ISO Red Velvet Cake for Valentine's Day
- Thread starter QSis
- Start date
lilylove
Active member
You're right, there sure are a lot of recipes to look at on the WWW. I liked the look of Paula Deens frosting...! I've never made one either though so sorry... I'm no help.
one question I have ... all the recipes seem to have A LOT of red food coloring in them (DUH)... do the cakes have that red dye after taste? I've never tasted one either.
one question I have ... all the recipes seem to have A LOT of red food coloring in them (DUH)... do the cakes have that red dye after taste? I've never tasted one either.
Constance
New member
My ex MIL was an expert at red velvet cake, and my daughter has learned to duplicate her recipe. Paula Deen's frosting is not the traditional one for this cake, and not nearly as good on this particular cake, IMHO.
Red Velvet Cake
(makes one two-layer cake)
1/2 cup butter
1-1/2 cups sugar
2 eggs
1-1/2 teaspoons vanilla
1 teaspoon salt
2-1/2 cups sifted cake flour
1/4 cup cocoa
1-1/2 teaspoons baking soda
1-1/2 teaspoons baking powder
1 teaspoon cinnamon
1 cup buttermilk or sour milk*
1 tablespoon red food coloring
1 tablespoon white vinegar
Preheat oven to 350°F. Grease and lightly flour two 9-inch round
cake pans.
In a large mixing bowl, cream together butter & sugar. Add eggs,
one at a time, beating well after each addition.
Combine flour, cinnamon, cocoa and baking powder in a medium
bowl. Add gradually to creamed sugar, alternating with milk.
Dissolve soda in vinegar and fold very carefully into batter.
Stir to combine, but do not overmix.
Pour into prepared baking pans and bake about 30 minutes or until
cake springs back when lightly touched with finger. Cool in pans
on wire rack for five minutes. Remove from pans and cool
completely before frosting.
*Chef's Notes: To make sour milk, just add one tablespoon of white
vinegar to a cup of milk. This is in addition to the vinegar used in
step four of the recipe.
------------------------------------------------------------------------
White Velvet Icing
(makes enough for one two-layer cake)
6 tablespoons all-purpose flour
1 cup cold water
2 sticks butter
1 cup granulated sugar
1-1/2 teaspoons vanilla extract
Using a wire whisk, thoroughly combine flour and water in a medium
saucepan. Bring to a boil, reduce heat and simmer until slightly
clear. Cool two hours. (very important!)
Cream together butter, sugar and vanilla. Add butter mixture to
flour mixture. Beat until light and fluffy. Use to fill and
frost cake.
Red Velvet Cake
(makes one two-layer cake)
1/2 cup butter
1-1/2 cups sugar
2 eggs
1-1/2 teaspoons vanilla
1 teaspoon salt
2-1/2 cups sifted cake flour
1/4 cup cocoa
1-1/2 teaspoons baking soda
1-1/2 teaspoons baking powder
1 teaspoon cinnamon
1 cup buttermilk or sour milk*
1 tablespoon red food coloring
1 tablespoon white vinegar
Preheat oven to 350°F. Grease and lightly flour two 9-inch round
cake pans.
In a large mixing bowl, cream together butter & sugar. Add eggs,
one at a time, beating well after each addition.
Combine flour, cinnamon, cocoa and baking powder in a medium
bowl. Add gradually to creamed sugar, alternating with milk.
Dissolve soda in vinegar and fold very carefully into batter.
Stir to combine, but do not overmix.
Pour into prepared baking pans and bake about 30 minutes or until
cake springs back when lightly touched with finger. Cool in pans
on wire rack for five minutes. Remove from pans and cool
completely before frosting.
*Chef's Notes: To make sour milk, just add one tablespoon of white
vinegar to a cup of milk. This is in addition to the vinegar used in
step four of the recipe.
------------------------------------------------------------------------
White Velvet Icing
(makes enough for one two-layer cake)
6 tablespoons all-purpose flour
1 cup cold water
2 sticks butter
1 cup granulated sugar
1-1/2 teaspoons vanilla extract
Using a wire whisk, thoroughly combine flour and water in a medium
saucepan. Bring to a boil, reduce heat and simmer until slightly
clear. Cool two hours. (very important!)
Cream together butter, sugar and vanilla. Add butter mixture to
flour mixture. Beat until light and fluffy. Use to fill and
frost cake.
smoke king
Banned
Lee, I tried, and discarded, several RV cake recipes until I came across this one:
http://www.foodnetwork.com/recipes/sara-moulton/southern-red-velvet-cake-recipe/index.html
It ended up being what I know RV cake to be, and it was a huge hit with everyone who tried it. I don't know if its what is considered "traditional", but it was very red (as Vera pointed out you don't taste the food coloring) and very Good!
http://www.foodnetwork.com/recipes/sara-moulton/southern-red-velvet-cake-recipe/index.html
It ended up being what I know RV cake to be, and it was a huge hit with everyone who tried it. I don't know if its what is considered "traditional", but it was very red (as Vera pointed out you don't taste the food coloring) and very Good!
suziquzie
New member
Warning!
Whatever you do, DO NOT use this cake for a 1st birthday cake!
WTF was I thinking?!?!
'tis pretty cute tho huh?
http://www.foodnetwork.com/recipes/sara-moulton/southern-red-velvet-cake-recipe/index.html
I replaced the vanilla in the frosting with almond. WOW!
I always use almond in my cream cheese frosting now.
Whatever you do, DO NOT use this cake for a 1st birthday cake!
WTF was I thinking?!?!
'tis pretty cute tho huh?
http://www.foodnetwork.com/recipes/sara-moulton/southern-red-velvet-cake-recipe/index.html
I replaced the vanilla in the frosting with almond. WOW!
I always use almond in my cream cheese frosting now.
