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Red Velvet & Carrot Cake suggestions

I'm looking to score a killer red velvet and carrot cake. Who makes the best in the city?? I'm cool with either full size cakes or cupcakes.

Thanks!

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    1. re: Motosport

      Be forewarned that Billy's has been known to use vanilla buttercream to frost their red velvet cakes. As a Southerner, the ONLY acceptable frosting for a red velvet cake is cream cheese frosting - so be sure you specify if you order the cake from Billy's.

      As an aside, when I was in a pinch, I walked in and bought a red velvet cake at Billy's that was frosted with buttercream. When I told them it should be done with cream cheese, the person behind the counter said, "Maybe you should have made the cake yourself.". Kind of changed my opinion about Billy's....

    2. 2 little red hens for red velvet

      1 Reply
      1. re: thew

        +YES Two Little Red Hens

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        Two Little Red Hens
        1652 2nd Ave, New York, NY 10028

      2. At the risk of sounding like those people who answer "Whats the best pizza in manhattan?" type questions with "DiFaras" . . .

        If you ever have reason to find yourself way out on Flatbush Ave in Brooklyn, Check out the red velvet at Lords Bakery on Nostrand and Flatbush. Its not remotely artisinal, fancy, or elevated (or even really that pretty to look at) but man is it good.

        2 Replies
        1. re: tex.s.toast

          Lords rocks and has been making fabulous baked goods for 50+ years. They are even open until the wee hours 2 AM (I think).

          1. re: Motosport

            5am-12midnight per their hilariously old-school website

        2. http://newyork.seriouseats.com/2010/0...

          also bouchon bakery has a carrot cake cupcake but i think only during easter. it is amazingg.

          1. I've enjoyed Cake Man Ravens.

            I'd avoid the Two Little Red Hens version. It was bland, and dry, with too much of the overly sweet icing (and I love icing). It also just tasted like a white/yellow cake with red dye.

            I had high expectations from the reviews, but it was one of the duller cakes I've had in NY, and the only time I can recall having a whole cake from a nice bakery being tedious.

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            Two Little Red Hens
            1652 2nd Ave, New York, NY 10028

            8 Replies
            1. re: sugartoof

              Two Little Red Hens has the best carrot cake!

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              Two Little Red Hens
              1652 2nd Ave, New York, NY 10028

              1. re: sugartoof

                What's the point of Red Velvet other than the red dye (which is why I avoid it)?

                1. re: Pan

                  I find Red Velvet more flavorful than a plain cup/cake. Granted, if it's done right. The biggest kick is the frosting, though.
                  I didn't try Two Little Red Hens or Cake Man Ravens but everything else I tried was mediocre at best - and I hate to say this but I like the Magnolia Red Velvet Cake (not so much the cupcakes) . Which is why I'd rather make it myself.

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                  Two Little Red Hens
                  1652 2nd Ave, New York, NY 10028

                  1. re: Pan

                    Pan -
                    It's supposed to have cocoa in it. It's not supposed to be a vanilla cake.
                    You can also use beet juice to color it, and other tricks.

                    When made properly, it's not a generic cake with food coloring.

                    1. re: sugartoof

                      Thanks for the explanation. If it were colored with beet juice, I'd try it. I don't like eating red dye. Do you know any place that doesn't use artificial coloring?

                      1. re: Pan

                        Currently? No. The place I knew of closed.

                        Mind you, a real Red Velvet Cake gets it's red from a natural chemistry between the ingredients.

                        Somewhere along the way people decided they needed to help it along with red wine vinegar, coca cola, beet juice, beet powder, and an endless list of supposed solutions. Part of is the need for using a brand of non-alkalized Cocoa Powder with a reddish tint. You're not supposed to need any of that.

                        Today though, most recipes call for at least some food color to even the color out (Cake Man Raven for example, uses 2 tablepoons per cake, in his recipe). Some bakeries use a colored paste, not a liquid red dye.

                        Another thing people claim has changed is the frosting tradition, which was it's own variation, using boiled flour and milk.

                        Magnolia should get credit for reintroducing this cake to New York. This cake was really their draw, before the cupcake boom. Unfortunately, they've switched recipes or ingredients since they first opened.

                        1. re: Pan

                          Debbie ( http://debbiesoulfulsweets.com/ ) will use the beet sugar. I can't vouch for it as I have only had her red velvet made with the red gel. The icing on this cake is on the sweet side but the cake is not. The cake has a drier crumb and tastes homemade I think it is excellent. She is based in Westchester buy may deliver to NYC.
                          http://www.nytimes.com/2008/06/22/nyr...
                          Have you checked Lulu's in Chelsea they may use the beet sugar as well
                          edited: if you do order Debbie's red velvet order it with the pecans

                          1. re: chowdom

                            Correction she is located in NYC