Best Red Velvet And Frosting Recipe???

Baking By jamielu23 Updated 23 Sep 2010 , 3:20pm by bigcakes

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jamielu23 Posted 23 Sep 2010 , 2:15am
post #1 of 5

I need to find a really good red velvet and a frosting. Whats your favorite???

4 replies
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mimido Posted 23 Sep 2010 , 1:32pm
post #2 of 5

I use Cakeman Ravens cake and frosting. You can Google it. Always get rave reveiws when i use it.

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kareninflorida Posted 23 Sep 2010 , 2:40pm
post #3 of 5

I have yet to find a better recipe for red velvet cake than Cook's Country's version. It's got a fine, tender crumb and is not too cocoa-y:

Red Velvet Cake with Cream Cheese Frosting
Serves 12


2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
Pinch salt
1 cup buttermilk
1 tablespoon white vinegar
1 teaspoon vanilla extract
2 large eggs
2 tablespoons natural cocoa powder
2 tablespoons red food coloring
12 tablespoons (1 1/2 sticks) unsalted butter , softened
1 1/2 cups granulated sugar


16 tablespoons unsalted butter , softened
4 cups confectioners' sugar
16 ounces cream cheese , cut into 8 pieces, softened
1 1/2 teaspoons vanilla extract
Pinch salt

1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour two 9-inch cake pans. Whisk flour, baking soda, and salt in medium bowl. Whisk buttermilk, vinegar, vanilla, and eggs in large measuring cup. Mix cocoa with food coloring in small bowl until a smooth paste forms.

2. With electric mixer on medium-high speed, beat butter and sugar together until fluffy, about 2 minutes, scraping down bowl as necessary. Add one-third of flour mixture and beat on medium-low speed until just incorporated, about 30 seconds. Add half of buttermilk mixture and beat on low speed until combined, about 30 seconds. Scrape down bowl as necessary and repeat with half of remaining flour mixture, remaining buttermilk mixture, and finally remaining flour mixture. Scrape down bowl, add cocoa mixture, and beat on medium speed until completely incorporated, about 30 seconds. Using rubber spatula, give batter final stir. Scrape into prepared pans and bake until toothpick inserted in center comes out clean, about 25 minutes. Cool cakes in pans 10 minutes then turn out onto rack to cool completely, at least 30 minutes.

3. For the frosting: With electric mixer, beat butter and sugar on medium-high speed until fluffy, about 2 minutes. Add cream cheese, one piece at a time, and beat until incorporated, about 30 seconds. Beat in vanilla and salt. Refrigerate until ready to use.

4. When cakes are cooled, spread about 2 cups frosting on one cake layer. Top with second cake layer and spread top and sides of cake with remaining frosting. Cover and refrigerate until ready to serve, up to 3 days.

I've also had good luck with this frosting recipe that I recently found online. I found that it wasn't overly sweet like most cream cheese frostings, and it had a very good consistency:

Cream Cheese Frosting
from Annie's Eats, originally from Confections of a Foodie Bride

·12 ounces cream cheese (still cold - not softened)
·7 1/2 Tablespoons unsalted butter, softened
·1 Tablespoon vanilla extract
·3 3/4 cups confectioners sugar, sifted

Cream the butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment, until creamy and smooth, 2-3 minutes. Add the vanilla extract. Gradually add the confectioners sugar over low speed, and when well combined, increase to medium. Beat until smooth.


I just compared the two (Cakeman Raven's recipe and Cook's Country) and they use the exact same ingredients, but with slightly varied amounts. For example, Cakeman Raven's recipe calls for 1 teaspoon of cocoa while Cook's Country uses 1 tablespoon because they found that using that specific amount of cocoa produced the best color without adding too much cocoa flavor.

That's why I always tend to go with recipes from Cook's Country and Cook's Illustrated/America's Test Kitchen: because they test all their recipes many times over - often hundreds of times - until they perfect them. I also like the fact that they explain exactly why they used a particular ingredient, amount, &/or technique to achieve their end result. There are plenty of red velvet recipes, for example, that don't call for either buttermilk or vinegar, yet those two ingredients apparently help to create that fine, tender texture when they chemically react to the baking soda in the recipe. Too much baking soda or too little will not produce an optimum result. It's just the difference between a pretty good cake and a really great cake, in my opnion.

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luntus Posted 23 Sep 2010 , 2:54pm
post #4 of 5

try MacsMom's redvelvet recipe on the gourmet thread. very yummy. my family did not like red velvet until I tried her recipe and had to make a second cake just so I could cover it. we kept breaking off bits from the first cake until I gave up and we just finished it without and filling. It was soooo good.

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bigcakes Posted 23 Sep 2010 , 3:20pm
post #5 of 5

McCormick the seasoning. Has a great red velvet recipe. I made heart shaped cakes for valentines day with the recipe. Sold 75 of them to a local restraunt that ended up selling out.

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