I am hoping somebody would be willing to share a reliable , moist red velvet cake recipe or if they have tried the RVR from the Loranns website ( looks Good )
I have only ever tried to make it once before from a random recipe in a magazine.
Total disaster, foul and dry are the kindest words I know to describe the end result.
When I researched the origin of the cake,I Â found sites that said it was originally made with beetroot and originates from the deep south.Â
It is a cake with a lot of history and I would love to have a recipe that honoured such a desirable cake.
I make a chocolate beetroot cake that whilst nice, Im sure cannot be the same as a Â red velvet recipe .
Your advise is greatly appreciated.
AMartha Stewart, Cakeman Raven, and Crumb Boss each come highly recommended. Do a google search for whichever catches your fancy.
Here are some blogs that compared some of the popular recipes. Read up and get to testing :D:
I believe each of these recipes are scratch recipes.
If you're into box mixes, you should search out a WASC version of Red Velvet.
I've made this one a few times and it's very very good. Honestly I never liked RVC before this recipe- and I grew up in the South- so I've had a few of them.
I think the addition of the coffee makes this recipe- so I would not leave that out at all. you can't taste the coffee...it just makes the cocoa powderÂ "pop!".
Also I do not use red food dye. I use cochineal red dye..yes it's from beetles- but it's used in a lot of foods already and I'd rather have that than red dye 40 or whatever it's called. I can find it easily in local baking shops.
I just made a from scratch RVC a couple of weeks ago for a groom's cake. Â I'm not a fan of the cake myself - but I actually thought this was delicious and very moist. Â It's from Martha Stewart - here's the link (there seems to be more than one recipe listed as Martha Stewart).Â http://www.marthastewartweddings.com/224271/red-velvet-cake
AI use the Georgetown Cupcakes red velvet recipe, and halve the red coloring.
I just recently discovered this recipe this year. I marked it the best red velvet ever. I did not write down where i got it from. But its very good.
2 1/2 C all purpose flour, 2 C sugar, 1 T cocoa powder, 1 t salt, 1 t baking powder, 2 L eggs, 1 1/2 C oil,
1 C buttermilk, 1 T vinegar, 1 t vanilla extract, 1 or 2 oz red food coloring.Â Preheat 350. 2 8" cake round pans, floured and greased.
Lightly stir eggs in a med bowl with wire whisk and stir in remaining liquids until well blended. Set aside.
Place all dry ingredients in your mixing bowl and stir together with wire whisk.
Add wet ingredients to dry mix. Blend med/high for about 1 minute or until completely combined.
Pour into pans. drop pans on counter a few times to release air bubbles. Bake 30 min or until toothpick comes out clean. Let cool in pans 10 mins, remove from pan and cool on wire rack.
Thanks for these, looking forward to trying them.
AThe best RVC ever!! If you are looking for a moist, flavorful cake, this is it..google "Divas Can Cook" or "The best red velvet cake ever"