Red Velvet Cake. Until I met my husband, I had never even heard of a red velvet cake. Since it seems to be a Southern specialty, I guess it’s not surprising that I never ran across one growing up in California. But thanks to the California cupcake boom, it seems like there’s now a cupcake shop on every corner and every single one of them features some version of miniature red velvet cake.
But that’s not why I made this cake. You see, my husband’s family LOVES Red Velvet Cake. His sister Katie gets it every year for her birthday, but they all love it. From hearing Justin, Katie, and Daniel talk about it, I began to think that this mysterious red cake had magical powers. But somehow, after seven years of marriage, I have yet to taste my mother-in-law’s version.
And partly because I was tired of waiting, but mostly in celebration of a momentous occasion, I decided to take matters into my own hands, and give this cake a try myself. Luckily, I had the family recipe!
You see, right before we left Sicily last year, my husband was promoted. In the military, promotions are always a big deal, but this one happened to be a VERY big deal. I could have baked a carrot cake, which is definitely one of his favorites. I even toyed with the idea of a Black Forest Cake, another one that gets requested from time to time (maybe next time, Justin). But there was something about this Red Velvet Cake that fascinated me. And since I had THE family recipe in my book, I decided it would be a fun surprise!
Now, I won’t lie. After reading the recipe, I was a little hesitant about making a cake that uses two full ounces of red food coloring. I even got online to check other red velvet cake recipes to make sure that I had copied the recipe down right! Sure enough, lots of Red Velvet Cake recipes require the same amount of food coloring. And, I wanted to stay true to the recipe that his family loves, so I gave it a try. And in the process, lot of things in my kitchen turned red!
Especially my hands. Please make sure you don’t wear white clothing while making this cake!
But, using all that food coloring really does make a beautiful, beautiful cake. Just look at these layers as they came out of the oven! As soon as I saw them, I was glad that I gave this cake a try.
And although it might not be the traditional frosting, my husband loves cream cheese frosting (and so do I), so that’s what I used on this cake. I baked two 9-inch layers, rather than three, since I don’t have the 8-inch cake pans. It was beautiful as it was, but I can only imagine that the three red layers would be even more beautiful and dramatic.
Since it’s difficult to keep the red crumbs from showing on the white frosting, I attacked this frosting job with a specific plan in mind. I first put a thin layer of frosting all over the cake, to trap the unruly red crumbs. I might have even stuck it in the fridge for a bit to set that first layer of frosting, but I honestly can’t remember now.
Next, I added a second layer of frosting to cover up any hint of what lay beneath.
Part of what was so amazing about this cake is that once it’s frosted, no one has any idea of the bright red surprise waiting inside.
Now, although I did stay true to the amount of food coloring in the original family recipe, I did make a few small changes. For one thing, the original recipe calls for shortening, and I decided to use unsalted butter instead. It’s not that I never use shortening any more, it’s just that I generally prefer butter. And also, that’s what I had on hand the day I made the cake! If you prefer shortening in cakes, go for it! I also added an extra tablespoon of cocoa powder, the original recipe called for only one tablespoon. I think everything else is pretty true to the original.
I thought this really was a great cake. For one thing, it’s absolutely beautiful. But it’s also got a great flavor, although the flavor is really kind of hard to describe. Just trust me, it’s good. It was also very moist, which is my favorite kind of cake! And although the original recipe says you can frost it with either buttercream or cream cheese frosting, I really do recommend the cream cheese!
Red Velvet Cake (a.k.a. Waldorf Astoria Cake)
2 1/2 cups sifted cake flour
1 teaspoon baking powder
1 teaspoon salt
2 Tablespoons cocoa powder (unsweetened)
2 oz. red food coloring
1/2 cup unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda
1. Preheat oven to 350 degrees. Butter and flour two 9-inch round cake pans or three 8-inch round cake pans.
2. Into a medium bowl, sift together cake flour, baking powder, and salt; set aside.
3. In a small bowl, mix food coloring and cocoa powder to form a paste; set aside.
4. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes.
