Red Velvet Cake

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Permalink Reply by Geniese Ligon on January 7, 2013 at 4:52pm

I am late to this discussion however pure scratch w buttermilk, vinegar and red food coloring is the only in my humble novice baking opinion the way to go, my reive is from my grandmothers original just added a few things to reflect changes from the 1940's lol

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Permalink Reply by Geniese Ligon on January 7, 2013 at 4:57pm

After reading the blog the first thing we must realize choco lovers is this is by no means a chocolate cake, cocoa is an enhancer for color sake just as the red die is, this is a silky buttery deep flavor cake, which as I stated must be made from scratch to really taste a true red velvet, just like a German chocolate is not a true deep chocolate there are variations of chocolate taste and Red Velvet is Not a chocolate cake, chocolate is the flavor enhancer if you think about it this way it may help with the taste you each are looking for, silky, smooth red choco deliciousness lol

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Permalink Reply by Annie Whitton on January 7, 2013 at 6:56pm

make it from  scratch 

end result well worth the effort

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Permalink Reply by faith brandstetter on January 7, 2013 at 9:07pm

I make it from scratch.  I also don't like the red dye so I am going to try beet juice on the next one.  who knows?

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Permalink Reply by jeri c on January 19, 2013 at 4:31pm

Thank You Patricia... I have used my recipes for over 33 years so they are well tested!

 
Patricia Sweetland said:

I made the one Jeri posted and hers came out great.. I like all her recipes..

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Permalink Reply by Vanessa Araiza on January 30, 2013 at 4:18pm

I'm gonna have to try this recipe. It sounds delish. Thank you!


Stacey Leroy-Dyson said:

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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Permalink Reply by Vanessa Araiza on January 30, 2013 at 4:22pm

Thank you. I did not grow up on red velvet cake, so I never knew what it was suppose to be like.

Geniese Ligon said:

After reading the blog the first thing we must realize choco lovers is this is by no means a chocolate cake, cocoa is an enhancer for color sake just as the red die is, this is a silky buttery deep flavor cake, which as I stated must be made from scratch to really taste a true red velvet, just like a German chocolate is not a true deep chocolate there are variations of chocolate taste and Red Velvet is Not a chocolate cake, chocolate is the flavor enhancer if you think about it this way it may help with the taste you each are looking for, silky, smooth red choco deliciousness lol

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Permalink Reply by Dianne W Harrison on July 13, 2014 at 3:33pm

Southern Red Velvet from the
Food Network. Look for recipes high in oil and no more than 2 tbsp of chocolate. I would use 2tbsp of chocolate in their recipe instead of tsp.

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