Despite all the negative comments, I went ahead and made this cake today. It turned out fantastic! the frosting is delicious. Everyone, including my elderly inlaws loved it!!!! Thanks for the detailed and easy to follow instructions! I decorated the top of the cake with fresh strawberries...it really made the cake taste even better! Thanks again for sharing!
I made these into cupcakes (it made 24 cupcakes) and this has got to be one of the best-tasting red velvet and cream cheese buttercream I've ever tasted! I highly recommend this recipe :)
okay so i just made another batch of the cream cheese icing for a brownie cake i made and it turned out FABULOUS!! thanks missmorgan for the tip of doing the powdered sugar slowly... it so made a difference this time! and sifting the powdered sugar makes a huge difference people! keeps it from clumping! HAPPY BAKING!!
Actually red velvet cakes happened because back then, cocoa powder was not dutch processed so whenever acids such as vinegar were put in it would turn red when it cooked.
I made this cake the other night for a trial run for a wedding cake and I LOVED it. I have never tried red velvet cake before but my family adored me for it. especially my mom. she is a huge icing person and hardly ever eats the cake but she just loved it! the icing was runny for me. no matter how much powdered sugar i put in it, it just did not thicken up. =[ but it was yummy! maybe i should have whipped it more? i was using my kitchenaid stand mixer though =] thanks for the video!!!!!
@MsFififlowers I have made this again and used home-made buttermilk made with whole milk and distilled malt white vinegar, to colour the cake I used Sugarflair Christmas Red mixed with Dr Oetker's Red and cooked at a lower temperature. They have come out perfect! Fabulously red and beautifully velvety. Melt in the mouth, even though I say so myself! thank you for your video :)
im from the Philippines, and enjoy cooking and baking , i feel sad that this is like the first time iv ever heard of a red velvet cake. It's looks so delicious and im very excited to bake one later this afternoon... we dont have this in the Philippines, toss us some! :D
The mixer is said as optional because the list has whisk as things you will need. Some people prefer a whisk over a mixer and vice versa. PS the other day I made the frosting like this recipe and it was super sweet. So if you don't care for sweet look for a different one. Good luck to anyone trying this... I just might ;)
red velvet cake and carrot cake are the BEST.. and im totally addicted to cheese cake.. i think its the cream cheese that i love in those cakes but there so great.. lol
Great video thanks. I made a Red Velvet Cake this morning using the Hummingbird recipe and Dr Oetker red colouring. The cakes went in the oven red but came out brown... did I overcook them? my layers didn't look as soft as yours on the outside. I have red colour paste, would that be better? All advice welcome!
I make chocolate cake and just add red paste. I was quite gutted to realise this was all it was. I thought there would be something magical and velvety in there! Pah! ;)
@TTSmylevel97 White vinegar is actually pretty common in cakes. The mixture of baking soda and vinegar creates a tiny little oxygen bubbles which will give the cake a light and fluffy texture. Completely tasteless in such small amounts.
i have one question (i'm a total beginner): once you've made the frosting and put it on the cake, can you put the whole cake in the refrigerator (for 1 hour... 1 day) to eat it later? Sorry I didn't understand! Thanks
i prefer the red velvet cupcakes>>> honestly i made the red velvet cupcakes like 7 times and they were perfect every single time.....much better without vinegar!!!
i made this last week and the icing wasnt this white in australia we have quite yellow butter and it was more pale lemon coloured when whipped the cake was really red and very filling but everyone was jumping offf the walls with all the food colouring next time i will use the beets instead of the food colouring
@ corey..... add some melted butter to the top of it to give it some moisture... not alot... just brush it on or dabb it on with a paper towel. Also,,, just add more cream cheese to the frosting,, and dont beat it so hard.
If you don't have buttermilk one way to substitute is to use a tablespoon lemon juice or distilled/white vinegar into 1 cup of milk. Let stand for 5 min, then mix together well.
