Red Velvet Cake - Which Recipe Looks Better?

Baking By sheeny Updated 14 Nov 2011 , 10:57pm by MadMillie

sheeny Posted 14 Nov 2011 , 5:02pm
post #1 of 12

Hey everyone

Im looking to make a doctored (WASC style) red velvet cake, but where I am, Duncan Hines doesnt sell red velvet cake mix.

I'm looking for a really good recipe, that can withstand 3 tiers high and fondant. I've narrowed it down to the following so far.... which would you say looks better, or do you know of a better one?

A - http://allrecipes.com/customrecipe/62440993/easy-red-velvet-cup-cakes/detail.aspx

B - http://cakecentral.com/recipes/easy-red-velvet/

I've looked at a lot of scratch recipes as well, and confused about why some say 1 tsp of cocoa while others say 3 tbsp?! How much should this really taste like chocolate? I've never had red velvet before.

Thank you SOOO INCREDIBLY much!!!

11 replies
justkist Posted 14 Nov 2011 , 5:22pm
post #2 of 12

Looks like you and I are in the same boat! I essentially posted the same thing back in June and got no answer. I do like WASC cakes in general so maybe this will be a good cake BUT I do really want to find a super firm almost pound cake or butter cake version that I could use to sculpt.

If this one is anything like the other WASC recipes it WILL be delicious and moist, great for layers, but not firm enough for anything 3-D.

carolinagirlcakes Posted 14 Nov 2011 , 5:41pm
post #3 of 12

I don't remember where I pulled this recipe from but I have made it and got rave reviews!

Southern Red Velvet II

Ingredients:

2 1/2 cups cake flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon cocoa powder  * or 1 TB
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons red food coloring (1 ounce)  * or 1 TB
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

Instructions:

Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.

1. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.

2. Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

3. Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.

4. Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.

Decorator Cream Cheese

Ingredients:

1/2 c. shortening
1/2 c. butter (one stick) @ room temp
8 oz bar of cream cheese @ room temp
1 tbsp. clear vanilla extract
2 lbs. sifted powder sugar
1/2 tsp. Salt

Instructions:

1. Cream together butter, shortening, and cream cheese. Add vanilla and mix. Sift sugar and salt, gradually add to mixture and work it in until all incorporated. Holds up well in the fridge for about 2 weeks.

2. If the consistency is to stiff add a tsp of milk until you achieve the perfect consistency or use less sugar ( but use all the salt).

sheeny Posted 14 Nov 2011 , 6:23pm
post #4 of 12
Quote:
Originally Posted by carolinagirlcakes

I don't remember where I pulled this recipe from but I have made it and got rave reviews!




Thanks - can you tell me how this stands up to fondant and being stacked?

justkist Posted 14 Nov 2011 , 6:23pm
post #5 of 12

Awesome Tracy thanks! Willl give both a go. The cake seems very similar to what I have presently but cant hurt to try another.

carolinagirlcakes Posted 14 Nov 2011 , 7:51pm
post #6 of 12
Quote:
Originally Posted by sheeny

Quote:
Originally Posted by carolinagirlcakes

I don't remember where I pulled this recipe from but I have made it and got rave reviews!



Thanks - can you tell me how this stands up to fondant and being stacked?




I Used this cake to practice the BC petal techinque because it was an anniversary cake and they did not care what design i did. They loved it. I am using this recipe to do a stacked cake this weekend but it will be my top tier and still using BC. So i am not sure but it was not a very soft, fragile cake from what i remember.

SweetcakesCT Posted 14 Nov 2011 , 8:51pm
post #7 of 12

I use this red velvet recipe from Carrot Top Mom http://www.carrottopmom.com/?p=290. It comes out fairly dense as a cake, and the last time I made it I used the LoRann red velvet emulsion that I just discovered. HTH and good luck!

Lovelyladylibra Posted 14 Nov 2011 , 9:21pm
post #8 of 12

the red velvet recipe posted is cakeman ravens recipe. it tastes good.

sheeny Posted 14 Nov 2011 , 9:35pm
post #9 of 12

Thanks everyone, so I'm assuming no one has any opinion on the two recipes I posted??

carmijok Posted 14 Nov 2011 , 9:48pm
post #10 of 12
Quote:
Originally Posted by sheeny

Thanks everyone, so I'm assuming no one has any opinion on the two recipes I posted??




I have an opinion...and it's that these two are NOT true Red Velvet cakes. There's way too much cocoa and chocolate. Real Red Velvet has very little cocoa and the best recipes (IMO) use oil, buttermilk and vinegar. Red velvet is not a chocolate cake. It's more like a butter cake that has a very slight tangy taste to it. The small amount of cocoa is what balances it. And Red Velvet should be red. Too much chocolate will darken it to a mahogany color.

sheeny Posted 14 Nov 2011 , 9:51pm
post #11 of 12
Quote:
Originally Posted by carmijok

I have an opinion...and it's that these two are NOT true Red Velvet cakes.




Thank you soo much for clarifying!!

MadMillie Posted 14 Nov 2011 , 10:57pm
post #12 of 12

I use Cakeman Raven. Make sure you use cake flour and I add an extra tsp of cocoa. Works well for cupcakes also.

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