I have purchased the powdered buttermilk for making soap, but I never thought to use it in baking. Now it is kind of like duh hahaha, but love this idea.
Thank you for sharing ❤😍😘 I really love how you explain everything plus the way you speak is perfect ❤😍😘 I'm new to your channel and will be looking forward to your next videos. I am a newbie home baker and I need videos like yours. Thank you again for sharing 😍😘❤❤
Thanks for sharing this video tutorial with all of your "tricks" And the cakeculator on the website is incredibly helpful! Thank you for that too! In two weeks I am going to try your red velvet cake recipe to make it for a friend's BD.
I’m making this cake in a few days to create a letter cake for my boyfriends birthday! I’m so excited I even bought this exact pan lol. Is there anyway for me to send you the outcome?
Tried this recipe tonight for a letter cake. My cake is still cooling off. I baked it on 17x13 pan so I did the cakeculator and used the 8" 4 layer recipe. The middle part of the cake sunk a little bit. I baked it for 40mins.
Just a little sunk in the middle is not a terrible thing at all.. considering you baked it up nice enough for a letter cake. that's awesome! Send me a pic on instagram!
@@Sugarologie sure it turned out great for my letter cake. I only use 1 side of thr pan and I freeze the rest. It was thick enough to cut it in half. Next time ill try the 8" round 3 layers. Thanks for the recipe. The cake was very tasty!
Hi thanks for making such a beautiful video with clear explanation of all your steps..I came across for channel while researching carrot cake. I was impressed and started to watch other videos. Anyhow..could I bake this cake in an 8 in sq pan..would it fit..or do I need 2 pans
I’m planning to use this to make mini cakes by cutting out circles from this sheet cake recipe! Is this cake sturdy enough to cut and move around or is it on the fluffier side and crumbles easily?
So I haven't added a 9x13 option for my cakeculator, but the depth is almost simliar to an 8 inch pan so my estimation would be between 20-30 minutes. You'll have to do a crumb test to ensure it's not over or underbaked. The temps should remain the same though, so 350 for this cake 🙂
Hey! Love your cakes… can you please suggest me this cake without eggs? I’m planning to make this cake for my daughter’s birthday as we don’t eat eggs. Thanks 😊
my niece has requested that i make a half sheet red velvet cake for her birthday party. would you recommend doubling the recipe to get one higher cake (and get a higher pan) or bake two individual cakes and prop as two tiers?
You could do either one, but the half sheet pan I have here is pretty shallow so I would even consider doing 3 of them unless the cakes baked up really tall. I supposed it depends on how many people you're planning to serve as well. 3 layers of this cake or even two would serve at least 20 people :)
@@Sugarologie Just wanted to come back and tell you that this cake was a hit !! I’m convinced to use buttermilk in everything I do now. Thank you so much!!!!
Can you please share the food color of your choice?? Tia Really enjoy watching your videos. I’m going to try the red velvet and peanut butter fillings this weekend..I hope anyways lol
Yeah so for this one I use Americolor in red, because it's the strongest red color. But I also use Wilton gel color (found it at Michael's) and it was good too. :)
@@Sugarologie , I hope this is right.. it doesn’t look like yours, but it is AmeriColor soft gel paste. Red red. If this isn’t correct, I can go back to the store. Lol
It doesn't really - I designed this cake to be what's called a high-ratio cake. These types have more egg yolks than regular eggs and doesn't really provide more density but provides a way for the fats to incorporate more easily so it's a super smooth batter :) If you've even come across a cake batter that seems almost split or curdled, it's bc there wasn't enough of these ingredients (egg yolks) But yeah short answer - it's not dense at all 😀
@@Sugarologie I made it actually and it was quite light surprisingly! Everyone loved the cake. I was also surprised that it’s only half a cup of butter and not more! Makes us feel less guilty eating it 😊
I think white should be fine - its less fruity but should work well to help the cake rise. And I've used both natural and Dutch processed for this cake - they both work great :)
Can I use caster sugar instead of granulated sugar? I'm in Australia and our white sugar is granulated sugar so it's a bigger grain size where caster sugar is finer
Sure you can use regular milk - it shouldn't affect the texture. As for the taste, Red velvet cake typically has a "tang" to it, which is why buttermilk is a classic ingredient for it. You should experiment and see what you like :)
I’ve never gone past a couple weeks, and at that point it’s still pretty good. Make sure you wrap it well though. Any air from the freezer can transmit odors, which will affect the taste for sure.
