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Red Velvet Cake

I am looking for a reasonably easy version of this cake. Many years ago I made one from Cooking Light that was quite good, but I can't find it now and the one I find online is raspberry red velvet, not my bag. Anyone got a solid one?

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    1. Had it handy..enjoy!

      RED VELVET CAKE
      1/2 cup shortening
      1 1/2 cup white granulated sugar
      2 eggs
      2 oz. red food coloring
      1 tsp. vanilla
      1 tsp. salt
      1 cup buttermilk
      2 1/2 cup cake flour
      1 tsp. baking soda
      1 tsp. vinegar
      2 tsp. cocoa

      Mix vinegar and soda in small cup and let set. Cream shortening and sugar, then add eggs. Make paste of cocoa and a little of the red food coloring. Add to creamed mixture. Add rest of coloring. Add buttermilk, salt, and flour alternately. Add vanilla, lastly add well stirred vinegar and soda. Mix well. Pour into two 8-inch layer pans. Bake 350F for 30 minutes. Cool thoroughly and split layers in half crosswise-making 4 thin layers. Frost as desired.

      Cream Cheese Frosting

      1 cup confectioners sugar
      1/2 cup butter
      16 oz pkg cream cheese
      1 teaspoon vanilla
      1/3 cup light cream

      With an electric mixer; beat until light and fluffy. Spread on cake.

      2 Replies
      1. re: HillJ

        thanks, this is super helpful. Any memory of how to make regular flour into cake flour? I may have it somewhere, but I can't remember.

        1. re: AliceS

          I sub AP flour, sifted, for cake flour.

      2. To substitute cake flour for all-purpose flour use 1 cup plus 2 tablespoons cake flour for every cup of all-purpose flour. Make your own - one cup sifted cake flour can be substituted with 3/4 cup (84 grams) sifted bleached all-purpose flour plus 2 tablespoons (15 grams) cornstarch.

        Source: http://www.joyofbaking.com/flour.html

        I remember making that Cooking Light Red Velvet Cake for a co-worker's last day. On that day, I lugged the cake (unassembled) into Boston on the commuter train, carried it the mile or so from the train station to our office, assembled and frosted it at my desk. Early in the day, said co-worker became violently ill (before eating the cake) and his wife had to come into the city to pick him up and take a cab home. After he left, we all ate the cake. His loss!

        I haven't made it since. Maybe I should try again!

        1. The original comment has been removed
          1. Alice S, the very best red velvet cake I ever had was at The Bubble Room on Captiva Island in Florida. This is purported to be the recipe and I've made it quite often and it always comes out great. I use a cream cheese frosting as they do and which we love but if you don't like that you can use another you prefer. Here ya go.

            For Cake:
            3 3/4 cup self-rising flour
            2 1/4 c. sugar
            1 1/2 tsp. baking soda
            3 eggs
            1 1/2 tsp cocoa
            1 1/2 tsp vanilla extract
            1 1/2 tsp vinegar
            2 1/4 c. vegetable oil
            1 1/2c. buttermilk
            1/3 cup red food coloring (about three 1 oz. bottles - this is NOT a typo)

            Preheat oven to 350 degrees
            Sift together dry ingredients in a bowl.
            Mix wet ingredients in a bowl (vinegar, oil, buttermilk, vanilla and food coloring)
            Slowly add dry into wet and mix well
            Spoon batter into three greased and floured cake pans
            Bake 45-60 minutes or until layers pull away from the sides of the pans. (NOTE: I start checking at 40 minutes and keep checking every five minutes or so. You probably won't need more than 45 minutes max, maybe a little less)
            After cooling in pans approximately 10 minutes, remove layers to wire racks to cool completely.

            For Cream Cheese Frosting:

            1 lb. cream cheese, softened
            2 sticks unsalted butter (1 cup) softened
            4 cups sifted confectioners sugar
            1 tsp. vanilla extract (I use two tsp. or more as prefer a stronger vanilla flavor to the frosting)

            In a standing mixer fitted with the paddle attachment or with a hand--held electric mixer in a large bowl mix the cream cheese, sugar and butter on low speed until inorporated. Increase the speed to high and mix until light and fluffy - about five mins. Reduce the speed of the mixer to low, add the vanilla, raise the speed to high and mix briefly. Refrigerate until somewhat stiff before using.

            You can, if you like, add toasted pecan bits to the frosting you use between the layers. It adds a nice component.

            If you make this recipe, please post your feedback.