This is a tweak on a recipe I found on here. The cake tasted amazing but it was heavy and did not make cupcakes well at all. So this is what I came up with. It is begins with a mix and is based loosely on the WASC method. I hope everyone has as much luck as I had. I also made a double batch when I came up with the recipe so if you need to make a smaller batch just halve the ingredients. A double batch will make 3-9in rounds and 2- 6in rounds. Also fill your pans between half and 3/4 full because the cake tends to not rise as much as other recipes. This recipe also does not contain vinegar or baking soda, so one may argue it is not a true Red Velvet cake. But I believe with the DH mixes the baking soda causes it to be flat and heavy.
The picture shows the cakes in and out of the pans and a cupcake with the wrapper filled a little more than half way full.
Amount Ingredient 2 boxes DH Butter Golden 2 cups flour (I used 1c all purpose and 1c cake, but you can use either) 2 cups sugar 1/2 tsp baking POWDER 1 box, 3.4 oz Jell-O Chocolate Fudge instant pudding mix 4 Tbs cocoa powder 8 whole large eggs 2 cups sour cream 1 cup buttermilk or sour milk 1 1/3 cups water 1 tsp vanilla 2 sticks (1 cup) butter – 1 stick softened 1 cup chocolate chips (I used dark chocolate) 4-5 drops, as needed Red food coloring
Preheat oven to desired temp. (Mine bakes bests at 330 F for cakes and 365 F for cupcakes)
1.Combine all dry ingredients and mix on stir or with a whisk.
2.Add eggs, butter, and sour cream. Combine water, milk, and vanilla. Add to mix.
3.Melt one stick of butter with chocolate. Add to mix.
4.Mix all ingredients for 3 minutes, adding food coloring until desired color is reached.
Pour into greased/sprayed pans. Bake checking cakes after 28 minutes or cupcakes at 17 minutes.
Cake is very soft straight from the oven. Let rest for a few minutes before turning out onto cooling racks.