So my cakes called high ratio cakes, so def more on the sweet and moist side. I do make chiffon cakes occasionally, but these two flavors are not chiffon. :)
So I haven’t used my butter cakes for a cake roll yet, I mostly use chiffon cakes... but you’re welcome to try. Some ppl have success with it by prerolling the cake while it’s warm and then unrolling when it’s cool and filling it. 🙂
Hi ❤️ My recipe is located on my website, in the description box. I don’t write out the recipes here because the amounts will depend on your cake pan. You can choose the size on my website and get the perfect ingredient amounts. 😀 Hope that helps and try this cake... it’s a good one! Happy baking!
Yes, you have to go to the website because the recipe will depend on the cake size and flavor that you choose, it's a part of my cakeculator app, 😁 So choose anything you like!
I prepped the bottom of my pan like this and the cake burned almost instantly. I wonder if it was the pan or the do you need to put butter on the parchment paper?
i love this recipe..but I also like to see the original red velvet where the reaction of coco powder unprocessed with vinegar to get the reddish color.
I just experimented and it works for a 9x13. If you do the whole recipe, it will be like a normal "sheet cake" about 1 to 1.5 inches thick. If you halve the recipe then, it will be more similar to the ones I bake in the half sheet pan I use in my video :)
They are listed on my website 🙂 The reason is because these cakes belong to my cake app on my website so you can choose any pan size or flavor that works for you! Try it out and see if you like it!
depends on what you're going to do with it...if you're lifting it into layers for letter cakes, its much easier to do when frozen. For tiny shapes, you could totally use freshly baked but cool cake 👍🏼 💕
@@Sugarologie I am planning to use it for bento cakes so would it be fine to just cool it down? Also, will the condensed milk frosting you have work for bento cakes? Thanks for replying...home baker here😭
We are all home bakers and all started off at the beginning at some point. No shame, ask away, please ☺️ Yes I use the condensed milk frosting all the time. I think you will be very happy with it. Ah! I have a bento red velvet video coming up, hopefully it will be out within the next week or so!
Hmm I’ve never tried before... it will probably be just fine, but be slightly less tangy than a typical red velvet cake. I would use full fat milk if you can though.
The powdered buttermilk is mind blowing! I bake with dried milk I had no idea a buttermilk version existed!
I have purchased the powdered buttermilk for making soap, but I never thought to use it in baking. Now it is kind of like duh hahaha, but love this idea.
Would love to see an experiment type video of making red velvet cake traditionally without food dye! Acid+cocoa reaction
good idea
So many take aways from this single tutorial! Thank you!
Thank you so much for all the tips! I looked up “red velvet cake mix in a tray” and this was clearly exactly what I needed 😂
I hope it works out for you ❤️
i've been thinking about making bento cakes, they're so cute and tiny! this is perfect, thank you !
You are so welcome!
whats bentocakes ?
@@stevethea5250 cakes that are small enough to fit into a lunchbox :
I love love love the face that she answer to all her comments ♥️🥰🥰
😉❤️❤️❤️❤️
Thank you for sharing ❤😍😘 I really love how you explain everything plus the way you speak is perfect ❤😍😘 I'm new to your channel and will be looking forward to your next videos. I am a newbie home baker and I need videos like yours. Thank you again for sharing 😍😘❤❤
You are so welcome! So glad to have you here 💖 Let me know if you make this cake! You can do it! 👍🏼
Thanks for sharing this video tutorial with all of your "tricks" And the cakeculator on the website is incredibly helpful! Thank you for that too! In two weeks I am going to try your red velvet cake recipe to make it for a friend's BD.
Oh I hope you love it... the red velvet one is so yummy 😋
Hello! Im new here in ur channel so glad to find this kind of recipe of urs...its a great help to me coz im just a beginner in baking😍
I’m making this cake in a few days to create a letter cake for my boyfriends birthday! I’m so excited I even bought this exact pan lol. Is there anyway for me to send you the outcome?
I would LOVE to see... insta DM me? You’re gonna do great 👍🏼
@@Sugarologie ahhh ok will do ☺️💕
Tried this recipe tonight for a letter cake. My cake is still cooling off. I baked it on 17x13 pan so I did the cakeculator and used the 8" 4 layer recipe. The middle part of the cake sunk a little bit. I baked it for 40mins.
Just a little sunk in the middle is not a terrible thing at all.. considering you baked it up nice enough for a letter cake. that's awesome! Send me a pic on instagram!
@@Sugarologie sure it turned out great for my letter cake. I only use 1 side of thr pan and I freeze the rest. It was thick enough to cut it in half. Next time ill try the 8" round 3 layers. Thanks for the recipe. The cake was very tasty!
