Red Velvet - I don't get it!!!

Baking By Relznik Updated 18 Nov 2014 , 2:05pm by Jenny BakesAlot

AnnieCahill Posted 25 Jan 2014 , 1:39pm
post #31 of 56

AI think it has the most impact when baked into the shape of an animal or human body part. Ha!

tiggy2 Posted 25 Jan 2014 , 6:46pm
post #32 of 56

I also use Sarah's recipe and love it (but I don't change a thing).  People either love it or hate it.

liz at sugar Posted 25 Jan 2014 , 7:02pm
post #33 of 56

Would Sarah's recipe adapt well as a pink velvet, for those who don't want all the food coloring?





sugarflorist Posted 25 Jan 2014 , 9:53pm
post #35 of 56

AOk Suzanne give me a couple of days to get it typed up. Can't remember off hand what size it cooks up - it must be 6 months since I last baked it as me and my OH are both on a diet at the moment ;)

FrostedMoon Posted 25 Jan 2014 , 11:49pm
post #37 of 56

I think people are in love with the idea of red velvet.  I completely agree with the comments that it does't taste like much.  I can imagine if you cake is more a vehicle to get frosting in your mouth this might appeal to you, but definitely not my style.  Besides, whether a slice or two will kill you or not, anything with that much coloring for no good reason just is NOT appealing.  I'm always amazing when people order in in spite of being told just how much food coloring is used.  Blech!

sugarflorist Posted 1 Feb 2014 , 3:41am
post #38 of 56

as promised 


i got this from a cooking site but have changed it a bit. the original baked the beets but i found that they were a bit woody so i boiled them and it worked a lot better. i also swap out the caster sugar for dark brown sugar  and put less salt in because my OH has a heat problem.


  • 2 teaspoons lemon juice
  • 135g beetroot, boiled and grated
  • 310g plain flour
  • 1 teaspoon salt
  • 2 teaspoons bicarbonate of soda
  • 400g caster sugar
  • 50g unsweetened cocoa powder
  • 285g unsalted butter, melted
  • 4 eggs, beaten

  1. Grease one 9 inch tin . grate the beets  Sprinkle lemon juice and set aside.
  2. Combine flour, 1 teaspoon salt, bicarbonate of soda, caster sugar, cocoa, melted butter, eggs, honey, milk and 2 teaspoons vanilla in a large mixing bowl. Stir in beetroot. Beat 2 minutes at medium speed of mixer. Pour into prepared dish.
  3. Bake at 180 C / Gas 4 about 40 minutes. 
liz at sugar Posted 1 Feb 2014 , 4:05am
post #39 of 56

I tried Sarah's red velvet recipe and used 1/2 tsp. Americolor deep pink (in place of red coloring), with the rest of the recipe as written.  It turned out a very natural looking red velvet - a mid toned rusty red.  I was shooting for pink, and to achieve that, I think you would need to back down the cocoa by a Tbsp. or two, along with 1/4 to 1/2 tsp. of pink.


It was a moist cake, with a nice texture, but I'm just not a fan of the flavor - too nondescript to evoke any kind of response, good or bad.  Just my 2 cents.



Fatemah Posted 19 Feb 2014 , 7:58am
post #40 of 56


Original message sent by sugarflorist

My 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.

I'm looking for a good red velvet recipe that can hold well under fondant and also taste good. Recipes I have tried are nothing special taste wise and come out too fluffy.

sugarflorist Posted 19 Feb 2014 , 10:02am
post #41 of 56


Original message sent by Fatemah

I'm looking for a good red velvet recipe that can hold well under fondant and also taste good. Recipes I have tried are nothing special taste wise and come out too fluffy.

My recipe is included in this thread but I have not used fondant on it . It is more dense because of the beetroot you could try freezing it for covering . Perhaps someone else has more experience in trying this.

Fatemah Posted 19 Feb 2014 , 4:22pm
post #42 of 56

AThank you so much I will try your recipe and see how it goes for me :)

AnnieCahill Posted 19 Feb 2014 , 6:33pm
post #44 of 56

Yep I just made one for a birthday at work last week and it was doorstop heavy and dense.  But it was moist and everyone tore it up and said it was the best red velvet ever.

sugarflorist Posted 19 Feb 2014 , 7:00pm
post #45 of 56


Original message sent by AnnieCahill

Yep I just made one for a birthday at work last week and it was doorstop heavy and dense.  But it was moist and everyone tore it up and said it was the best red velvet ever.

What recipe did you use?

SweetShop5 Posted 19 Feb 2014 , 8:24pm
post #46 of 56

I agree, I'm not a fan of red velvet cake, but tons of people request it for their cakes. I dont understand why, it doesn't taste like much. Like you said its "meh" :D

AnnieCahill Posted 19 Feb 2014 , 8:28pm
post #47 of 56

I used Cakeman's with a couple of modifications.  I cut the oil back 1/4 cup and use three teaspoons of dark cocoa powder.  I usually use Martha Stewart's recipe but I didn't have any cake flour.  The two recipes are very similar.

amcgough Posted 24 Feb 2014 , 5:06am
post #48 of 56

There's another really good Red velvet cake recipe here on Youtube. 

sugarflorist Posted 24 Feb 2014 , 11:31am
post #49 of 56

AThe thing about red velvet that I don't get is why people would choose to use colouring when beetroot gives it flavour and texture. I get that commercial bakers would go the colouring root based on cost. But a home or artisan baker is more about the wonderful product.

