Anyone has a super moist red velvet cake recipe? I know I asked that before but I can't access my old forum posts.
This is an awesome red velvet cake. I just copied it off my recipe lists so it has some notes and 'history'. Delish.
Red Velvet Cake With History
2 1/4 c Cake flour
1 t Baking soda
1 t Salt
1/4 c Baking cocoa (I use 2 TBL=you dont need that much cocoaits not a chocolate cake)
1 1/2 c Sugar
1 1/2 c Oil (if youre making cake balls, you might want to reduce this by at least ½ cup)
2 tsp To 1 oz of red food color ( the cake batter should be a bright red..not pink)
1 t Vanilla
1 t White vinegar
1 c Buttermilk
1 pk 8 oz cream cheese
2 Stick butter (salted)
2 lb Box powdered sugar
milk as needed
This cake is moist and red with a velvety texture and the flavor non distinctive as is most red velvet cakes. The moistest cake is one made with oil and cake flour. The amount of food color is up to you. Start with 2 teaspoons as a base. The above recipe comes from:" Celebrating Our Mothers' Kitchen", a fundraising cookbook published by The National Council for Negro Woman. Preparation: Grease and flour 2, 9 inch pans and line with paper.In a large bowl combine flour, baking soda, cocoa and salt. In another bowl with mixer at low speed or spoon beat sugar and oil until blended. Add eggs, one at a time to blend well.Blend in food color, vanilla and vinegar.Scape bowl down with spatula. Alternately blend in flour mixture and buttermilk, using about 1/3 each time and scraping bowl down at least twice. Do not beat on high or cake will be tough.Pour into prepared pans and bake in a preheated 350 degree oven 20 to 25 minutes or tested done with toothpick.Cool on racks 5 minutes and remove from pan and cool completely.Frost layers when cold.
Beat cream cheese until softened and smooth. Add softened butter and continue to beat till creamy. Beat in powdered sugar a little at a time. If too thick blend in cold milk a tablespoon at a time till desired consisitency. (you shouldnt need to do this I use water instead of milk to thin.
Google cake man raven's red velvet cake. This is by far the best recipe I have tried from both scratch and box recipes. I altered the recipe slightly to include two table spoons of coccoa powder instead of one teaspoon. Also, this cake makes a great base for "Pink Velvet" Instead of using red food coloring, use pink!
Thank you ladies for the recipes. I will be sure to try them this weekend
I put in another vote for Cakeman Ravens recipe, if u google it, you can find it on food network ect, amazing cake, never dry! I sold out last weekend at the farmers market and had people asking for more lol! Good Luck!
I've always been a Cake Man Raven fan, but I wanted to try something different a week and a half ago. So I made Bobby Flay's Red Velvet which has a bit more cocoa in it. It was totally awesome, and I made it into cupcakes. Very moist. I paired it with a white chocolate cream cheese butter cream that was a crusting b/c. I made them on the 7th and on the they were still moist and delicious after sitting out for the week. There were only two left by then.
Here's your previous RVC recipe request post:
Another vote for Cakeman Raven.
Jan H, thank you for finding my old post for me. I tried searching for it with no luck. since you can't access your old blog posts, I couldn't find it.
Can you tell me how you are able to search for old forum posts
I used the CC search function: DinasSugarShack as "author"
velvet as "subject"
Recipe Requests as "forum"
This one is super moist and really excellent flavor.
Southern Comfort Red Velvet Cake
Makes 12 to 16 servings or 24 cupcakes
For the cake:
3 cups cake flour
4 tablespoons cocoa powder (try to find Hershey's Special Dark Cocoa powder--rich!)
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1/4 cup Southern Comfort
1 teaspoon pure vanilla extract
1 teaspoon white vinegar
1 (1-ounce) jar Wilton's "no-taste" red food coloring
12 tablespoons (1 1/2 sticks) unsalted butter, softened
2 cups granulated sugar
3 large eggs
For the frosting:
14 tablespoons (1 3/4 sticks) unsalted butter, softened
6 to 8 cups confectioners sugar
1/4 cup milk
1/4 cup Southern Comfort
Chopped toasted pecans, for garnish (optional)
To make the cake: Preheat the oven to 350°F. Grease two 9-inch round cake pans with butter, or spray them with nonstick spray. Dust them with flour and tap out the excess.
Whisk together the cake flour, cocoa powder, baking soda, and salt. In a separate bowl, whisk together the buttermilk, Southern Comfort, vanilla, vinegar, and food coloring.
In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, 2 to 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the flour mixture alternately with the milk mixture in three additions, beginning and ending with the flour.
Divide the batter between the prepared pans and bake for 30 to 40 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Let the cakes cool in the pans on a wire rack, and then remove them from the pans and cool completely.
To make the frosting: Beat the butter in a large bowl with an electric mixer for about 2 minutes. Add 6 cups of the confectioners sugar, the milk, and the Southern Comfort. Beat on low speed until creamy. Gradually add the remaining confectioners sugar, a little at a time, until the frosting has reached the desired consistency.
Place one cake layer on a plate and spread it with about one-third of the frosting. Top with the remaining cake layer and spread the remaining frosting over the top and sides of the cake. Sprinkle the cake with chopped pecans, if using.