What's the big deal about red velvet cake?

[Sheree Bobbins]

I made one recently and served it with cream cheese icing. I had heard so much positive about these cakes but frankly was disappointed with my results. The cake was actually bland and was saved only by the icing.

Also, I followed the prescribed amount of red food colouring and the cake turned out to be pink! Someone suggested using beet juice but I was finished with making and eating this cake.

Also, a friend of mine said she wouldn't eat anything with red dye in it. I'm sure it was pure vegetable coloring. But who knows?

 

[wilkeliza]

Red velevets actually didn't come from food coloring at first. It was a chemical reaction that caused them to be red.

Traditionally they were made with cocoa and either butter milk or vinegar plus baking soda. The butter milk/vinegar mixed with the baking soda gave it the "velvet" part of it's name since it eas light, airy, and smooth like velvet. Cocoa powder has anthocyanins in it. When that reacts with the acid it turns red (like a ph indicator) however now most cocoa powder is processed and nutralized so it doesn't work any more.

Now red velvet doesn't taste the same because it can easily get a chemically taste if you use food coloring instead of red juice.

 

[TLSnell1981]

A real red velvet cake tastes like chocolate....and I use butter cream icing, not cream cheese. Absolutely sinfully delicious.

Nope, don't use beet juice. That's just nasty. The ingredients MUST be just right to create the proper red color...perfect chemistry! Well, a least according to my grandmother, who baked a PERFECT red velvet EVERY time. It's definitely my favorite chocolate cake.

 

[tvguy]

They were hot about 5 years ago, but have kind of faded around here.

Sort of like the gourmet cup cakes that were so hot 3 or 4 years ago...you know, the ones that were selling for $6 each instead of $6 a dozen. All those fancy cupcake stores around here are gone now for the most part.
We got a new employee here from Kansas City, she was shocked that there were no gourmet cupcake stores here....because they were just peaking in Kansas city when she left. They peaked, and disappeared here already.

 

[firecracker725]

I made one recently and served it with cream cheese icing. I had heard so much positive about these cakes but frankly was disappointed with my results. The cake was actually bland and was saved only by the icing.

Also, I followed the prescribed amount of red food colouring and the cake turned out to be pink! Someone suggested using beet juice but I was finished with making and eating this cake.

Also, a friend of mine said she wouldn't eat anything with red dye in it. I'm sure it was pure vegetable coloring. But who knows?

You must've had a sorry recipe. Try this one....

http://www.foodnetwork.com/recipes/southern-red-velvet-cake-recipe.html

That's Cake Man Raven's recipe and it rocks all the houses. A red-velvet cake should be moist, moist, moist. Don't try to make it low fat or any of that crap.

 

[Christine]

I don't get all the love for Red Velvet cakes either. I've had many different ones from storebought, specialty bakery, perfectly baked at home.

It's just "meh" to me. Now, don't get me wrong: it's cake and I love it, but it doesn't top any of the other cakes I like. It's doesn't quite have the intensity of a chocolate cake, doesn't have the delicacy or delightfulness of a yellow or white cake. It does just kind of leave me confused!!!

Honestly, I think most people are just loving the idea of eating red cake.

 

[DawnM]

I hadn't really even heard much about red velvet cake until I moved to the South.

I don't care for it, the only part I like is the cream cheese frosting. I love cream cheese.

Dawn

 

[sunshinehighway]

I don't get all the love for Red Velvet cakes either. I've had many different ones from storebought, specialty bakery, perfectly baked at home.

It's just "meh" to me. Now, don't get me wrong: it's cake and I love it, but it doesn't top any of the other cakes I like. It's doesn't quite have the intensity of a chocolate cake, doesn't have the delicacy or delightfulness of a yellow or white cake. It does just kind of leave me confused!!!

Honestly, I think most people are just loving the idea of eating red cake.

I feel the same why about it. It's definitely no carrot cake!
My mother LOVES red velvet cake and I just don't get it.