I was doing some research and i found that 1 stick of butter = 113.5 gr or 1/4 pound or 4 ounce or 1/2 cup or 8 tablespoons or 14 teaspoons. Here we use grams and you cups :) thank you!
so you reckon 1 stick is about 4 oz,only asking as here in the uk we dont refer butter as sticks and we dont use cup reasurements we usually use pounds and ounces and floz so im just working out exactly how much i need to make this
what ?? u mean the titanium is added to the prepared icings that u get at the stoopidmarklet - but i have seen other icings that are really white on these american things - i think u used to be able to get a something to make the icing white like making it a colour at the cake decorating shops - but i havent done any real cake decorating for ages so i dont know if they sell it anymore or if it was that titanium stuff or what - makes u think about what is put in food - ty for the info
Did you put the sugar in at one time? That may have been the reason why the icing didn't thicken. You're supposed to gradually add the sugar as you beat the cream cheese and the butter. Just a tip.
I made one, but since i accidentally brought baking powder instead of baking soda, i decided not to use the vinegar as well, but when they were baked, they didn’t rise. was that the problem or was it something else?
i dont remember lol. it was earlier in the week too. thanks for the tip though! i also saw another video where they put the cream cheese on paper towels overnight to soak up the excess water. so i might try that as well!
@KBAFourthtime it gives the cake a deeper,. rich moist flavor. Have you ever notice how food dye gives food an inky, metal taste at the tail end and seems to have a drying effect? You get NONE of that with beets--it's a sort of leave-in conditioner.
do they bleach the butter in america or in australia do we put yellow dye in ours ?? im not sure i used unsalted butter which isnt quite as yellow as the ordinary butter or margarine
From my understanding buttermilk is a reactive agent for baking soda, so maybe they don't add it in with the dry because as soon as the buttermilk is added and you being to mix it with the mixer it starts taking the air out of the cake? And it needs to be placed in the oven immediately otherwise the cake will go flat. So I guess that was their reasoning for leaving it until the very last.
Despite all the negative comments, I went ahead and made this cake today. It turned out fantastic! the frosting is delicious. Everyone, including my elderly inlaws loved it!!!!
Thanks for the detailed and easy to follow instructions! I decorated the top of the cake with fresh strawberries...it really made the cake taste even better!
Thanks again for sharing!
watching red velvet cake videos while eating a super delicious red velvet cake.. BEST FEELING EVER!
The way these videos had me in a choke hold when I was like 10
I made these into cupcakes (it made 24 cupcakes) and this has got to be one of the best-tasting red velvet and cream cheese buttercream I've ever tasted! I highly recommend this recipe :)
okay so i just made another batch of the cream cheese icing for a brownie cake i made and it turned out FABULOUS!! thanks missmorgan for the tip of doing the powdered sugar slowly... it so made a difference this time! and sifting the powdered sugar makes a huge difference people! keeps it from clumping! HAPPY BAKING!!
I think I'll pick up a red velvet cake at Costco. I request red velvet cake every birthday. I love red velvet cake!
Thank you soo much for the recipe I had never tried red velvet cake today until today at school and it tastes amazing
deleted deleted it's just chocolate cake colored red. literally they mixed cocoa powder with red food coloring lmao.
Actually red velvet cakes happened because back then, cocoa powder was not dutch processed so whenever acids such as vinegar were put in it would turn red when it cooked.
I need your receipe for Red Velvet..the true receipe you fold vinear in at the end...& used a homemade frosting from flour ,sugar & vanilla
I need your Red Velvet receipe...sounds like you have the one i am looking for
Mmmm! I luv red velvet cake! Nathan Stewart has THE BEST recipe on her website!!
I made this cake the other night for a trial run for a wedding cake and I LOVED it. I have never tried red velvet cake before but my family adored me for it. especially my mom. she is a huge icing person and hardly ever eats the cake but she just loved it! the icing was runny for me. no matter how much powdered sugar i put in it, it just did not thicken up. =[ but it was yummy! maybe i should have whipped it more? i was using my kitchenaid stand mixer though =] thanks for the video!!!!!
i baked this before and it tasted soooooo good! seriously guys try it!
i made this today for my friend its really the best recipe ever !it tourned out soooooooooooo great ! i reccommmend this bigtime
Red Velvet = King of all cakes.
The cream looks SWEET!
