Relznik Posted 23 Jan 2014 , 7:07pm
post #1 of

I've been asked so often for red velvet cake, that I thought I ought to give it a go.  It's still relatively new to the UK...  it's been around for a couple of years, but it's certainly not a staple, as far as cake flavours go.

 

I don't "get" it....

 

...  it's not a lovely chocolatey chocolate cake.

 

...  it's not a light, fragrant vanilla sponge.

 

It's just 'meh', really.8-)

 

Buttermilk...  that's just a thin natural yoghurt, as far as I can make out.  I know it's used in things like scones.  Not by me, personally...  it's new to me.  But certainly NOT a new ingredient, I grant you.  But there wasn't enough of it to make a difference to flavour or texture.

 

All I could taste was the cream cheese frosting (and I DO like a little bit of cake with my frosting!!! LOL!!)

 

So...  help me understand red velvet cake.

 

 

 

Suzanne x

 

 

 

55 replies
AZCouture Posted 23 Jan 2014 , 7:21pm
post #2 of

AI make a version of the recipe you can find here, called Sarah's red velvet. It is probably the most well behaved and consistent recipe I use. Always bakes up high, and fluffy, and I like the taste. I think people just like rv in general for the nostalgia. I eat hot dogs and don't give a rat's furry butt about ingesting the coloring in one slice of cake, once in a blue moon.

AZCouture Posted 23 Jan 2014 , 7:22pm
post #3 of

AOh, and I've worked buttermilk into every recipe I use, save for carrot and mud cake. Yum to buttermilk cake recipes!

Rosie93095 Posted 23 Jan 2014 , 7:36pm
post #4 of

I tried looking for that recipe from Sarah a while back and she posted in another forum that she removed it because everyone was making changes and complaining that it didn't turn out right. I wish I had found it earlier...:(

AZCouture Posted 23 Jan 2014 , 7:40pm
post #5 of

AMmm, I'll find it.

AZCouture Posted 23 Jan 2014 , 7:42pm
post #6 of

Ahttp://cakecentral.com/a/sarahs-red-velvet-cake-tweaked

Here, this is the one I'm talking about. Guess it's not actually the original, but all drama aside, whatever it is, you can read in the comments about all that kerflooey.

AZCouture Posted 23 Jan 2014 , 7:44pm
post #7 of

AIt's just perfect as written, really.

Relznik Posted 23 Jan 2014 , 7:45pm
post #8 of

Thank you, AZCouture. 

 

That's the thing, I guess....  there isn't nostalgia surrounding it here in the UK because it's "new" (ish) to us! LOL!  I actually think people have seen it on tv cake shows from the US and think it's so new and different that they HAVE to have it!

 

Maybe I need to try another recipe?  This just doesn't taste of *anything*....  will give the one you recommended a go! :)

 

Suzanne x

ladyellam Posted 23 Jan 2014 , 7:45pm
post #9 of

Quote:

Originally Posted by AZCouture 

I make a version of the recipe you can find here, called Sarah's red velvet. It is probably the most well behaved and consistent recipe I use. Always bakes up high, and fluffy, and I like the taste. I think people just like rv in general for the nostalgia. I eat hot dogs and don't give a rat's furry butt about ingesting the coloring in one slice of cake, once in a blue moon.


Thank you for the laugh.  I love the line "don't give a rat's furry butt":D

AZCouture Posted 23 Jan 2014 , 7:46pm

AI can see it now. "I substituted the food coloring with beet juice, and used applesauce instead of buttermilk, and it came out HORRID, this recipe is not good!!" Gimme a break, maybe try it as written and you might get good results. People are straaaaaaange ducks. ;-)

Relznik Posted 23 Jan 2014 , 7:47pm

AZCouture - what size pans do I need for the recipe as shown, please?

 

Thanks.

 

Suzanne x

AZCouture Posted 23 Jan 2014 , 7:48pm

A

Original message sent by Relznik

Thank you, AZCouture. 

That's the thing, I guess....  there isn't nostalgia surrounding it here in the UK because it's "new" (ish) to us! LOL!  I actually think people have seen it on tv cake shows from the US and think it's so new and different that they HAVE to have it!

Maybe I need to try another recipe?  This just doesn't taste of *anything*....  will give the one you recommended a go! :)

Suzanne x

I think it's a yummy tasting cake, but can I nail down why it is, specifically describe a flavor component that makes it stand out? Nope. Truth be told, it's probably the red dye...ha ha!

Rosie93095 Posted 23 Jan 2014 , 7:50pm

Thank you AZ! I can't wait to try it.

chefhvs Posted 23 Jan 2014 , 7:58pm

I feel the same way! LOL And I hate washing up afterwards, red dye every where!

 

The place I work at uses buttermilk in almost all of their layer cakes, and sour cream as well...

