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I made Red Velvet Whoopie Pies last night to take as dessert to a dinner party.  The recipe was very simple recipe for the red velvet part- a box of cake mix, eggs, water and oil.  I made two different fillers, a marshmallow and a cream cheese icing.  Everything went very well, and they looked beautiful- I had rolled them in mini chocolate chips and red hots- it was just a fun dessert to make.  Then Corby came home.  And he tried one. And it was bad.  Corby loves red velvet cake, and as this was my first attempt to make this, I was pretty excited for him to try it and love it and think that I was the best baker in the world.  I was needless to say, very disappointed.  What went wrong??  I, of course, tried one as well, and Corby was not lying- they were bad despite how pretty they looked.  Fortunately, I had enough time to make a Cheerwine Cake which is always good.  So, my goal this weekend is to find and make a good red velvet cake.  I am not going to use a box mix because that clearly didn’t work.  The standard recipe that I am finding on line seems to be:

  • 2 cups sugar
  • 1/2 pound (2 sticks) butter, at room temperature
  • 2 eggs
  • 2 tablespoons cocoa powder
  • 2 ounces red food coloring
  • 2 1/2 cups cake flour
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1 tablespoon vinegar

There is some variations in the amount of baking soda and vinegar and cocoa powder, but I am going to be a master of this by Sunday so stay tuned!!

3 Responses to “The Secret to a Red Velvet Cake??”

  1. Pam Rauber says:

    So glad to see a recipe gone bad. It seems food bloggers only want to write about the recipes that are good. What about all the trial and error? I say…share your mistakes so others will learn.
    Your photos are beautiful…
    Loveless Cafe in your blogroll. I grew up nearby. My husband listens to WSMV at night and they do live radio from there. Small world.
    Keep up the testing.

  2. David says:

    Thanks Pam! I sure I hope I get it right one of these days!

  3. Theresa says:

    I hope you find the perfect recipe and share it!! I know that the original recipes depended on a chemical reaction between the cocoa and acidic ingredient like buttermilk and/or vinegar. The dutch cocoa gives less reaction. Some old recipes use beets for color. I would like to make this, without the food coloring or beets, with my granddaughters just for fun.

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