trying numerous recipes (to see if they match up to my great-great-great grandma's) have decided they don't come close.
Here it is. Enjoy
2 1/2 cups CAKE flour (recommend Softasilk Cake Flour brand -where available)
1 1/4 tsp baking soda
1 cup butter (no substitutes...do not use margarine)
2 bottles red food colouring -1 oz each
3 TBSP cocoa
1/2 tsp salt
1 1/2 cups sugar
1 cup buttermilk
Preheat oven to 350 degrees.
Grease and flour 2 round 9" pans.
Sift flour, cocoa, baking soda, and salt together (set aside).
Cream butter and sugar until light and fluffy.
Add eggs and food colouring (one at a time) to the butter mixture.
Next add a little flour mixture, and some buttermilk (alternate adding the flour mixture and buttermilk - begin AND end with the flour mixture).
****When mixing DO NOT beat on high...unless you want the batter to fly everywhere and stain your walls, ceilings, dogs/cats pink ****
Pour into the pans, make sure to level out batter with a spatula.
Bake 30-35 minutes or until toothpick inserted into the center comes out clean.
Let cool before frosting.
Mary Kay Icing
1/4 c. flour
1 c. milk
3/4 c. Crisco (regular White shortening...not butter flavoured)
1 c. sugar
1/3 c. butter, softened
2 tsp. vanilla
In a sauce pan, combine flour and milk*
Cook over medium heat until mixture is thickened. Cool completely. <----VERY important, if it doesn't cool enough it will melt the shortening.
In a medium mixing bowl, cream the shortening, sugar, and butter. Beat on medium speed for about 2 minutes, and then add the vanilla - beat for an additional minute. Add flour mixture. Beat on high speed w/ electric mixer, for about 5 minutes, or until smooth and creamy. Spread on cooled cake.
* In order to prevent any "flour lumps", there are 2 different methods I suggest for adding the flour to the milk.
1st method is to take the 1/4 cup flour, and place it in a saucepan, and add 1/4 cup of milk, and whisk it to combine, continue whisking mixture and slowly add in the remaining 3/4 cups of milk. Whisk and cook over medium heat until mixture is thickened.
2nd method would be to take a canning jar w/ lid (or similiar) and combine the 1 cup milk and 1/4 cup flour and shake vigourously to combine, prior to cooking it.