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 Valentine's Day Recipe |
Red Velvet Cake Serves 12 Recipe by Kathy Oaks 1 cup shortening 2 cups sugar 3 tablespoons unsweetened cocoa 1 teaspoon salt 2 eggs 2 1/4 cups flour 1 cup buttermilk 1 tablespoon vinegar 1 teaspoon baking soda 1 teaspoon mexican vanilla red food coloring FROSTING: 1 teaspoon mexican vanilla extract 1 quart whipping cream 1 cup sugar Cream together first 4 ingredients. Mix in eggs and then add flour and buttermilk. Mix vinegar and soda together in a seperate bowl until bubbly and add to batter with vanilla and mix well. (Red food coloring may be added for desired color.) Grease and flour round cake pans. Bake at 350°F for 25-30 minutes. Cool completely and carefully slice into 4 layers. Beat cream, sugar, and vanilla together for frosting. Frost each layer as you stack them on top of each other. Best served if refrigerated for at least 1 hour. I sometimes bake this in a 9x13 to save time and effort and it's still delicious. Reader Comments/Tips I just want that Kathy knows that what she was telling about her aunt and the cake recipe, actually this happened in New York long time ago but with a cookies recipe.
What kind of shortening is used in the Red Velvet Cake? Thanks Karen Me again. Also on the Red V cake - what is the baking time for 9x12 pan?
Karen Kathy, you make everything look so easy. In the recipe it calls for regular sugar in the frosting, but in the video you said powdered sugar. Which is it? Gloria I just use regular vegetable shortening. I have a convection oven that cooks really fast so my 9x13 is done in about 20 minutes. So if you have a regular oven I would set the timer for 25 and check it with a toothpick. I am guessing it will be around 30 minutes. Hope this helps.
Kathy Oaks What in the world is Mexican vanilla? The stores around me have no idea what I'm talking about.
Kathy The Mexican Vanilla is a pure vanilla, non-artificial. Why don't you go to a Mexican store? I am sure there is one in your area. Ask for in a Mexican restaurant. I got mine in a Orchard center, and the last one in Mexico City. doradexter Mexican vanilla is extracted from vannilla bens grown in Mexico. I bought mine from DVO, and it is great.
achingback Mexican vanilla is extracted from vannilla bens grown in Mexico. I bought mine from DVO, and it is great.
achingback Warning! When you are buying Mexican Vanilla make sure the label states that it is Coumarin Free! This is a substance that was banned by the U.S. Food and Drug Administration because it causes liver and kidney failure at high concentrations.
Nancy I'm excited for this! I look forward to trying this receipt out. Like Gloria questioned what sugar do you use? Regular sugar or powered sugar?
Raquel What can I substitute for the cocoa? I have a chocolate allergy in the house, but red velvet is very much a favorite otherwise.
Deb Thanks for the recipe. I want to know what kind of mixer you are using. I would like one... looks like it would store easier than a stand mixer. Thanks
Judy What kind of mixer are you using in the Valentines Day Recipe? It looks awesome! I am so anxious to try this cake.
Judy HOW CAN THIS BE A RED VELVETTE CAKE WITHOUT RED FOOD COLORING?
CHERYL Using unflavored gelatin to stablize the whipped cream works nicely...if the cake doesn't disappear at one meal! :-)
gin.ell@q.com The story about the recipe is an ooold urban legend---variations over the years attribute it to a restaurant in New Orleans and also to Neiman Marcus Tea Room and run the gamut from various cookies to Red Velvet Cake to Mayonnaise Cake, to my knowledge. I first heard the story from a fellow-ham operator---almost 50 years ago!
Ann Kathy says that you can use regular sugar or powdered sugar...but she prefers powdered sugar.
Dan Oaks What kind of mixer are you using?
Sharon The mixer Kathy uses (and she LOVES it!) is a Bosch.