5. Making sure to scrape down the bowl occasionally, beat in eggs, one at a time, then beat in vanilla and cocoa paste.
6. Add one third of the flour mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. Finally beat in the last third of the flour mixture, making sure to scrape down the bowl with a spatula.
7. Make sure you have cake pans buttered, floured, and nearby. In a small bowl, mix vinegar and baking soda. Yes, it will fizz! Add it to the cake batter and stir well to combine. Working quickly, divide batter evenly between the cake pans and place them in a preheated 350 degree oven.
7. Bake for 25-30 minutes. Check early, cake is done when a toothpick inserted in the center comes out clean.
8. Cool the cakes in their pans on a wire rack for 10 minutes. To remove the cakes from the pan, place a wire rack on top of the cake pan and invert, then gently lift the pan. Allow cakes to cool completely before frosting.
9. Frost with buttercream or cream cheese frosting.
For those of you just tuning in this month, I’m happy to say that I’m participating in the National Blog Posting Month (NaBloPoMo) challenge. For this year’s edition of NaBloPoMo, I’ve pledged to post a new recipe every single day for the month of November. If you don’t want to miss a recipe, sign up to receive my recipes by e-mail. You’ll only receive an e-mail when I write a new blog post, and your e-mail address will not be used for any other purpose. Interested? Sign up now!
Related Recipes:
- Blueberry Lemon Cupcakes
- Easy Lemon Cake
- Chocolate Stout Cupcakes with Vanilla Bean Cream Cheese Frosting
- Apple Galette
- Pumpkin Roll
Around the Web:
- Red Velvet Cake from Smitten Kitchen
- Red Velvet Cupcakes from Firefly Pie
- Red Velvet Cupcakes with Sprinkles Cream Cheese Frosting from Alice Q. Foodie
- Red Velvet Cupcakes from Off the (meat)hook
- Red Velvet Black and White Cookies from Joy the Baker
As a southern girl born and raised, I can verify that it’s perfectly acceptable to use cream cheese frosting. ^_^ It’s the only kind my husband (also a true southerner) will allow!
11:37 pm Nov 18th, 2008looks so delicious!
7:58 am Nov 19th, 2008I have made this cake before with frosting that consists of flour, milk, white sugar, butter, and vanilla. It is the BEST frosting in the world….especially on this cake!!!
8:35 am Nov 19th, 2008One thing i did…for the people who love frosting in my life…is to make two layers with the 9 inch pan…but before you frost…slice each in half so you have more layers of frosting inside….just a suggestion….plus it looks awesome when cut…
and…for christmas….add a little green food coloring to the white frosting that will go on the outside!
9:45 am Nov 19th, 2008Oh yes, cream cheese frosting is a must for this cake! I am a true Southerner myself.
Nice pictures too you did of making this cake.
http://www.screweduptexan.com
11:24 am Nov 19th, 2008Wow that is a stunning cake. I’ve never seen anything like it before. I’m not sure how I would feel about eating it though… it is very red!! Your photos are great.
7:23 am Nov 20th, 2008is cake flour really necessary? sorry if i sound like a total simpleton out here. i just started to get into more advanced baking and im just wondering if cake flour is really necessary or if AP flour can cut it for a 19 y/o amateur baker practicing his skills.
12:31 pm Nov 20th, 2008@other Matt
Cake flour is generally a good idea–it’s no problem to get at the Mega Mart (what show am I hooked on,hmmm). It’s a much lower protein flour, so you get much less gluten formation when creating the batter, and a much more tender cake. AP wouldn’t be as bad as bread flour, but splurge the 3 bucks, I’d say.
2:28 pm Nov 20th, 2008Well, if you want to get all technical…cake flour is not neccessary. Actually, I have never seen it used in a Red Velvet cake recipe down here in the South. Cake flour might make it lighter, but I really think it is just a preference. Truthfully though, isnt all art a preference? Baking is an art–a culinary art. Using cake flour is what my meemaw would call “making it ‘fancy’”, which isnt neccessarily a compliment.
However, it is always a good idea to try a recipe as suggested just once. You can make adjustments as you become more experienced. This recipe does look great and scrumptous!