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smoke king
Banned
awwwwww....
smoke king
Banned
I think I've managed to slip past security (I dropped in through the ceiling suspended by wire) and retrieved PieSusans recipe. If she uses it, it's got to be a good one!! If I did this right, here it is
Waldorf Astoria Red Velvet Cake
Ingredients:
1/2 cup solid shortening
1-1/2 cups sugar
2 large eggs
2 ounces red food coloring
2 Tablespoons cocoa powder (regular not dutch processed)
1 teaspoon vanilla extract
1 Tablespoon white vinegar
2-1/2 cups cake flour
1 cup buttermilk
1 teaspoon salt (I would use scant)
1 teaspoon baking soda (again I would use scant)
Directions:
Cream shortening, sugar, and vanilla extract. Add 1 egg at a time and beat. Make a paste of the red food coloring and cocoa and add to the sugar mixture. Sift flour and salt. Add flour and buttermilk alternately, beginning and ending with the flour. Combine the vinegar and the baking soda and add to batter. Pour into two 8-inch pans that have been greased and floured and bake at 350 degrees for about 30 minutes. Test with toothpick. Let cool. Then split each cake into two layers.
Icing:
5 Tablespoons flour
1 cup whole milk
1 cup granulated sugar
1 cup sweet butter
1 teaspoon vanilla
Directions:
Cook milk and flour until thick. Let cool. Cream sugar, butter and vanilla until fluffy. Add flour mixture. Beat until light and fluffy. Spread between layers and on top and sides of cake.
Keep the cake refrigerated. __________________
Waldorf Astoria Red Velvet Cake
Ingredients:
1/2 cup solid shortening
1-1/2 cups sugar
2 large eggs
2 ounces red food coloring
2 Tablespoons cocoa powder (regular not dutch processed)
1 teaspoon vanilla extract
1 Tablespoon white vinegar
2-1/2 cups cake flour
1 cup buttermilk
1 teaspoon salt (I would use scant)
1 teaspoon baking soda (again I would use scant)
Directions:
Cream shortening, sugar, and vanilla extract. Add 1 egg at a time and beat. Make a paste of the red food coloring and cocoa and add to the sugar mixture. Sift flour and salt. Add flour and buttermilk alternately, beginning and ending with the flour. Combine the vinegar and the baking soda and add to batter. Pour into two 8-inch pans that have been greased and floured and bake at 350 degrees for about 30 minutes. Test with toothpick. Let cool. Then split each cake into two layers.
Icing:
5 Tablespoons flour
1 cup whole milk
1 cup granulated sugar
1 cup sweet butter
1 teaspoon vanilla
Directions:
Cook milk and flour until thick. Let cool. Cream sugar, butter and vanilla until fluffy. Add flour mixture. Beat until light and fluffy. Spread between layers and on top and sides of cake.
Keep the cake refrigerated. __________________
Waldorf Astoria Red Velvet Cake
Waldorf Astoria Red Velvet Cake
This cake recipe was in my mom's old recipe file box. So, my guess is that it goes back to at least 1951 when she married my father.
Waldorf Astoria Red Velvet Cake
Ingredients:
1/2 cup solid shortening
1-1/2 cups sugar
2 large eggs
2 ounces red food coloring
2 Tablespoons cocoa powder (regular not dutch processed)
1 teaspoon vanilla extract
1 Tablespoon white vinegar
2-1/2 cups cake flour
1 cup buttermilk
1 teaspoon salt (I would use scant)
1 teaspoon baking soda (again I would use scant)
Directions:
Cream shortening, sugar, and vanilla extract. Add 1 egg at a time and beat. Make a paste of the red food coloring and cocoa and add to the sugar mixture. Sift flour and salt. Add flour and buttermilk alternately, beginning and ending with the flour. Combine the vinegar and the baking soda and add to batter. Pour into two 8-inch pans that have been greased and floured and bake at 350 degrees for about 30 minutes. Test with toothpick. Let cool. Then split each cake into two layers.
Icing:
5 Tablespoons flour
1 cup whole milk
1 cup granulated sugar
1 cup sweet butter
1 teaspoon vanilla
Directions:
Cook milk and flour until thick. Let cool. Cream sugar, butter and vanilla until fluffy. Add flour mixture. Beat until light and fluffy. Spread between layers and on top and sides of cake.
Keep the cake refrigerated.
Waldorf Astoria Red Velvet Cake
This cake recipe was in my mom's old recipe file box. So, my guess is that it goes back to at least 1951 when she married my father.
Waldorf Astoria Red Velvet Cake
Ingredients:
1/2 cup solid shortening
1-1/2 cups sugar
2 large eggs
2 ounces red food coloring
2 Tablespoons cocoa powder (regular not dutch processed)
1 teaspoon vanilla extract
1 Tablespoon white vinegar
2-1/2 cups cake flour
1 cup buttermilk
1 teaspoon salt (I would use scant)
1 teaspoon baking soda (again I would use scant)
Directions:
Cream shortening, sugar, and vanilla extract. Add 1 egg at a time and beat. Make a paste of the red food coloring and cocoa and add to the sugar mixture. Sift flour and salt. Add flour and buttermilk alternately, beginning and ending with the flour. Combine the vinegar and the baking soda and add to batter. Pour into two 8-inch pans that have been greased and floured and bake at 350 degrees for about 30 minutes. Test with toothpick. Let cool. Then split each cake into two layers.
Icing:
5 Tablespoons flour
1 cup whole milk
1 cup granulated sugar
1 cup sweet butter
1 teaspoon vanilla
Directions:
Cook milk and flour until thick. Let cool. Cream sugar, butter and vanilla until fluffy. Add flour mixture. Beat until light and fluffy. Spread between layers and on top and sides of cake.
Keep the cake refrigerated.