" Cake Boss " Red Velvet Cake

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Red Velvet
It was about 2 years ago on my birthday, Chris and I spent the whole day in Hoboken.
We went to various bakeries spending ridiculous money on cupcakes, and loving every minute.
Out of about 2 dozen cupcakes, my FAVORITE was a Red Velvet cupcake from Carlos Bake Shop.
It was amazingly moist and decadent.
I was beyond excited for Buddy’s book to release after hearing that their red velvet recipe would be inside.
I’m not usually a red velvet fan, but this red velvet is my favorite right after chocolate cake.
Red Velvet
So of course as soon as I had the chance I made the recipe in the book,
but it doesn’t taste, look, smell, or feel anything like theirs.
The crumb was dry, and a little grainy.
Which I was shocked because it had shortening..
I don’t like to use shortening in my cakes, but figured this cake was worth it.
Now I understand they aren’t going to give out their recipe – fair enough, but if it kills me I’m going to find a recipe like his.. because that cake is amazing.
The next time I make a red velvet I won’t be using red food coloring, instead I plan on attempting to achieve the color with beetroot.
This cake took more food coloring than I’ve used in about 2 years.
Do you have a tried and true red velvet recipe that you love?
If so please share!! :)
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Courtney Lopez

Founder/Editor at Courtney's Sweets
Family, Food, and Photography are Courtney's passions and you'll see all of that on this blog.She married Chris in summer of 2008 and they had Sweet Baby summer of 2012.Sweet Baby has a rare food allergy called FPIES, which Courtney discusses frequently.She also loves to do car reviews, so check those out too!
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  1. says


    I was hoping when I scrolled down that you were sharing the recipe like you usually do :-(. I use to make a red velvet cake, but it called for a box mix and I don’t use those anymore. I do have a red velvet-chocolate cake (I like mixing the best of both worlds) that I make every year for Christmas. It doesn’t call for a bucket of red food coloring and is quite good. Let me know if you would like the recipe milkandhoneymommy @ gmail dot com.

    I would love to know how the beetroot juice colored cake turns out.

  2. says

    Your pictures are incredible!!

    I’m in the hunt for a good red velvet recipe too! I haven’t found one I liked.

    I’ve read that using canola oil instead of butter produces a very moist product. I use oil in my cupcakes and it make a huge difference!

  3. Anonymous says

    Great post! I’m looking to make some changes in my own eating habits and learning to cook, so I appreciate your insight a lot! Thank you. I recently stumbled upon this blog like I did yours and I thought your readers may appreciate it: http://burisonthecouch.wordpress.com/2010/11/04/food-for-thought/

    I’ve started to look for blog help more regularly and I think I’m going to add your blog to my list as well. Thanks for the post!


  4. says

    I think I may have found someone who loves cupcakes just like me! Ever since Iron Cupcake ends there has been a whole in my heart. Would you ever want to do a cupcake roundup/contest with me?

    Saw you through the Brandfluential section of Momdot (food blog part). :)


    Beautiful cupcakes btw!

  5. says

    I also wanted to add (sorry for the novel) that when you mix Dutch Processed Cocoa with Vinegar that is where you get the red color from…its a chemical reaction…also gives the cake much better texture (light, fluffy). I’ll be posting a recipe next week.

  6. Anonymous says

    My favorite red velvet cupcake recipe is the Magnolia Bakery’s. It is found online. I also prefer to use Sprinkle’s cream cheese frosting recipe. Best of both coasts!

  7. says

    I’ve made Paula Deen’s recipe (can be found on Food Network’s website) and it was pretty good. It used buttermilk which gave it a nice tang and vegetable oil instead of shortening but also used red food coloring. My husband is a red velvet connoisseur and he was very pleased!

  8. says

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