I am making a red velvet cake i want to know what to do?

Question

I am makeing a red velvet cake i am useing a box mix because i think useing coco will be nasty If i try to make it from scratch. I have 3 different box mix flavors for the cake chocolate. white and vanilla i think i will use white first. I think i will try to incoporate a 1 (3 ounce) package strawberry flavored gelatin to make the actuall cake red and taste like strawberry. But i am not sure what else to add to make this a complete recipe and of 5 star taste i want the white cake mix to taste like strawberry along with the frosting i think i will use cream cheese frosting i think buying premade boxes and frostings is sometimes the cheaper route whenever a recipe calls for cream cheese i use cream cheese frosting because it is like 8 times cheaper and coco is way to expensive and box mixes are cheaper and anything made by devil is bound to be good i first thought of blending real strawberry's with the box mix or the juice but not exactally how to go about that

Answer 1

here is recipe for a delish red velvet cake and it only calls for 1 Tbs of cocoa so it won't be as messy! Hope you enjoy!

INGREDIENTS
1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
4 eggs
1 ounce red food coloring
1/2 cup vegetable oil
1 cup water
1 tablespoon distilled white vinegar
1 tablespoon unsweetened cocoa powder
1 cup cold milk
1 (8 ounce) package cream cheese
1 (3.5 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 x 13 inch pan.
Mix together cake mix, 1 box pudding mix, eggs, oil, food coloring, water, vinegar, and cocoa. Pour into prepared pan.
Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Cool.
Beat together milk and cream cheese. Mix in 1 box pudding mix. Fold in whipped topping. Spread on cooled cake. Refrigerate.

Answer 2

Red Velvet Cake

Ingredients
1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 tablespoons best-quality cocoa
1 1/2 ounces red food coloring
1 teaspoon salt
2 1/2 cups all purpose flour
1 teaspoon pure vanilla extract
1 cup buttermilk
1 teaspoon baking soda mixed with 1 tablespoon white vinegar [use a large bowl and be careful as the mixture will foam]

Method
Preheat oven to 350° .
Cream shortening; add sugar gradually. Add eggs, one at a time; beat well. Make a paste of cocoa and food coloring; add to creamed mixture. Add salt, flour and vanilla alternately with buttermilk, beating well after each addition. Pour baking soda/vinegar mixture over batter. Stir until thoroughly mixed. Bake in three 8-inch pans or two 9-inch pans for 30 minutes or until a cake tester inserted into the middle of the cakes comes out clean.

Cool on cooling racks for 10 minutes before inverting on to plates or cardboard rounds. Cool completely before frosting. Frost with your favorite white [vanilla or cream cheese] frosting.

Answer 3

2 1/2 cups sifted cake flour
2 teaspoons (or a little more) cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cup sugar
1/2 cup unsalted butter, softened
2 large eggs
1 cup buttermilk
2 ounces red food coloring
1 teaspoon distilled white vinegar
1 teaspoon vanilla

For the Frosting:

1 (8-ounce) package cream cheese, softened
1/2 cup unsalted butter or margarine, softened
1 pound box confectioners sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Directions:

For the cake: Preheat the oven to 350 degrees F. Grease and flour 2 (9-inch) cake pans. In a medium bowl or on a piece of waxed paper, sift together flour, cocoa, baking soda, baking powder, and salt; set aside. In a large bowl, cream together sugar and butter. Beat in eggs one at a time.

Alternately add flour mixture and buttermilk. Beat in food coloring and vinegar, then add vanilla. Spread the batter evenly in the pans. Bake for 20 to 30 minutes or until a wooden toothpick inserted into the center comes out clean. Turn out onto a rack to cool.

For the frosting: In a large bowl, cream the cream cheese and butter. Beat in confectioners sugar until fluffy. Beat in vanilla. Stir in pecans. Fill and frost the cake.

Answer 4

Red velvet cake is made with red food coloring, and uses chocolate in the mix (or, if you want to make it from a mix, use a mix made especially for Red Velvet cakes. I believe Duncan Hines makes one). If you use a white cake mix with strawberry jello, it'll (first of all) be pink, not the deep red that you're trying to achieve, and secondly it'll taste like strawberries (not chocolate, as it's supposed to). Do you even have a recipe? Red velvet cake has a very specific list of ingredients. What you're making sounds vaguely akin to a strawberry poke cake, only you're not boiling your jello first. The recipe actually sounds quite horrid.

If you want a traditional red velvet cake recipe, I suggest using this one:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_13237,00.html

Answer 5

Actually, red velvet cake is a chocolate cake and does not have any strawberry flavoring in it. Duncan Hines does have a box mix for a red velvet cake, you just have to look for it sometimes. Either way, avoid using strawberry for flavoring. Search the web for easy recipes to acheive what your looking for. I wouldn't use some of the ideas you have suggested...like using gelatin for flavoring......

Answer 6

Well the best boxed cake to use if you don't want to make the cake from scratch is a devils food chocolate cake. just add 2 oz of red food coloring to the mix.

Answer 7

Good luck making it that way. I don't know what you are going to end up with but, it will not be red velvet cake. It is not that hard to make a homemade cake. Take your time and you will be fine. All baking is a little messy, but so rewarding. Give it a try. Let us know how you do.

Answer 8

Ya know there are premade red velvet cake mixes that are inexpensive and really good. check your supermarket...they'll have them. plus if you want to use strawberries IN the cake just mix them in...they'll bake and if you use applesauce instead of oil they'll be juicey and make the cake really rich.

Answer 9

IF YOU MAKE A RED VELVET CAKE WITHOUT THE COCOA IT IS NO LONGER A RED VELVET CAKE. IT IS A CAKE THAT IS COLORED RED.

Answer 10

buy a premade one