TheCakeShak Posted 9 Dec 2008 , 10:14pm
post #1 of

OMG!! I did CakeMan Raven Red Velvet cake recipe and WOW!! it was really goooooooooooood!!!
The cake was really "fluffy", light, very tasty, nice blend of flavorings!
The cream cheese / butter creme icing was really really good too!!!!
After I iced the cake, I put it in the fridge for about 10-15 minutes. It was easier to cut, didn't get that "mushy" knife look from cutting the cake.

This is the recipe that I will be using for the Christmas cakes this year.
I have 4 orders for Christmas cakes. I plan on donating these cakes this year!

Just wanted to share.......will post pic when I get a chance......
Eat more cake!!!

45 replies
ShopGrl1128 Posted 9 Dec 2008 , 10:31pm
post #2 of

Awww....I felt sooo bad when he lost to Bobby icon_sad.gif

Did you get the recipe from the show? or did you find it somewhere else?

erc11 Posted 10 Dec 2008 , 2:03am
post #3 of

Have you done Bobby's Flay's recipe as well? Just curious about the proportions of the recipe. Cake Man's says 3 9 inch layers and Bobby Flay's says 2 9 inch layers. And yet Bobby Flay's recipe has more quantity of ingredients... icon_confused.gif

2muchsugar Posted 10 Dec 2008 , 2:51am
post #4 of

Here's a link to the recipe... Haven't had time to try it yet, but I'm so glad for the posted feedback! Thanks!

http://www.foodnetwork.com/recipes/sara-moulton/southern-red-velvet-cake-recipe/index.html

TheCakeShak Posted 10 Dec 2008 , 6:49am
post #5 of

Here is CakeMan Raven's site: www.cakemanraven.com

The recipe I thought was going to be hard, but it was easy.
I poured my cakes into 3 9". I wanted to do a differ style cake.

But you can prob put it in a 2 8" or a square or small sheet pan too.

Good luck to trying his recipe out......it's reallly goooooooood!!
Yummy...

KKC Posted 10 Dec 2008 , 7:15am
post #6 of

I saved this recipe in my food network recipe box because everyone raves about it...but i read the reviews and there were alot of people who had something negative to say about the cake. I'm thinking that maybe they don't know what a real Red Velvet cake suppose to taste like.

Crashdummy2...did you alter the recipe in any way? Was there anything that you didn't like about the cake?

JanH Posted 10 Dec 2008 , 10:00am
post #7 of

Only received 4 out of 5 stars on CC:

http://www.cakecentral.com/cake_recipe-7054-20-Southern-Red-Velvet-II.html

HTH

TheCakeShak Posted 10 Dec 2008 , 4:58pm
post #8 of

No, I kept the exact recipe the same. I was shocked at first at how bright red the batter was.

But I thought it tasted really gooooood!

I think most people believe that red velvet is mostly made of the chocolate cake with red coloring added. Therefor, you get that more of a chocolaty taste. Hmmmmmmm........
I think the debate on the red velvet issue can really go on and on.......
It's all up what others tastebuds taste on the palette.

I'm going to try the recipe Bobby Flay used also and then do a comparison.
Some people don't like cream cheese, butter and confects sugar all added together. I truly think the icing recipe can be changed to suit ones taste.

Let me know how else everyone does with the recipe.

TheCakeShak Posted 10 Dec 2008 , 5:01pm
post #9 of

Oops, forgot to mention, in case I didn't., I did not use cc's recipe. I used CakeMan Raven's recipe to the "t".
He uses "cake flour", not the all purpose flour.

Perhaps, that "might" be the difference?......I don't know........

Oh, my,, if your able to,, go to his website and pull up his recipe and try it...

KODYSMOM Posted 10 Dec 2008 , 6:30pm

Is it called Southern Red Velvet Cake? I noticed the recipe called for All purposed flour, not cake flour. I would like to try it but I wanted to make sure I was using the right recipe.

TheCakeShak Posted 11 Dec 2008 , 12:42am

Hi again......according to CakeMan Raven website for the recipe as I am reading it now( I printed it earlier), it says......

"Home of the Southern Red Velvet Cake"...
Then his recipe is titled -> Red Velvet Cake.

I just made another cake today..and a little extra for DH & I..
It still taste very very good (to us)....

The flour I used is the Cake Flour, not the all purpose flour....(according to cake man raven recipe).
I am not using cc's red velvet cake recipe....just to clarify..........

This time, with the icing, I changed up......I only made it with Confect's sugar and cream cheese. Added 1 teaspoon clear vanilla extract and it is yummy!!! Seems to not get that "I'm beginning to melt look" from the butter that originally calls for..

