Hello Fellow Bakers,

I am trying to locate a good recipe for red velvet cake. Thanks for any help.

Steve

OK steve, i’m gonna give it to ya straight. i use an altered boxed mix for red velvet and people tell me it’s great. i don’t get the appeal of RV so i don’t know what it should taste like and i’m not a good scientist so i don’t know how to alter one of rose’s recipes

so here goes:

1 box white cake mix
3 eggs
1 1/4 cup buttermilk instead of water
oil (follow recipe on box)
2 tbsp cocoa powder
2 tbsp vinegar
1 small bottle of red food coloring

serve with roses white choc cream cheese frosting ( i do have standards after all)

good luck
jen

If you go to the Show and Tell section on the forum, you’ll find a thread for Red Velvet Cake. I’m pretty sure there’s a recipe there.

Rose’s new book has red velvet and demistified!

Steve…check your private messages.

If you ever need another red velvet cake, go to the McCormick website.  It’s not especially moist but I always use a soaking syrup and it does the trick.  This is a well-behaved batter that bakes very evenly.

I just recently made this cake in a quad batch for the birthday of my BF’s boss.  It’s his absolute favorite cake.  (But no pressure.)

Click the linkage for a pic ====>  Ginormous Red Velvet Cake for David.

Not being a huge cream cheese frosting fan, I opted to frost my brother’s red velvet wedding cake with vanilla mousseline.  It was perfect!

I could eat cream cheese icing straight out of the mixing bowl (but refrain from such behaviour…most of the time) but I’d love to give the mousseline a try.  What else would be a compatible cake??