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Real Southern RED VELVET

post #1 of 26
Thread Starter 
I am desperatly in need of a REAL SOUTHERN red velvet recipe.
I'm a west coast girl, but I have a really good friend who is a transplant and is really missing red velvet cake. The real stuff. She grew up in georga, texas and atlanta (I've been told that georga and atlanta are NOT the same, lol!). She mentioned an alchohol-like burn when eating the cake, but that "it was so good you couldn't stop eating."
Can anyone help me?!?!
Thanks!

~Kelsie
~Kelsie
*In the process of slooowly updating my photos (3 year backlog). More coming soon!*
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~Kelsie
*In the process of slooowly updating my photos (3 year backlog). More coming soon!*
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post #2 of 26
The recipe I use is from the Cake Mix Doctor. Try looking on her website: www.cakemixdoctor.com. It's one of my most popular cakes.
"But they that wait upon the Lord shall renew their strength; they shall mount up with wings as eagles..." Isaiah 40:31
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"But they that wait upon the Lord shall renew their strength; they shall mount up with wings as eagles..." Isaiah 40:31
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post #3 of 26
You can also go to Food Network's website for Paula Deen's recipe (as well as a few others).
mom to Christine, John, Michele, Joseph & Peter......grandma to Zachary and Colette
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mom to Christine, John, Michele, Joseph & Peter......grandma to Zachary and Colette
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post #4 of 26
post #5 of 26
i have a question .....all recipes that i have read call for 1 oz of red colour.... or more...is that really the amount to put in...what type of colour too...liquid or paste????????
Bake On!!!
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Bake On!!!
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post #6 of 26
The Paula Deen recipe entitled "Grandmother ___?___Paul's???" red velvet cake is the best I've ever done, and we now live in Georgia! Try frosting it with marshmallow cream cheese frosting.....PAT
post #7 of 26
The 1 oz. is a whole bottle of liquid red food coloring. You can find it in the baking aisle of your grocery. Most stores have generic but you can also get McCormick brand.
"But they that wait upon the Lord shall renew their strength; they shall mount up with wings as eagles..." Isaiah 40:31
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"But they that wait upon the Lord shall renew their strength; they shall mount up with wings as eagles..." Isaiah 40:31
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post #8 of 26
Honestly, it can take 2 WHOLE BOTTLES of red food coloring. We always had twinkie filling frosting. Sorry, lost my recipe, so I use mix now.
post #9 of 26
Quote:
Originally Posted by gilson6

The 1 oz. is a whole bottle of liquid red food coloring. You can find it in the baking aisle of your grocery. Most stores have generic but you can also get McCormick brand.



what about the wilton or americolor brand...i have those...how nuch of those particular colours do i use.?? 1 oz still???
Bake On!!!
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Bake On!!!
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post #10 of 26
Honestly, I would run to the store and get the liquid. Don't waste your good colors!
post #11 of 26
it's not red velvet cake unless it has cream cheese frosting with pecans in my opinion!
And 2 bottles of red food coloring!
post #12 of 26
thanks guys...i have never tried that cake becaus i was always uncertain about the colour. i will get some of the liquid colour on my next ingredient run and then try the cake. icon_smile.gif any suggestions to as the best recipe? i have tons of books with it and also printed tons online too.
Bake On!!!
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Bake On!!!
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post #13 of 26
Southern Girls KNOW red velvet cake, and cream cheese frosting doesn't belong on it (get your act together Paula icon_wink.gif ) ! I've become snob when it comes to red velvet cake, and after trying numerous recipes (to see if they match up to my great-great-great grandma's) have decided they don't come close.
Red velvet cake is more than just a "red" cake. True red velvet cake is almost reminiscient of a devil's food cake, but is red.

Sarah's red velvet cake - a tradition of excellence.

Here it is. Enjoy

2 1/2 cups CAKE flour (recommend Softasilk Cake Flour brand -where available)
1 1/4 tsp baking soda
1 cup butter (no substitutes...do not use margarine)
2 eggs
2 bottles red food colouring -1 oz each
3 TBSP cocoa
1/2 tsp salt
1 1/2 cups sugar
1 cup buttermilk


Preheat oven to 350 degrees.
Grease and flour 2 round 9" pans.
Sift flour, cocoa, baking soda, and salt together (set aside).
Cream butter and sugar until light and fluffy.
Add eggs and food colouring (one at a time) to the butter mixture.
Next add a little flour mixture, and some buttermilk (alternate adding the flour mixture and buttermilk - begin AND end with the flour mixture).
****When mixing DO NOT beat on high...unless you want the batter to fly everywhere and stain your walls, ceilings, dogs/cats pink ****

Pour into the pans, make sure to level out batter with a spatula.
Bake 30-35 minutes or until toothpick inserted into the center comes out clean.
Let cool before frosting.

