Red Velvet Cakes

Decorating By zxsofi Updated 20 Jan 2014 , 4:13am by jazzy3190

zxsofi Posted 13 Jan 2014 , 7:30am
post #1 of 12

AIve tried desperately to make a good tasting red velvet cake but it always turns out with this odd taste. I get that when ever I use baking soda and dont knw if its the reason. Redvelvet is most clients first choice and its my desire to satisfy this need.

11 replies
LeeBD Posted 13 Jan 2014 , 1:39pm
post #2 of 12

Do you want to bake from scratch only or will a tweaked boxed cake mix do?

jazzy3190 Posted 13 Jan 2014 , 3:28pm
post #3 of 12

AI can give you two great recipes if you would like me to? They always come out great and not weird tasting

zxsofi Posted 13 Jan 2014 , 4:24pm
post #4 of 12

AI'll love the recipies, thanks... and yes, I always bake from scratch!

jazzy3190 Posted 13 Jan 2014 , 7:26pm
post #5 of 12

AThis one right here is my all time fav soft and moist yummy cake and goes great with cheesecake lol

2 cups all purpose flour 1 teaspoon of baking soda 1 teaspoon of baking powder 1 teaspoon of salt 2 Tablespoons unsweetened, cocoa powder 2 cups sugar 1 cup vegetable oil 2 eggs 1 cup buttermilk 2 teaspoon of vanilla extract 1-2 oz. red food coloring 1 teaspoon of white distilled vinegar ½ cup of prepared plain hot coffee (don’t skip this ingredient)

Preheat oven to 325. In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside. In a large bowl, combine the sugar and vegetable oil. Mix in the eggs, buttermilk, vanilla and red food coloring until combined. Stir in the coffee and white vinegar. Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined. Generously grease and flour two round, 9 inch cake pans with shortening and flour. Pour the batter evenly into each pan. Bake in the middle rack for 30-40 minutes, or until a toothpick comes out clean. Do not over bake as cake will continue to cook as it cools. Let cool on a cooling rack until the pans are warm to the touch.

jazzy3190 Posted 13 Jan 2014 , 7:32pm
post #6 of 12

AThis one isn't so soft but still yummy

All Purpose Flour 324g (2 1/2c) Sugar 300g (1 1/2c) Baking Soda 5g (1tsp) Salt 6g 1tsp) Regular Cocoa Powder 12g (2T) Vegetable Oil 6fl oz Buttermilk 242g (1cup- 8fl oz) Eggs 100g (2Lg) Red Food Color 1T (the whole McCormick .5fl oz Squeeze Bottle) White Vinegar 1 teaspoon Van Extract 1 teaspoon

In a large bowl mix all the dry ingredients in the bowl mix and set aside

In the next bowl add oil buttermilk eggs red food coloring vinegar and vanilla and mix them

Now pour wet ingredients into wet mix we'll once your done pour into prepared pans This recipe is enough for two 8 inch cake pans

Rossana67 Posted 15 Jan 2014 , 9:19pm
post #7 of 12

Thank you for the recipes

Rossana67 Posted 16 Jan 2014 , 7:07am
post #8 of 12

AI tried this recipe but it was too liquid so I added an extra cup of flour. I looked at a couple of videos in Youtube and the batter looked thicker. I wont know how it taste until tomorrow when I carve it and put buttercream. I will let you know how it turns out. Thank you

jazzy3190 Posted 16 Jan 2014 , 4:31pm
post #9 of 12

AOn man idk how that is going to taste I' forgot to tell you that the batter is liquidy but it still makes good but hopefully it comes out good

leah_s Posted 16 Jan 2014 , 4:45pm
post #10 of 12

All Recipes has one that does not use oil.  I despise RV, but that's the best recipe I've found.  

Rossana67 Posted 20 Jan 2014 , 3:28am
post #11 of 12

I ended up adding another cup to the red velved and it turned out to be a hit. Thank you

jazzy3190 Posted 20 Jan 2014 , 4:13am
post #12 of 12

AOh that's good :0)

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