Tuesday, April 13, 2010

Oh So Red Velvet Cake!

I have searched for a good red velvet cake recipe. And that is hard to do when you are not quite sure what flavor red velvet should be. Is it chocolate cake? I think not…not with only 2 tablespoons of cocoa…this chocolate fanatic will never be satisfied with that. Its not vanilla white or yellow cake…if you don’t add the red coloring it is an unappealing beige. What flavor is beige?

Some feel that red velvet cake is just a vessel for a good cream cheese frosting. Well, I happen to think that most cake is so I can’t attest to that theory. Red velvet cake…should taste like something…some type of flavor of cake.

Anyway, with that said I have tried 2 different red velvet cake recipes and not been quite happy. I have had a great red velvet from Metrotainment Bakery here in Atlanta and I just needed to find a recipe that came dang near close if not better.

This, my third red velvet, was a hit. I must say I had a few issues. One was that I kept getting clucks of flour or cocoa in my batter. I was distraught trying to get these flour poufs out of my batter. I did everything, even taking my rubber spatula squashing them…but there where too many. I gave in and baked the cake and the flour poufs came up to the top of each cupcake. I am thinking that I need to sift the dry ingredients instead of whisking to mix. I will have to test this because it could really change the texture of the cake. I mean really, this cake is super soft and moist…any more fluff may cause it to disintegrate in my hands before it disintegrates in my mouth.

Secondly, I tasted a cupcake about 20 minutes after cooling time and I felt it had an aftertaste that I did not like. It didn’t taste bad…but it was just something that lingered on that I didn’t want too.

Without panicking I decided to wait and taste it again. Sometimes cake needs a few hours for the flavors to come together. There are many cakes that taste a whole lot better the next day. Well, by George…this was one of them. I gave a cupcake another go and WOW! Super impressed.  No funny aftertaste..and I didn’t even see the “drive me crazy flour poufs”. Perhaps they really did poof??

IMG_4127

 

Now, have I figured out what taste a red velvet cake has? Nah… and with this recipe I don’t need to. It clearly taste like red velvet. :)

I will be making this again in 8 inch round and 3 layer form. And I also have another 2 red velvet recipes that I want to try and compare. But for now I had to post this recipe because it tops my list as a great cake. A great vessel for whatever frosting you decide to slather on top. Some prefer a great Vanilla Buttercream but most prefer a Cream Cheese Frosting as I used above.

This recipe was forwarding to me by someone who didn’t even know I was looking for a great red velvet recipe! Go figure… Here’s Simone’s source.. The BEST Red Velvet Cake on"Yes, Divas can cook" blog!

Thanks Divas.

Recipe:

CAKE

Ingredients:~

2 cups all purpose flour

1 teaspoon of baking soda

1 teaspoon of baking powder

1 teaspoon of salt

2 Tablespoon of unsweetened, cocoa powder

2 cups sugar

1 cup vegetable oil

2 eggs

1 cup buttermilk

1 teaspoon of white distilled vinegar

2 teaspoon of  vanilla

2-3 oz. red food coloring (I used 3 oz)

1/2 cup of coffee

Directions:~

Preheat oven 325 degrees.

In a large bowl add flour, baking soda, baking powder, salt & cocoa powder. Whisk until well combined. Set Aside.

In a separate large bowl, add sugar and oil. Mix until combined.

Add in eggs, buttermilk, vanilla & red food coloring. Stir until combined.

Next add in the coffee & vinegar. Stir until combined.

Pour the flour mixture into the sugar mixture a little at a time.  Beating until well combined.

Pour the batter into 2 greased & flour 9 inch round cake pans. Bake for 30-40 minutes or until toothpick inserted into center comes out clean.  (Another way to check for doneness is to lightly press the cake on top, if it springs back then it is done, if the dent remains in the cake then it is not done. Do not over bake.)

Let cool for 10 mins then remove on to racks to cool completely before frosting.

Please note…as I made cupcakes my cooking time was reduced to 19 mins. I recommend checking them at 15 mins first in order not to over bake.

FROSTING ~ The greatest (in my opinion) cream cheese frosting recipe can be found here on the recipe for Big Bill's Carrot Cake!

1 comment:

  1. hi karin. i just happened to have come across your blog looking for red velvet deliciousness. lol. i'm probably gonna be in kennesaw later this week visiting some friends at KSU, and i wanted to satisfy my red velvet craving, so in looking for bakeries to hit up, i came across "this wife bakes". even though i'm only a 19 year old college student, i've been baking RV cakes for years. its my grandmother's recipe and actually, its very similar to yours minus the coffee, and i only use 1oz of red coloring. i do sift my dry ingredients though, that will definitely eliminate the lumps!

    ps. and if you ask me, i'd say its a southern buttermilk cake with a hint of cocoa! :)

    have a lovely day, camara.

    ReplyDelete