It was nice and moist. The color was beautiful! That is the flavor I thought of when I tasted both of the recipes I tried so far. I thought maybe I was the only one who thought that. Sorry about resurrecting an old post, but I feel like I'm on mission to find a good RV recipe!
I just love the look, the sharp contrast between the red cake and the icing not sure if I like the cream cheese, but the cooked icing always has to be refrigerated sp? I tried an allrecipes. Chef Stef was moist but wasn't sure how it was supposed to taste. I absolutely love red velvet. To me it's got a hint of chocolate but definitely not a chocolate cake I tried Cakeman Raven's recipe and didn't care for it at all - much to oily and like some said, has a similar texture to cornbread for some reason.
I use Cakeman Raven's with 2 T of chocolate instead of 1tsp. I also just use regular flour I think he calls for cake flour. I think if you use less chocolate the red is more true red and more chocolate gives a richer red color. Definitely not a chocolate cake. This is not a slap in your face flavor, it is subtle. I am convinced the brand of red food coloring makes a difference in the taste - not just the look.
Recently, I got frustrated because so many stores carry store brand food coloring, and it was getting more difficult to find. I'm a much happier camper now. I also began tweaking my old tried and true recipe. I had been using 2 TBS cocoa but decided that was dulling the red color and cut it back to 1 TBS which was the proportion originally suggested. I didn't notice much difference in taste. I've now got a tender, moist, beautiful RVC with that almost indescribable taste it should have.
I don't know why we tinker with this particular recipe so. I'm as guilty as the next person! What does RV taste like? It apparently depends on where in the US you live! I had no idea that parts of this country thought RV is basically a chocolate cake with red food coloring. No, no, no! A true southern Red Velvet cake is more of a buttermilk cake than a chocolate cake.
I believe the red color originally came from beet sugar. It is hard to find a RV recipe that "tastes right" when you aren't quite sure what the buyer is looking for! Well then I'm thoroughly confused! Most of those that agree that RV is NOT supposed to be a chocolate cake also believe that cream cheese is not the appropriate frosting!
Whenever a CC'rr who grew up in the south replies, it's to say that the cooked icing is the traditional RV frosting. IMO, you've got it right! The cooked icing with a little flour and granulated sugar is traditional, but the cream cheese icing is a lot more popular now. I don't ever remember relatives keeping RV in the fridge which they should do with cc frosting The cooked icing on RV was unique to that cake in my household. Cream cheese icing was for carrot cakes!
Personally, I prefer the cooked icing. Chocolate cake and red velvet are no different health-wise, due to their similar ingredients. The only concern is the red dye itself, considering most boxed cake mixes use Red The Center for Science in the Public Interest says too much consumption of this dye can be a concern. While rare, hypersensitivity can be a side effect of too much red dye consumption.
The thing to remember here is that while red velvet contains a few tablespoons of red dye on average, you shouldn't be concerned unless you're eating it a lot and very often. Anyone who has wondered what red velvet cake is probably thinks it's very similar to chocolate cake. Even boxed red velvet cake mix could be mistaken for chocolate cake until you add the dye and suddenly the bowl is pink and red. The slight difference in ingredients between the two seems to tone down the richness of the cocoa, making it perfect for people who enjoy chocolate but don't need as much of it as is in a traditional chocolate cake.
One essential pairing with red velvet is cream cheese frosting. The unlikely couple is just wrong enough to make it so right. So since we want our cake to be tender, light, moist, and flavorful, a combination of both butter and oil is what we need. The cocoa in this is what gives red velvet cake its signature flavor. Red velvet cake doesn't look or taste nearly as good when the edges of the cake become brown and dry while cooking.
This often happens when the edges of the cake cook faster than the center, which also causes the cake to bubble in the center. These red velvet pancakes actually use the classic vinegar and cocoa powder combination to create its color along with a little bit of red coloring.
These cinnamon rolls and cookies use a cake mix, but are still oh so good. Now that you know the answer in the classic debate, red velvet vs chocolate cake, go out and make some amazing desserts. Instagrammer Costcoempties spotted this red velvet cake by Junior's at their local Costco. Each cake is made with layers of chocolatey red velvet cake layered with cream cheese frosting. There are many others on this site more qualified to speak about red velvet cakes, but from my own experience, it is a chocolate based cake with red colouring.
The pear shouldn't interfere with the taste of the cake itself. Does it have a particular flavor or does it just taste like white cake with red coloring? Also, what is the best frosting for velvet cake? I am making a birthday cake and wanted to do something besides white or chocolate. So if you are looking for a healthy torte recipe that looks gorgeous to serve for a holiday or other event, you really should try this red velvet torte! This torte is pretty simple to make, full of hidden beet goodness, and chocolatey to boot!
Red velvet torte, here we come! We opted for the more traditional Ermine Icing, a frosting with a cooked roux base and an infinitely smooth finish.
0コメント