Relznik Posted 23 Jan 2014 , 9:23pm

Quote:

Originally Posted by AZCouture 


I think it's a yummy tasting cake, but can I nail down why it is, specifically describe a flavor component that makes it stand out? Nope. Truth be told, it's probably the red dye...ha ha!


LOL!! Oh, and I'm with you - I really don't think that as an occasional thing, the colouring will harm.

 

It's like when I get asked for 1st birthday cake without sugar or colouring...  It's a 1st birthday cake.  It's a special occasion.  The kid isn't going to eat the whole cake by themselves!!!  A SMALL piece isn't going to hurt!!  Grrrrrr!!!

Dayti Posted 23 Jan 2014 , 9:26pm

Red Velvet is not traditional here in Spain either, well, neither are sponge cakes that are 4" tall, but RV is my bestseller. People ask what it tastes of, and I explain that it's a bit of chocolate, and bit of vanilla, and tastes like neither. When asked why it's red, I sheepishly explain that it's food colouring. After all that, they STILL buy it either in cupcake form or wedding cake form, saying that if it's my bestseller it must be good...blind leading the blind??!

 

I might start saying that Vanilla Bean is my best seller - it would be easier!!

cupcakemaker Posted 23 Jan 2014 , 10:12pm

AI totally agree. Can't stand it. It's such a nothing cake and all that colouring. Bleugh!

MBalaska Posted 23 Jan 2014 , 10:17pm

Quote:

Originally Posted by Relznik 
 

I've been asked so often for red velvet cake, that I thought I ought to give it a go.  It's still relatively new to the UK...  it's been around for a couple of years, but it's certainly not a staple, as far as cake flavours go.

 

I don't "get" it....

 

...  it's not a lovely chocolatey chocolate cake.

 

...  it's not a light, fragrant vanilla sponge.

 

It's just 'meh', really.8-)

 

Hmmm never had it.  Now I'm going to have to make one just to try it.   Maybe it's just the looks of it that captures everyone's attention.  Is it ever frosted in anything than the white stuff.  Would it please people as well if it were frosted in green  & purple 'Barney dinosaur' icing.  Doubt it.

cupcakemaker Posted 23 Jan 2014 , 10:20pm

AYucky cream cheese icing.

AnnieCahill Posted 25 Jan 2014 , 12:36am

ARed velvet is a traditional southern American cake. It isn't chocolate cake dyed red. It's supposed to be dense and kind of heavy, with a slightly tangy flavor that has just a hint of chocolate. It's not for everyone, that's for sure. I make Martha Stewart's recipe but modify it a bit. It's very similar to Cakeman Raven's but I do cut the oil back. It's actually really good if you can get past the red food coloring (I use a no-taste but it still grosses me out).

Cream cheese icing is far from yucky! Mine tastes like cheesecake. It's awesome. To each his own, I guess!

AnnieCahill Posted 25 Jan 2014 , 12:40am

ABy the way, cream cheese isn't the only icing used for red velvet. You can look up recipes for cooked flour icing which is also used.

leah_s Posted 25 Jan 2014 , 1:07am

AI think RV is quite horrid. The idea of all that red dye. . . yuck.

-K8memphis Posted 25 Jan 2014 , 1:28am

Quote:

Originally Posted by leah_s 

I think RV is quite horrid. The idea of all that red dye. . . yuck.

 

 

i know and my kid was more hyperactive when he had red dye--which is even in bar b q potato chips--a staple at my house -- lol --but srsly they even used to put it in devil's food cake mix--it's in tons of foods stuff--peppermints even--

 

and the bang for the buck with red velvet is minimal--it's not much of a taste experience--it's an over sweet over dyed mess imo

 

not a fan 

MBalaska Posted 25 Jan 2014 , 1:30am

if you didn't put the red dye in it, would anyone eat it for the flavor?

leah_s Posted 25 Jan 2014 , 4:20am

AI don't think so. To me it doesn't have much flavor at all.

MBalaska Posted 25 Jan 2014 , 4:50am

so it's really eye candy, people are eating with their eyes.  The original cakes must have only had a slight hint of red in them.

SPCOhio Posted 25 Jan 2014 , 5:10am

AI have always found red velvet to be meh too, and I am a southern gal. I think it sounds sumptuous and therefore gives the consumer a feeling of decadence.

howsweet Posted 25 Jan 2014 , 6:08am

ARed velvet cake is a recipe made popular by the Adams spice and food coloring company during the great depression. The story goes that people were scrimping on things like food coloring, so Adams came up with this recipe containing a whole bunch of food coloring and started printing it on the packaging.

sugarflorist Posted 25 Jan 2014 , 8:15am

AMy understanding of red velvet is a cake that is flavoured with coco and beetroot. I have never used red colouring because it does not give the right texture. I have a fantastic recipe that always works well and is a family favourite. Happy to supply it here if requested.

AnnieCahill Posted 25 Jan 2014 , 1:37pm

ABeet juice is a natural alternative to the ghastly amount of food coloring. I only eat it about once every three years, lol.

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