 

[PollyannaMom]

Red velvets actually didn't come from food coloring at first. It was a chemical reaction that caused them to be red.

Traditionally they were made with cocoa and either butter milk or vinegar plus baking soda. The butter milk/vinegar mixed with the baking soda gave it the "velvet" part of it's name since it is light, airy, and smooth like velvet. Cocoa powder has anthocyanins in it. When that reacts with the acid it turns red (like a ph indicator) however now most cocoa powder is processed and neutralized so it doesn't work any more.

Now red velvet doesn't taste the same because it can easily get a chemically taste if you use food coloring instead of red juice.

Thank you so much for this explanation! I've had red velvet cake at parties and never thought it all that special either (and the recipes I saw had so much red food coloring, there was no way I was making them). Now I get it.

 

[Carl]

I think it is just so-so. However, I tried some Blue Bunny Red Velvet ice cream and I hated it. But, then I never really care for any ice cream with cake mixed in it. Please keep the cake and ice cream separate (until it reaches my stomach.)

 

[rigs32]

I personally believe that cream cheese is a savory food, so I never eat red velvet cake because it's always topped with cream cheese frosting. I just don't like cream cheese and sugar together.

 

[Disneylover99]

I personally believe that cream cheese is a savory food, so I never eat red velvet cake because it's always topped with cream cheese frosting. I just don't like cream cheese and sugar together.

I'm the opposite.

Put cream cheese icing on any cake and I'll eat it.

Put any other icing on any cake and I will walk away and search for some pie.

 

[TLSnell1981]

You must've had a sorry recipe. Try this one....

http://www.foodnetwork.com/recipes/southern-red-velvet-cake-recipe.html

That's Cake Man Raven's recipe and it rocks all the houses. A red-velvet cake should be moist, moist, moist. Don't try to make it low fat or any of that crap.

My recipe calls for shortening, instead of oil. Also, I prefer unsweetened cocoa.

My Grandmother always made red velvet cakes for my Dad's birthday and Christmas. I've eaten them my whole life...and I'm old!

 

[Lanshark]

As a northern transplant to Atlanta 30 years ago I have never really understood it either. It seems to be a favorite around here and although I think it's good I definitely don't feel the "love" that most southerners do. To me a true chocolate cake with chocolate icing or better yet German Chocolate icing is da bomb.

 

[Laura66]

Oh I LOVE me some Red Velvet cake with cream cheese frosting!!!!

I think I may be baking this afternoon!

 

[BillSears]

When it's done right it's amazing. But it's been years since I've found a good one and I've pretty much given up on them. Now if I could only convince my Aunt to make one of her's, they were great!

 

[penn19]

I think it is just so-so. However, I tried some Blue Bunny Red Velvet ice cream and I hated it. But, then I never really care for any ice cream with cake mixed in it. Please keep the cake and ice cream separate (until it reaches my stomach.)

Mmmm…..Cake and ice cream mixed together. Love it!

 

[luvsJack]

Have always loved homemade red velvet. Especially when its somebody's grandma's recipe. Box mixes, bakery or store bought not so much.

Last year I tried red velvet funnel cake at the fair and OMG!! With a cream cheese drizzle on top. Yum! Was even yummy the next day warmed up.

 

[CaoilinnsMom]

I read the history of red velvet cake one day, it was supposed to be a special that b/c it was so light. The red color was just a chemical reaction with the cocoa powder, like PP said.

I think mexican chocolate cake should be the new red velvet:good vibes nOw that is delicious!

 

[MrsJackSparrow4Life]

You must've had a sorry recipe. Try this one....

http://www.foodnetwork.com/recipes/southern-red-velvet-cake-recipe.html

That's Cake Man Raven's recipe and it rocks all the houses. A red-velvet cake should be moist, moist, moist. Don't try to make it low fat or any of that crap.

I have made this particular recipe and I can attest to it being a hit. My friend's son hates cake altogether and even he had two slices of it.