I hope this helps......but please go to cake man raven site and check it out!

Neicey76 Posted 11 Dec 2008 , 12:59am

Cake man's Recipe is THE BEST! That is the only recipe i use for Red Velvet cakes since I first tried his 16 months ago!!! icon_biggrin.gif

icer101 Posted 11 Dec 2008 , 1:06am

cakeman raven's red velvet cake is delicous... have made it several times... now i have got to try bobby flay's since he beat out on the throw down. i love bobby flay....

CakeMakar Posted 11 Dec 2008 , 1:08am

http://www.cakemanraven.com/recipe.htm

pinktea Posted 11 Dec 2008 , 1:22am

I became "renowned" for my Red Velvet Cake and it is Cakemanraven recipe I used. I have tried many. many others but this one got the best reviews. It was super easy to make and yes the batter is fire engine red!!! Great Christmas and Valentine cake.

marion123 Posted 11 Dec 2008 , 8:07pm

Hello.. I just printed the receipe and I'm going to make it.. Thank you so much for the link..
Question.. What do you put on top of the cake once it is frosted? Do you leave it plain or put anything on top of it like nuts, raspberries, etc?

Thanks so much
Carissa

marion123 Posted 11 Dec 2008 , 8:09pm

Hello.. I just printed the receipe and I'm going to make it.. Thank you so much for the link..
Question.. What do you put on top of the cake once it is frosted? Do you leave it plain or put anything on top of it like nuts, raspberries, etc?

Thanks so much
Carissa

TheCakeShak Posted 12 Dec 2008 , 12:39am

Hi again.......
Oh, I'm so happy you all are trying out his recipe and those who already have, also love this cake!!

I just made another cake from cake man recipe, I altered the icing, I left out the butter, increased to 2 teaspoons clear vanilla extract and WOW, it is really really good icing.......

For me, since it's December, I'm going to put differ things on each cake...
like, pecans, walnuts, almonds, some candy canes, chocolate peppermint candies or the peppermint ones. Holy moly,,, there are so many differ ways to decorate this cake!!
NO, I'm not going to put "all" that delicious goodies on top at the same time!

Too Dah Loo!!

icer101 Posted 12 Dec 2008 , 1:01am

when i made it at christmas.. i toasted the pecans.... crushed them up.. put them around the sides of the cake... he shows this method also.... then i made a gumpaste poinsettia for the top.. it was very pretty... everyone raved over it ... and how delicious it was also..

jennifer7777 Posted 12 Dec 2008 , 7:31pm

O.K...I finally have time to reply to this post!
Cake Man's recipe has become my standard, for cake and cupcakes!!
I first started off using Magnolia Bakery's recipe, which is good...but this recipe is easier and slightly moister.
This man at my mom's job orders RV cupcakes almost every week! He calls them "those red muffins" LOL

Anyway, I did make some changes (subtle), which have definitely made this recipe "my own", but I will share...

Instead of 1 tsp. of cocoa I use 1 Tablespoon; sometimes 2 T.
Instead of 1 tsp. vanilla, I use 2 tsp. (Madagascar Bourbon, of course)
Instead of white vinegar, I use apple cider vinegar! (I really think this is what enhances the flavor...I actually took this idea from Magnolia)

Here's an idea to decorate the cake, too, especially for the holidays. Use the "tooth" side of an icer tip, and make lines up the sides and over the cake to resemble ribbon on a present. Then pipe a bow with the same tip. It looks good with red icing.

Oh yeah, and here is my new cream cheese icing that is so good, smooth and easy to decorate with. I've never used his cream cheese recipe because that is just too much stuff, particularly the fats.
Even when I altered the recipe, I still had what somebody referred to as that "I'm melting" look. So, this is my new recipe, which does not melt and soften!...perfect for decorating.

