Comments on: red velvet cake

By: Willa

Willa — Tue, 20 Oct 2009 18:37:27 +0000

Hey – just wondered what advice you can give in avoiding a bitter tasting red velvet cake. i made one quite some time ago and the cake came out awful (bitter)and i did not understand what happened. the icing was great! followed the recipe by the letter. since then, i have shyed away from red velvet….but it is one of my favorite cakes!!

By: Katrina

Katrina — Mon, 28 Sep 2009 21:01:38 +0000

Hey, Deb!
I baked this red velvet cake recently for a work party…it was DE- wait for it – LICIOUS!! I want to make it for a friend’s birthday party this Friday. If I bake it on Wednesday, what do I need to do to store it?

By: PG

PG — Wed, 23 Sep 2009 20:05:47 +0000

Here’s an alternative from a Tel Aviv cupcake shop: “Along with chocolate and vanilla, Ms. Stein offers local flavors such as halva, chocolate citrus, and Pink Velvet, which is red velvet with pomegranate juice instead of food coloring.”

I’d love to see that Pink Velvet recipe — sounds perfect for a baby shower, so the expectant mom can have natural instead of artificial stuff.

By: Paula

Paula — Tue, 22 Sep 2009 16:29:37 +0000

You’ve expressed my sentiments exactly about Red Velvet cake- the barely there chocolate flavor; the red color?! WTF. However, whenever I bake this cake, my peeps can’t seem to get enough. I use food color gel too that I get from Wilton’s. I’m so glad you modified the ingredients for the cream cheese frosting- 8 oz of cream cheese and ONE stick of butter is more than you need for a 3 layer cake or 35 cupcakes. Your recipe is similar to mine- I put two heaping T. of cocoa in the recipe- but I’m going to start instensifying the chocolate by adding 1/2 cup instead. Thanks again!

By: Sarah

Sarah — Mon, 14 Sep 2009 04:36:29 +0000

Your cake sounds quite tempting, but not with the frosting noted. I acquired the first known published recipe (it was originally from a box of cake flour) from my grandmother…it uses a cooked frosting, not cream cheese.

By: P. Peck

P. Peck — Sat, 12 Sep 2009 18:55:49 +0000

Oops!! Got it!! =)

By: P. Peck

P. Peck — Sat, 12 Sep 2009 18:54:46 +0000

Is there a way to convert the recipe to cupcake proportions?

By: Zakiya

Zakiya — Tue, 25 Aug 2009 17:09:48 +0000

I always go to my print out of this recipe whenever I want to make it. Today I came to the site to make sure I wasn’t forgetting anything for my grocery list, and I can’t believe YOU thought you wouldn’t have anything to offer. I use your recipes whenever I want to make a lasting impression on someone. Thanks for weaning me off Ramen Noodles lol! Keep up the good work.

By: Lucy

Lucy — Thu, 16 Jul 2009 07:03:24 +0000

Has anyone tried this with dutch processed cocoa powder yet? Its really really hard to get non dutch processed where I live. Well really hard in the sense that it usualy takes some kind person in the US mailing it to me. :)

By: Helen T

Helen T — Sat, 04 Jul 2009 09:53:14 +0000

Delayed response to the post, but found the recipe this morning looking for a reference for a piece on the Foodie Gift Hunter blog today. We’ll be cooking this later as our 4th July centrepiece, wishing all of you a happy 4th July.

Best regards