Dan Oaks Thank you so much for the recipe just on time for the Valentines Day tomorrow in my country, Philippines. I will make the recipe tonite and will send feedback later. . . Thnx again!
Cecile Yap Click here to learn more about Mexican Vanilla. We love it!
Dan Oaks when you use cocoa: Do you use hersheys?
Kheal1@aol.com The Red Velvet Cake looks delicious and I too love the mixer. I can't wait to try thic recipe. It looks so wonderful. Linda Baugh You might like to change the frosting recipe to read "whipping cream" since it hasn't been whipp"ed" as yet.
Bonnie Will try your recipe soon.I love the frosting...sometimes when I have had Red Velvet Cake the frosting was made with cream cheese. Thank you kindly! MiniMe can one use butter instead of shortening?
MARY CAROL Where do you get the food coloring in the squeeze bottles with the pointed tips? I have been looking for these and can't find them.
Sam Is it possible to substitute butter for the shortening? Would it be the same amount? Thank you for the info, I would like to make the cake tonight as a surprise! Riley Larkin Everyone in the DVO office was raving about how yummy this cake was during the photo shoot last week. By the time I got off the phone it was all gone!! It was gone in less than 5 minutes. I am still waiting for my piece, Dan!
Jared @ DVO Tech Support Sorry Jared...I love ya, but you're not my sweet heart. :) I think Jonesy ate your piece! Dan Oaks i wont lie... it was amazing.
David Jonesy I found the food coloring in the plastic squeeze bottles at a Walmart Superstore. There's four colors in a box.
Judy Sherman Thanks for recipe. I can't wait to see how it comes out!
sandra Can I substitute 1 c. of spenda for 1 c. of sugar in both the cake and frosting.
Bernice Hey Kathy, I made this cake today in two 8 X 8 cake pans and both cakes fell in the middle. Stay taste good. Do you think it's my oven or something else?
Dolly I used Cheryl's tip on unflavored gelatin in the whiped-cream frosting.Then I can hold the cake in the refrigerator until serving time. Other wise, some call for a much sweeter Cream Cheese frosting.
bettyO. where does one find mexican vanilla?
ebony Someone mentioned her cake fell in the middle - it was under-baked. Most cakes take 45 - 50 minutes to bake in the oven. I have not tried it yet, but I will for my son's birthday next month. He LOVES Red Velvet Cake, and I haven't made one since he was 12 (he'll be 36!) By the way, if you archive this recipe, you will want to capitalize "Mexican" and correct "seperate" to "separate". Sherry C I found Mexican vanilla at the local Walmart. Not with the other flavorings, but in the aisle with all the Mexican food items. Also, I prefer a nice cream cheese frosting, as well. Thanks for naming the mixer brand, I, too, have often wondered about this.
KK Is it possible to substitute butter for the shortening? Would it be the same amount? Thank you for the info, I would like to make the cake tonight as a surprise! Riley Larkin I have been making this for years and my family all request it for their special day. I mix it in steps rather than putting all in like you and I do it in layers with a Brides Frosting and shredded hershey bar on each layer. The story I got was that a West Virginia couple stayed at the Waldorf Astoria Hotel in New York and asked the Chef for the recipe which he sent to them with a bill for $1500.00 which they had to pay and so they recipe was given to anyone they knew and on down the line. Similar story, different part of country and different fee. It is a wonderful cake though. Everyone will love it. Pat Jone Very Incomplete recipe.
Berney hart I saw Judy's comment, and I would like to know what kind of mixer you are using as well.
Pat When greasing and flouring your cake/muffin pans for chocolate or red velvet cakes, use cocoa instead of flour. No white flour residue on the finished cake.
C. Kilmer Mexican vanilla from the beans from the tonka bean always contains coumarin even though the label says no coumarin -- they have no reulations as to what can be put on the label. Check with FDA's Consumer Health Information Web page. (www.fda.gov/consumer)
Marlys 
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