So I just got a request for a red velvet cake. OMGosh!!! I have never made red velvet cake. My husband doesn't like, so never really had a desire to make it. I have never had it either. So the bride wants red velvet with buttercream because she wants the icing to be white-white. I use box mixes, just not sure if red velvet is any good. And am wondering if buttercream even tastes good with it Can anyoen help me? I really dread red velvet cake. I quess it just seem like a really intense cake to make.
I've never liked the Red Velvet cake box mixes. Never could understand why everyone was so ga ga about it, kinda tasted like choc cake to me. I saw this on Food Tv and thought I'd try it.
Now I love Red Velvet as long as it is this recipe.
ooooh!!! Is this the one where the cupcake girl made those huge cupcakes?!!!
Yep! They are as good as they look.
Although, make sure you WEIGH out the sugar and flour, or use a conversion to get the right amount, the first time i made them I did it wrong, but it still tasted good.
Sweeet!!! I think I might try those out on the girls at work. Thank you so much!!!!
My family and I LOVE Red Velvet cake. I have a really good recipe that uses a devils food cake mix. It doesn't turn out as heavy as the one from scratch and taste great. This is actually the recipe that was used in my wedding cake. If you want it just let me know and i'll get it to you.
I prefer a scratch red velvet too (one of my fave cakes) but if you really prefer a mix, see if you can find Mam Papaul's brand.
It is simply fantastic and has an icing base you can choose to use or not also.
I keep one on hand for emergencies and it is really good.
Red velvet is wonderful!
Red Velvet is my fave! It's really not scarry, kind of time consuming if making from scratch, but worth every minute to me. I have a recipe on here (Southern Red Velvet Cake). I have used the mix and it just doesn't have that taste that I love, but if you take about 1/3 cup of cocoa and mix with just enough vinegar to make a paste, then add that at the very end, it will make a big difference in the box mix taste. Not exactly like from scratch, but much better than the mix alone. HTH
Can someone who does scratch baking please explain for me the difference between red velvet and chocolate cake plus lots and lots of red food coloring? (No scratch versus box comments please-- but "it comes from a different box" isn't the kind of answer I'm looking for here.)
Well, for me (and in my humble opinion only) the difference is 2 things. First, what makes it chocolate is the paste made of vinegar and cocoa. That gives it a bit of a "twang" (sp?) that regular chocolate cake just doesn't have. The other thing is that it is made with buttermilk instead of water or plain milk, which also adds to "twang" as well as making it moist. Like I said, my opinion only, but I am the 4th generation making it the same way and my family loves it. Hope that helps some.
Duncan Hines has a Red Velvet cake mix. My bride also wants Red Velvet and buttercream, but I think this will not taste right! I am willing to do want she wants, there is no way we can do cream cheese- it is an out door wedding in Texas. Does Red Velvet and buttercream even go together? Also she wants the cake to be brown, not chocolate, but brown. I am thinking this is going to be one tacky cake.
I've used buttercream as a filling and on the outside of the cake with red velvet. It has been a big hit. Other fillings are too complicated, unless it is simple like a bavarian cream.
I use Lorann cheese cake flavoring in my buttercream for a faux cream cheese. It really tastes good with red velvet. And personally.... I like DH Red Velvet.