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Red Velvet Cake

andrea Oct 10, 2001 02:49 PM

Does anyone know where I can find a good red velvet cake? Doughboys on 3rd/Crescent Heights is okay( a tad dry). They only make mini individual size cakes.Any suggestions will be much appreciated. thanks.

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  1. a
    AZ RE: andrea Oct 10, 2001 03:42 PM

    I'd be delighted to hear about one too. The best I can find is mail order from Gambino's Bakery in Metarie. You can also order a Gambino's Red Velvet Cake through www.1stinflowers.com. It's a delicious cake, but it costs a bit. Better than any other Red Velvet Cake I've tried.

    Link: http://www.gambinos.com/

    10 Replies
    1. re: AZ
      Carolyn Tillie RE: AZ Oct 10, 2001 04:16 PM

      I'm at work now. I'll post a recipe this evening. It came from that Urban Legend where my ex-husband's great aunt went to the Waldorf Astoria, ate the cake, begged for the recipe, was told it would cost $5,000 and she wrote the cheque for the recipe. (Alternate Urban Legends put the cost at $1,000, $10,000, and $100,000).

      It's a darned good recipe, too...

      1. re: Carolyn Tillie
        Carolyn Tillie RE: Carolyn Tillie Oct 11, 2001 12:06 AM

        Also known as a Red Waldorf Cake:

        1/2 cup shortening or butter
        1 1/2 cup sugar
        2 eggs
        2 oz red food color
        1 tsp. vanilla
        2 tsps. cocoa
        1 tsp. salt
        1 1/4 cup buttermilk
        2 1/2 cup cake flour
        1 tsp. baking soda
        1 tsp. vinegar

        Cream sugar, shortening, & eggs (very creamy). Make a paste with cocoa and coloring and add to above. Add buttermilk and salt alternately with cake flour. Add vanilla hastily and then add soda and vinegar separately. Bake thirty minutes at 350° in two 8 or 9 inch cake pans.


        3 tbls. flour
        1 cup milk
        1 cup granulated sugar
        1 tsp. vanilla
        1 cup butter

        Cook flour and milk 'til thick. Cool thoroughly. Cream sugar, butter, & vanilla until very fluffy and mix together.

        1. re: Carolyn Tillie
          AZ RE: Carolyn Tillie Oct 11, 2001 11:58 AM

          Carolyn, that looks wonderful. I look forward to trying the recipe. Thank you for sharing it!

          1. re: Carolyn Tillie
            tanyal RE: Carolyn Tillie Oct 11, 2001 01:16 PM

            2 oz. red food coloring ?..I know its a red cake..seems like a very large amount.

            1. re: tanyal
              Carolyn Tillie RE: tanyal Oct 11, 2001 04:35 PM

              Yeah, it does seem like a lot but that is how the cake gets its deep, red color AND adds an appropriate amount of liquid to the batter. Any less and you would have Pink Waldorf cake.

              When you buy it in bottles, it is exactly 2 oz., btw.

            2. re: Carolyn Tillie
              julia RE: Carolyn Tillie Oct 11, 2001 06:21 PM


              You rock. I can't wait to try this recipe. I had never heard of a Red Velvet (or Waldorf) cake before. Red is my favorite color - I've never seen a cake so absolutely RED! Anyhoo, on the Gambino's web site they say their cake has a cream cheese frosting. Would your cake be weird with a cream cheese frosting?

              p.s. Have fun at La Cachette tonight! I'm sorry that I'll be missing it - I just can't drag the old boyfriend westward on a weeknight!

              1. re: julia
                AZ RE: julia Oct 11, 2001 07:47 PM

                It's a Southern tradition - makes a special birthday cake. Can't never be wrong when you give a Red Velvet Cake.

                1. re: AZ
                  Sophie RE: AZ Oct 15, 2001 02:17 PM

                  Most Red Velvet Cakes are actually made with a cream cheese frosting -- at least that's what I've found.

              2. re: Carolyn Tillie
                andrea RE: Carolyn Tillie Oct 12, 2001 09:22 PM

                Thank you so much!!!!

                1. re: Carolyn Tillie
                  Melanie RE: Carolyn Tillie Oct 23, 2001 10:50 PM

                  Isn't this the same cake known as the 500.00 cake, too? I found an old Adams extract recipe (Adams is made in Austin, Texas) in my husband's grandmother's recipes and it called for butter extract and that makes a difference in how it tastes. We have it a lot for holidays.

                  The story is similiar to the Chocolate chip cookie recipe story/urban legend also.

                  Anyway, it is an excellent special treat and everyone loves it.

            3. f
              FED RE: andrea Oct 10, 2001 06:58 PM

              Red Velvet cake tends to be a bit dry because it's made with a high percentage of cocoa powder. There's a great version at Jongeward's Bake 'n' Broil on Atlantic Ave. in Long Beach.

              1 Reply
              1. re: FED
                Carolyn Tillie RE: FED Oct 11, 2001 12:43 PM

                If you bake, try my recipe -- low percentage of cocoa powder...

                and VERY moist!

              2. d
                Donna RE: andrea Oct 18, 2001 01:44 PM

                My sister has been making Red Velvet for years, and my mother had a recipe dating back to at least the 60s. I don't have the recipe in front of me, but Carolyn's recipe sounds just right. I know the small amount of cocoa and the whole bottle of red food coloring sounds strange, but it is correct. And the original recipe definitely calls for the cooked icing, not cream cheese. I think some restaurants that make red velvet started the cream cheese because they made it for other cakes (carrot?), plus it may be a bit more stable than the cooked--the cooked frosting can melt if it gets too warm, although you can keep it at room temperature. My sister also has used different colors of food coloring for other holidays or occasions (green or blue velvet?), but it does look strange--I prefer red!

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