Hi thanks for making such a beautiful video with clear explanation of all your steps..I came across for channel while researching carrot cake. I was impressed and started to watch other videos. Anyhow..could I bake this cake in an 8 in sq pan..would it fit..or do I need 2 pans
I’m planning to use this to make mini cakes by cutting out circles from this sheet cake recipe! Is this cake sturdy enough to cut and move around or is it on the fluffier side and crumbles easily?
It's sturdy enough to cut - I've made mini cakes with them no problem :)
I was wondering if we could use margarine instead of butter if we dont have it at home?
Is there a reason why you mix baking soda and vinegar together instead of adding them in dry and wet ingredients, respectively?
very very Thanks. videos are very usefull. i like it very much
this worked perfect! the frosting recipe i followed from your website came out a complete disaster though 😭
Oh no! Which frosting was the trouble maker?
this kind of style very famous I think last year and until now. let's stay connected
Yes, I like making the styles of cake for all my baking project. It’s fun to come up different ideas 😀
Hi! Can’t wait to make this. What gel paste food coloring do you recommend?
I usually use Americolor, as their colors usually come out the strongest: amzn.to/3ik5rHX
But I also have Wilton:
amzn.to/38RQdH3
as a backup. :)
@@Sugarologie thanks so much 😊
Hi adriana, may i know whether is it okay for me to use full cream milk instead of the buttermilk?
Cake looks delicious. Question how do you make the sides not dry out? My number cake sides always dry out
Hi can I use this batter for cupcakes
You you can, if you go to my website I have a calculator that does this for you :)
Thank you
Easy to follow recipe.How many people you can feed in half sheet cake .
I'm using a 9x13 cake pan. What temp and how long do I bake it? Pls and thank you!!
So I haven't added a 9x13 option for my cakeculator, but the depth is almost simliar to an 8 inch pan so my estimation would be between 20-30 minutes. You'll have to do a crumb test to ensure it's not over or underbaked. The temps should remain the same though, so 350 for this cake 🙂
@@Sugarologie thank you! I'm baking a number 10 cake, so hopefully turns out well!!
Hey! Love your cakes… can you please suggest me this cake without eggs? I’m planning to make this cake for my daughter’s birthday as we don’t eat eggs.
Thanks 😊
Ah yes, egg free cakes are soon to be published! I've been perfecting the recipe but it's not quite there yet. Stay tuned ;)
@@Sugarologie waiting for it 👍🏼
my niece has requested that i make a half sheet red velvet cake for her birthday party. would you recommend doubling the recipe to get one higher cake (and get a higher pan) or bake two individual cakes and prop as two tiers?
You could do either one, but the half sheet pan I have here is pretty shallow so I would even consider doing 3 of them unless the cakes baked up really tall. I supposed it depends on how many people you're planning to serve as well. 3 layers of this cake or even two would serve at least 20 people :)
@@Sugarologie Just wanted to come back and tell you that this cake was a hit !! I’m convinced to use buttermilk in everything I do now. Thank you so much!!!!
do you have a red velvet cake recipe for 4 layers x 9' tins round please.
Can you please share the food color of your choice?? Tia
Really enjoy watching your videos. I’m going to try the red velvet and peanut butter fillings this weekend..I hope anyways lol
Yeah so for this one I use Americolor in red, because it's the strongest red color. But I also use Wilton gel color (found it at Michael's) and it was good too. :)
@@Sugarologie , I hope this is right.. it doesn’t look like yours, but it is AmeriColor soft gel paste. Red red. If this isn’t correct, I can go back to the store. Lol
@@janmchaney7912 Americolor works beautifully :) I think you will like it.
@@Sugarologie mines in a little bottle vs yours in a tube. But will try this weekend. Thanks
I’m surprised how many egg yolks there are in this recipe! 😯 why is that? Would it make the cake more dense?
It doesn't really - I designed this cake to be what's called a high-ratio cake. These types have more egg yolks than regular eggs and doesn't really provide more density but provides a way for the fats to incorporate more easily so it's a super smooth batter :) If you've even come across a cake batter that seems almost split or curdled, it's bc there wasn't enough of these ingredients (egg yolks)
But yeah short answer - it's not dense at all 😀
@@Sugarologie I made it actually and it was quite light surprisingly! Everyone loved the cake. I was also surprised that it’s only half a cup of butter and not more! Makes us feel less guilty eating it 😊
Love your videos! Can I use white vinegar instead of apple cider vinegar? Also is your cocoa powder natural or dutch or it doesnt matter?
I think white should be fine - its less fruity but should work well to help the cake rise. And I've used both natural and Dutch processed for this cake - they both work great :)
@@Sugarologie tysm
Can I use caster sugar instead of granulated sugar? I'm in Australia and our white sugar is granulated sugar so it's a bigger grain size where caster sugar is finer
Do i have to use buttermilk or can i use any kind of milk?