@MsFififlowers I have made this again and used home-made buttermilk made with whole milk and distilled malt white vinegar, to colour the cake I used Sugarflair Christmas Red mixed with Dr Oetker's Red and cooked at a lower temperature. They have come out perfect! Fabulously red and beautifully velvety. Melt in the mouth, even though I say so myself! thank you for your video :)
im from the Philippines, and enjoy cooking and baking , i feel sad that this is like the first time iv ever heard of a red velvet cake. It's looks so delicious and im very excited to bake one later this afternoon... we dont have this in the Philippines, toss us some! :D
I think we can all agree that the only good Howcast videos are the food ones.
The mixer is said as optional because the list has whisk as things you will need. Some people prefer a whisk over a mixer and vice versa. PS the other day I made the frosting like this recipe and it was super sweet. So if you don't care for sweet look for a different one. Good luck to anyone trying this... I just might ;)
That's a good point. Does adding beet juice change the taste?
red velvet cake and carrot cake are the BEST.. and im totally addicted to cheese cake.. i think its the cream cheese that i love in those cakes but there so great.. lol
i had eaten red velvet cake before and it is so creamy and delicous(depending on were you get it from)
Great video thanks. I made a Red Velvet Cake this morning using the Hummingbird recipe and Dr Oetker red colouring. The cakes went in the oven red but came out brown... did I overcook them? my layers didn't look as soft as yours on the outside. I have red colour paste, would that be better? All advice welcome!
i like the red Christmas color it has with that white frosting
I make chocolate cake and just add red paste. I was quite gutted to realise this was all it was. I thought there would be something magical and velvety in there! Pah! ;)
i tried beet juice since i hate food coloring, it came out very well
I made this and it's FREEKIN AMAZING!!!!
Just made it today and it came out perfect.
This made my mouth water...
@TTSmylevel97 White vinegar is actually pretty common in cakes. The mixture of baking soda and vinegar creates a tiny little oxygen bubbles which will give the cake a light and fluffy texture. Completely tasteless in such small amounts.
Great, fast and straight to the point. Nice!!!
the cake looks yummy *w* and your videos are awsome....you got a new subscriber^^
Dude, (the one who's talking😂)
You're amazing and thanks Now im able to do it anytime you guys are life savers.🙏🏻😂
Instead of using vinegar you can use apple vinegar to make it even moist and it's suppose to fizz in the baking soda if your thinking why it's fizzy
i have one question (i'm a total beginner): once you've made the frosting and put it on the cake, can you put the whole cake in the refrigerator (for 1 hour... 1 day) to eat it later? Sorry I didn't understand! Thanks
wow that looks pretty simple, thank you. looks so yummy
that cake is gorgeous!
it looks so pretty!
Hmmm sirke kattı içine. Hafif ekşi-tatlıdır bu. Güzeeeeeel
MMM its looks so freaking yummy and moist!
I have the recipe for the Waldorf cake and its not nearly as moist as this looks.
Did this, should probably have gotten some better red food coloring, and the frosting turned out a bit more yellow-ish. But it tasted amazing!
Same here!!
I LOVE red velvet
yummm
I made it....unlike all the other howcast baking stuff this accually turned out good haha x]
Gorgeous recipe..
Red velvet cake is my favorite!
i prefer the red velvet cupcakes>>> honestly i made the red velvet cupcakes like 7 times and they were perfect every single time.....much better without vinegar!!!
i made this last week and the icing wasnt this white in australia we have quite yellow butter and it was more pale lemon coloured when whipped the cake was really red and very filling but everyone was jumping offf the walls with all the food colouring next time i will use the beets instead of the food colouring
@ corey..... add some melted butter to the top of it to give it some moisture... not alot... just brush it on or dabb it on with a paper towel. Also,,, just add more cream cheese to the frosting,, and dont beat it so hard.
If you don't have buttermilk one way to substitute is to use a tablespoon lemon juice or distilled/white vinegar into 1 cup of milk. Let stand for 5 min, then mix together well.
Thanks you very much !!
I think that is the best web that i ever visited !!
Thanks youu
Wow I wish I could taste that cake
@kehlowhee yes, the cake would be burned at 350 degrees C, 180 degrees C is the normal tempreture for baking cakes
What should I use If I can't use cream cheese frosting? Will vanilla frosting work or should I use buttercream?
It looks so so good
I was doing some research and i found that 1 stick of butter = 113.5 gr or 1/4 pound or 4 ounce or 1/2 cup or 8 tablespoons or 14 teaspoons. Here we use grams and you cups :) thank you!
