Where Can I Get Red Velvet Cake

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The Truth About Red Velvet Cake

How To Make Red Velvet Cake

Red velvet is everywhere, from cookies to candles. But it was cake that started it all, and seeing it on a dessert menu is still exciting. It’s something a little different than the usual chocolate cakes, and for anyone who’s not a fan of overly sweet cake, loaded up with sugary, super-sweet frosting, red velvet is probably one of the go-to options.

Plus, it looks cool! It comes in all different shades, and it’s even perfect for themed Christmas, Valentine’s Day, and Halloween desserts. But what exactly is red velvet cake, anyway? Red isn’t really a flavor even though you know what it tastes like, just like you know what “blue” tastes like. And how did it go from weird gimmick to national favorite? Did you know the red velvet cake we enjoy today isn’t anything like the original? It turns out that there’s a lot you probably don’t know about this Southern favorite and by the way, it’s not that, either.

Can I Freeze This Cake

Yes! This easy cake will freeze well for up to 3 months. To thaw, place in the refrigerator overnight, then bring to room temperature before serving.

Frosting will also freeze for up to 3 months . Again, thaw overnight in the refrigerator, then bring to room temperature and mix well before frosting the cake.

Best Red Velvet Cake Recipe

So, lets have an honest conversation real quick. If red velvet cake is not your thing, I get you. Im not even going to try to convince you otherwise.

We are a house divided on this uber-popular cake flavor. Its my oldest daughter Claras favorite cake and has been for a couple of years now. Paul, on the other hand, sneers at it as a mockery or bastardization of chocolate cake. Rose and I are somewhat on the fence about red velvet cake because, well, its cake and its delicious but its not my favorite cake . That doesnt mean I dont like it though because I definitely ate both slices that I needed to cut to take these photos.

But truthfully, this easy red velvet cake recipe is not just any old cake. It results in the softest, most tender, moist, fluffy, impossibly velvety cake ever. We love it is cupcake form too!

There are a number of reasons for this, involving the combination of butter and oil, and the chemical reactions of buttermilk, cocoa powder, baking soda and vinegar. But rather than get too deep into all that, lets just say that making red velvet cake from scratch is 100% worth it.

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Buyers Guide: Order Your Red Velvet Cakes

If you need a red velvet cake for a party, wedding or simply have a craving for it, be sure to remember a few things before ordering.The first and most important is to research which cake shops deliver in your region. You dont want to have your eyes set on a specific shop and place the order late only to realize it doesnt deliver in your region.Be sure to customize your order as much as possible if the options are available. Finally, purchase from local shops to support small business owners its a tough market for business owners.

How To Make The Best Red Velvet Cake

The BEST Red Velvet Cake Recipe
  • Be sure to generously grease your pans and give them a light dusting of flour. This will ensure that the cake doesnt stick to the pan.
  • Use plain prepared coffee. Yep just brew up a cup of coffee. No need to add sugar or cream. I normally use a light or medium roast Alternatively, you can use hot water butcoffee is so much better.
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    Red Velvet Cake Has Roots In The Victorian Era

    Apparently, red velvet cake wasn’t always red, says Melissa Walnock, executive pastry chef and the instructor at The Culinary Institute of America’s Apple Pie Bakery Café, a public restaurant/café that is also a classroom for the college’s baking and pastry arts majors. It started out simply as “velvet cake.”

    “The velvet cake is said to have originated in the Victorian Age and was considered a fancy dessert,” Walnock says. “The velvet in the name was meant to describe the texture of the cake.”

    Apparently, cooks discovered that adding almond flour, cornstarch, or cocoa to the cake mix would soften the protein in the flour, which resulted in a finer-textured cake than cakes made entirely of regular flour, according to The New York Times. So the cocoa wasn’t actually used in these recipes to make a chocolate cake it was actually used as an ingredient to change the texture.

    Red Velvet Cake Was Used To Sell Food Dyes

    So, if olde timey velvet cakes were a little more natural-looking, why on earth do we have these super-bright red cakes today? The history of exactly how the red velvet cake came about is debated, but according to The New York Times, we do know that one important piece of the puzzle was John A. Adams of the Adams Extract Company.

