Serves a Crowd
Red Velvet Cake
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10 Reviews
Kim G.
October 27, 2018
THERE IS AN ERROR IN THE RECIPE: Baking powder is listed in the wrong place in the ingredient list and not mentioned in the instructions. The Baking powder should be added into the dry ingredients (flour, cocoa, salt and baking powder).
Janet @.
July 20, 2018
Finally! A red velvet cake that works at altitude. I live at 5000ft above sea level and this cake turned out wonderfully. I made 3 6-inch cakes (3-inch tall pans) with a little batter left over to make 3 cup cakes for me to test out. I used 3 tbsp on red food coloring and 1/3 cup cooked beet puree. Wahoo! I'm so thrilled. I have tried over a dozen red velvet cake recipes. I love that this recipe calls for more cocoa than most recipes. I'd love to try this cake using beet juice in place of red food dye.
Heidi
February 23, 2015
Any suggestions for a substitute for the red food coloring? My son adores red velvet cake and wants one for his birthday and we don't use artificial food dye. Thanlk you!
Geraldine
December 13, 2014
First layer cake I've ever made, and it was incredible. Got so many compliments from the hubby and his coworkers, I couldn't believe it! It was very simple just took some time to put together. I added the baking powder to the flour at the onset, since there was no mention of it elsewhere. I used 3 pans because I'm a novice and it seemed easier than tackling cutting the pieces. I chilled the frosting a few hours before icing the cake. I froze all 3 layers about an hour before assembling. Staked the cake with kebab skewers to hold all 3 layers in place while icing then froze it all another hour before decorating & serving. The result was perfect, but all those steps chilling and freezing the individual items made it all more manageable.
Laurelb
July 25, 2013
Baking soda is in step three, cupcakes are referenced in the notes, crumb cakes are separate from cocoa nibs. I read the cocoa nibs as an option
gretchen.ulrich
July 26, 2013
The item not mentioned in the steps is baking powder...not soda. These are different but thanks for your understanding of the recipe Laurelb. As an update, the recipe is fabulous. I did not use the powder. The taste of the red cake was exactly what I was looking for and we will be making again. I have made several red velvets and think this is my favorite recipe so far the mascarpone and cream combination is amazing and the cake was very moist and rich.
Laurelb
July 26, 2013
You're right Gretchen. I couldn't get the mascarpone and cream to thicken so used it as a sauce instead.
gretchen.ulrich
July 24, 2013
Midway through baking and this recipe appears to contain several errors 1) Ingredient list calls for 1/2 teaspoon of baking powder but the directions do not reference using baking powder. 2) What do you do with the muffins? Are they just to deal with the extra batter? 3) "what are the "crumb coats;" they appear different than the "cocoa nibs." The copy editing is horrible! Let's hope the cake turns out.
Laurelb
March 12, 2013
I made this yesterday and well, it didn't turn out as I hoped. The icing was virtually liquid. I put it in the freezer but it didn't thicken up enough until too late. I cut the cake recipe in half, baked in 2 9 inch pans, and then split each layer in two. Next time I would use three pans or else cut the recipe to a 1/3.
shortnmorose
May 15, 2012
This cake is the BEST red velvet cake I've had and my first cake to ever bake - directions were extremely easy to follow! Bought buttermilk from the Vons nearby but it was spoiled so subbed heavy cream and 2% milk. Then ran out of oil so used olive oil. But seriously the best cake ever - didn't even need more than 2 TB of food coloring - came out a nice brown red.
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