Red Velvet Cake Recipe

Find great Red Velvet Cake Recipe at 123EasyAsPie.com

Q: I need a red velvet cake recipe that is more chocolaty and a deep red.?
I made Paula Dean’s red velvet recipe and yuck it was too salty I followed the instructions. Please share a recipe that was a hit for you.

A: True red velvet cake is not considered a chocolate cake. It has a small amount of cocoa in it, but not enough to make it really chocolate flavored. I looked up her recipe online and think that 1 teaspoon of salt is too much, especially if you used regular salted butter. To make it more chocolaty I would add 1/3 cup cocoa to 1/2 cup and reduce the flour by that much as well. This will make the batter darker so it won’t be as red. Her’s is really a pretty good recipe with a little tweaking.
Or you could just use a cake mix (milk chocolate maybe), use buttermilk instead of water, and add 2 oz bottle red food coloring. Then just add the amount of eggs and oil as stated on the cake mix box.

Q: Looking for a really good AUTHENTIC red velvet cake recipe. Can anyone help?
I am looking to make a really good red velvet cake, but all of this Duncan Hines crap, adding red coloring to chocolate cakes, and recipes that yield a bright christmas red cake sicken me. I want to know how its REALLY done in the south. A friend of mine mentioned using what he called mellow berry extract, which I have never heard of. Apparently it’s only obtained in the south, and is what they use there.

Any advice on mixing the batter would be greatly appreciated. Thanks.

A: all red velvet cake has red food coloring in it but “authentic” recipes use vinegar and buttermilk which makes the cocoa powder a red to reddish brown color which is where the “red velvet” name comes from try a recipe that includes those ingredients and try to use less food coloring or try seeing what the color of the batter is before adding any also a lot of people in the south use beets, baby food beets work if you have no food processor or the juice from the beets should work for what you are going for
advice on mixing the batter, add all the dry together, use a fork to blend them together, add all wet ingredients together, blend then add dry and wet mix together with whisk, fork or mixer the ingredients being blended separately first help to evenly distribute the ingredients before mixing the finished product so whisking is to a minimum, over mixing messes with how your cake turns out

Q: What is the best red velvet cake recipe without pecans or nuts?
I am making red velvet cake for a special occasion and i need a delicious home made recipe. I am allergic to all nuts, though. What do you think is the best red velvet cake recipe?

A: http://beefoodie.blogspot.com/2009/02/valentines-day-anyone.html

That is the recipe i use all the time. It’s super good. Just don’t add the nuts, and it’ll be every bit just as good. I don’t like nuts on my cake so i know. Enjoy!

Q: Need a red velvet cake recipe and a good Indian chicken curry recipe? Either or?
I want to make a very rich red velvet cake for a friend of mine but I want a recipe that someone has tried. If you have tried a good recipe that involves alot of chocolate please share. If it gets complicated that’s fine .

Next…. I need a good spicy chicken curry recipe. None of my Indian friends will tell me how to make it because they think I can’t eat spicy foods (totally not true). I love curry but I want to know how to make it. My mom’s recipe is bland and flavorless. I want to show he a new way to make it that doesn’t come from Betty Croker.

If you can help me out with either of these I would greatly appreciate it. Thanks!

A: INDIAN CHICKEN CURRY

1 lb. boneless skinless chicken breast
2 lb. onions
1 lb. tomatoes
1 sq. inch ginger
4 cloves garlic
2 tsp. tumeric
2 tsp. coriander
2 tsp. cumin
1 tsp. crushed red pepper (more or less to taste)
Salt to taste
4 tsp. cooking oil

Saute finely diced onions, ginger and garlic on high heat, stirring constantly until light brown. Reduce heat to low, add finely diced tomatoes. Stir well, cook for 5-10 minutes. Add and stir in all spices in order above one at a time. Add 1 inch cubes of chicken. Cook 30-45 minutes on low/medium heat, stirring periodically.

SPECIAL SPICY CHICKEN CURRY

3 lbs. chicken
4 sm. sliced onions
3 cloves minced garlic
3 tbsp. oil
1/2 tsp. cumin
1 tsp. coriander
1/2 tsp. turmeric
2 tsp. grated ginger
1 tsp. red chili pepper
1 tsp. black pepper
2 tsp. salt
2 tsp. butter
3 tbsp. coconut
3 tbsp. lemon or lime
3 tsp. vinegar
1 tbsp. tomato paste

Saute onions in oil five minutes. Mix spices, salt, butter, vinegar. Add to onions with tomato paste and cook 5 minutes. Add chicken, turn well until lightly browned. Cover and cook over low heat until tender. Add water if necessary. Just before serving, stir in coconut and add juice. Serves 4 to 5.
Serve with slices banana, 3 tablespoons raisins, and saffron rice (molded in bowl turned upside down on plate). Place sprig of fresh coriander on rice mound.

