Red Velvet Cake

ShaunSA

ShaunSA

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So I have never tasted this. But every Tom, Dick and Jane has been raving about it. Tbh it sounds/looks like an ordinary sponge with red food coloring to me. However they assure me that I am being blasphemous and I will go to hell :wtf:

Anyways I have been tasked with making one for Xmas. Any awesome recipes anyone?

Or should I just color my normal sponge red and have them rave over that :D
 
It's basically a chocolate cake sponge coloured red with cream cheese icing.
 
ShaunSA said:
Well that's what I was thinking. But then I don't get why everyone is so gaga about it :wtf:
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I think it definitely is overrated and way too overpriced. You get a sweetish (icing) taste with a tinge of sour (cheese) and then of course the standard chocolate cake.
 
ShaunSA said:
Have you tried that one? I googled some recipes and that was one that I bookmarked. But trying to find something that someone I know has tried and tested.

Also hoping to get some feedback on what it should taste like. Is it worth the fuss and bother or is it just another over-rated fad.
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Have not tried it but you tempted me! The raving is about the "moisture content" and "melting in the mouth" texture, so following the steps closely is the trick, Do not over-bake it.

[video=youtube;gA9ZjcueUZs]http://www.youtube.com/watch?v=gA9ZjcueUZs&feature=player_embedded[/video]

The BEST Red Velvet Cake Recipe. Easy. Moist. Homemade
Author: Divas Can Cook – Monique
Recipe type: Dessert
Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Serves: 12

This is the best red velvet cake I’ve ever had! Super moist with the perfect, classic red velvet taste. Everybody that I make this for loves it!! Hopefully you will too!
Ingredients
2 cups all purpose flour
1 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon of salt
2 Tablespoon of unsweetened, cocoa powder
2 cups sugar
1 cup vegetable oil
2 eggs
1 cup buttermilk
2 teaspoon of vanilla extract
1-2 oz. red food coloring
1 teaspoon of white distilled vinegar
½ cup of prepared plain hot coffee (don’t skip this ingredient)
Instructions
Preheat oven to 325.
In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
In a large bowl, combine the sugar and vegetable oil.
Mix in the eggs, buttermilk, vanilla and red food coloring until combined.
Stir in the coffee and white vinegar.
Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.
Generously grease and flour two round cake pans with crisco and flour.
Pour the batter evenly into each pan.
Bake in the middle rack for 30-40 minutes, or until a toothpick comes out clean. Do not over bake as cake will continue to cook as it cools.
Let cool on a cooling rack until the pan are warm to the touch.
Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.
Remove the cakes from the pan and let them cool.
Frost the cake with cream cheese frosting when the cakes have cooled completely.


################################################## ##
This recipe came from Divas Can Cook which is
Old School Cooking For The Modern Woman.
Make sure you go check out the website for more great recipes.

################################################## #
Read More http://divascancook.com/2009/11/the...-easy-homemade-moist-with-southern-flair.html
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The-_-Joker said:
It's basically a chocolate cake sponge coloured red with cream cheese icing.
Click to expand...

But the trick is in the making, the rest is just colouring, it can be blue or any other colour. The texture is where the "velvet" come in. I bought many sponge cakes where the texture is just too fine and dry as well as "tasteless", may just as well have eaten bread.
 
Seriously said:
But the trick is in the making, the rest is just colouring, it can be blue or any other colour. The texture is where the "velvet" come in. I bought many sponge cakes where the texture is just too fine and dry as well as "tasteless", may just as well have eaten bread.
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Yeah, good point. The texture needs to be 'velvety'.
 
ShaunSA said:
So I have never tasted this. But every Tom, Dick and Jane has been raving about it. Tbh it sounds/looks like an ordinary sponge with red food coloring to me. However they assure me that I am being blasphemous and I will go to hell :wtf:

Anyways I have been tasked with making one for Xmas. Any awesome recipes anyone?

Or should I just color my normal sponge red and have them rave over that :D
Click to expand...


I used to thhink the same as you until I had some of the one they have at Roco CoCo (not sure if thats the exact name) at the Radisson Blue next to the Sandton gautrain station. Brilliant! I've asked my wife to bake some, but didnt taste the same
 
its the buttermilk that changes the texture and increases the moisture I think -where is D.J when we need him huh....
 
The-_-Joker said:
It's basically a chocolate cake sponge coloured red with cream cheese icing.
Click to expand...

No, it is NOT! That is what we bakers term "bad velvet cake"!

Red Velvet - the ORIGINAL - was coloured with Beetroot and cocoa.
A more modern proper Red Velvet uses red colouring mixed with cocoa powder.

Red velvet is not regular sponge cake coloured red. It is a decadent, soft, moist chocolate cake that is red, but is also made with Vinegar and Bicarb instead of baking powder. It also has buttermilk in it.

125g Butter
210g castor sugar
2 extra large eggs
45ml coca powder
40ml red food colouring
280g cake flour
2ml salt
300ml Buttermilk
5ml bicarbonate of soda
15ml vinegar
5ml vanilla essence

Preheat oven to 180C. Prepare your baking tin/cupcake tray

1. Cream the butter and sugar. Add the eggs and beat until mixture looks light.
2. In a separate bowl, mix the red colouring with the cocoa powder. Add to the mixture in (1) and beat well.
3. In a separate bowl, sift together the flour and salt. Add this to the (1)+(2) mixture in alternating spoonfuls with the Buttermilk.
4. Mix the baking soda with the Vinegar and add to the mixture along with the vanilla. Beat well.

