Anyone have a really good red velvet recipe? or one that is on here that is good. I have not ever made one before.

Thanks,

This recipe by Sarah is very good and really popular here: http://www.cakecentral.com/cake_recipe-2259-Sarahs-Red-Velvet-Cake---a-tradition-of-excellence.html

I use my grandma's recipe and it is pretty close to Sarah's red velvet here on this site, mine has a few variations though that my grandma's have made over the years.

Yes, I was reading on other posts about the Sarahs red velvet cake. How about a doctored up cake mix recipe? Has anyone tried that method before with good results?

For a doctored red velvet, I use DH red velvet, with additional egg, small box of white chocolate pudding, Butavan, cocoa, buttermilk instead of the milk called for, + ingredients on box. It makes a very moist, yummy cake.

I've made Paula Deen's Red Velvet (recipe on Food Network, go to Paula's Home Cooking show for recipe). It's very buttery and good, but I only used 1 oz. of red food coloring and it was nice and red. I also made my own cream cheese frosting, yummy!

Okay I just made a Chocolate-Red Velvet Cake from the magazine Southern Living. Here is the recipe.

1 cup butter, soft
2 1/2 cups sugar
6 large eggs
3 cups all-purpose flour
3 tbsp unsweetened cocoa
1/4 tsp baking soda
1 8z sour cream
2 tsps vanilla extract
2 1oz. bottles red fool coloring

I made mine with 1 bottle of red coloring and it is very red. Now I have never made red velvet cake nor tried it before. So I tried this recipe and it was very easy to make/follow. I just tasted it and tastes good, but more like a cookie cake then a chocolate cake.

So my question now is. Is Red velvet cake supposed to be chocolatey???
or did this cake not come out as it should.

HELP!

Better late than never, I guess--here's what I do and
everyone so far has loved it!! Apparently red velvet cake
is highly desired, but scarce. I use Duncan Hines Moist
Deluxe Red Velvet Cake Mix, follow box directions, and
add 1 more egg, 1 4-servings pkg of White Chocolate
instant pudding, and 1/2 cup of sour cream. Bake at
325, taking it out right before it's completely done. (Also
add a little more canola oil for even more moistness.)
Hope this helps.

Vickie

CAKE MIX DOCTOR!!!!! I've made her red velvet for years now & it comes out perfect every time. The bad thing about making one from scratch is the weather does affect it---kinda like RI. If you don't have the book or want the recipe I'd be glad to post it or pm it to you. I made one a few years ago for my dh's 30th & the ederly asked how I got such a perfect red velvet cake . To me that's a lot coming from little old women who have made them from scratch!

Quick Red Velvet Cake

1 pkg German Chocolate Cake Mix W/ Pudding
1 C Sour Cream
1/2 C Water
1/4 C Vegetable Oil
1 oz bottle Red Food Color
3 Lg Eggs
1 tsp Pure Vanilla Extract

Preheat oven to 350 F. Grease & flour 2-- 9" cake pans.

Place ingredients in a large mixing bowl. Blend on low for 1 min. Stop & scrape down sides. Mix on medium for 2 to 3 min, until well blended. Divde batter into 2 pans & place in oven.

Bake until they spring back when lightly pressed with your finger & they start to pull away from the sides--about 28-30 min. Remove from oven & cool on rack for 10 min. Run a dinner knife around each layer & invert onto rack. Allow to cool completely, about 30 min.

Store in a cake saver or covered in wax paper in the fridge for up to 1 week. Freeze wrapped in aluminum for up to 6 weeks. Thaw overnight in the refrigerator. (of course this is w/ the cream cheese frosting)

I did in my recipe that is posted on here.... and by the way I have had my recipe asked for a lot....it comes from the Waldorf Astoria Hotel... my grandmother used to work there and it was her recipe used there..... and if you don't know about the Waldorf Astoria Hotel its a very classy hotel.... try it! Its easy too!