Eachna Posted 26 Feb 2014 , 5:34pm
post #50 of 56

The original red velvet cake was NOT colored with beetroot. It was an interesting novelty cake that turned reddish "because...Science". :D


Adams Extracts decided to tart it up with food coloring as a way to sell more of their product (and it worked). Now very few people eat the "traditional", less vivid red velvet cake. Beet juice came into it during war rationing. I have _NO IDEA_ why red dye would be rationed, but it was. Maybe to dye flags?


Anyway, the point of it today is the same reason it was eaten before Adams dyed it. It looks nice. It's a reddish cake with pale frosting, which is visually striking. It doesn't have a strong flavor. It's fairly light and soft with a hint of chocolate and it's supposed to have a light, gentle cooked flour frosting.


It's the sort of cake that would have been served with tea or coffee during an afternoon visit and chat with your female friends. Or, as they used to serve it in Canada, as a snack to nibble on in a full service department store. It's supposed to be delicate and comfortable, _not_ rich and imposing.


Yes, I love red velvet cake and no, I don't think it should be used for wedding cakes. To fancy it up for wedding cakes it needs enough chocolate flavor added to stand up to the strong/sweet cream cheese frosting.

vmanbakes Posted 5 Mar 2014 , 4:33pm
post #51 of 56

Betty's red velvet cake

She uses self rising flour and sour cream instead of milk.



1 cup butter (2 sticks), softened to room temperature

2 1/2 cups sugar

6 eggs 3

cups self-rising flour (If you use plain flour, for each cup of plain flour, add 1/2 teaspoon salt and 1 1/2 teaspoons baking powder to covert to self-rising flour.)

8 oz. sour cream

2 teaspoons vanilla

3 tablespoons unsweetened cocoa powder

(2) 1-oz. bottles red food coloring


Beat 1 cup butter at medium speed with electric mixer until creamy. Gradually add 2 1/2 cups sugar, continuing to beat until light and fluffy. Add 6 eggs, one at a time, beating just until blended after each addition. Stir together 3 cups self-rising flour and 3 tablespoons unsweetened cocoa powder. Add to butter mixture alternately with 8 oz. sour cream, beating at low speed just until blended. Stir in 2 teaspoons vanilla and (2) 1-oz. bottles red food coloring. Stir until well blended. Divide batter into 4 equal parts, and pour batter into (4) 9-inch cake pans that have been greased and floured. Use 2 racks to bake the 4 layers in a 350 oven for 20 minutes, or until a toothpick inserted in each comes out clean. Remove cake pans from oven and set aside and cool to room temperature before frostin

natt12321 Posted 22 Mar 2014 , 1:22am
post #53 of 56

'Meh' is the only way to describe Red Velvet. It's a nothing cake, like has been said, not vanilla, not chocolate and tinged with the taste of food colouring... Meh.

7031annie Posted 22 Mar 2014 , 1:54am
post #54 of 56

AI have to find my grandmothers recipe. Hers was always light and fluffy. I know she used buttermilk and vinager and only a tsp or so of food color. I can't imagine 2oz of food dye anything would be very tasty..yuck.

icer101 Posted 22 Mar 2014 , 2:15am
post #55 of 56

here is a link on wilton forum for original.

Jenny BakesAlot Posted 18 Nov 2014 , 2:05pm
post #56 of 56

This thread is old, but this is my grandmother's recipe.  Everyone loves it.  It always comes out moist and delicious.  Well, for red velvet anyway, and according to my customers.  I am not a huge fan either.


1/2 cup crisco

1 1/2 cups sugar

2 eggs

2 cups flour

1/2 tsp. salt

3 TBS cocoa

1 cup buttermilk

2 oz. red food color

1 tsp. vanilla

1 tsp. baking soda

1 TBS vinegar


Cream crisco and sugar.  Add eggs and beat.  Mix flour, salt, and cocoa in a bowl.  Mix buttermilk, red food color and vanilla in another bowl (or logically, right in the liquid measuring cup).  Alternate/add dry and wet into creamed crisco, sugar, egg mixture, starting with dry and ending with dry.  Mix baking soda and vinegar (right into the now-empty liquid measuring cup).  Use a spatula to get every last bit and fold into batter.  Bake at 350.  


I usually make my own buttermilk with milk and vinegar (because I rarely have it on-hand.  The homemade works like a charm.), and I only use 1 oz. of food color.  I add water to the empty bottle to make the 2 oz.  (It gets every last bit of red out of the bottle and is plenty of red to make the cake red.)  I don't have baking times because I use different size pans at different times.  


The classic cooked icing that, imo, is supposed to go on a red velvet cake is this:

1 cup milk

1/4 cup flour

cook on stovetop, stirring constantly until thick and bubbly.  Cool

Add 1/2 cup crisco (I use butter.  I despise crisco in icing/frosting.  It won't be as white, but you can always use whitener, which I also despise.)

1 cup sugar

1 tsp. vanilla

Beat 5 to 7 minutes or until light, fluffy and sugar crystals are dissolved.  

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