Red Velvet Cake
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Permalink Reply by Lisa Seidling on
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I am curious to know if that would even taste anything like red velvet cake. Have you made it like that before? I would probably be hesitant because I would think true red velvet lovers would definately notice. All of the red velvet recipes I have ever tried only have a couple of tablespoons of chocolate so it really isn't a chocolate cake. It has such a distinct flavor, but definately not chocolate. Red velvet is one cake I have only made by scratch. Confetti Cakes Cookbook has a recipe for a pretty good one.
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Permalink Reply by Vanessa Araiza on
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Believe it or not there are some places that do.
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Permalink Reply by Jennifer Cintron on
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I do not like red velvet cake because I think it tastes like weak chocolate blah ...but whenever anyone requests it (which is not often, probably because I'm a newbie at this cake thing), I make it from scratch. However I will say that I keep trying new recipes because I'm convinced that, based on the die-hard red velvet lovers out there, there MUST be a recipe that results in cake that tastes good.
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Well you let me know when you find a winning recipe, because I haven't found one either. I'm sure we just aren't asking the right people.
Jennifer Cintron said:I do not like red velvet cake because I think it tastes like weak chocolate blah ...but whenever anyone requests it (which is not often, probably because I'm a newbie at this cake thing), I make it from scratch. However I will say that I keep trying new recipes because I'm convinced that, based on the die-hard red velvet lovers out there, there MUST be a recipe that results in cake that tastes good.
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Permalink Reply by Stacey Leroy-Dyson on
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Just realised how old this thread is but anyway, I made red velvet cakes with this recipie, and I found them quite delicious !
http://simplyrecipes.com/recipes/red_velvet_cupcakes_with_cream_che...
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America's Test Kitchen has a good red velvet recipe it's the only one I use and then I found a deep rich cocoa from King Arthur Flour called cocoa rouge which gives the cake a deeper red and rich chocolate flavor.
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Permalink Reply by jeri c on
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I cheat... and use my recipe using a red velvet duncan heinz mix and adding ingredients I think I have the recipe posted on my blog on here... Have to make it this weekend... I bake for our wrestling team after they get home from state every year.
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Thanks for the links. Sounds like a weekend project.
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Permalink Reply by Teneisha Williams on
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I make it from scratch...I use the recipe that Lisa mentioned from confetti...but i play around with the amount of cocoa...it asks for 1/2 cup....sometimes I use that amount or sometimes i use somewhere between 1/4 and 1/2 cup...weird...lol...some folks like chocolatey and some prefer just a hint of...so yea....not so weird anymore...:)
How did the project turn out?
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Permalink Reply by Patricia Sweetland on
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I made the one Jeri posted and hers came out great.. I like all her recipes..
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Permalink Reply by Jen Montalto on
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Personally I just don't see the appeal of a mild chocolate cake made bitter with artificial color... thus I don't have it offered on my "menu". (My son is allergic to Red #40, which also sways me I think, lol.) Not to mention, everyone who eats it ends up with crazy red mouths!
I did just have a request and I came up with this solution (which I have yet to try out)... Red wine chocolate cake. Not as red, but the wine will add some bitterness and depth to the chocolate. My friend likes the idea so we will see how it turns out!
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Permalink Reply by Annie Whitton on
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I made it from scratch for a 18th party last weekend with a cream cheese filling every one loved it
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