I have made a Red Velvet cake using freshly milled whole wheat flour. Gives the cake a nutty flavor which compliments the chocolate quite well. The only adjustment I made was to add a little more leavening as whole wheat flour does tend to be heavy.
http://www.screweduptexan.com
3:37 pm Nov 20th, 2008Matt #1 You can certainly use all-purpose flour. I believe the orginal recipe called for it and I used cake flour because I had some at home to use up! Just use 1/4 cup less, so 2 1/4 C. all-purpose instead of 2 1/2 C. cake flour. And please let me know how it turns out!
3:57 pm Nov 20th, 2008Has anyone ever made this cake without the dye, just to see what it looks like? I cannot bring myself to eat or to feed anyone that much red dye, but have always been curious about what it tastes like. I understand that the color is the whole idea, and it’s beautiful…just curious though.
10:13 pm Nov 20th, 2008I have made it without the dye…it tastes exactly the same, and it is a weird color. LOL I like it better red.
11:10 pm Nov 20th, 2008I haven’t tried the cake recipe yet, but I will. I am leaving a comment to say, I love your photography. The natural light and focus choices makes me want to try your cake immediately
3:07 pm Nov 21st, 2008Red Velvet cake is good but I can’t say if it is the healthiest dessert out there! The cream cheese frosting really makes the cake.
http://www.formerbrokemom.com
3:12 pm Nov 21st, 2008It is happy to see your posting. Yes really informative article. I will tell this information again to my friend, oh yes I suggest you to check my blog on http://www.cake-world.blogspot.com , I hope the article on my blog will be usefull for you… and we can share each other. thank you…
3:06 pm Nov 22nd, 2008OKAY ITS THE HOLIDAY TIME WE ARE NOT THINKING HEALTHY AND ITS DEFINETLY NOT THE TIME TO DIET!! THIS CAKE IS GREAT!!! ADDING WALNUTS TO THE OUTSIDE MAKES IT LOOK PRETTIER AND TASTES BETTER IN MY MOUTH. A MUST HAVE HOLIDAY CAKE AT MY TABLE. ENJOY EVERYONE.
10:19 am Nov 23rd, 2008Hi! I’m a new subscriber, after I saw THIS recipe. I had never, EVER heard of Red Velvet before either, and I also heard it’s a Southern thang. Anyway, I made the cake by the recipe you have here, and it was DELICIOUS. The only things I did differently was I used All Purpose flour, but put it with the baking soda first and gave it a stir. I forgot to by cake flour, and I didn’t have time to go back. That didn’t seem to make a difference. Also, I only used 1 oz. of red food coloring which i DO regret. It came out beautifully, but the red was a shade or two lighter than this. And I really really REALLY wanted that blood red look up there. Oh well, next time, I also did the cream cheese frosting from scratch, and everything came out great. This was my alternative to buying a birthday cake, and everyone just died over it (not literally…that I know of…. hahaha). Thank you for a GREAT recipe, it’s goin in the books.
OH quick question, everyone else said it was very moist, but I thought it was not as moist as I had hoped. Any suggestions? more butter? Any help is appreciated~
11:49 pm Nov 25th, 2008Jesse: As you found out, using all purpose flour works fine, but how much did you use? Like I told Matt in an earlier comment, you should try using 2 1/4 cups all purpose flour, rather than the same amount as cake flour because all-purpose flour is heavier than cake flour. Perhaps that was the problem with the cake being a little too dry? Also, you really need to make sure it’s not overbaked. My mother-in-law says that baking it too long really dries it out. Start checking the cake early and take it out as soon as a toothpick comes out clean. I would try those things before adding more butter!
9:54 am Nov 26th, 2008uhm i only have .3 oz of red food coloring
will that be enuff?!
if not, [instead of buin more] can you tell me what i can do
maybe mix colors or shorten the amounts of each ingredients
5:23 pm Nov 26th, 2008i looked up a lot of different red velvet cakes before deciding to make this one, the beautiful photos are part of what convinced me to try it out. and boy am i glad i did! holy cow… the cake is so moist and delicious and absolutely beautiful, everyone loved it; even certain [crazy] members of my family who usually LOATHE cake. PLEASE make it with cream cheese frosting, it tastes amazing! this website has the best easiest cream cheese icing ever, and its the one i used: http://www.slashfood.com/2007/10/24/last-cream-cheese-frosting/
6:38 pm Nov 27th, 2008That is the best piece of red velvet cake I’ve ever seen. Photos are stunning!
