I did read the reviews and used the butter instead of the shortening, and used 1 Tb. white wine vinegar. This cake was very moist. I did not have red food coloring, and since it was late Christmas Eve when I started baking.. what to do?? I just left it out and called this a velvet cake. I did mix amaretto & cherry juice and brush between the layers of cake, as was one suggestion. I thought that the icing was strange when I started to make, was unsure what the taste would be. I truly liked this icing. Not to sweet, not dull. I will try this icing again on Valentine's cupcakes.
Really excellant recipe, Red Velvet Cake has been my favorite since I was a child. I've made different versions of this cake before, and this one was the best...by far. Although it is a little time consuming, the directions were very clear, and it all went together very well. THe end result is well worth your effort! This is the Red Velvet recipe I will make from now on.
Thank you, thank you, THANK YOU for publishing the AUTHENTIC recipe! I have been extremely frustrated by all of the people/companies, who have been labelling dutch chocolate cakes, colored red, with cream cheese frosting as "red velvet", none of them are close to creating the scrumptious concoction that was mastered by the hotel, and that my mom has been making for 40 years at home! <br/>We?ve always sifted the cake flower 3-4 times to create a lightness to the cake, and it is HIGHLY recommended to blend the sugar in a blender to make it ?ultra-fine?. Not creating the ultra-fine sugar will leave a crunchy texture to the buttercream frosting. Well done, I?m excited that others can savor this amazing dessert now. Might I recommend a tall glass of cold milk to accompany it? Ice cream is not the same?
Made this for my granddaughters 15th birthday...she said it was the best red velvet cake she had ever had. I was worried about the icing but my husband encouraged me to use the original instead of subbing in a cream cheese icing. I only got two 9 in layers that I cut in half so the finished product was 4 layers. I used an entire batch of icing in the layers alone and about 1 and 1/2 batches of icing to ice the cake...as I did decorate it with my own butter cream roses in red and a white shell border, it was phenomenal!! Of 15-20 people, just a die hard butter cream fan was not absolutely thrilled with this cake, even one of my 2 1/2 year old grandsons passed on the triple chocolate cake served side by side (their brother turned 13 just a few days before so there were two cakes) and opted for the red velvet. I will make this again, and again, and again!! The cream cheese icing was not missed, and in this case is highly overrated!
Finally , Someone who knows how to make Red Velvet Cake . It drives me crazy when people put cream cheese frosting on this cake , It ruins it . WTG Troyh!
It's a great recipe. I made the cake once and cupcakes today. The cake is just as good when it's cupcakes. The icing is always amazing. I really like this recipe, but it takes about 3-4 hours to make.
For the frosting I would like to suggest that you add a few tablespoons of the milk to the flour. Use a whisk and mix until a paste/glue consistency. You can then add the paste to the remaining milk in the saucepan. This will alleviate any lumps in your frosting.
very good....i've tried several red velvet recipes and they would come out with little cocoa clumps in them and taste dry. This receips was great....the cocoa/dye paste was smooth so avoided any lumps in the batter. I made cupcakes instead of the cakes and baked for about 20min. and came out perfect. I made cream cheese frotsting since it is my fave.
To everyone who says this cake isn't good: try this, in the batter, i switched out the shortening with butter, which was way better for taste, and i mixed the cocoa into the dry ingredient mix to lighten the brown color. and i only used the food coloring last, and only enough for desired color. for the icing, instead of 3T of flour i do 1 1/2 T flour and 1 1/2 T corn starch into the milk, then i mix it up, then i strain it for lumps. then i heat it gradually in the microwave, checking it every so often and whisking until its thick and very hot. then i put in the sugar, mix it, and again strain it. then cool. when whipping flavoring and butter into it, i use a butter vanilla emulsion rather than straight vanilla. it gives it a much better flavor. and i use half the amount of butter and half shortening to hold the icing on the cake. if you do these things, it works so much better. everyone who as eaten this cake raves over it if you do it the way i did. i am a baker at a shop, and just made a wedding cake with this recipe.
Fantastic!! My son said the frosting made it really good!
I used butter and a tbls oil and made cupcakes. I'll definately make this again. Thanks for posting!