Mary Kay Icing

1/4 c. flour
1 c. milk
3/4 c. Crisco (regular White shortening...not butter flavoured)
1 c. sugar
1/3 c. butter, softened
2 tsp. vanilla

In a sauce pan, combine flour and milk*
Cook over medium heat until mixture is thickened. Cool completely. <----VERY important, if it doesn't cool enough it will melt the shortening.

In a medium mixing bowl, cream the shortening, sugar, and butter. Beat on medium speed for about 2 minutes, and then add the vanilla - beat for an additional minute. Add flour mixture. Beat on high speed w/ electric mixer, for about 5 minutes, or until smooth and creamy. Spread on cooled cake.


* In order to prevent any "flour lumps", there are 2 different methods I suggest for adding the flour to the milk.
1st method is to take the 1/4 cup flour, and place it in a saucepan, and add 1/4 cup of milk, and whisk it to combine, continue whisking mixture and slowly add in the remaining 3/4 cups of milk. Whisk and cook over medium heat until mixture is thickened.
2nd method would be to take a canning jar w/ lid (or similiar) and combine the 1 cup milk and 1/4 cup flour and shake vigourously to combine, prior to cooking it
God must have loved calories....He made SO many of them!

The Air Force may have my husband...but I have his heart.

I'm the original Red Velvet Snob...
buh bye cream cheese frosting.
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God must have loved calories....He made SO many of them!

The Air Force may have my husband...but I have his heart.

I'm the original Red Velvet Snob...
buh bye cream cheese frosting.
Reply
post #14 of 26
Quote:
Originally Posted by mistybp99

it's not red velvet cake unless it has cream cheese frosting with pecans in my opinion!
And 2 bottles of red food coloring!



Ditto!
Southern through and through and would not have red velvet any other way!!!
I'm gonna make you eat your words and lick your fingers too!----Mos Def in 16 blocks
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I'm gonna make you eat your words and lick your fingers too!----Mos Def in 16 blocks
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post #15 of 26
Quote:
Originally Posted by newlywedws

Southern Girls KNOW red velvet cake, and cream cheese frosting doesn't belong on it (get your act together Paula icon_wink.gif ) ! I've become snob when it comes to red velvet cake, and after trying numerous recipes (to see if they match up to my great-great-great grandma's) have decided they don't come close.
Red velvet cake is more than just a "red" cake. True red velvet cake is almost reminiscient of a devil's food cake, but is red.

Sarah's red velvet cake - a tradition of excellence.

Here it is. Enjoy

2 1/2 cups CAKE flour (recommend Softasilk Cake Flour brand -where available)
1 1/4 tsp baking soda
1 cup butter (no substitutes...do not use margarine)
2 eggs
2 bottles red food colouring -1 oz each
3 TBSP cocoa
1/2 tsp salt
1 1/2 cups sugar
1 cup buttermilk


Preheat oven to 350 degrees.
Grease and flour 2 round 9" pans.
Sift flour, cocoa, baking soda, and salt together (set aside).
Cream butter and sugar until light and fluffy.
Add eggs and food colouring (one at a time) to the butter mixture.
Next add a little flour mixture, and some buttermilk (alternate adding the flour mixture and buttermilk - begin AND end with the flour mixture).
****When mixing DO NOT beat on high...unless you want the batter to fly everywhere and stain your walls, ceilings, dogs/cats pink ****

Pour into the pans, make sure to level out batter with a spatula.
Bake 30-35 minutes or until toothpick inserted into the center comes out clean.
Let cool before frosting.

Mary Kay Icing

1/4 c. flour
1 c. milk
3/4 c. Crisco (regular White shortening...not butter flavoured)
1 c. sugar
1/3 c. butter, softened
2 tsp. vanilla

In a sauce pan, combine flour and milk*
Cook over medium heat until mixture is thickened. Cool completely. <----VERY important, if it doesn't cool enough it will melt the shortening.

In a medium mixing bowl, cream the shortening, sugar, and butter. Beat on medium speed for about 2 minutes, and then add the vanilla - beat for an additional minute. Add flour mixture. Beat on high speed w/ electric mixer, for about 5 minutes, or until smooth and creamy. Spread on cooled cake.


* In order to prevent any "flour lumps", there are 2 different methods I suggest for adding the flour to the milk.
1st method is to take the 1/4 cup flour, and place it in a saucepan, and add 1/4 cup of milk, and whisk it to combine, continue whisking mixture and slowly add in the remaining 3/4 cups of milk. Whisk and cook over medium heat until mixture is thickened.
2nd method would be to take a canning jar w/ lid (or similiar) and combine the 1 cup milk and 1/4 cup flour and shake vigourously to combine, prior to cooking it



This is almost exactly like the frosting I use on my red velvet cake....NOTHING else touches belongs on red velvet.icon_wink.gif Thanks for the actual cake recipe. I'm going to try this. The one I got from my grandmother is a little dry for my tastes. Can't wait to try this one!
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