kger Posted 4 Feb 2012 , 1:20pm
post #1 of

Uh, I think I have a problem. I typically use the Cake Man Raven Red Velvet recipe, and have never had any issues with it. This time, I could barely get it out of the pan and there was a big chunk out of the bottom. My test cakes (for me to enjoy) were very crumbly. Delicious and moist, but falling apart.

Any ideas what could have gone wrong here? This is the recipe:
http://www.foodnetwork.com/recipes/sara-moulton/southern-red-velvet-cake-recipe/index.html

So I think I need to rebake. Any other delightful RV recipes that will win me over.

10 replies
MadMillie Posted 4 Feb 2012 , 2:02pm
post #2 of

When he originally posted the recipe on his web site which is no longer up and if you watch the you tube video of him making the cake he strongly suggest using cake flour instead of the other. Try it and see if it works for you. I have had no problems with it. I do add an extra tsp of coco.

kger Posted 4 Feb 2012 , 5:19pm
post #3 of

I think I'm going to try another recipe and bring both to the tasting. If they prefer the Cake Man, I will tinker with the recipe until I get consistent results. But I really don't understand it. I've made that recipe at least a dozen times before. Going to try Grandma Paula's.

pmarks0 Posted 5 Feb 2012 , 3:04am
post #4 of

Try this one. I used to make Cakeman Raven's until I saw Bobby Flay beat him in a Throwdown. icon_smile.gif
I really like it.

http://www.foodnetwork.com/recipes/bobby-flay/red-velvet-cake-recipe/index.html

kger Posted 5 Feb 2012 , 3:54am
post #5 of

Good to know. Thanks for the recipe tip. I already baked the Grandma Paula's and it's a solid OK. I like Cake Man's better. Will try that Bobby Flay one next time.

sweettooth101 Posted 5 Feb 2012 , 3:56am
post #6 of

I always line the bottom of my pans with parchment paper to save myself the hassle of a cake sticking.

kger Posted 5 Feb 2012 , 10:04am
post #7 of

The sticking is just 1 symptom of the problem. Cutting into it makes it all fall apart, leaving no structure. So I think I need to look at the fat. It's just eggs, oil, and buttermilk. It's definitely oily enough. I wonder what would happen if I decreased oil and added an egg.

sweettooth101 Posted 5 Feb 2012 , 3:05pm
post #8 of

Maybe just reducing the oil only, might work. How does your recipe compare with Martha Stewarts? I have used that both as cupcakes and 14'' 10'' wedding cakes.Mind you I did find that the parchment paper was quite oily when I peeled it off but it had an excellent texture.
http://www.marthastewart.com/275387/classic-cupcakes/@center/276944/cupcakes

kger Posted 5 Feb 2012 , 3:21pm
post #9 of

Crazy! They are virtually the same!
http://www.foodnetwork.com/recipes/sara-moulton/southern-red-velvet-cake-recipe/index.html

She has more cocoa powder, more vinegar, and uses cake flour instead of AP. And uses baking powder versus baking soda.

The loft is fine. And I've never had structure problems before. Maybe my oven temp is a little off.

I will also try Martha's one day to see how it compares. Because I love the Cake Man flavor. All the ingredients are the same so they should have the same overall flavor.

sweettooth101 Posted 5 Feb 2012 , 7:50pm

I guess you will be eating a lot of RV cake lol. There is someone on cake central who recommended the Magnolia Bakery RV cake but the recipe has 6 tablespoons of red color for 31/2 cups for flour.
I have an article on baking soda versus baking powder if you're interested let me know.

kger Posted 5 Feb 2012 , 8:00pm

Yes, I would love to read that article.

So, I took both RVs to my tasting today and the Cake Man Raven wasn't as crumbly as I feared. And they LOVED that one. They were a little indifferent about the Grandma Paula's.

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