recipe for red velvet cake WITHOUT cocoa?

Question

my boyfriend said this lady in the south makes it without cocoa and it tastes a lot better but I can't find a recipe anywhere online that doesnt use cocoa....any help??

Answer 1

try making the recipe and dont add coco simple. i dought if you called the lady from the south she give it too you. we southern women keep our recipies a secret most of the time.

Answer 2

Well part of the point of having a cake that is Red Velvet is the fact that there is a Cocoa in it...

If your boyfriend knows who makes it in the south though, why dont you find out who that is and call her up and ask

I found this link, not sure it will help
http://www.realbakingwithrose.com/2006/01/red_velvet_cake.html

I make the one that was in Southern Living several years ago, havent had a disappointed cake eater yet!

Answer 3

you may attempt utilising carob - a cocoa substitude. for each a million/4 cup of unsweetened (baking) cocoa referred to as for in a recipe, use a million ounce unsweetened carob and cut back fat referred to as for in recipe via a million a million/2 teaspoons. Imo, basically omitting the cocoa would have an consequence on the suited product. Plus, i'm specific that's basically me, yet purple Velvet Cake without the chocolate flavoring heavily isn't purple Velvet Cake! yet nonetheless, i think of that would desire to be me! Lol

Answer 4

Southern Red Velvet Cake Recipe courtesy Cakeman Raven, Cakeman Raven Confectionery, NYC
Show: Sara's Secrets
Episode: Cakeman Raven







Vegetable oil for the pans
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons red food coloring (1 ounce)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
Cream Cheese Frosting, recipe follows
Crushed pecans, for garnish

Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.

Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.

Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.

Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.


Cream Cheese Frosting:
1 pound cream cheese, softened
4 cups sifted confectioners' sugar
2 sticks unsalted butter (1 cup), softened
1 teaspoon vanilla extract

In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.

Yield: enough to frost a 3 layer (9-inch) cake

Answer 5

Well, since the easy way is to add a bottle of red food color to a chocolate cake mix (reducing water by the quantity of food coloring), just do that but use a yellow cake mix. Simple.

Answer 6

Then it's a white or yellow cake with a ton of red food color.

All a red velvet cake is is a chocolate cake with a ton of red dye in it.