Sure you can use regular milk - it shouldn't affect the texture. As for the taste, Red velvet cake typically has a "tang" to it, which is why buttermilk is a classic ingredient for it. You should experiment and see what you like :)
And if you can't get any you can easily make buttermilk with some lemon juice and milk! There's plenty of videos online which show you how
How long can you freeze the cake for with it still tasting just as good?
I’ve never gone past a couple weeks, and at that point it’s still pretty good. Make sure you wrap it well though. Any air from the freezer can transmit odors, which will affect the taste for sure.
@@Sugarologie thank you!
your red velvet cake and chocolate cake are chiffon style? or moist?
So my cakes called high ratio cakes, so def more on the sweet and moist side. I do make chiffon cakes occasionally, but these two flavors are not chiffon. :)
@@Sugarologie thank you. ill try it soon.😊
cant get pans like that here in danmark. I have a pan thats 35 x 43 cm..so i have a hard time trying to figure it out
Hi, can this be made into a cake roll? Will it not break?
So I haven’t used my butter cakes for a cake roll yet, I mostly use chiffon cakes... but you’re welcome to try. Some ppl have success with it by prerolling the cake while it’s warm and then unrolling when it’s cool and filling it. 🙂
@@Sugarologie thank u, i will give it a try soon😉
Nice recipe
Thanks a lot
Could you sharing recipes in description box, please!!! Thanks!!!
Hi ❤️ My recipe is located on my website, in the description box. I don’t write out the recipes here because the amounts will depend on your cake pan. You can choose the size on my website and get the perfect ingredient amounts. 😀 Hope that helps and try this cake... it’s a good one! Happy baking!
@@Sugarologie thanks lovely 😊
I went to the link for recipes but I did not find this recipe. It would be so helpful to give the ingredients in the description box
Yes, you have to go to the website because the recipe will depend on the cake size and flavor that you choose, it's a part of my cakeculator app, 😁 So choose anything you like!
How many servings does this make
How many people would this cake feed? Thanks in advance!
I prepped the bottom of my pan like this and the cake burned almost instantly. I wonder if it was the pan or the do you need to put butter on the parchment paper?
Succedd only in first try ✅✅😳
i love this recipe..but I also like to see the original red velvet where the reaction of coco powder unprocessed with vinegar to get the reddish color.
Hey, what size tray are you using ?
It's a half sheet baking pan - about 12x18 inches :)
Can i cut this recipe in half? Only a 9x13 pan can fit my oven :)
I just experimented and it works for a 9x13. If you do the whole recipe, it will be like a normal "sheet cake" about 1 to 1.5 inches thick. If you halve the recipe then, it will be more similar to the ones I bake in the half sheet pan I use in my video :)
I cant find the recipe 🤷🏼♀️
Plz can u add the quantities to the description box...
They are listed on my website 🙂 The reason is because these cakes belong to my cake app on my website so you can choose any pan size or flavor that works for you! Try it out and see if you like it!
what is the height of the pan? 1 inch?
it's a little shy of 1 inch tall :)
Do we really have to froze our sheet cakes before decorating it?
depends on what you're going to do with it...if you're lifting it into layers for letter cakes, its much easier to do when frozen. For tiny shapes, you could totally use freshly baked but cool cake 👍🏼 💕
@@Sugarologie I am planning to use it for bento cakes so would it be fine to just cool it down? Also, will the condensed milk frosting you have work for bento cakes? Thanks for replying...home baker here😭
We are all home bakers and all started off at the beginning at some point. No shame, ask away, please ☺️ Yes I use the condensed milk frosting all the time. I think you will be very happy with it.
Ah! I have a bento red velvet video coming up, hopefully it will be out within the next week or so!
And oh yes, just let the cake cool before cutting and frosting, but you should be good to go! No freezer unless you want to 💕
@@Sugarologie thanks for that! Really boosted myself a lot! Keep on posting inspiring ang helpful vids💕
Can I get the recipe please
Can I make it in 9×13 pan?
You can! Just prep the pan in the same way as you see in the video if you want to remove the cake.💕
@@Sugarologie thank u so much
Can someone send me the recipe, I can't find it, please and thank you
I want written recipe
Recipe please🙋♀️🙋♀️l enter the blog and l do not receive
Can i use regular milk ?
Hmm I’ve never tried before... it will probably be just fine, but be slightly less tangy than a typical red velvet cake. I would use full fat milk if you can though.
0:30,
Is red velvet just red died cake? No hate; just confused.