3:45 am Nov 29th, 2008Good for you! We have to keep those husbands happy and if he is from the south, Lord knows, his momma spoiled him! I use Paula Deen’s grandma’s recipe. This one uses buttercream icing, but adds marshmallow cream….the taste is unbelievable. Also, I put chopped pecans on the top of mine!
2:52 pm Nov 30th, 2008I agree, dont back the cake too long or it will dry out. Just like cookies.
Freakin good cake though!
7:36 pm Dec 2nd, 2008Has anyone every tried freezing half of the cake to have at a later date? If yes, was it still as good once defrosted?
10:38 am Dec 3rd, 2008Hey all, this cake looks and sounds absolutely delicious!!! But I am torn between Paula Deen’s gramdma’s recipe and this one. I had even bought the marshmallows to prepare paula’s icing but ended up making rice krispie treats for the kids(lol). So I think I will bake this version first and at a later date and time try Paula’s grandma’s recipe. Then decide the winner from there. I have been craving a red velvet cake for months now ever since I had the pleasure of purchasing one from my aunt’s friend and have since then moved out of state so I decided to make one myself. I always wanted a recipe I could hold onto and make for special occasions. Hopefully I will find my recipe soon!!! Oh yeah CREAM CHEESE FROSTING is a MUST!!!!!!
8:00 pm Dec 4th, 2008i can only find Hershey’s Cocoa powder. is there another one u can use. and does it matter whether its regular or unsweetened.
12:57 pm Dec 6th, 2008I used just regular cocoa powder, I believe it was “Nestle” or some other yellow container. Mine doesn’t say Sweetened or not, just says it’s 100% pure cocoa, so I’m pretty sure that means unsweetened. It’s the one and only ingredient on the ingredient list.
OK- I just dipped a finger in for taste. It is NOT sweetened at all! (runs to get water)
1:12 pm Dec 6th, 2008Just to let everyone know I used to make Red Velvets everyday at the restaurant I worked at and you can freeze them it actually works better so the cake does not crumble when you frost it. I always use cream cheese frosting but we also used a layer of ganache that would harden after it became cold. So it went cake, ganache refrigerate to harden the ganache then add frosting second layer of cake,ganache, and frosting, and for the the third layer just use cake and the frosting and decorate!
1:57 pm Dec 7th, 2008Does anyone know or made this cake is vanilla mean vanilla extract thank you.
12:34 pm Dec 8th, 2008Alma:It should be unsweetened cocoa powder, Hershey’s cocoa is fine!
12:35 pm Dec 8th, 2008Tiffany:Thanks for all the tips!
Nara:It is supposed to be vanilla extract! Thanks for pointing it out, I’ll go in and edit it right now!
Hey all, I made this cake Saturday and I only have enough for two small slices. I know right!!!! Well it’s a combination of both my family is greedy and the cake was absolutely delicious!!! It was very moist and the color was gorgeous. It is a little messy to make but well worth it in the end. For anyone who’s contemplating whether to prepare this cake or not PLEASE DO IT, it will receive rave reviews from all ages. I decorated my cake with pecans, between the layers and on top of the outer icing. Next time I will omit the use of so many pecans because it took away from my delicious cream cheese icing. But hey we live and we learn. My kids said they didn’t like nuts but they ate the hell out of this cake. (:LOL:) Thanks for the WONDERFUL recipe. Will be in my Recipe Notebook for many many years to come.
3:56 pm Dec 8th, 2008Girl, you’re making me drool! I will definitely try this recipe out!
6:47 pm Dec 8th, 2008One last thing I forgot to add if you do freeze them wrap the layers of the cake indiviually in saran wrap so its airtight. Also if you are refrigerating the cake at all take it out at least two hours to sit at room temp it becomes very moist.
7:26 pm Dec 8th, 2008Tiffany,
Thank you for the freezing tips. Happy Holidays.