Bake until a skewer inserted comes out clean or the outer edge of the cake/cupcakes are firm but bounce back to their proper shape.

Important Notes:
1. Keep the Buttermilk refrigerated! It needs to stay cold and thick otherwise it doesn't mix well.
2. Make sure to shake the buttermilk properly before using it.
3. The baking soda and vinegar will fizz like crazy when added together. Be ready for the fizz.
4. Make sure the food colouring and cocoa powder is thoroughly mixed without any lumps. Yes, you use an entire little bottle of red food colouring.
5. Yes, you really have to spoon the buttermilk and the flour mixture in alternatively. It takes a while.

It makes myself and my baker friends SO UPSET when people take a regular cake (even worse, vanilla sponge) and add red food colouring and then call it red velvet <whatever>. Proper red velvet is extremely moist and soft and this is mostly because of the buttermilk and the vinegar/bicarb combo instead of regular baking powder. You can taste the difference.

Proper red velvet is so delicious you can eat it just plain, without icing. In order to not overwhelm the natural deliciousness of the red velvet you serve it with the cream cheese frosting which is less sweeter and more mild than regular icing made with sugar and butter. On the cream cheese frosting - don't use the cheap cream cheese (eg Simonsberg). Use Philadelphia or one of the more expensive cream cheeses. They will result in a better consistency. Simonsberg specifically results in runny, icky cream cheese frosting.
 
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AniV said:
No, it is NOT! That is what we bakers term "bad velvet cake"!

Red Velvet - the ORIGINAL - was coloured with Beetroot and cocoa.
A more modern proper Red Velvet uses red colouring mixed with cocoa powder.

Red velvet is not regular sponge cake coloured red. It is a decadent, soft, moist chocolate cake that is red, but is also made with Vinegar and Bicarb instead of baking powder. It also has buttermilk in it.

125g Butter
210g castor sugar
2 extra large eggs
45ml coca powder
40ml red food colouring
280g cake flour
2ml salt
300ml Buttermilk
5ml bicarbonate of soda
15ml vinegar
5ml vanilla essence

Preheat oven to 180C. Prepare your baking tin/cupcake tray

1. Cream the butter and sugar. Add the eggs and beat until mixture looks light.
2. In a separate bowl, mix the red colouring with the cocoa powder. Add to the mixture in (1) and beat well.
3. In a separate bowl, sift together the flour and salt. Add this to the (1)+(2) mixture in alternating spoonfuls with the Buttermilk.
4. Mix the baking soda with the Vinegar and add to the mixture along with the vanilla. Beat well.

Bake until a skewer inserted comes out clean or the outer edge of the cake/cupcakes are firm but bounce back to their proper shape.

Important Notes:
1. Keep the Buttermilk refrigerated! It needs to stay cold and thick otherwise it doesn't mix well.
2. Make sure to shake the buttermilk properly before using it.
3. The baking soda and vinegar will fizz like crazy when added together. Be ready for the fizz.
4. Make sure the food colouring and cocoa powder is thoroughly mixed without any lumps. Yes, you use an entire little bottle of red food colouring.

It makes myself and my baker friends SO UPSET when people take a regular cake (even worse, vanilla sponge) and add red food colouring and then call it red velvet <whatever>. Proper red velvet is extremely moist and soft and this is mostly because of the buttermilk and the vinegar/bicarb combo instead of regular baking powder. You can taste the difference.

Proper red velvet is so delicious you can eat it just plain, without icing. In order to not overwhelm the natural deliciousness of the red velvet you serve it with the cream cheese frosting which is less sweeter and more mild than regular cream cheese. On the cream cheese frosting - don't use the cheap cream cheese (eg Simonsberg). Use Philadelphia or one of the more expensive cream cheeses. They will result in a better consistency. Simonsberg specifically results in runny, icky cream cheese frosting.
Click to expand...

Nothing like a baker to clear things up :D.
 
It's my opinion that proper, delicious red velvet is quite hard to make right.
I personally suck at making Red Velvet. My oven is up to no good, so I don't even try any more.
I have a baker friend who makes it really well so I usually just order from her, but the "red velvet craze" of the last few months has driven her up the wall, so much so that she has purposely stopped making red velvet.

It's become such a fad. You give anybody ANY kind of cake (despite it not being red) and 80% of your first reactions will be "Is this Red Velvet?" --> <facepalm>

Once you've tasted proper red velvet you will know it. :)
We are on the warpath against "fake velvet" and "bad velvet" cakes.

This has been a Public Service Announcement, brought to you by Irate Bakers Everywhere. :D

Also: When rantpost I do, bad grammar have I much. Apologies.

Oh and one more footnote: let the Vinegar and Baking Powder finish fizzling before adding it to the mixture.
 
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ShaunSA said:
Ah I see. OK I will give it a shot :cool:

It was difficult to decide without having tasted it :o
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I'm glad that you're going to try it! I recommend you make a trial batch before you make the final cake for the party/event.
Be warned, though - the ingredients list can get quite pricey. You use a full bottle of red food colouring for just 1 batch as per the recipe I posted (though you are likely to find many variations online). Also buttermilk gets pricey.

The recipe I posted above only makes one batch of cupcakes, size-wise, so you may have to make 2 or 3 batches to get a decent sized multi-layered cake. Depends on how many people you're baking for.
 
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