Comments on: Red Velvet Cake & High Flying Emotion

By: Survey.com

Survey.com — Mon, 12 Sep 2011 18:26:42 +0000

Oooohhh, this will have to definitely break my diet. I just love red velvet cake and I really have to try this recipe out!

By: When Two Things You Love Unite

When Two Things You Love Unite — Sun, 13 Feb 2011 15:57:22 +0000

[...] we should review what makes a red velvet cake different than other cake. Start by reviewing this post for my thoughts or this one for a second amazing red velvet recipe. Most importantly, it is NOT [...]

By: Kimberley

Kimberley — Mon, 06 Sep 2010 00:08:46 +0000

I LOVE red velvet cake/cupcakes!!! I have been trying to master this confection and I have searched far and wide for a good recipe. I find the last comment to be the most interesting… “Mix the vinegar and b/soda together and add them to the mixture…” I am very grateful for this tidbit, thank you!

By: R.

R. — Fri, 18 Jun 2010 17:37:36 +0000

I LOVE red velvet cake. The recipe I used is from my great aunt (it was her “secret” recipe, so I highly guard and treasure it). One thing I’ve run across in most red velvet cake recipes (incl. my great aunt’s) is that you should add the soda to the vinegar last thing. For instance, cream the butter and sugar, add eggs, food coloring, cocoa and vanilla, add flour, salt and buttermilk alternately, THEN mix together your soda and vinegar and add it to the batter and mix, transfer to pans and bake.

I can’t properly explain what exactly the soda-vinegar component really does or why you have to do it that way, but I ALWAYS do that last and my cake turns out absolutely wonderful. Here’s a link to my Valentine’s Day red velvet cake: http://rintherealworld.blogspot.com/2010/02/piece-of-my-heart.html

By: eye candy « blonde+blue

eye candy « blonde+blue — Mon, 03 Aug 2009 16:44:10 +0000

[...] via Whipped the Blog [...]

By: Lisa B

Lisa B — Sat, 13 Jun 2009 21:19:39 +0000

Red Velvet Cake

For cake
1 stick (1/2 cup) unsalted butter or shortening, softened
1 1/2 cups sugar
2 large eggs
1/2 cup red food coloring
2 teaspoons cocoa powder
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
2 1/2 cups plus 5 tablespoons Swans Down Cake Flour
1 tablespoon vinegar
1 teaspoon baking soda
For frosting
1 cup milk
3 tablespoons all-purpose flour
2 sticks (1 cup) unsalted butter or 1 stick unsalted butter and 8 ounces cream cheese
1 cup confectioners’ sugar
1 teaspoon vanilla

1. Make cake: In a large bowl with an electric mixer beat together butter or shortening and sugar until fluffy. Beat in eggs, 1 at a time, beating well after each addition. In a small bowl whisk together food coloring and cocoa powder and add with salt to butter mixture, beating until blended. In another small bowl stir together buttermilk and vanilla. Add flour to butter mixture in batches alternately with buttermilk mixture, beginning and ending with flour mixture and beating until batter is blended well. In another small bowl stir together vinegar and baking soda and gently stir into batter, do not beat.
2. Preheat oven to 350 degrees F. Line bottoms of two 9- by 2-inch buttered cake pans with parchment paper. Butter paper and flour pans, knocking out excess.
3. Divide batter between pans and smooth tops. Bake layers in middle of oven 35 to 40 minutes, or until a tester comes out clean. Cool cake layers in pans on racks 10 minutes before turning out onto racks. Remove paper from cakes and cool completely.
4. Place 1 cake layer on a cake plate and spread evenly with about 1 cup frosting. Top with remaining cake layer and spread remaining frosting evenly over top and sides of cake.
5. Make frosting: In a small saucepan stir together milk and flour and cook, stirring constantly, over low heat until thick. Cool milk mixture. In a large bowl with an electric mixer beat together butter, cream cheese, sugar, and vanilla until blended well. Add cool milk mixture and beat until spreadable.

By: KimV

KimV — Wed, 20 May 2009 18:12:45 +0000

I emailed you my recipe! Love Love Love your blog… subscribed to your feed!

By: Marcy

Marcy — Tue, 10 Feb 2009 05:42:48 +0000

Hello, after making (and loving) your chocolate cake recipe with beets, I’m curious if you’ve ever tried making Red Velvet Cake with beets for the color instead of food coloring? I’ll be making a red velvet cake for a friend’s birthday this weekend and am planning to use beets but probably won’t have time to experiment with it first so am hoping to glean some advice.

Love your blog!

By: Nervous Girlfriend

Nervous Girlfriend — Thu, 16 Oct 2008 16:11:47 +0000

My boyfriends favorite dessert in the world is a good Red Velvet Cake, but he has stopped ordering it because he has been continually disappointed by what people are serving as Red Velvet Cake. His birthday is coming up in a couple of days and I really wish to bake him a cake, I’m just in such a dilemma! If I have ever had a Red Velvet Cake I don’t remember anything distinctive about it, and since my bf doesn’t order it anywhere I don’t even have an idea of what to compare it to. He loves key lime pie and sour cream donuts. I can only guess that the buttermilk and vinegar gives the cake a bit of a “bite” that he likes. Does the above recipe fit those characteristics? Have you found a recipe that you like better?

By: Billy’s Bakery, New York City

Billy’s Bakery, New York City — Thu, 31 Jan 2008 00:32:35 +0000

[...] p.s. Speaking of Red Velvet Cake, it may be time to bake one up with Valentine’s Day on its way. (Seems like a good time to eat red cake.) I think I will revisit this Red Velvet Cake recipe, which i haven’t made since last year. Tags: billys bakery, magnolia bakery, new york bakery, red velvet cake [...]