Question about Red Velvet cake

16 years ago

Ive heard about it but never had it until a recent trip to a high end resturant. It is absolutely delicious. So I started a search for a recipe. It seemes very simple yet the one at the restaurant was apparantly a Gourmet version...it was 4 layers and each layer had a cream cheese filling with a first layer of ganache and i detected either a brushing of Kirshwasser or Cherry juice but no cherrys present. Have you had this kind of version or is it really NOT Red Velvet. This cake was sooooo good I keep thinking about it and funny I am NOT a dessert person its very rare,say like every 5 years that I get dessert . I was given this by the owner because he thought i was displeased with my Rib Eye.

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Comments (9)

lindac
16 years ago
Well, I'll frown at my rib eye to get a cake like that any day!
I'm not a fan of red velvet cake...it's a pretty basic cake with a hint of cocoa, contains something like 2 teaspoons of cocoa powder and a whole bottle or red coloring....which i can taste!
Sounds like you had a pastry chef's own invention....and it sounds better than any red velvet cake I ever heard of.
Linda C
aprilwhirlwind
16 years ago
Basic red cake is very simple, these days people dress it up quite a bit with kirsch or ganache, etc. and they put tons of red food coloring in it. I used to make it all the time, but lost my old recipe. I do remember though, I used to use no more than a tablespoon or so of red.
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RECIPE: Red Velvet Cake
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Twinkle, here's part of the article. It lists different sized pans to use. Chocolate-Red Velvet Cake Batter This recipe goes with Chocolate-Red Velvet Layer Cake, Fluted Chocolate-Red Velvet Cakes 1 cup butter, softened 2 1/2 cups sugar 6 large eggs 3 cups all-purpose flour 3 tablespoons unsweetened cocoa 1/4 teaspoon baking soda 1 (8-ounce) container sour cream 2 teaspoons vanilla extract 2 (1-ounce) bottles red food coloring Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Stir together flour, cocoa, and baking soda. Add to butter mixture alternately with sour cream, beating at low speed just until blended, beginning and ending with flour mixture. Stir in vanilla; stir in red food coloring. Use batter immediately, following baking directions for desired cake in "Pick a Pan" below. Pick a Pan: Chocolate-Red Velvet Cake Batter can be baked in lots of different shapes and sizes--just use these times as a guideline, and be sure to grease and flour your pans. With smaller muffin pans and molds, we found it easier to use a vegetable cooking spray with flour. Check for doneness at the minimum time range, continuing to bake until a wooden pick inserted in the center comes out clean. Variations with added fruit and nuts will require the maximum time and yield more mini cakes. Bake at 325Â° in 1 (12-cup) tube pan for 1 hour and 15 minutes to 1 hour and 30 minutes. Bake at 325Â° in 3 (8- x 4-inch) loaf pans for 55 to 65 minutes. Bake at 325Â° in 7 to 9 (5- x 3-inch) loaf pans for 25 to 35 minutes. Bake at 325Â° in baby Bundt pans for 25 to 30 minutes. Makes 14 to 16 baby Bundt cakes. (Spoon 1/2 cup batter in each 1-cup mold.) Bake at 350Â° in muffin pans 23 to 28 minutes. Makes 32 to 38 cupcakes. Bake at 350Â° in miniature muffin pans for 9 to 11 minutes. Makes about 9 to 10 dozen cupcakes. Yield: Makes about 7 cups Southern Living, DECEMBER 2005 Here is a link that might be useful: Red Velvet Cake
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LOOKING for: Red Velvet Cake
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Comments (5)
Sorry I didn't see you post earlier. Hope this helps you out. Sally Red Velvet Cake 1/2 cup shortening 1 1/2 cups white sugar 2 eggs 2 tablespoons cocoa 4 tablespoons red food coloring 1 teaspoon salt 1 teaspoon vanilla extract 1 cup buttermilk 2 1/2 cups sifted all purpose flour 1 1/2 teaspoons baking soda 1 tablespoon distilled white vinegar Grease two 8 inch round pans Preheat oven to 350 degrees. Cream shortening and 1 1/2 cups sugar well. Add eggs and beat well. Make a paste of cocoa and red food coloring. Add to creamed mixture. Mix salt, 1-teaspoon vanilla and buttermilk together. Add alternately the flour with the milk mixture to the creamed mixture. Mix soda and vinegar; Fold into cake batter, don't beat or stir now. Bake for 35-40 minutes. Icing 5 tablespoons all purpose flour 1-cup milk 1 cup white sugar 1 cup butter 1 teaspoon vanilla extract Cook 5 tablespoons flour and milk over low heat until thick, stirring constantly. Let cool thoroughly! While cooling, cream 1 cup sugar, 1-cup butter and 1-teaspoon vanilla. Beat this well until light and fluffy. Add to flour mixture and beat until spreading consistency. Ice cooled cake.
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Red Velvet Cake, favorite recipes please?
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Comments (10)
Hey Bob E. Lish...here is one that I got off the internet but used for a friend back in Minnesota whose favorite cake was Red Velvet Cake, and he always liked it. If you want, I'll come tutor you in the proper handling of red food coloring and sharing of excess frosting, and we can...go get the camera and take pictures of the cake for all the nice people out there to see. Yeah...that's it! ;-) This one has a frosting recipe already with it. And you thought I was just another pretty face. Ha! Red Velvet Cake 1/2 cup shortening 1 1/2 cups white sugar 2 eggs 2 tablespoons cocoa 4 tablespoons red food coloring 1 teaspoon salt 1 teaspoon vanilla extract 1 cup buttermilk 2 1/2 cups sifted all purpose flour 1 1/2 teaspoons baking soda 1 tablespoon distilled white vinegar Grease two 9 inch round pans (I'd probably use the spray now, probably used cocoa over the grease back then (as I did for dark cakes), haven't made this since I came to California). Preheat oven to 350 degrees. Cream shortening and 1 1/2 cups sugar well. Add eggs and beat well. Make a paste of cocoa and red food coloring. Add to creamed mixture. Mix salt, 1 teaspoon vanilla and buttermilk together. Add alternately the flour with the milk mixture to the creamed mixture. Mix soda and vinegar (it does this cool bubbly thing when you mix the soda and vinegar, so you're forewarned and won't freak and accidentally knock over the bottle of food coloring!). Fold into cake batter, don't beat or stir now. Bake for 30 minutes. Icing 5 tablespoons all purpose flour 1 cup milk 1 cup white sugar 1 cup butter 1 teaspoon vanilla extract Cook 5 tablespoons flour and milk over low heat til thick, stirring constantly. Let cool thoroughly! While cooling, cream 1 cup sugar, 1 cup butter and 1 teaspoon vanilla. Beat this well til light and flufy. Add to flour mixture and beat until spreading consistency. Ice cooled cake.
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Red Velvet Cake Icing
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Comments (5)
This is the recipe that I use. Make sure you cook the flour long enough so that the raw four taste is gone. This is an exceptionally good frosting. Very light and fluffy and nor overly sweet Red Velvet Cake White Icing In a saucepan mix well 1/2-cup milk and 3 tablespoons flour. Cook, stirring constantly, until mixture becomes paste-like. Chill in refrigerator. When ready to prepare icing, blend 1/2-cup margarine 1/2 cup Crisco 3/4-cup sugar 1-teaspoon vanilla When well blended, add the chilled mixture. Beat about ten minutes until well blended again. Add vanilla and beat for another 5 minutes.
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teresa_nc7
16 years ago
Sounds like a fancified version of red velvet cake to me. I like a small piece of a homemade red velvet cake, but can't abide the store/bakery versions. *shudder*
centralcacyclist
16 years ago
I have seen recipes where the red color comes from pureed beets. Adds moisture, too. I've never tasted one, though.
maid_o_cliff
16 years ago
I guess it's all in what you get used to. I use a very old recipe and yes, use red food coloring! I do use much less powdered sugar in the cream cheese icing, than what is called for. However, if I ever changed anything else there would be mutiny in the family. Like Teresa can not abide store bought! Um . . but a little ganache sure sounds good!

