Comments on: red velvet cake http://smittenkitchen.com/2007/09/red-velvet-cake/ Sun, 21 Mar 2010 08:32:11 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Laurel http://smittenkitchen.com/2007/09/red-velvet-cake/#comment-354358 Laurel Sat, 06 Mar 2010 06:19:46 +0000 http://smittenkitchen.com/2007/09/red-velvet-cake/#comment-354358 Someone recently asked me to make a red velvet cake. I thought to myself, "I bet I can find a great recipe on smittenkichen." Lo and behold...I was right. Can't wait to try this recipe tomorrow :) Thanks, as always. Someone recently asked me to make a red velvet cake. I thought to myself, “I bet I can find a great recipe on smittenkichen.” Lo and behold…I was right. Can’t wait to try this recipe tomorrow :) Thanks, as always.

]]> By: Cheryl http://smittenkitchen.com/2007/09/red-velvet-cake/#comment-352817 Cheryl Mon, 01 Mar 2010 07:47:14 +0000 http://smittenkitchen.com/2007/09/red-velvet-cake/#comment-352817 Just made cupcakes out of these using dutch (it was all i had) and they rose nicely. They were even more nice in my mouth! Thanks for the great recipe! Just made cupcakes out of these using dutch (it was all i had) and they rose nicely. They were even more nice in my mouth! Thanks for the great recipe!

]]> By: Mariam http://smittenkitchen.com/2007/09/red-velvet-cake/#comment-350385 Mariam Thu, 18 Feb 2010 02:07:07 +0000 http://smittenkitchen.com/2007/09/red-velvet-cake/#comment-350385 i'm baking this for a birthday right now! cake batter was fabulous and smells great! i’m baking this for a birthday right now! cake batter was fabulous and smells great!

]]> By: Brooke http://smittenkitchen.com/2007/09/red-velvet-cake/#comment-343894 Brooke Thu, 21 Jan 2010 15:09:28 +0000 http://smittenkitchen.com/2007/09/red-velvet-cake/#comment-343894 I used a mixture of dutch processed and not - all I had left in my cupboard was hershey's special dark cocoa, which is half and half - and the cake rose beautifully. I think you're right, and that this recipe would allow for either type given the buttermilk and vinegar. Lovely recipe! The frosting especially got many many compliments. I used a mixture of dutch processed and not – all I had left in my cupboard was hershey’s special dark cocoa, which is half and half – and the cake rose beautifully. I think you’re right, and that this recipe would allow for either type given the buttermilk and vinegar.

Lovely recipe! The frosting especially got many many compliments.

]]> By: Rebecca http://smittenkitchen.com/2007/09/red-velvet-cake/#comment-342445 Rebecca Thu, 14 Jan 2010 00:54:25 +0000 http://smittenkitchen.com/2007/09/red-velvet-cake/#comment-342445 My 15 yr. old daughter (wants to be a pastry chef) is using your red velvet recipe to make her friend's sweet 16 cake {3 tiers stacked (either round or oval) iced with chocolate frosting then covered with white fondant}. Any suggestions for a good chocolate icing recipe to use for this application that would compliment the cake recipe? My 15 yr. old daughter (wants to be a pastry chef) is using your red velvet recipe to make her friend’s sweet 16 cake {3 tiers stacked (either round or oval) iced with chocolate frosting then covered with white fondant}. Any suggestions for a good chocolate icing recipe to use for this application that would compliment the cake recipe?

]]> By: Jenny http://smittenkitchen.com/2007/09/red-velvet-cake/#comment-340373 Jenny Sun, 03 Jan 2010 22:55:01 +0000 http://smittenkitchen.com/2007/09/red-velvet-cake/#comment-340373 Oh-also- I have a 3"or 4" deep cake pan that I baked this in, took about 1 hour 40 min for it to bake, then i torted it (cut it into a double layer cake) after it cooled. This helps keep the cake fresh longer if you are baking this a day or so before you are serving. Oh-also- I have a 3″or 4″ deep cake pan that I baked this in, took about 1 hour 40 min for it to bake, then i torted it (cut it into a double layer cake) after it cooled. This helps keep the cake fresh longer if you are baking this a day or so before you are serving.

