Ok, in my previous posts I have said that I am not a fan of red velvet cake so it is not on the list of flavors I offer. Had a bride insist, so I caved.

This morning, making the rose levy beranbaum version made me doubt my baking abilities (20 years, have won baking contests and customers rave so normally I am quite confident). It bombed in a big way.

Just made the Magnolia bakery recipe.....PERFECTION! I still don't love red velvet but this cake's really good. Texture is perfect, no oil in the recipe (dont love oil based recipes), visually beautiful in color even though I used have the food coloring they called for.

It was a eureka moment I figured I would share

No fair ! you can't tease us by saying you used a certain recipe that turned out great and then not share it !

I am not crazy about red velvet, and I am getting ready to bake a couple for taste test with in my family... one of then would be Rose's .. can you share ?? Please

Anna

Congratulations!

omgoodness I am so sorry I shared it in a previous posting when I said I was going to try it.

Here it is:

http://www.epicurious.com/recipes/food/views/Red-Velvet-Cupcakes-with-Creamy-Vanilla-Icing-241544

There is even a video of the owner of magnolia bakery making the recipe. I was happy to see that she didnt fold in the vinegar and baking soda mix (thought that was tedious) When I was putting it together I just didnt think it was going to come out because the amount of baking soda was really small in comparison to other recipes with similar flour and butter amounts but VOILA!!!!! It is beautiful. Hope it works out for you as well as it did for me.

mmm I love red velvet with cream cheese frosting LOL

I am just wondering bc the red coloring seems too little to me and the cocoa poweder a bit much. how bright red did the cake come out? I have tried 3 different recipes and all came out burgundy

sara

I have one question. It calls for Cider Vinegar, is that the same as Apple Cider Vinegar?

Also, in recipes that I have used in the past, I added in coffee as one of the ingredients. Have you ever used this in Red Velvet? Sorry, I guess that is two questions.

How did you find the YouTube video? OOPS, Three questions.

personally i don't understand the fascination with red velvet! it's ok, but if i'm going to eat cake i would rather have a variety of other flavors before red velvet =) and it doesn't seem worth the hassle to me...

but congrats on your victory!

I made cakeman raven's recipe yesterday and it was by far the best I have tried, but making one without oil is definitely interesting to me. I was having the same conversation tho about what all the fuss was about with red velvet cake. I think it is ok, but there are many more flavors I would choose first. Is it just because people think it is a bit deal that they go so crazy for it?

Congrats on having RV success too!

I am on a quest! Tried 2 recipes which weren't amazing...hope this one does it for me. Love that they use Butter Roux icing..that stuff is yummy with RV!

Have to agree with you both. I don't understand what the hoopla is all about. Not even sure what flavor I am supposed to be getting. I think it looks pretty though.

but can some one tell me what I should be tasting??? Sorry for sounding dumb.

I love red velvet cake! I am not sure what it is, but when that first bite hits my tongue, I just go into a state of nirvana. One thing I will say though- it HAS to be done right (according to the taste you got used to as a kid maybe?). A dry Red Velvet is the worst taste!! I grew up attending a small country church and those Ladies Willing Workers group could cook the pants off anybody in the country . They made red velvets to sell for fundraisers and they sold them by the dozens when "red velvet time" came.

Congrats on your success.

Thanks for posting the recipe.

Thanks for sharing! I'm trying to find a good red velvet recipe for clients because it's such a trend now. I'll look at this one first. Personally, I love red velvet but never make it for myself because it's a little bit of a hassle. But I'm happy to make it for a paying customer!

btw, hvanaalst is the cake man recipe available in a book or online?

There was a post yesterday with cakemanraven's red velvet recipe.

Got it. Thanks!

There's just something about a good red velvet cake. There's no distinct flavor...yet you know it's a red velvet when you taste it. The best ones to me taste similar to a rich butter cake with a tiny bit of tang to it. It's probably the touch of vinegar that brings that out. Couple that with a cream cheese frosting and..oh man! Red Velvet heaven! On the flip side, I've had red velvets that had no flavor at all...or had definite chocolate overtones. Not my favorites. And for years that's what I thought red velvet was so I wasn't impressed. But boy, once you taste a good one, then you'll know what the fuss is about! So congrats on finding one!