9:06 am Dec 9th, 2008Well I tell you what, I simply HAVE to make this cake for Christmas Day. The colour looks absolutely spectacular; every other Red Velvet caket I’ve looked at seemed a bit wishy-washy or garish whereas this is beautiful and blood-red.
I do believe I’ll have to do a “trial run” of this cake this weekend as well… you know, just to make sure I’m happy with it… >_>
1:25 pm Dec 9th, 2008YES, JENNY YOU SHOULD DEFINITELY TRY IT YOU WON’T BE DISAPPOINTED. I FEEL YOU JESSICA, I THINK I NEED A FEW MORE TEST RUNS BEFORE CHRISTMAS TOO….LOL..JUST KIDDING!!! WE’RE NOT THAT GREEDY ; )
4:40 pm Dec 9th, 2008Can I make this with Hershey’s special dark cocoa powder? It’s the only kind I could find that was dutch processed, which I needed for another recipe. I’m excited about making this for my husband’s birthday!!
6:31 pm Dec 9th, 2008I’m unsure about that one Phobie. Dark chocolate is bitter than chocolate, even though it’s all unsweetened. maybe you can offset the added bitterness by adding a little more sugar. I’m no expert by any means, but I do try to improvise from time to time. But I would wait and get some other suggestions before you do anything, because all that time it takes to make this cake would be a waste to mess it up.
8:30 pm Dec 9th, 2008Phobie: Although it probably won’t ruin the cake if you use it, the regular unsweetened cocoa powder is better for this recipe than dutch processed. Regular cocoa is acidic (dutch processed has been neutralized) and works with baking soda as a leavening agent. But since the recipe also has vinegar to react with the baking soda, I’m not sure that the cake will suffer from using the dutch processed cocoa. I wish I had a better answer for you, instead of just a guess! But since it’s such a small amount of cocoa, I really think you’ll be ok to use it.
8:45 pm Dec 9th, 2008what if i were to make red velvet cupcakes using this recipe? has anyone tried it? i wanna make them for christmas with green dye in the frosting…red and green…it’ll be very cute….how long should i bake them though?
1:31 am Dec 10th, 2008I just made red velvet cupcakes last night keep the liners when you fill them between 1/2 to 3/4th .I am sorry I can not give you a time I usually just check them without a timer whenever the toothpick comes clean you can start checking them after 10 minutes to see how they are doing. They are very cute I made some chocolate covered cherries to garnish the top of the cupcake.
11:03 am Dec 10th, 2008My daughter is asking for a Red Velvet Cake for her birthday! I can’t wait to try this recipe. It looks wonderful!
Your website is gorgeous with lots of great recipes, can I add you site to my blog lines?
Thanks
12:44 pm Dec 10th, 2008Krista
Came across this recipe during a google search as I lost my own red velvet recipe. I’m from the UK and have fallen in love with the red velvet cake. Going to use your recipe for a dinner with friends this weekend. It looks lovely, thank you!
2:29 pm Dec 10th, 2008Courtney: I can’t help you out with a time for cupcakes, but Tiffany’s advice sounds good! Don’t overfill the cups and start checking them early. Use a toothpick to check them and take them out as soon as the toothpick comes out clean…you don’t want them to dry out!! Good luck! And I’m curious to see how many cupcakes you end up with! Please give us some feedback if you try it!
2:41 pm Dec 10th, 2008I have Wilton Christmas Red and Red Red Icing colors that iare pastes. Can I use that, or do I have to go out and get a liquid Food Color? If I could use these, wouldn’t I have to put in some liquid, since the color is a paste already?
11:46 am Dec 11th, 2008Ya’ll don’t have to use food coloring if you’d rather not. The red originally came from a reaction between the cocoa and vinegar. Beets can be used to make it ‘redder’ without the food coloring. Cook the beets in only water just covering them. (Remove and season the beets after you transfer them to your bowl instead. Good dinner side! MMmmm) You’ll need to play with the amount of liquid color to suit you. The water can be simmered down so your color is more concentrated. Obviously if your fluid is a different amount when you are happy with the color you either have to adjust the recipe - or do what I do an keep a’simmerin’ that beet water until the color at 2oz makes you smile! Best wishes!