RED VELVET CAKE

2 1/2 c all purpose flour
1 1/2 c sugar
1 1/2 c oil
1 c buttermilk
2 eggs
1 tsp vanilla
2 tsp cocoa
1 tsp salt
1 tsp soda
1 tsp vinegar
1-2oz bottle red food coloring (or 2-1oz bottle)

Mix all ingredients together and bake at 350F for about 30 to 35 minute.

Icing:

1 Box (16oz) confectioner’s sugar (sifted)
1 stick butter, softened
1 8oz package cream cheese
1 tsp vanilla
1 cup mixed nuts
sugar
butter
cream cheese
vanilla

Combine first 5 ingredients. Add remaining ingredients until icing forms peaks. Fold in the nuts and spread over the cake.

HOPE THIS HELPS!

Q: does anyone have a great red velvet cake recipe?
i want to make red velvet cupcakes for thanksgiving and im looking for a good recipe. i have made the cake before using a recipe with cake mix from the store. it was good but i could tell it wasn’t from scratch. i just need a basic cake recipe that i can use for cupcakes and also if anyone has a cream cheese frosting recipe that would be awesome!

A: Here’s Paula Dean’s recipe for you. I’ve made it and it rocks!

Paulas Red Velvet Cake
For the Red Velvet Cake:
2 1/2 cups all-purpose flour (recommended: White Lily)
1 teaspoon baking soda
1 teaspoon cocoa
1 1/2 cups granulated sugar
2 eggs
1 1/2 cups canola oil
1 teaspoon vinegar
1 (1-ounce) bottle red food coloring
1 teaspoon vanilla
1 cup buttermilk
For the cream cheese frosting:
1/2 cup margarine
1 (8-ounce) package cream cheese
1 box confectioners’ sugar, sifted
1/2 teaspoon vanilla
1 cup chopped lightly toasted pecans
For the Red Velvet Cake:
Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round layer cake pans.
Sift flour, baking soda and coco together. Beat sugar and eggs together in a large bowl.
In a separate bowl mix together oil, vinegar, food coloring, and vanilla. Add to the bowl of eggs and sugar and beat until combined.
Add the flour mixture and the buttermilk to the wet mixture by alternating the buttermilk and dry ingredients. Always start with the flour and end with the flour.
Pour batter into pans. Tap them on the table to level out the batter and release air bubbles. Bake for 25 minutes or until a cake tester inserted near the middle comes out clean but be careful not to over bake or you’ll end up with a dry cake.
Let layers cool on a wire rack for about 10 minutes before turning out of pan. Cool completely before frosting.
For the cream cheese frosting:
This is the “official” cream cheese frosting recipe but we always use about 1 1/2 recipes on each cake to cover it well.
Let margarine and cream cheese soften to room temperature. Cream well. Add sugar and beat until mixed but not so much that the frosting becomes “loose”. Add vanilla and nuts. Spread between layers and on top and sides of cake.

Q: Red velvet cake recipe without food coloring?
I want to make a red velvet cake, but I don’t want to use red food coloring. I looked through the indexes of all my mom’s cookbooks, and I can’t find a recipe. I’ve heard of people using beets to color the cake red.

Does anyone have a recipe they have successfully used without food coloring?

A: Yes you can red velvet cake is simply a plain cake with cocoa and red food coloring in it most of its appeal is from the dramatic , unusual color of reddish brown set against the white cream cheese frosting …. you can either make a fresh strawberry cake which is red and frost with cream cheese frosting or you can go to allrecipes.com and use the beatnik cake,follow the beatnik cake recipe and simply use a can of beets ,well drained and patted dry with paper towels toss in a good handful or more of sliced strawberries it is delicious if you do not want cream cheese frosting here is an oldie but goodie frosting recipe that tastes like whip cream*** 5 Tablespoons flour, 1 cup milk 1 cup butter or margarine.( butter is best) 1 cup sugar, 2 teaspoons vanilla cook flour& milk till thick ,refrigerate till cool or cold cream butter & sugar till light and creamy slowly one tablespoon at a time ,add flour mixture add vanilla continue beating for a long time till fluffy This is a truly wonderful old fashioned frosting

Q: What is the best Red Velvet Cake Recipe?
My daddy is making my Birthday cake in a couple of weeks. My favorite cake is Red Velvet, but my dad, who is a great cook, needs a great recipe! Yummy!!!! Anything would help! Thank You!

A: Southern Red Velvet Cake .`)

(((Ingredients)))

Vegetable oil for the pans
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons red food coloring (1 ounce)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
Cream Cheese Frosting, recipe follows
Crushed pecans, for garnish

(((Directions)))

Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.