]]> By: Jenny http://smittenkitchen.com/2007/09/red-velvet-cake/#comment-340372 Jenny Sun, 03 Jan 2010 22:51:25 +0000 http://smittenkitchen.com/2007/09/red-velvet-cake/#comment-340372 Hi Deb, So, after making the Mocha-Death Cheesecake for a family Xmas party, I made this red velvet cake for NYE for out of town friends. I used a heaping 1/2 cup of cocoa and the flavor was very discernable. I used 1/4 cup less oil than noted and the cake was/is still plenty moist, even after 2 days. I had a rose colored food coloring gel that I used with about 25 drops of the regular liquid red and the color turned out spot on with every other red velvet cake I've seen. I even had the luck to purchase a giant slice of RV at a brunch spot we went to, so we could accurately taste-test. This one won, hands down! Thanks for the recipe, I love the idea of brightly colored desserts, so maybe a green peppermint frosted cake should be next! :) Hi Deb,
So, after making the Mocha-Death Cheesecake for a family Xmas party, I made this red velvet cake for NYE for out of town friends. I used a heaping 1/2 cup of cocoa and the flavor was very discernable. I used 1/4 cup less oil than noted and the cake was/is still plenty moist, even after 2 days. I had a rose colored food coloring gel that I used with about 25 drops of the regular liquid red and the color turned out spot on with every other red velvet cake I’ve seen. I even had the luck to purchase a giant slice of RV at a brunch spot we went to, so we could accurately taste-test. This one won, hands down! Thanks for the recipe, I love the idea of brightly colored desserts, so maybe a green peppermint frosted cake should be next! :)

]]> By: deb http://smittenkitchen.com/2007/09/red-velvet-cake/#comment-340315 deb Sun, 03 Jan 2010 15:21:47 +0000 http://smittenkitchen.com/2007/09/red-velvet-cake/#comment-340315 Hi Stephanie -- I don't remember, only that it was a LOT. An absurd amount! Hi Stephanie — I don’t remember, only that it was a LOT. An absurd amount!

]]> By: Stephanie http://smittenkitchen.com/2007/09/red-velvet-cake/#comment-340307 Stephanie Sun, 03 Jan 2010 14:46:07 +0000 http://smittenkitchen.com/2007/09/red-velvet-cake/#comment-340307 Hi Deb. I just made this recipe in cupcake form and it turned out fantastic. So moist and fluffy. I was hoping the colour would be as intense as yours (in the first pic) after I had baked it, but it wasn't. I used 1 tsp red gel food colouring dissolved in 6 tbsp of water. If I were to use the other option (6 tbsp red food colouring), do I use gel food colouring or the water based food colouring? What exactly did you use to get that perfect (and not neon-y) shade of red? Thanks! Hi Deb. I just made this recipe in cupcake form and it turned out fantastic. So moist and fluffy. I was hoping the colour would be as intense as yours (in the first pic) after I had baked it, but it wasn’t. I used 1 tsp red gel food colouring dissolved in 6 tbsp of water. If I were to use the other option (6 tbsp red food colouring), do I use gel food colouring or the water based food colouring? What exactly did you use to get that perfect (and not neon-y) shade of red? Thanks!

]]> By: James http://smittenkitchen.com/2007/09/red-velvet-cake/#comment-340123 James Sat, 02 Jan 2010 13:00:12 +0000 http://smittenkitchen.com/2007/09/red-velvet-cake/#comment-340123 Great recipe! Made it with the following modifications and it turned out great: 1. Replace the oil with 4 sticks of butter that was at 60 degrees. Creamed with sugar in the mixer until light and creamy. 2. Used 3/4 cup of cocoa instead of 1/2 cup 3. Lined the pan with butter that was dusted with cocoa. Still used the parchment paper 4. Didn't think I was going to have enough frosting so I used some greek yogurt in the frosting. Added a nice flavor and creaminess. Also added the scrapings from one vanilla bean while decreasing the vanilla concentrate in the frosting by half. 5. Used 4 oz of food coloring. It was still plenty red. 6. Started checking the layers for doneness at 35 minutes. Mine were done at 38 minutes. It was a great cake. The whole thing is gone now - my guests loved it. The southerners thought it was better than most. More cocoa, I guess. Very red! Great recipe!

Made it with the following modifications and it turned out great:

1. Replace the oil with 4 sticks of butter that was at 60 degrees. Creamed with sugar in the mixer until light and creamy.

2. Used 3/4 cup of cocoa instead of 1/2 cup

3. Lined the pan with butter that was dusted with cocoa. Still used the parchment paper

4. Didn’t think I was going to have enough frosting so I used some greek yogurt in the frosting. Added a nice flavor and creaminess. Also added the scrapings from one vanilla bean while decreasing the vanilla concentrate in the frosting by half.

5. Used 4 oz of food coloring. It was still plenty red.

6. Started checking the layers for doneness at 35 minutes. Mine were done at 38 minutes.

It was a great cake. The whole thing is gone now – my guests loved it. The southerners thought it was better than most. More cocoa, I guess. Very red!

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