Decorating By MissChrissy Updated 4 May 2008 , 5:28pm by lecrn

MissChrissy Posted 2 May 2008 , 2:15am
post #1 of 17

Ok so I tried to make a red velvet cake from scratch and this being the first time I have ever even tasted it I was at a total loss. The batter was extremely stiff and the cake was flat and hard after it was baked! Any advice is extremely appreciated!!!!!!

16 replies
JanH Posted 2 May 2008 , 2:19am
post #2 of 17

What recipe did you use? (Don't type recipe out, just provide a link.)

What size pans, and how long did you bake, and at what temperature?

Does you use an oven thermometer?

MissChrissy Posted 2 May 2008 , 2:24am
post #3 of 17,,FOOD_9936_30653,00.html

I used this recipe from Paula Deen! I baked it at 325 for 30 minutes. I don't have an over thermometer..... icon_sad.gif

MissChrissy Posted 2 May 2008 , 2:25am
post #4 of 17

Oh and I used 2 9" rounds!

JanH Posted 2 May 2008 , 2:42am
post #5 of 17

How deep are your cake pans?

bethola Posted 2 May 2008 , 2:43am
post #6 of 17

Sounds to me like your baking soda was outdated? Also did you use real buttermilk or the milk with vinegar in it?

This is one of only three scratch cakes that I make. But this recipe is very similar to the one I have used for at least 20 years.

This is my opinion and as you can's NOT an expert one! LOL

Beth in KY

MissChrissy Posted 2 May 2008 , 2:54am
post #7 of 17

My pans ar the size of one layer(1 inch maybe?) I used real buttermilk and followed the steps correctly. I used the baking soda frequently and have not had a problem with it.....

bethola Posted 2 May 2008 , 3:00am
post #8 of 17

Okay, I'm stumped! NEXT! LOL


aligotmatt Posted 2 May 2008 , 3:53am
post #9 of 17

depending on what you mean by 'stiff batter' it sounds like you may have either over-mixed it, or mixed it on too high of a setting.

JanH Posted 2 May 2008 , 4:09am
post #10 of 17

Thought perhaps you were using 2" pans...and didn't have enough batter in either one so they baked up into little bricks (after 30 mins.).

Well, then... guess that only leaves overmixing as the culprit. icon_sad.gif

If using a stand mixer, you should use a low speed and your paddle attachment.

If using a hand mixer, you should use a medium speed (and the beaters).

Here's a handy cake troubleshooting chart:

Sorry, couldn't be of more assistance.

Cakepro Posted 2 May 2008 , 5:46am
post #11 of 17

Here ya go:

This recipe is awesome! It's the only Red Velvet recipe I use.

~ Sherri

MissChrissy Posted 2 May 2008 , 10:12pm
post #12 of 17

Thanks withthe help everyone! I am going to try you recipe cake pro!!! icon_biggrin.gif

michellenj Posted 3 May 2008 , 4:30pm
post #13 of 17

JanH-that is a great link. Thanks for sharing it! You are a wealth of information.

roxxxy_luvs_duff Posted 4 May 2008 , 6:21am
post #14 of 17

I use the recipe from the Cupcake Throwdown challenge on food network. its sooo good and moist. i bake it at 325 and for an 8 inch i think it took 25 minutes

ladyonzlake Posted 4 May 2008 , 6:26am
post #15 of 17

Yep, Sarah's Red Velvet Cake recipe is really good! I've made it a couple of times with great results.

moreCakePlz Posted 4 May 2008 , 1:09pm
post #16 of 17


Did you sift the flour before measuring? If you donât sift you will end up using more flour than the recipe calls for and this can make the cake dry and heavy.

Did you use cake flour or all purpose? It makes a big difference.

30 minutes seems like a long time to bake. I usually take mine (3-8â pans) at 20-22 minutes.

I looked at the Paul Dean recipe and it looks a lot like the one I use except for the Vinegar. Her recipe calls for 1 Tablespoon of vinegar and the one I use calls for 1 Teaspoon. That is a big difference. I donât know what the vinegar does in the recipe, but that could be the problem.

lecrn Posted 4 May 2008 , 5:28pm
post #17 of 17
Originally Posted by ladyonzlake

Yep, Sarah's Red Velvet Cake recipe is really good! I've made it a couple of times with great results.

Sorry, but I tried this recipe & I didn't get good results. I thought it was way to dense & not sweet enough. I guess I'm used to a different texture & taste with red velvet. I made a trail recipe & feed it to my family & none where that impressed. Maybe I did something wrong?

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