News: IT'S THE 2ND ANNUAL GUATEMALA LIBRARY PROJECT BOOK DRIVE!    LOOKING FOR DONATIONS OF SCIENCE BOOKS THIS YEAR.    Check it out in the "Extending the Hand of Kindness" folder or here:   

  • December 13, 2017, 02:02:41 AM

Login with username, password and session length

Author Topic: Red Velvet Cake..Help out an Aussie..perhaps a swap?  (Read 2529 times)

0 Members and 1 Guest are viewing this topic.


  • Guest
Red Velvet Cake..Help out an Aussie..perhaps a swap?
« on: October 03, 2007, 01:54:30 AM »
Hi all. I was watching 'Tori & Dean Inn Love' and saw them making 'Red Velvet' cupcakes,from a packet...and they looked DELICIOUS!!!

There is no such thing like that here in Australia,and yes,even though i could make it myself,i have no idea what the tried and true recipe was perhaps wondering if its true that you can get Red Velvet cakemix in a box there in America? And if anyone was willing to be in a swap,where i can then send you some kind of cakemix in return,just so that i can try out these 'different' cakes

Or what are your best recipies for Red Velvet?

 ;) ;D

Clare,Chris,Caitlyn(4) & Austen(10 weeks old today!)

Cambridge Gardens NSW


  • Member
  • Posts: 19625
Re: Red Velvet Cake..Help out an Aussie..perhaps a swap?
« Reply #1 on: October 03, 2007, 05:39:55 AM »
those packaged cake mixes are awful (IMHO). if you google "red velvet cake recipe" you will find what you need. try (and take some time to read the reviews) for basic recipes or try for more gourmet-style recipes.

            Created by - Free Weight Loss Tools


  • Global Moderator
  • *****
  • Posts: 2407
Re: Red Velvet Cake..Help out an Aussie..perhaps a swap?
« Reply #2 on: October 03, 2007, 07:27:11 AM »
This is the recipe of a friend:

Red Velvet Cake w/ Cream Cheese Frosting

Vegetable oil for the pans
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine salt
2 teaspoons cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons red food coloring (1 ounce or 1 bottle)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
Crushed pecans, for garnish
Preheat the oven to 350 degrees F (approx 175C). Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
Using a hand mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.

Cream Cheese Frosting:

1 pound cream cheese, softened
4 cups sifted confectioners' sugar
2 sticks unsalted butter (1 cup), softened
1 teaspoon vanilla extract
In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.
Yield: enough to frost a 3 layer (9-inch) cake


  • Guest
Re: Red Velvet Cake..Help out an Aussie..perhaps a swap?
« Reply #3 on: October 03, 2007, 08:53:17 PM »
Oh ok!*L* Glad to know that the cakemixes arent any good!*LOL*

Thank you so much for the recipe! Something i will copy down and try out*S*


  • Global Moderator
  • *****
  • Posts: 2407
Re: Red Velvet Cake..Help out an Aussie..perhaps a swap?
« Reply #4 on: October 03, 2007, 11:18:38 PM »
Prepared foods are rarely, if ever, as good as homemade from scratch.  The advantage of prepared or prepackaged food is that it saves time, not that it tastes better.

Happy baking!


  • Guest
Re: Red Velvet Cake..Help out an Aussie..perhaps a swap?
« Reply #5 on: October 05, 2007, 09:44:53 AM »
By the way, you must be ready to accept that Red Velvet Cake is not in any way a natural product.  It is a glorious shrine to food dye.  The recipe Wordgeek posted looks great--stick with that one!

I snagged a red velvet cake recipe off eGullet a few months ago which called for pureed beets.   It seemed like it would work--beets are so very sweet (and obviously very red).  And it appealed to my sense of whimsy, much like the "mystery cake" made with tomato soup.  Sadly, it turned out like a very mild chocolate cake, and not even a reddish one. 

(Cleaning the food processor was interesting--the beet juice soaked way up between the blade and the plastic, and it looked like it was bleeding copiously  :P .)