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The Perfect Red Velvet Cake

Updated on November 16, 2016

I’ve stumbled across many recipes for the rich chocolate moist Red Velvet Cake. There are recipes with using oil, flour and two bottles of red food color. There are others (like mine) where you use Butter instead of oil, Cake flour v.s Flour, and just one bottle of Food Color v.s two. I love the butter! I’ve created my own recipe with this Velvety goodness due to the fact some of my kids doesn’t care for the cream cheese icing so I use Butter Cream or Ermine icing which is my favorite. The Red velvet is one of the few cakes I’ve made four different ways and it’s still wonderful every way. However it’s the texture that I enjoy. In my opinion using oil makes it very moist but almost damp and chances are higher for your cake to fall or become dense. Then you have the sugar factor. Most from scratch cakes calls for 1 1/2 c to 2 c of sugar. You really have to be careful with the sugar when it comes to flavored cakes. You don’t want your cake too sweet to the point you really can’t taste the difference between the cake and the icing and your mouth just taste like sweet. surprisingly most people doesn’t know that you use cocoa powder in The Red Velvet. I believe using two tbsp gives it the most excellent flavor you could have in a Red Velvet Cake. Heres my famous Lady’s Red Velvet Cake recipe. I hope you enjoy.


  • 1/2 c butter
  • 2 tbsp cocoa powder (unsweetened)
  • 1 1/2 c sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 bottle of red food color
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 1/2 c sifted flour or cake flour
  • 1 c whole buttermilk

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