Red Velvet Cake!

Discussion in 'Pastries & Baking' started by soulchef14, Apr 3, 2014.

  1. soulchef14

    soulchef14

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    Does anybody have a great recipe for red velvet cake?
     
  2. goldilocks

    goldilocks

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    Yes!

    Here you go. It is divine (pics attached). So melt in your mouth soft and scrummy /img/vbsmilies/smilies/bounce.gif

    Note I use this for large cupcakes, it makes about 16. To make a red velvet cake instead, double the quantities below, divide between three 20-cm cake tins and bake for 25 minutes at the same oven temperature.

    60g unsalted butter at room temperature
    150g caster sugar
    1 egg
    20g cocoa powder
    40ml red food colouring
    ½ tsp vanilla extract
    120ml buttermilk
    150g plain flour
    ½ tsp bicarbonate of soda
    1½ tsp white vinegar

     

    Method

    1. Preheat the oven to 170°C/325°F/gas mark 3.
    2. Put the butter and the sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on medium speed until light and fluffy and well mixed. Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated.
    3. In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a very thick, dark paste. Add to the butter mixture and mix thoroughly until evenly combined and coloured (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Turn the mixer down to slow speed and slowly pour in half the buttermilk.
    4. Beat until well mixed, then add half the flour and beat until everything is well incorporated. Repeat this process until all the buttermilk and flour have been added. Scrape down the side of the bowl again. Turn the mixer up to high speed and beat until you have a smooth, even mixture. Turn the mixer down to low speed and add the bicarbonate of soda and vinegar. Beat until well mixed, then turn up the speed again and beat for a couple more minutes.


     
  3. kaneohegirlinaz

    kaneohegirlinaz

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    @Goldilocks  GORGEOUS!

    I did a search at the top of the page, and I counted no less than 14 threads over the course of almost 15 years of Chef Talks lifespan... @Nicko  never realized what a hot button topic this was before...

    here's just a smattering of the threads available here at CT...

     

     

     

     

     

     

     

     

     
    Thread: red velvet cake
     
  4. goldilocks

    goldilocks

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    Wow, it sure is popular!!
     
  5. kaneohegirlinaz

    kaneohegirlinaz

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    @Goldilocks  how long did you bake the cupcakes for?

    And also, could you share your icing recipe?  It looks divine!
     
  6. goldilocks

    goldilocks

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    So sorry, only just seen this.

    Sure I bake them for about 22 minutes, between 20 - 25 and you'd be right. I cant remember if the pic above has normal buttercream on or cream cheese! If its the cream cheese its this:

    300g icing sugar
    50g unsalted butter room temp
    125g cream cheese

    Beat the icing sugar the butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow until it comes together and is well mixed. Add the cream cheese in one go and beat it until it is completely incorporated. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy, about 5 minutes

    If it's buttercream - and actually I think it is - it's this:

    250g icing sugar, sifted

    80g unsalted butter, at room temperature

    25ml whole milk

    a couple of drops of vanilla extract

    Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.

    Turn the mixer down to slow speed. Combine the milk and vanilla extract in a separate bowl, add to the butter mixture a little at a time. Once all the milk has been incorporated, turn the mixer up to high speed.

    Continue beating until the frosting is light and fluffy, no less than 5 minutes.
     
     
    Last edited: Apr 7, 2014
  7. kaneohegirlinaz

    kaneohegirlinaz

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    @Goldilocks  another question please?

    what type of red food coloring did you use?
     
  8. goldilocks

    goldilocks

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    I tend to use paste as its so much richer in colour and you use a lot lot lot less than the liquid colour, but for the above I did use liquid to ensure I managed to get the right depth of colour. I wasn’t sure how to figure out how much paste to use instead of the 40ml liquid. Any idea how I work that out?
     
  9. kaneohegirlinaz

    kaneohegirlinaz

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    that a great question, you read my mind.

    I want to try it with the paste, but how much?

    This sounds like a job for SUPER SEARCHER!

    /img/vbsmilies/smilies/laser.gif
     
  10. kaneohegirlinaz

    kaneohegirlinaz

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    I went to the Wilton website and the discussion forum suggests that for Red Velvet Cake to use what the recipe calls for.

    In other words your recipe calls for liquid color and should we try it with the paste, we may be taking away needed moisture 

    and adding in bitterness from the expensive paste; they recommend to save the paste for decorating in stead.

    That sounds logical to me.
     
  11. goldilocks

    goldilocks

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    Ahh, well sleuthed! Thanks /img/vbsmilies/smilies/smile.gif
     
  12. kaneohegirlinaz

    kaneohegirlinaz

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    what I also found was the convertion ratio of liquid to paste varied.

    for every 2 ounces of liquid color, recipes called for anywhere from 1/2 teaspoon to a full teaspoon.

    some recipe called for gel-paste and others simply paste.
     
  13. esqueda19

    esqueda19

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    Red velvet cake recipe

    Original recipe makes 30 cupcakesChange Servings
    2 1/2 cups flour
    1/2 cup unsweetened cocoa powder
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 cup butter, softened
    2 cups sugar
    4 eggs
    1 cup sour cream
    1/2 cup milk
    1 (1 ounce) bottle McCormick® Red Food Color
    2 teaspoons McCormick® Pure Vanilla Extract

    Vanilla Cream Cheese Frosting:
    1 (8 ounce) package cream cheese, softened
    1/4 cup butter, softened
    2 tablespoons sour cream
    2 teaspoons McCormick® Pure Vanilla Extract
    1 (16 ounce) box confectioners' sugar
    Check All Add to Shopping List
    Directions

    Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
    Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.
    Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.
    Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and McCormick® Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.
     
  14. stasia

    stasia

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    Ciao,

    I wonder what are the ingredients of the "red food color" you mention, is it a natural extract of fruit or an artificial coloring?

    The cake looks very tasty, I don't know it, but I am not so much convinced about adding the coloring... as, for me, it looks a bit artificial....but I might be wrong. Please update me as I am not from your country.

    S.
     
  15. kaneohegirlinaz

    kaneohegirlinaz

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  16. petalsandcoco

    petalsandcoco

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    Red is to make it look esthetically appealing

    One can use beetroot it they don't like using food color.

    It is also known as " red Waldorf cake,"
    "Waldorf red cake", "Waldorf Astoria red cake", "red carpet cake",
    "Red mystery cake" , "flame cake" .....

    According to the website : thehistorykitchen.com you can read all about the cake and it's history including the chemical reaction of acid in unsweetened (non-alkalized) Cocoa powder. It's a good read with a lot of interesting info.
     
    Last edited: Apr 23, 2014
  17. stasia

    stasia

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    @kaneohegirlinaz  and @petalsandcoco  thank you both for your very interesting and precise answers.

    I will bake this cake with a great pleasure thanks to your appetizing encouragement, but I will try to use beetroot or to achieve the chemical reaction described by the historickitchen.com,it seems to be a great challenge! I will let you know when it's ready. It sounds exciting!

    Some of the photos with the cake on the Internet make me think of the cranberry red, as if the cake was made with some cranberry flavor as it looks so real, non-artificial. 
     
  18. babybaker

    babybaker Banned

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    OMG that red velvet cake looks so great! 

    I'm gonna try to do it for the first time. Thanks for sharing the recipe!

    Cheers.