    Extract company? You probably see where this is going.

    In 1938, the Food, Drug, and Cosmetic Act was passed, and that made the regulations on food dyes and extract that much more strict. But Adams, inspired by a cake he and his wife and enjoyed at the Waldorf-Astoria, figured he could increase his sales by coming up with a special, bright red cake that called for dye right in the recipe.

    So, that’s what they did, and that’s some brilliant marketing. The company issued a red cake recipe as part of their merchandising, and home cooks across their native Texas absolutely loved it. Their red velvet cake started popping up all over, and once it became a star at cooking competitions across the Midwest, there was just no looking back.

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    Lets Begin Ill Walk You Through The Cake And Then The Frosting

    Preheat your oven to 350°

    Prepare an 8 round cake pan with a baking spray or shortening and flour pan for easy release.

    In a medium bowl mix the sugar and eggs until fluffy, you may do this using a whisk or electric beater.

    Slowly add in the flour, baking powder, and baking soda. Mix to spread to fully incorporate the ingredients. Then begin adding the buttermilk, melted butter, and oil.

    Mix on medium low, then add in the dutch cocoa, vinegar, vanilla, and red coloring, mix to combine so everything is evenly incorporated.

    Place batter into a prepared pan and bake at 350° for 30-35 minutes or until a toothpick comes out clean.

    Remove cake from the oven, allow it to cool for 10 minutes. Then turn the cake out of the pan onto a cooling rack. A spatula can help in this if needed.

    At this point youll want the cake to cool completely before frosting, while it does so, you can mix the frosting.

    In a bowl with a whisk or electric beater beat the cream cheese and butter until smooth.

    Gradually add in the powdered sugar as you beat. Then add in heavy cream and vanilla.

    Whip until smooth and creamy.

    Spread frosting onto the top of the cooled cake, use the back of a spoon to create swirls.

    Top with candy or sprinkles if desired and serve.

    Store in the fridge for keeping.That is IF you can keep your hands off of it!

    Can I Use Gel Coloring For Red Velvet Cake

    Red Velvet Cake Recipe| How to make Red Velvet Cake at home using Aluminium foil plate|Adenike Vlog

    Updated 29 Sep 2008 , 6:25amby sayhellojana

    I need to make 200 red velvet cupcakes and realized it will take lots of the liquid red food coloring. Can I use the gel colors ? Has anyone done this? If so, how much gel to use in the recipe . Thank you in advance!!

    Yes, you can use gel – I don’t know how much to tell you. You also may want to look into buying a big bottle of liquid red thru a local wholesaler.

    Certainly as Kory said……..use it. You will use much less than those 10 oz using it over those tiny bottles of watered down coloring you buy in the grocery!

    Will no-taste red work in that recipe? I know that the red food coloring I put in mine contributes to the taste…I tried making a yellow velvet cake once and it didn’t taste the same.Those of you that have made it with the gels, how much did you use?

    I have on occasion had to do this, the only way I could figure out to do it was get about 1oz. of water and color it until it was DARK red and that seemed to work fine. I have used gel, liqua gel, paste and powder and it has turned out fine. You do all kinds of things in a pinch!

    Maybe the yellow velvet didn’t taste the same because of no cocoa?

    i watered down the paste to make a oz my recipe calls for 2 oz and you mix the color with the cocoa powder

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    Buttermilk Substitutes If Youre In A Pinch And Dont Have Buttermilk On Hand

    I really think its worth it to buy real, actual buttermilk for this recipe. You can always use leftover buttermilk for making buttermilk pancakes, buttermilk biscuits, marinating chicken, or making loads of other recipes.