3:43 pm Dec 11th, 2008Well, I just got done making the cake and it didn’t turn out at all like yours. There’s barely even a hint of red in the sponge even though I used the full 2oz of red food colouring… in fact I followed the recipe to the letter. Very disappointing.
12:05 pm Dec 13th, 2008Jessica: I’m really sorry to hear that your cake didn’t turn out red! I’m curious about what kind of food coloring you used, would you mind letting us know? I think the brand I used was McCormick. And 2 ounces should have been equal to four tablespoons or 1/4 cup…are you positive you used that much? Sorry for all the questions, but I just want to make sure that others don’t have the same problem! Again, sorry the recipe didn’t work out for you.
1:04 pm Dec 13th, 2008[...] is too sweet for my liking though (I used 2 cups of icing sugar). I followed the recipe from Pinch My Salt website. The only thing that I modified is that I used 2 1/4 cups of all-purpose flour instead of 2 [...]
1:36 am Dec 14th, 2008I followed the recipie and this cake was perfect. I made it for my daughter in law’s graduation from college and 40 cajuns from Louisianna. There was maybe three small slices left. Everyone loved it. It was beautiful and very red. I used the cream cheese icing.
11:30 am Dec 14th, 2008Beets! Ewwwww !!!! So….If I use my Wilton Food Coloring (which is paste), I would have to add water to equal 2 oz. before I mix it with the cocoa? Otherwise it would turn out dry?
11:50 am Dec 14th, 2008AP flour may have been the original flour but the use of Cake Flour goes way back and I would it consider the preferred flour. Also, there is a way to make it even prettier. You can make extra or make 4 thinner layers. Then you take one layer and fork it into fine cake crumbs and coat the cream cheese frosting all over and you get a red/white/red when sliced. It looks like velvet on the outside.
7:06 pm Dec 14th, 2008Karen: So glad your cake turned out well! You guys are making me want to make another one!
Laura: If you use the paste food coloring, yes I would suggest adding enough water to the paste to equal 2 ounces (1/4 cup). But I’m not sure how much paste would equal the 2 oz. of liquid food coloring. Good luck!
Lori: Thanks for your suggestions! Wish I could see a photo of the cake you described
11:04 pm Dec 14th, 2008TX girl: I just realized that I hadn’t responded to your suggestion of using beet juice for the red color. Thanks for letting us know how to do it! I’m actually going to try that the next time, to see what shade of red I can get. I already know that beets are good in sweets because I have a recipe for dark chocolate muffins made with beets on this site!
11:08 pm Dec 14th, 2008This cake is very good, the one thing I did differently is use 1 oz instead of 2 for the food coloring. It was still VERY red, 1/4 c of food coloring is just too gross…
12:21 pm Dec 16th, 2008If I didn’t have millions of cookies to make this week, I would try this recipe immediately
I’ve tried a few different recipes for RVC but not found the perfect one yet, here’s hoping yours is the one! Love the decadent mood of your photos.
2:13 pm Dec 18th, 2008this cake looks so good im going to try an make it look jus like thay wen i make one and i hope its jus as good as it looks but this is one cake i love to eat you jus cant stop me its like its another addicting drug
5:26 pm Dec 18th, 2008Atempt the flower milk sugar butter vanilla frosting, it is the true Waldorf Astoria’s recipe that dates back to the 1040’s. It is not truly a red velvet cake with out it. cream cheese frosting should not be allowed on this famous east coast cake! You wont be sorry.
7:16 pm Dec 18th, 20085tbs flour, 1 cup whole milk, 1 cup sugar, 1 cup real butter, 1 tsp real vanilla/
cook flour and milk until thick paste. Stir stir stir no lumps. Cool completely. Cream sugar butter and vanilla. Add to cooled flour mixture. Beat with beaters until right consistency!
