Does anyone know a delicious red velvet recipe?? I have never made one before, and I am scared to make a nasty one and I don't have time to try 2 or 3 different recipes. I looked in the gallery but there are soo many. . .does anyone know of a good one that is delicious?!?!?

Thanks so much!

Cakeman Raven is known for his red velvet cake here ya go.........................

http://www.foodnetwork.com/recipes/sara-moulton/southern-red-velvet-cake-recipe/index.html

If the link doesn't' work google cake man ravens red velvet cake recipe.

I wanted to add I use boxed mixes cause home made cakes are dry for me Duncan Hines has a red velvet I use it all the time nice and moist.

for the most part they all have similar ingredients but I pesonally prefer ones that call for oil instead of butter. They ones I've tried using butter were not that good to me, but you be the judge. Oh! and remember to get one that calls for the flour, salt, soda & cocoa to be sifted. HTH & good luck

Actually I just finished making 4 cakes with my recipe, which always goes over fantastic. In fact I need to make 1 more in a couple of min.


1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 lg. eggs
2 heaping TBSP cocoa
1-1oz bottle red food color
1 tsp salt
1 tsp baking powder
1 1/2 tsp baking soda
2 1/4 cups cake flour
1 cup buttermilk
2 tsp vanilla
1 TBSP vinegar

In a stand mixer beat on med/high speed- butter, sugar and vanilla until light and fluffy, about 8-10 min. Add in eggs, and beat until fluffy and smooth about 5 min. Add in food color and just mix until incorperated. Sift together all dry ingredients. Turn mixer to low and slowly add in flour mixture and buttermilk alternately. Mix until just barely combined. Stop mixer and scrap down sides. Turn mixer on med/high and mix for 30 seconds( DO NOT MIX MORE THAN THAT), just until smooth. Remove from stand and stir in vinegar. Bake as you normally would. I bake at 325 and use baking strips to keep my cakes moist.
Tips- I also use. Bake the day before needed. Before the cakes are completely cool I double wrap them in plastic wrap and let sit overnight. Next day I will frost and decorate as normal. I find that baking the day before and wrapping them they keep the moisture locked in.

HTH

Dawn

I make a doctored recipe with DH red velvet and get rave reviews:

http://cakecentral.com/recipes/7573/red-velvet-redux-easy-durable

Rae