    But just in case you are in a pinch and dont have buttermilk in your fridge when you are trying to make this red velvet cake, here are two buttermilk substitutes for you:

  • Pour 1 tablespoon of white vinegar or fresh lemon juice into a 1 cup measuring cup, then add enough milk to fill the rest of the cup to the top. Stir and let sit for 5 minutes to curdle, then use just like you would use buttermilk.
  • Combine 3/4 cup plain yogurt with 1/4 cup milk. Whisk together in a bowl, then use just like you would use buttermilk.
  • Red Velvet Moist Cake Recipe

    The chocolate flavor of red velvet cake is pretty subtle — it comes from dry cocoa powder — so add complimentary flavors to amp up the chocolate flavor. For example, before spreading the batter into the pan, add 1 to 2 teaspoons of espresso powder or instant coffee, or 1 to 1 1/2 teaspoons of white vinegar or balsamic vinegar.

    While oil is known for making a lovely moist cake , sometimes nothing can beat the flavour that butter brings to cake batter. And in this cake, butter helps makes the perfect Red Velvet Cake. I attempted making this cake with melted butter and

    Bite into our delicious Super Moist Red Velvet Cake with Cream Cheese Frosting made with Hellmann’s® Real Mayonnaise. INGREDIENTS 1 box yellow cake mix

    Easy & SUPER Moist Red Velvet Layer Cake Recipe ?? Shop EZGreazy: https://www.ezgreazybaking.com?? Also available on Amazon: https://amzn.to/2CKwZ8y

    Unhealthiest: Red Velvet Cake. Red velvet cake comes in many different variations, but most of the time, artificial food coloring is used and the icing loads on the fat and sugar. It can have anywhere from 250 to 500 calories, so choose wisely.

    Moist Red Velvet Cake Recipe Tips and Tricks. If you cant get the crumbs as fine as youd like using your hands, you can also use a food processor. Simply place the crumbs in the processor and pulse until they reach your desired consistency.

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    Where Can I Get Red Velvet Cake

    • 231 friends
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    I want some red velvet cake. The whole cake or slices, I dont care. I just want some. Its so good!!! YUM! I could closed my eyes and remember the taste of it. I have this huge craving for it. Could anyone help me?

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    Babycakes is making me said cake that i ordered yesterday , they will make ANY cake ,and with the request i get at my work place these are pretty tasty cakes. babycake specializes in wedding cakes.

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    Bel Air often has them and I believe they will make them by request but I have to say Freeport’s is really really delish. I don’t know if they make them all year, though.

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    I tried my first Babycakes cupcake a few weeks ago and it was red velvet which I’m not a huge fan of but found it to be really gooooooood! The frosting was nice and fluffy and the cupcake was nice and moist. I did let it sit out a few hours .

    • 86 friends
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    oooh… I have a recipe for red velvet scupcakes right here…. I would like a piece right now though!

    ash, I’ve heard that too.I think philips on folsom/capitol has something fitting the bill too. but i’m not +.

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    If you need a fix in between those bakeries, they sell the cake mix at the grocery store.

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    The Secret To Achieving Perfectly Red Red Velvet Cake

    The BEST EVER Red Velvet Cake Recipe

    Getting that deep red color in your homemade red velvet cakes can be difficult, and while there are a lot of cake fails out there, cutting into a less-than-red red velvet cake is definitely up there. Fortunately, The Hummingbird Bakery has shared their secret, and it’s super easy.

    First, use gel food coloring, not liquid. You won’t need nearly as much, and you won’t be adding all that extra liquid to your cake.

    Also, don’t just pour it in your batter. Prep it first by mixing it with your vanilla, then mix that with your cocoa. Then, add that to your batter. Easy peasy, velvet squeezey!

    Stella Parks, author of BraveTart: Iconic American Desserts has another idea: use red wine. The wine has some of the same components that came into play in the olde timey red velvet recipes, and when you pair it with natural, raw cocoa powder, the ingredients act together to give you a naturally deep burgundy color without the common food dyes.

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    Can You Leave Out The Food Coloring

    Sure, you can, and the cake will have a very slightly ruddy brown color. But somehow it truly just doesnt taste the same without the food coloring. If you want to make this cake without it, I recommend a different recipe altogether why not try my German chocolate cake instead?

    Some people like to use natural coloring like beet juice . Dwight Schrute might prefer his cake prepared this way, but I personally have not tried it and cant advise.

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