I just made red velvelt cake this evening and it looks awful. How do you mix the flour, soda and vinegar into the cake mix with out it becoming lumpy? I couldnt get the white lumps out- even after I bakes it. It tastes ok but looks dreadful… whith hard white doughy lumps =(
8:21 pm Dec 20th, 2008I just made red velvet cake this evening and it looks awful. How do you mix the flour, soda and vinegar into the cake mix with out it becoming lumpy? I couldnt get the white lumps out- even after I baked it. It tastes ok but looks dreadful… with hard white doughy lumps =(
8:21 pm Dec 20th, 2008Curious did you use cake flour or AP flour?
11:11 am Dec 21st, 2008I made the Red Velvet Cake yesterday, and put it in the freezer for tomorrow’s party. Unfortunately, I borrowed 2-8 inch cake pans from a friend. They were dark, and mine are light. After 20 minutes I checked the dark pans. The cake was done, already. I kept mine in for another 5 minutes. The cakes came out a different red. I knew the cake in the dark pans would bake faster, but I did not know that the cake would look different, also. I’m hoping that the insides are the same, and the dark layers are not dry! I should have checked them after 15 minutes, but who knew! Anyway, it’s impossible to have lumps if you follow the directions, to the letter! I am a baker, so I know how critical that is.
I’m using the Cream Cheese Frosting. I love it! I don’t like all that sugar, but you have to for the consistency. I’ll let you know how it came out.
11:32 am Dec 21st, 2008My father’s birthday is on St. Patrick’s Day and we substitute green food coloring for the red. It’s beautiful and tastes just as good as it does when we make it red for Christmas. He loves it!!!
2:19 pm Dec 21st, 2008I have used both ap and cake flour to make red velvet cakes and have never ran across an issue of them being lumpy. A general rule of baking that seems to work well is to mix all dry ingredients together and separately all liquid ingredients and mix them well, next just add your liquid to your dry in mixing bowl till you have a smooth consistency and all should go well. Baking is very particular just pick up the general rules and you should be good.
2:26 pm Dec 21st, 2008Well I made the cake for my roommate an family an friends last night it was a hit! Thanks for a great recipe- hopefully I will be able to test it out on my husband one day -whenever that may be
4:52 am Dec 22nd, 2008Hi! I made this as a Christmas treat last weekend (put red and green sprinkles on top!), and it turned out FABULOUS. My only word of advice to people is to remember to take out the eggs and buttermilk (and butter and cream cheese for the frosting) before you start the recipe so that they are room temperature. This held me up! Thank you for the recipe — you’ve gained a reader!
12:01 pm Dec 22nd, 2008I’ve been looking for a red velvet cake recipe for so long. I tried one off food network and it turned out oh so wrong. I made a red velvet cake following your recipe and it was the best!!!!! Thank you so much.
8:50 pm Dec 23rd, 2008So I have a question why do we have to have the buttemilk an eggs at room temperature? Anyone know
9:18 pm Dec 23rd, 2008I am from the south and red velvet cake is a special occasion cake for us. The red coloring is the the special look of the cake. I don’t think that red food dye once in a while on the whole will hurt anything seeing as there is a lot of foods with food coloring in them we eat every day and not think about. Just makes everything prettier. Cream cheese icing with pecans sprinkled in make this kind of cake delicious.
5:21 am Dec 24th, 2008another variation is making a dark chocolate hazelnut ganache frosting to echo the rich chocolate flavor of the cake. It’s so good!
9:15 am Dec 24th, 2008The firtst and only time I tasted Red Velvet cake was forty years ago in a downtown restaurant in Toronto. I never forgot the exquisite taste and for years, I searched in vain for the cake. Now I am retired and tonight (Christmas Eve 2008) I am going to use your terrific recipe to make my own Red Velvet cake! I have all the ingredients and I am ready to go. Wishing all a happy holidy season
2:22 pm Dec 24th, 2008Just an FYI, according to my 97 year old Southern grandmother, Red Velvet Cake originated during World War II when there was a shortage of ingredients, such as chocolate, baking powder and baking soda. The large amount of food coloring is to help mimic the color of chocolate cake. The vinegar also helps with the lift and “tightens” the cake to give it a more dense texture.
When my grandma made it, she used beet juice for the coloring, but long ago switched to red food coloring.
Given the historical nature of the cake, AP flour is what it was originally used and is just fine today.