Step 1: Make a vanilla cake
Step 2: Put in some red food coloring and bake
Did you know:
Circles are round
This ain't howcast kidz weirdo
Chocolate is a better substitute.
Frankly, that cake looked really pretty. :)
so you reckon 1 stick is about 4 oz,only asking as here in the uk we dont refer butter as sticks and we dont use cup reasurements we usually use pounds and ounces and floz so im just working out exactly how much i need to make this
If one uses the juice from a can of beets, will the flavor be noticeable after the cake is baked?
i'm gonna make this cake tomorrow
i'll leave a comment on how it came out and if it was good
how do you do it soooooooooooooo perfect!
Ahh red velvet is the best!!!
This looks delicious!
Very informative! Nice video. Real masterpieces.
Thanks This made me Happy :D good job howcast
wouldnt the beet juice alter the taste of it? it looks really good though :)
Here in Argentina we measure butter in grams. Otherwise how many cups are a stick of butter? Thanks!
made this a few nights ago. a lot of work but muy delicioso
what ?? u mean the titanium is added to the prepared icings that u get at the stoopidmarklet - but i have seen other icings that are really white on these american things - i think u used to be able to get a something to make the icing white like making it a colour at the cake decorating shops - but i havent done any real cake decorating for ages so i dont know if they sell it anymore or if it was that titanium stuff or what - makes u think about what is put in food - ty for the info
you made this very easy to do thank you very much
you can use the batter to make cupcakes instead of the cake right?
Did you put the sugar in at one time? That may have been the reason why the icing didn't thicken. You're supposed to gradually add the sugar as you beat the cream cheese and the butter. Just a tip.
I made one, but since i accidentally brought baking powder instead of baking soda, i decided not to use the vinegar as well, but when they were baked, they didn’t rise. was that the problem or was it something else?
I never had red cake before... it sounds yummy though... looks like it too.
thx a lot!!! i made it turned out beautifully
george pulikal fdsdf
george pulikal did it taste good
Thank you! I can't wait to make this for my hunny on his birthday! He's always talking about red velvet cake. lol
this looks so delicious :*
i dont remember lol. it was earlier in the week too. thanks for the tip though! i also saw another video where they put the cream cheese on paper towels overnight to soak up the excess water. so i might try that as well!
Try it with other food colors - green for St Paddys Day, blue for 4th of July, orange for halloween, its a great tasting cake.
is it really necessary to put a vinegar in velvet cupcakes?
I made it and I really like it. Thank you!!!
Wouldn't the beet juice make the batter too watery?
wow, so much food colouring!
@KBAFourthtime it gives the cake a deeper,. rich moist flavor. Have you ever notice how food dye gives food an inky, metal taste at the tail end and seems to have a drying effect? You get NONE of that with beets--it's a sort of leave-in conditioner.
I'm making this now!
just waiting for the cake to cool
oh goodness this sounds soo good!
pro video!
A+ !!!
very clear instructions
love it !!!
today i make this cake recipe...the cake taste good.. :)
idk why i enjoy watching this
do they bleach the butter in america or in australia do we put yellow dye in ours ??
im not sure
i used unsalted butter which isnt quite as yellow as the ordinary butter or margarine
Thanks so much, awesome tutorial.
Can i use cake flour insted of All purpose flour? thanx
Hey, could I make cupcakes out of this? Just wondering.
raise your hand if u like red! 🙋
me!!!
🙋🏻
🙋🏼
I absolutely love red
Asri Wahyuningsih 🙋🏿
can i use red decorating gel instead of red food coloring
From my understanding buttermilk is a reactive agent for baking soda, so maybe they don't add it in with the dry because as soon as the buttermilk is added and you being to mix it with the mixer it starts taking the air out of the cake? And it needs to be placed in the oven immediately otherwise the cake will go flat. So I guess that was their reasoning for leaving it until the very last.
I prefer to use natural red color to make a dough instead artificial color. For example, strawberry, cherry or other fruit colors. Isn't a good idea?
quick, fast, to the point! thanks.
what's the purpose of the vinegar n baking powder? i just noticed i forgot to put these two and the cake is already baked. still cooling, though
The background music is really awesome. Does it have a name?
Need my nay nay xx making cakes and making a princess room x