Red Velvet Cake Recipe

Baking By arfasaira Updated 20 Jul 2013 , 1:06am by jenje

arfasaira Posted 12 Jun 2013 , 12:56pm
post #1 of 14

Hi everyone, this is my first ever post :)

 

My sister is getting married on the 30th of June and we will be having a small get-together of around 60 people and I'm doing cake! She is having a BIG do in September with around 200 people so I have some time to think about that one...

 

But, I need a super duper foolproof recipe for red-velvet cake which will fill a single 10" square cake tin and a suitable topping which doesn't contain cream cheese (she gets heartburn with cream cheese!) 

 

I want to decorate with cigarcellos and fresh fruit, but could really use your advice please!!

 

I'm also doing cupcakes and need 60 so also wanted to know what would be the perfect quantity of cake mix for that...

 

Thank you everyone!!!

13 replies
Rosie93095 Posted 12 Jun 2013 , 1:41pm
post #2 of 14

I have found that if you are going to do tiers or stacking, the WASC recipe works well. I just substitute DH Red Velvet cake mixes and use 6 whole eggs in place of egg whites. My customers rave about the taste and it stacks really well.

arfasaira Posted 12 Jun 2013 , 2:04pm
post #3 of 14
Quote:
Originally Posted by Rosie93095 

I have found that if you are going to do tiers or stacking, the WASC recipe works well. I just substitute DH Red Velvet cake mixes and use 6 whole eggs in place of egg whites. My customers rave about the taste and it stacks really well.

 

Thank you Rosie :) At the risk of sounding really silly, what is WASC please and do you have a link to that recipe please? Thank you :)

jenje Posted 12 Jun 2013 , 2:11pm
post #4 of 14

I use this recipe http://cakecentral.com/a/red-velvet-re-mix with the following changes: I add 1/3 cup of vegetable oil & in place of the red food coloring I add 1 tbsp of Lorann Red Velvet emulsion. It tastes wonderful!

Rosie93095 Posted 12 Jun 2013 , 2:50pm
post #5 of 14

The recipe I use is one posted on CC by denise2434. I change flavorings as needed. It is the one posted originally by Rebecca Sutterby, but I think she had made changes to kakeladi's recipe......

 

2 boxes white cake mix 2 cups all-purpose flour 2 cups granulated sugar 1 1/2 teas. salt 8 egg whites 2 2/3 cups water 4 Tbls. vegetable oil 2 cups (16oz carton) sour cream 2 teaspoon clear vanilla flavor 2 teaspoons almond extract

 

If you search CC for WASC you will find the whole recipe with instruction. Hope this helps!

kaylawaylalayla Posted 12 Jun 2013 , 4:56pm
post #6 of 14

AI used the bakerella recipe, it was sturdy and had a good flavor. The method is so very simple.http://m.bakerella.com/red-velvet-cake/

rjcakes Posted 12 Jun 2013 , 5:23pm
post #7 of 14

I've been using the Magnolia Bakery's recipe for red velvet cake and their frosting for years and everyone loves it. It's pretty easy to make. The frosting is the kind that starts with milk and flour boiled together.The cake recipe as written makes a 3 layer 9" cake. It can also be used for cupcakes (actually I think the recipe is for cupcakes..). it can be found at epicurious.com.

Hope this helps - good luck!

RJ

arfasaira Posted 12 Jun 2013 , 10:06pm
post #8 of 14

Oh wow - thank you everyone, that is SO helpful!!! :)

 

Wonderful recipes here which means I need to get baking - thank you all :)icon_biggrin.gif

KathleenC Posted 13 Jun 2013 , 3:54pm
post #9 of 14

This one is very good.  The worse thing you can do is overbake it, so start it at the shortest time suggested and check it frequently after that.  Otherwise it's quite delicious and not difficult to make.  :-)

 

http://www.food.com/recipe/waldorf-astoria-red-velvet-cake-8972

arfasaira Posted 13 Jun 2013 , 4:17pm
post #10 of 14
Quote:
Originally Posted by KathleenC 

This one is very good.  The worse thing you can do is overbake it, so start it at the shortest time suggested and check it frequently after that.  Otherwise it's quite delicious and not difficult to make.  :-)

 

http://www.food.com/recipe/waldorf-astoria-red-velvet-cake-8972

 

Oh wow - excellent - thank you Kathleen :)

Paperfishies Posted 14 Jun 2013 , 7:18pm
post #11 of 14
Quote:
Originally Posted by kaylawaylalayla 

I used the bakerella recipe, it was sturdy and had a good flavor. The method is so very simple.http://m.bakerella.com/red-velvet-cake/

I love this recipe as well!

VeenasArtofCakes Posted 14 Jun 2013 , 7:31pm
post #12 of 14

If you like baking from scratch my recipe is absolutely amazing. My customers love it. I also goes well with my Vanilla Buttercream. 

Unfortunately it's only on my blog not here on CC.. Never succeeded is posting any recipes or tutorials on CC so far..

Here's the link to my blog recipe. 

http://veenaartofcakes.blogspot.co.il/2012/04/red-velvet-cake-recipe.html#more

Rhonda Gossett Posted 20 Jul 2013 , 1:01am
post #13 of 14
Quote:
Originally Posted by jenje 

I use this recipe http://cakecentral.com/a/red-velvet-re-mix with the following changes: I add 1/3 cup of vegetable oil & in place of the red food coloring I add 1 tbsp of Lorann Red Velvet emulsion. It tastes wonderful!

Where do you get the emulsion? Sounds interesting.

jenje Posted 20 Jul 2013 , 1:06am
post #14 of 14

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