And the ONLY frosting I’ve ever heard of is cream cheese. Again, due to shortage of ingredients in the ’40s.
10:56 pm Dec 24th, 2008Made the cake for a party, and it was perfect. What is this paste you are supposed to get when you mix the cocoa powder with the food coloring? Did I not put enough cocoa in it? When I mixed it together all I got was cocoa in liquid food coloring. Rule of thumb is when measuring dry ingreidents, you level off the top So where is the paste?
2:35 pm Dec 25th, 2008I also had never heard of red velvet cake before I met my husband. Although, my husband’s family calls it Waldorf Red Cake. It’s a family favorite, and the recipe for the cake I got from my mother-in-law differs very little from yours. However, a VERY specific frosting recipe came with it. According to my hubby’s family not just any frosting will do when it comes to this cake.
Frosting Recipe
Cook 3T flour and 1 c. milk until thick. Cool completely. Cream 1 c. powdered sugar, 1 cup butter, and 1 tsp vanilla until fluffy. Fold in cooled flour and milk. *Note: if you don’t cool the milk and flour mixture COMPLETELY it won’t turn out right. Learned this the hard way.
7:37 pm Dec 28th, 2008Hello! I am very excited to make this recipe, but I would like to do cupcakes instead of the full cake. Do I need to change anything about the recipe and if not, does anyone know how many cupcakes this recipe will yield?
Thanks so much!
3:00 pm Dec 29th, 2008I’ve been making this cake for more than 50 years and can tell you the correct and traditonal frosting is not cream cheese. It is the boiled flour and milk frosting. It’s a little more trouble to make, but well worth the effort. Once you have tasted it, you’ll never use any other frosting on this cake.
12:31 pm Jan 3rd, 2009To Lisa: I TOTALLY AGREE!!!!! That frosting is the best frosting ever….I could NEVER put cream cheese frosting on this cake!! I use that boiled flour and milk frosting on every type of cake I bake!!
12:41 pm Jan 3rd, 2009NICOLE: You never answered my question about the paste….food coloring & cocoa. It didn’t make a paste, just cocoa in food coloring. The cake came out gooooooooood!!!!!!! I made 3 layers, and froze them. Even though 2 of the pans were dark, and were done much sooner than the light colored pan, they all came out the same color from the freezer. I was worried that I over baked the dark layers, because they were done after 20 minutes. I didn’t think I would have to look after 15 minutes. I gave them 20 minutes. So, anybody…..if you use dark pans, check the cakes after 15 minutes. I got lucky. I went out and bought my own LIGHT pans. Some people swear by the dark ones, but I have had bad experiences with them. And now, I notice that many stores only carry the dark ones. Michaels Craft Stores has the light ones. I used the Cream Cheese Frosting, because my husband likes it. So do I. Buttercream just tastes like sugar to us. And I have had buttercream frosting many times. Have to vouch for the Cream Cheese. I think it makes the whole cake. And if you use any kind of nuts….it takes away from the taste of the cake. We just could not put our finger on the taste of the cake. It was like….addiction. Now, I have to make another one. Believe it or not, I put the leftovers from the party in a plastic container, back in the freezer, so my husband and I could have it fresh in the next day or 2. It was great! Still moist. Has anybody else become addicted?
7:43 pm Jan 3rd, 2009I made this cake tonight for my best friend’s birthday. Her mother in law always made it for her, but she passed away this year. I did not get her recipe before she passed, so I found this recipe and it turned out very nice. I used 1 oz of red food coloring and the color was perfect! I also used the flour, milk frosting recipe as her mother in law always used this one. This might be a favorite birthday cake recipe for my family. I made 2 round cakes and when cooled, cut them in half to make 4 thin cakes. I had plenty of icing for all 4 layers. It looks much prettier when cut. Enjoy!
6:48 pm Jan 4th, 2009just wanted to say i used your recipe and it turned out great.
as a kid i LOVED this cake and had a certain memory of how it should look/taste (namely, moist). had made it a couple times and it was dry and bland. this time - perfecto.
muchas gracias
diana
10:15 pm Jan 5th, 2009