A while ago, I mentioned that I planned to experiment with red velvet cake. It's one of my favorite cakes as of late. I haven't figured out exactly why I like red velvet so much, but I think it's the sinful red color, mild chocolate flavor, and most importantly, the icing....combined, it's the perfection in a cake. Oh, and the brown sugar cream cheese icing in this recipe is the "icing on the cake".
So, I experimented by making different variations of the cake...one using just butter, one with a combo of oil/butter, and another with shortening. I thought the one with shortening had the best overall texture, so that's the recipe I'll provide. The best flavor was yielded by using all butter, but you are sacrificing some texture. The one with combo oil/butter was a little too fluffy for my taste. Whatever method you choose, as long as you make the cream cheese icing, you're set :) There are some who don't like the cream cheese flavor in icing, but I think it makes this cake.
After I narrowed down the best recipe, I made it for Neil's graduation. He recently got his MBA from GW in December, and got to walk this past weekend (May 15). He seemed to thoroughly enjoy the final graduation cake and all the cupcakes from my "experiments".
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3 comments:
The cake was not only beautiful but Absolutely Delicious! Being raised in the south I know my Red Velvet......After tasting your cake, I can truly say you would have made Paula Dean proud ;-) ...
I have been waiting for Red Velvet...one of my favs too! I'll have to make an attempt!
We had a red velvet cupcake over the weekend and Mehul is still talking about your cake! I'd have to agree we liked yours much better! I'm going to have to try this recipe! Thanks for sharing.
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