In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.

Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.

Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.

Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.

(((Cream Cheese Frosting)))

1 pound cream cheese, softened

4 cups sifted confectioners’ sugar

2 sticks unsalted butter (1 cup), softened

1 teaspoon vanilla extract

In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)

Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.

Yield: enough to frost a 3 layer (9-inch) cake

Here are websites to find some other red velvet cakes:

http://southernfood.about.com/od/chocolatecakes/r/blbb146.htm
http://www.joyofbaking.com/RedVelvetCake.html

http://pinchmysalt.com/2008/11/10/red-velvet-cake-recipe/

Q: Authentic Red Velvet Cake Recipe?
Years ago, a friend (who has since passed) made the best homemade red velvet cake. It had a flavor like no other cake I’ve tasted. I’ve searched and baked and have never been able to find a recipe for the “real” red velvet cake, not the chocholate cake with red dye. Any help?

A: All red velvet cakes have red food coloring, amounts may vary, but they all have cocoa and food colring

Q: Can anyone help me find a Red Velvet cake recipe in English measures?
I tried Red Velvet cake two years ago when I hosted a Halloween party, but I used an American Packet mix. I want to make it myself this time, but I need a recipe that uses Pounds and Ounces instead of American Cups.

A: I hope that this helps you, I googled red velvet recipe with UK conversion…. :S

http://uktv.co.uk/food/recipe/aid/606267

Q: Where can I find a Red Velvet Cake recipe for a Large group?
I’m hosting a dinner party, and approximately 20 guests are expected to arrive. I’d like to make a multiple tier Red Velvet cake with Cream Cheese Icing, but I can’t seem to find a recipe that’s big enough to serve the whole group!

Any help would be appreciated.

A: Ok so double or triple the measurements or go to Wally World and find the baking isle and ask for my Bff Betty Crocker.

Q: Does anyone know a really good Red velvet Cake Recipe?
I am looking for a good Red Velvet Cake recipe. I looked online and everyone says to do things differently. So does anyone know a gooooood one??

A: This has been in my family for years and it’s my most requested one of all. It’s not only beautiful, it’s out of this world.

GRANDMA’S RED VELVET CAKE
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
2 teaspoons cocoa powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs
1/2 cup vegetable oil
1 teaspoon Coca-Cola
1 teaspoon coffee
2 (1-ounce) bottles red food coloring
1 teaspoon pure vanilla
1 cup buttermilk

Ganache:
4 ounces semisweet or bittersweet chocolate, chopped
1/3 cup heavy cream
1 tablespoon unsalted butter
1/2 tablespoon cognac or brandy (optional)

Frosting:
4 tablespoons (1/2 stick) butter, room temperature
8 ounces cream cheese, room temperature
1 (1-pound) box confectioners’ sugar
Dash salt
1/3 cup chocolate ganache
1/2 teaspoon vanilla

Preheat the oven to 350 degrees. Grease and flour two 9-inch cake pans.

To make the cake: In a bowl, combine flour, sugar, cocoa, baking soda and
salt and stir to blend. Set aside.

In another bowl, beat eggs and oil. Add Coca-Cola, coffee, food coloring and
vanilla and mix to combine. Alternate adding flour mixture and buttermilk,
beginning and ending with dry ingredients. Divide equally into pans. Bake
for 30 minutes. Cool 10 minutes and remove from pans and cool completely on
a rack.

To make the ganache: Place chocolate in a heatproof bowl. In a saucepan,
heat cream and butter just to boiling. Pour over chocolate and allow it to
stand for 2 minutes. Add cognac and whisk until smooth. Set aside to cool.

To make the frosting: With an electric mixer, cream butter and cream cheese.
On low speed, gradually add sugar. Scrape down beater and sides of bowl and
stir to incorporate. Increase speed and beat well to combine. Add salt,
ganache and vanilla and beat until incorporated.

Place one cake layer on a serving plate. Top with frosting. Add second layer
and frost top and sides of cake.
Makes 12 servings

Q: What is the BEST red velvet cake recipe you’ve used?
I’ve always enjoyed baking {doesn’t always work out right} but I’ve never tried my hand at something complicated. My mother got this red velvet cake yogurt and i was like “yum” and I’ve decided that i wanted to make the actual cake but so many people use different recipes {different grandmas i guess XD} so it’s hard to find the best one.

A: Red Velvet Cake (a.k.a. Waldorf Astoria Cake)

2 1/2 cups sifted cake flour*
1 teaspoon baking powder
1 teaspoon salt
2 Tablespoons cocoa powder (unsweetened)
2 oz. red food coloring
1/2 cup unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda

1. Preheat oven to 350 degrees. Butter and flour two 9-inch round cake pans or three 8-inch round cake pans.

2. Sift together the cake flour, baking powder, and salt into a medium bowl; set aside. In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.

3. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.

4. Make sure you have cake pans buttered, floured, and nearby. In a small bowl, mix vinegar and baking soda. Yes, it will fizz! Add it to the cake batter and stir well to combine. Working quickly, divide batter evenly between the cake pans and place them in a preheated 350 degree oven. Bake for 25-30 minutes. Check early, cake is done when a toothpick inserted in the center comes out clean.

5. Cool the cakes in their pans on a wire rack for 10 minutes. To remove the cakes from the pan, place a wire rack on top of the cake pan and invert, then gently lift the pan. Allow cakes to cool completely before frosting. Frost with buttercream or cream cheese icing (recipe below).

Recipe Notes: *Sift cake flour once before measuring, then sift again with the other dry ingredients per recipe instructions. Wear an apron and be careful with the red food coloring–no matter how hard I try, I always end up staining something! As you’re mixing the cake batter, use a spatula to scrape down the bowl frequently throughout the entire process.

Cream Cheese Frosting

16 oz. cream cheese (2 packages), softened
1/2 cup unsalted butter (one stick), softened
1 teaspoon vanilla extract
2 1/2 cups powdered sugar, sifted
pinch of salt

With an electric mixer, blend together cream cheese and butter until smooth. Turn mixer to low speed and blend in powdered sugar, salt and vanilla extract. Turn mixer on high and beat until light and fluffy. Use immediately or refrigerate, covered, until ready to use. If refrigerated, the frosting will need to be brought to room temperature before using (after frosting softens up, beat with mixer until smooth).

Q: Red Velvet cake recipe without the coloring but i do have………………..?
strawberries! Could I substitute that in?????? How would I do that use less sugar of course but how many strawberries would you suggest I puree? And can someone find me a red velvet cake recipe not using cake flour just regular and regular milk not buttermilk thank you or do you think i could use regular milk instead of buttermilk??? thx
I saw something on the internet and a lady used strawberry juice, but her recipe was weird it had like cake flour which i dont have

A: Sure you can substitute the strawberries, but then you’d have Strawberry cake, and not Red Velvet cake:) You could substitute strawberry puree for any other liquid (water, milk) that’s called for……..You can always use regular flour instead of cake flour, as long as you sift it and use about 2 TB less than is called for … Just add 1 TB of vinegar to a cup of regular milk to substitute for buttermilk………

Q: I need a good red velvet cake recipe?
I want to make a red velvet cake for my dads birthday. It doesn’t necessarily have to be quick and easy, as long as it tastes good im good. ;p
Oh and if you can could you please include a cream cheese icing recipe
thnx!

A: red velvet cake!

ingredients:

2 1/2 cups of flour
1 1/2 cups of sugar
1 cup buttermilk
1 1/2 cups of wesson oil
2 eggs
2 teaspoons of vanilla
1 teaspoon of baking soda
1 teaspoon of cocoa
1 teaspoon of vinegar
1 oz. of red food coloring

Directions:

Mix liquid ingredients; beat 2 minutes. Add dry ingredients. Beat 2 more minutes. Bake in 4 layer pans. Bake at 350 degrees for 30 minutes.

Cream Cheese Icing!

Ingredients:

2 (8 oz.) cream cheese softened
2 tablespoons of butter or margarine softened
2 (16 oz) 10x sugar(powder)
1 teaspoon of vanilla

Directions:

Mix cream cheese, butter, and vanilla together. Mix with cooking spoon and add powdered sugar gradually.

hope this helps

Q: Red velvet cake recipe with more chocolate than usual?
Anyone know of a red velvet cake with more chocolate flavor than usual? I normally see 2 tablespoons cocoa powder.

A: Easy Red Velvet Cake –

Ingredients
1 box white cake mix, with pudding in the mix
3 eggs
8 tablespoons margarine
1 cup buttermilk
2 ounces red food coloring
4 tablespoons baking cocoa

Directions
1) Preheat oven to 350.
2) Mix all ingredients in large mixing bowl.
3) Beat until well blended– about 3 minutes.
4) Pour batter evenly into two greased and floured 8 or 9 inch round pans.
5) Bake at 350 for 30 minutes.
6) Let cool in pan for 10 minutes.
7) Turn from pan and let cool completely.
Frost with cream cheese icing.

*************************************************************

Related Posts

• Banana Pudding Recipe
• Armadillo Eggs Recipe
• Chicken Tikki Masala Recipe
• Pan Fried Tiger Prawns Recipe
• Fruit Salad Dressing Recipe
• Strawberry Angel Food Cake Recipe
• Chicken Biryani Recipe
• Buffalo Chicken Wings Recipe
• Fried Pies Recipe