Does anyone have a recipe for red velvet cake, like we use to get at school instead of store bought?

Question

I haven't tasted a red velvet cake (the real deal) in a long time. The ones I've made and bought already made just don't have the right flavor.

Answer 1

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 2

Forget all the rest. This is the best one you could ever make. Cake
1/2 c shortening
3 T cocoa
2 1/2 c sugar
2 oz. red food coloring
2 eggs
1 t. vanilla
1 t salt
1 T vinegar
1 t soda
1 c buttermilk
Cream shortening, add sugar, eggs and flavoring. Make a paste of cocoa and food coloring, add to first mixture. Add flour and buttermilk. Miox soda and vinegar in a small cup and add to batter. Bake in 13-9" pan 20 -25 minutes at 350 degrees.
White Velvet Icing
3 T flour
1/2 t salt
1 c milk
1 c sugar
2 t vanilla
1 c shortening
1/4 t butter flavoring

Cook milk, flour, and salt until thick, stirring constantly, let cool. Cream shortening, add sugar and blend well, add flavoring and combine with first mixture, beat well.

Answer 3

INGREDIENTS
2 tablespoons unsweetened cocoa powder
2 ounces red food coloring
1 cup buttermilk
1 teaspoon salt
1 teaspoon vanilla extract
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 1/2 cups all-purpose flour, sifted
1 1/2 teaspoons baking soda
1 teaspoon white vinegar

1 cup milk
5 tablespoons all-purpose flour
1 cup white sugar
1 cup butter
1 teaspoon vanilla extract
DIRECTIONS
Grease two 9 inch round pans. Preheat oven to 350 degrees F (175 degrees C). Make a paste of cocoa and food coloring. Set aside.
Combine the buttermilk, salt and 1 teaspoon vanilla. Set aside. In a large bowl, cream together the shortening and 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the cocoa mixture. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. Stir together baking soda and vinegar, then gently fold into the cake batter.
Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting. Refrigerate until ready to serve.
To Make Icing: In a saucepan, combine the milk and 5 tablespoons flour. Cook over low heat, stirring constantly, until mixture thickens. Set aside to cool completely. Cream together butter, 1 cup sugar and 1 teaspoon vanilla until light and fluffy, then stir in the cooled milk and flour mixture, beating until icing reaches spreading consistency

Answer 4

if you can find it, there's a recipe on the bottle for philosophy's red velvet cake 3-in-1 body wash; it's pretty tasty. i just threw away my empty bottle so i can't give you the recipe, sorry.

barring that, there's a boxed mix that is very red, pretty moist, and a close second. duncan hines or betty crocker, don't remember which.

Answer 5

Go to the Food Network website and get Paula Deen's recipe. It is very good, IIRC, the recipe came from one of Paula's aunts.

doc

Answer 6

OMG I love red velvet cake yummo you are making me want to eat some and I hope these recipes are as good as they look:

http://southernfood.about.com/od/chocolatecakes/r/blbb146.htm
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_23379,00.html
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_13237,00.html
http://www.joyofbaking.com/RedVelvetCake.html
http://huntsville.about.com/od/cakes/r/redvelvetcake.htm

Hope you enjoy your cake! :]