Red
annie1992
16 years ago
Eileen, that sounds very good, but not like any Red Velvet cake I've ever had. My recipe calls for two BOTTLES of red food coloring and a tiny bit of cocoa, it's a chocolate cake wannabe with a lot of red dye. Mine has a cooked frosting that starts with flour instead of cream cheese frosting and the frosting is better than the cake is by far. Like LindaC, I can taste the red food coloring.

So, to me it sounds like you did have Red Velvet Cake in the layers, but the additions of liquor and ganache were different than the traditional Red Velvet.

Annie
Rusty
16 years ago
Red Velvet cake has always seemed like a weak Devil's food cake with a lot of food coloring added.

I've never made one, 'cause it wasn't anything any of us liked.

But the version you describe sounds great.
Wish you had a recipe to share.

Rusty
beth4
16 years ago
I do love Red Velvet cake...if it's home made. The best recipe I've used for this classic southern cake was printed in Southern Living magazine in the early 2000. It's fabulous, and elicits rave reviews every time I make it. It makes a 6 layer cake that is just beautiful.
eileenlaunonen
Original Author
16 years ago
Dh & I took Johhny Boy tonight to Tellers for his 8th grade graduation from St Marys 8th grade...red velvet is winter seasonal...but Matrede" (sp) says there is kirschwasswer..never mind that Im cooking right now for 50!!!

Question about Red Velvet cake

Comments (9)

lindac

aprilwhirlwind

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teresa_nc7

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eileenlaunonen
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Question about Red Velvet cake

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