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From Recipes

A Red Velvet Affair

That sounds like a lot of oil...a cup and a half. You may need to adjust your baking time. Overbaking can dry a cake out. If you are using dark coated pans, cut the bake time by five or so minutes.

From Serious Eats

Red Velvet Cake Revisited

I would love to try some corn starch in a RVC recipe to see if I can get a "velvety" texture. Any suggestions as to how much I should add? Also, no one mentioned nuts. The best RV cakes I've tasted had nuts (usually pecans) in the frosting or on the cake.

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Recent Comments | Response to Comments

From Recipes

A Red Velvet Affair

That sounds like a lot of oil...a cup and a half. You may need to adjust your baking time. Overbaking can dry a cake out. If you are using dark coated pans, cut the bake time by five or so minutes.

From Serious Eats

Red Velvet Cake Revisited

I would love to try some corn starch in a RVC recipe to see if I can get a "velvety" texture. Any suggestions as to how much I should add? Also, no one mentioned nuts. The best RV cakes I've tasted had nuts (usually pecans) in the frosting or on the cake.

From Recipes

A Red Velvet Affair

I agree with everyone who prefers the cooked frosting. That's original to the cake. Here's my favorite recipe, if anyone wants to try it:

FROSTING

1 C milk
5 Tb flour
1 C butter
1 C white ugar
1 tsp vanilla

Boil together milk and flour until thickened. Let stand until cool. Cream together butter, sugar and vanilla. Add milk and flour mix and beat very well. (The longer you beat it the better it gets.)

From Recipes

A Red Velvet Affair

Red Velvet Cake IS a chocolate cake with a reddish color. My late grandmother used to make a red velvet cake and it contained NO red food coloring or beet juice or anything like that. Her recipe has been lost and we haven't been able to duplicate it. It was the best red velvet cake I've ever eaten. Not like todays so called red velvet cakes, with their shocking red color. Her's was red AND chocolate. Wish I could find something akin to her recipe.

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