ok so i have never done red velvet cake but i have it on my list of flavors cause i personally like it and a client requested it!! he problem is all the recipes i find have buttermilk as one of their ingredients and its soo hard to find it here in my area! what should i do can i substitute with a regular milk o can milk? or does anyone have a recipe thats a lil different?? please help!
You can make buttermilk by adding X amounts of lemon juice to X amounts of milk. Let me see if I can find a article about that...
Here we go;
That was neat, I had never even heard of some of those.
Happy Baking,- Red Velvet is one of my favorites!! Yum
I have also added cour cream, 3 parts Vit D. milk to 1 part sour cream, when i have been in a pich and needed buttermilk fast.
My buttercream recipe uses buttermilk and I am too cheap to buy buttermilk everytime I make cake, wasting what I don't use, just to go buy more for the next cake. I have always just added a couple tsps of vinegar to a cup of milk. But best not to use 1% or non-fat milk.
I have a really good red velvet cake recipe that I've used in a few cakes that I've decorated and it tastes really good too....and it doesn't use buttermilk
3 Layer Red velvet cake
Pre heat oven to 350
1 cup butter soft ( I use blue bonnet and it does just as good)
2 1/2 cups sugar
3 cups all purpose flour
1/4 tsp baking soda
8 oz sour cream
2 tsp vanilla
2 oz (1/4 cup) red food coloring
Cream butter and add sugar until mixed well.
Then add eggs one at a time until well mixed.
In seperate bowl mix flour, cocoa, and baking soda together then add it to batter alternately with the sour cream.
Then add vanilla and food coloring (add coloring slowly on low speed to keep your walls from getting splattered. then put into 3 greased and floured 9' round pans or whatever you want to use and put in the oven for 18-20 mins
I bake a lot of RV cake, but not always several at the same time, so when I buy a quart of buttermilk, I measure it out in 1 cup containers and freeze the remainder. When I need a cup I just thaw it out. I do a lot of "Italian Cream Cakes" and that recipe uses 1 cup of buttermilk as well.
It beats pouring out the remainder of a quart! (Afer it has been froze it will look different than when it was not, just shake it up or stir it and it is fine)
OR you could just doctor a boxed German chocolate cake mix.
For all of you who helped me with the recipe for the RV cake and your interest I thank you. According to those who tasted it, it was wonderful!
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