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Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Red Velvet Cake Recipe?
Anyone have an AH-MAZ-ING red velvet cake recipe to share?
I *personally* am not a huge fan of red velvet (I don't get the 'red'. Isn't it just chocolate?) But... I'm someone asked me to make them some and I'm being a good friend and obliging, so now I need a good recipe. 
TIA!
Re: Red Velvet Cake Recipe?
There's not enough cocoa powder in it to consider it a chocolate cake...regardless, I love it!
I saw this on Throwdown with Bobby Flay, tried it and loved it! There was a lot of frosting, though, if you're not a fan. I'm sure you could make this into a regular cake, too.
http://www.foodnetwork.com/recipes/throwdown-with-bobby-flay/red-velvet-cupcakes-recipe/index.html
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Yeah, I know it's a 'lighter' chocolate flavor (kind of like a german chocolate). I just never got adding the red food color. And I can usually taste the yicky red flavor in it. The natural recipes use the beet juice.
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Haha. I love this.
Sorry... I don't have any I can give you right now.
I'm looking at either the Bobby Flay one (above) or Bakerella's:
http://www.bakerella.com/red-velvet-cake/
(As much as I'd like to go all rogue and make it natural with beet juice and stuff, she's wanting the 'classic', so I better stick to a classic recipe. Maybe I'll explore the alternatives on my own on another day.)
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we can have a red velvet tasting party.
If I were to make it for just me, I'd probably make the classic red velvet without the red. Just a light choco cake w/ the buttermilk, etc.
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here's the one i use, don't remember where i got it. it was a hit.
Red Velvet Cake
2 ? cups sifted cake flour*
1 teaspoon baking powder
1 teaspoon salt
2 Tablespoons cocoa powder (unsweetened)
2 oz. red food coloring
? cup unsalted butter, at room temperature
1 ? cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda
1. Preheat oven to 350 degrees. Butter and flour two 9-inch round cake pans or three 8-inch round cake pans.
2. Sift together the cake flour, baking powder, and salt into a medium bowl; set aside. In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.
3. Using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add flour mixture to butter mixture in three additions, alternating with buttermilk.
4. Make sure you have cake pans buttered, floured, and nearby. In a small bowl, mix vinegar and baking soda. Yes, it will fizz! Add it to the cake batter and stir well to combine. Working quickly, divide batter evenly between the cake pans and place them in a preheated 350 degree oven. Bake for 25-30 minutes. Check early, cake is done when a toothpick inserted in the center comes out clean.
5. Cool the cakes in their pans on a wire rack for 10 minutes, the remove from pans and allow cakes to cool completely before frosting. Frost with buttercream or cream cheese icing (recipe below).
Recipe Notes: *Sift cake flour once before measuring, then sift again with the other dry ingredients per recipe instructions. Wear an apron and be careful with the red food coloring?no matter how hard I try, I always end up staining something! As you?re mixing the cake batter, use a spatula to scrape down the bowl frequently throughout the entire process.
Cream Cheese Frosting
16 oz. cream cheese (2 packages), softened
1/2 cup unsalted butter (one stick), softened
1 teaspoon vanilla extract
2 1/2 cups powdered sugar, sifted
pinch of salt
With an electric mixer, blend together cream cheese and butter until smooth. Turn mixer to low speed and blend in powdered sugar, salt and vanilla extract. Turn mixer on high and beat until light and fluffy. Use immediately or refrigerate, covered, until ready to use. If refrigerated, the frosting will need to be brought to room temperature before using (after frosting softens up, beat with mixer until smooth).
Recipe Notes: If you prefer a sweeter and/or stiffer frosting, more powdered sugar can be added (up to four cups). But remember, the more sugar you add, the less you?ll be able to taste the tangy cream cheese!
I've been having the same dilemma. I'm supposed to make red velvet cupcakes for a friend of ours who helped us move. He called them "blood velvet," but I think that's just him being an idiot and that's gross anyway. I cannot honestly stomach putting a whole bottle of red food coloring in one recipe though (and that recipe above would take eight of 1/4 oz. the bottles I currently have - can that be right?)
Besides the fact that you're then out of red food coloring, it just feels so artificial or something to me. A co-worker of mine recommends the Duncan Hines (I think, I have it written down somewhere) box mix. I was thinking of doing the unthinkable and making a boxed cake to give away to someone with homemade cream cheese frosting.
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