1 8oz brick cream cheese
1 cup shortening (I now use Sweetex--hi ratio)
2 tsp. vanilla, you can use regular or clear
1/4 tsp. salt
2 lbs. powdered sugar

Cream the cream cheese, shortening, vanilla and salt AT LEAST 5 min. (I now do at least 10). Add all of powdered sugar. Mix on low to combine (watch out for sugar puffs), then crank your mixer to 4 or 6 for AT LEAST 5 min. (sometimes I do 10)

Enjoy! This icing is so stable, it will allow you to do more decorating with cream cheese icing. (Sorry so long icon_redface.gificon_razz.gif )

Sandy2008 Posted 12 Dec 2008 , 7:50pm

Thank you....I took a cake in to work for a farewell party and one of my co-workers is interested in purchasing a red velvet cake from me later. I have never made one before and am sending you all this Thank you as you have shown me the best recipie to make for her. I love cc!

patygpm Posted 12 Dec 2008 , 8:26pm

The recipe at food networks says to use all purpose flour but on his website it says cake flour, everything else is exactly the same. Which flour would you use?

kjgjam22 Posted 15 Dec 2008 , 1:57am
Quote:
Originally Posted by crashdummy2

Hi again.......
Oh, I'm so happy you all are trying out his recipe and those who already have, also love this cake!!

I just made another cake from cake man recipe, I altered the icing, I left out the butter, increased to 2 teaspoons clear vanilla extract and WOW, it is really really good icing.......

For me, since it's December, I'm going to put differ things on each cake...
like, pecans, walnuts, almonds, some candy canes, chocolate peppermint candies or the peppermint ones. Holy moly,,, there are so many differ ways to decorate this cake!!
NO, I'm not going to put "all" that delicious goodies on top at the same time!

Too Dah Loo!!




hi..what red color did you use? i have americolor and wilton.

TheCakeShak Posted 17 Dec 2008 , 2:01am

Hi Again.......

Seeeee...... Cake Man Ravens cake is gosh darn really really really good!!

I have used the "Holiday Red Red Americolor", I started with drops or goops at a time until I got the Fire Engine Red color.
I have also used the McCormick? (think that's the name) Red Food Color the 1oz bottle. (You have to use the whole bottle).

I don't use the Wilton colors.. " I " don't like the texture? and the color for me,,, comes out looking yucky....

I already delivered the 4 cakes I donated, now I have orders, orders for Christmas parties - I'm happy...... And they all want the Red Velvet cake!!

Thank you Cake Man Raven!!!!!!!!!!!!!!!!!

I also did a batch of Bobby Flays cake recipe, I added 2 tablespoons of instant coffee to the batch, WOW!! It turned out really really good and very tasty!!!
I splathered on a cream cheese icing with confect's sugar mixed and vanilla flavoring for this cake!!
It was a good combo.....
For the cake flavor, everyone kept asking..."I taste an extra flavor something, what's in it, it's really good"...
I'm happy with that too.......

TheCakeShak Posted 17 Dec 2008 , 2:05am

Oops,,,

I forgot to mention, in case the q' was for me... on the cake flour thing....

Over here we have the name: "Softa Silk" Cake Flour...

That's what I use for Cake Man Raven's recipe. I sift it too...you just don't know what little buggies or yuckies can creep in....

Have a nice holiday and keep baking!!!!

maryjsgirl Posted 17 Dec 2008 , 5:17am

I hated that Bobby won the throw down. I don't think his RV was a true RV. Even the lady that helps him come up with the recipe said it tasted too chocolaty. Which tells me it wasn't RV!

I have also been using Cake Man's recipe. I have even made vanilla cakes based on this recipe subbing 1/2 c melted butter for 1/2 c of the oil. It comes out great.

Marniela Posted 9 Feb 2009 , 4:32am

Hi there,

I just made Cakeman Raven's Red Velvet cake and it seems really oily/greasy. I'm sure that I didn't screw up the quantity of ingredients--it rose well and looks good. The only thing that I can think of that I did wrong is used the wrong red coloring--I used Wilton no taste red paste color. Has anyone else had this problem??

Marniela

MOBOGAL Posted 9 Feb 2009 , 4:44pm

Hi,

I made this recipe as cupcakes, and it definitely happened to me too! The tops of the cupcakes were shiny, and the liners were totally saturated. The weird thing is, I left the cupcakes (in an airtight container) overnight, and the next day, they were delicious! Totally moist and yummy. Still a tad greasy, but not nearly as bad...it was like they needed time to absorb all of it. So I'd say give the cake a little time to rest and see what happens. Although next time I make these, I'll def decrease the oil by a bit and increase the buttermilk. OH, and in my opinion, the frosting is way better cold! Hope that helps a little.

sweetsbyl Posted 9 Feb 2009 , 4:55pm

Does anyone know, if fondant can be used with this cake?

Rosie2 Posted 9 Feb 2009 , 5:15pm

Awesome thread! I've always been afraid of making this cake, but now I'll make it for sure!!! icon_smile.gif
But, quick question for the experts...the red food coloring for this recipe is not the edible dye used to color fondant, right? if so, where do I find red food coloring?
Ok, thank you to all!

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