Next Up: Red Velvet Cake

I’ve put off red velvet cake for a long, long time because, well, I hate ruining shirts with food coloring stains. But I can resist it no more…there are simply too many requests. So…off we go!

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22 Responses to Next Up: Red Velvet Cake

  1. Holly says:

    I just made one of these Sunday – sort of.
    I really dislike the food coloring thing so I made a beet syrup. It wasn’t red at all but tasted good.
    I am so interested in how you will do this.
    :)
    H

  2. Paul says:

    Looking forward to this one!

    I think I must have 10 or so red velvet recipes but I’m not satisfied with any of them.

    Here’s to hoping for some Joe Pastry magic!

  3. Linda says:

    I pretty much hate anything that requires coloring (including frosting) but have tried red velvet cake recipes in the past when it has been requested or I think it would fit the occasion. Can’t wait for the “perfect” recipe. I know that will happen here. :)

    • joepastry says:

      Ehem…the, er…”perfect” recipe is in development. But I’ll alert the media that a major breakthrough is coming. ;)

      - Joe

  4. Nuha says:

    Yeay! I can’t wait! :)

    • joepastry says:

      Sorry it’s taken so long, Nuha!

      • Nuha says:

        That’s ok. I really learned a lot from your Kringle and Potica posts! Can’t wait for your red velvet recipe!

        • Nuha says:

          Oops! I just saw the recipe. ;) Sorry. I’ve been real busy the past two weeks planning a wedding shower for a relative. I made a four layer chocolate cake covered it with chocolate buttercream and rolled fondant. Everybody thought it was amazing! Not that I meant to brag ;) Now I’m free to concentrate on this.

          • joepastry says:

            No problem. It’s up but don’t try it yet. Still need to test it!

            - Joe

  5. linda says:

    I’m guessing you will also be using your “cooked” frosting that you did some time ago. That’s what I always understood to be the traditional frosting for this cake.

  6. Casey says:

    I’ve always heard originally there was no red food coloring added. It was a highly acidic batter that brought out the red in the chocolate. But, nowadays people just take a basic chocolate cake recipe and add the coloring. I’m hoping you can shed some light on this.

    • joepastry says:

      Hey Casey!

      The idea that it’s red because of chocolate chemistry is a myth (see the most recent post). I’ll have more on the history of red velvet cake as the week goes on!

      - Joe

  7. Barbarainnc says:

    Glad you’ll be using the “Cooked Frosting”, it is so good on a Red Velvet Cake.:) :) :)

    • joepastry says:

      Hey Barbara (Bee)!

      I confess I’m undecided. I think that’s the frosting I’ll recommend…though as a reader pointed out, I’ve never done a seven minute frosting…which would also work well. It’s sweeter of course, but it might be fun just to have one on the site. We’ll see!

      Cheers,

      - Joe

  8. tray says:

    Like so many others, I’ve been looking for a way to make RVC without the food color.
    Two ideas came to mind: cranberry juice -or- a red wine reduction.
    In my experiments, the wine reduction produced the best color and the wine compliments other earthy flavors in the cake.
    Thanks for doing this Joe :)

    Tray

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