Red Velvet Cake

Does anyone have a recipe for red Velvet cake using Beets as well as being red? I have tried the ones with food coloring and they just taste like a regular buttermilk cake.

Reply to
Lila3
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You can call any red-colored cake a "Red Velvet Cake" if you like, but that (IMO) doesn't make it one. Beet juice is no substitute for a bottle of red food coloring.

Did you frost your cake with the One True And Proper Icing (IMO) for Red Velvet Cake? If not, that's probably why it didn't taste right.

Here's what I believe is the archetypical (and therefore the only correct) recipe for that cake *and frosting*. Make it precisely by this recipe at least once before you mess around with it; that way, at least you'll have an idea what you should be working towards.

A friend of a friend of mine paid $250 for this recipe.

  • Exported from MasterCook *

Waldorf Astoria Red Cake

Recipe By : Serving Size : 1 Preparation Time : Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ -------------------------------- 1 cup all-purpose flour 3/4 cups cake flour 5 tablespoons cocoa (1/4 C + 1 T) 1/2 teaspoon salt 1 cup Crisco (do NOT substitute)

2 eggs 1 cup buttermilk 1 teaspoon baking soda 1 teaspoon vinegar 1 1/2 cups sugar 1 teaspoon butter flavoring 1 teaspoon vanilla extract (NOT imitation) 1 ounce red food coloring* Frosting 3 tablespoons flour 1 cup milk 1 cup butter (NOT margarine) 1 cup sugar 1 teaspoon vanilla extract (NOT imitation)

Cake:

Preheat oven to 350 F.

Sift three times -- both flours, cocoa, and salt.

In large bowl, cream sugar and Crisco. Add coloring, vanilla, and butter flavor. Add eggs, one at a time, beating between additions. Add buttermilk and flour mixture alternately; do not overmix. Fold in soda, then fold in vinegar. *Immediately* pour into three, 8" layer pans**, well greased and floured (loose bottom type works well).

Bake at 350 F for 30 minutes, or until done.

Frosting:

Melt 1/4 C butter; add flour, stir and cook until smooth but not at all brown. Add cold milk all at once; cook, stirring constantly, until very thick and smooth. Cool to room temperature.

Cream remaining butter (softened but NOT melted), sugar and vanilla in mixer until very fluffy (about 15 minutes, until sugar is not grainy). Add cooled flour mixture and blend well with spoon until consistency of whipped cream. Frost layers.

Notes:

*"1 ounce" of red food coloring is not a typo; that's how much to use.

**We use 9" cake pans. In this case, baking time will be reduced by about 5 minutes. This makes thinner layers, which is fine, but make 1

1/2 times the amount of frosting to be sure there is enough. There may be some left over, depending on how thickly you like to frost cakes.

Do not use only cake flour, as the resulting layers will be too fragile.

Some versions of this cake use other kinds of frosting; DO NOT SUBSTITUTE until you've tried this one; it is the best (and the only authentic one).

To make the layers easier to remove from the pans, cut a round of waxed paper to fit the bottom. Grease the pan bottom, place the waxed paper on it, then grease and flour the entire inside as usual. Peel the paper off after the layers are removed from the pans.

Reply to
isw

Velvet Cake" if you like, but

GOOD REC, THANKS

Reply to
awan1967

Velvet Cake" if you like, but

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Reply to
Lila3

Told you so 8^}

And you're very welcome; recipes are for sharing.

Isaac

Reply to
isw

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