I love that you are never afraid to show us mistakes. Some bakers always show only their best on camera, it makes those that can not match them feel unworthy.
I made this yesterday for my daughter in law's birthday after reviewing multiple recipes for red velvet cake. Your's seemed most likely to be successful... It was! She loved it! Probably the most tender, delicate cake I've ever made. My husband, not a frosting fan, thought it was delicious and frosting was perfect. I did two 9-inch layers. Baking time in my oven was a little more than 20 minutes as a result. Even though layers weren't terribly domed, I trimmed the tops just a bit. I salvaged and crumbled up those discards for the decoration around the bottom edge of the frosted cake. I didn't bake a separate cupcake. All said, the cake turned out very impressive in looks and taste. 😊 Thank you! BTW, my daughter in law loves your channel too!
I made this for Christmas. My family loves red velvet cake and my mom says this was the best cake she ever had. Just the right amount of sweetness. Thank you John! I had to deny myself a bigger piece lol
I like that you're not afraid to show your mistakes in your videos. Thats how cooking truly is. No one is perfect in the kitchen 100% of the time. Great job with the cake!
This is a family favorite! We love it with the more traditional cooked flour frosting. There was a woman in my home town who was famous for her red velvet cake. My mother had her make 2 sheet cakes for after my wedding dance. When she went put out the cakes, only one was there....we never did find out who took (stole) the other red velvet...her cakes were that good! Thanks for the video, the cake is beautiful!
I cannot believe this video came out today!!! Tomorrow a dear sweet young lady is turning 20 years old and this is the PERFECT cake for her. I already got the decorations (little pink hearts with sparkly gold sprinkles).
Hey! I made this cake today! And the texture and taste was heavenly!! The cake itself was so moist and soft that my family members had it all even before covering it with frosting 🤦🏻♀️
I made a 2 tier 9 inch cake. Used 1 cup less powdered sugar in the frosting though. The whole thing came out amazing. The tips you share and following the video step by step made it so simple and easy.
I love the way you are presenting this and not being afraid to show the mistakes. You’re my favourite baker since I watched one of your videos and if I want a recipe I type “preppy kitchen …..” because I know your recipes always work ☺️
For the Cake: 2 ½ cups all-purpose flour (300g) 1 teaspoon salt 1 teaspoon baking soda ½ cup unsalted butter room temperature (113g) 1 ½ cups granulated sugar (300g) 2 large eggs room temperature 2 teaspoons vanilla extract 2 tablespoons cocoa powder 1 cup buttermilk room temperature (240ml) 1 tablespoon white vinegar 1 to 2 tablespoons liquid red food coloring For the Cream Cheese Frosting: 2 8-ounce blocks cream cheese room temperature (454g) 1 ½ cups unsalted butter room temperature (340g) 1 teaspoon vanilla extract Pinch kosher salt 1 ½ pounds confectioners sugar sifted (5½ cups/675g)
I remember getting notification when he posted this and thinking to myself, “Well, I’ll have to try this one!” I did, and this is THE BEST cake I’ve ever made. It turned out better all the other red velvets I’ve made. |•This man is the reason I am not as intimidated about baking as I used to be.•| Thank you, John. Lots of love from India.
I wondered when I saw the thumbnail, "didn't John already do this?!" Nope. That was me, making this cake last year and the year before for my husband's birthday. Can confirm: it's delicious! I've also made the historic version complete with ermine frosting. It was good too, but tbh, everything needs more chocolate. So no, John. It wasn't too chocolatey at all!
I made this for my son's Birthday today. It was amazing but I think I added a touch too much chocolate because it wasn't very red. Thank you for the wonderful recipes. I only ever use yours.
I am scared baking red velvet cakes, failed all the time. And then I tried your recipe, do exactly step by step.. and voila.. i did it! sooo delicioussss. Thanks John. Ps.. in Indonesia is uncommon to use buttermilk. Thanks for the guidelines on how to make your own.
I made this recipe for my boyfriend’s birthday and it was an absolute hit! It was such a beautiful, moist cake and everyone loved it. I think the only thing I’d do differently next time I make this is add more food colouring. I added about two tablespoons but i didn’t use gel food colouring so I think that had an impact? Anyway, thank you for this absolutely wonderful recipe. Your recipes are my go to for cakes and bakes and they’re always a crowd pleaser.
Hey I have a doubt Even I’m planning to make this for my bf But do you like make it and keep it refrigerated the day before birthday or make it the same day and give?😭 I’m confused that’s why It would be really helpful if you could tell
This is so funny, I was just planning on making red velvet cake and I follow a lot of your recipes and here is a brand new red velvet cake video! I will definitely be trying this recipe, thanks John!!
I love red velvet also. Had never heard or it until I was in high school and a family friend would make it for special occasions. She always made it super red so for me that nostalgic deep red seems to make it taste better😀. I also like the oil based version, it's super moist.
I love that you showed the "mistake" with the first not-red-enough batch. It would have been really easy to just cut to the remade cakes, but showing that you redid it really helps other amateur bakers to know that mistakes are normal and ok, and even the best bakers mess up sometimes!
Nicely done. Our family recipe has hint of cherry flavor and hint of almond flavor added to the cake as well and does a butter/béchamel/sugar frosting. It is the best cake ever IMO. I find the traditional cream cheese frosting over shadows the amazing light cake and subtle flavors.
Hello Preppy. I actually made this cake and it turned out wonderfully... Only change is I had to add extra eggs as our eggs here in Trinidad and Tobago 🇹🇹 are very small and I noticed your mixture was more runny than mine. I thought I'd have gotten a pink velvet, but I also realised that with Wilton's gel food coloring, the color darkens when baked. Two thumbs up!!
This Southern Lady approves! I have a suggestion, if I may? Pecans roasted and chopped, then added to the cream cheese frosting takes Red Velvet to a whole other level. If you don't get enough diabetes from the cake, make the chopped pecans out of your candied pecans recipe. I learned this trick from a Southern Grandma that had worked as a lunch lady. Seriously, you can't go wrong with an Elder Lunch Lady's recipe advice. ;)
Ingredients for frosting as well 6 cups/ 680g of powdered sugar 2 ounce blocks/ 452 g Cream cheese 1 cup of butter unslated /226g 1 tea spoon vanilla 1 pinch of salt
I saw this on all your videos idc if it's you making chocolate milk we want all the videos and all the tips and tricks. Your videos make everyone better in the kitchen and we love it
The way he just walked out of the kitchen: “Oh no I forgot something!” Made me laugh! You never cease to amaze me with your recipes, John! Keep up the good work!
My gfs favorite cake is red velvet i promised her I would make one and I know your recipes never fail me ! Thank you so much! sending love to you and your family 🥺🫶🏽🩷
I am so thankful for the science tips you gave along the way! Im a science geek/educator. Life is so much better when we understand the WHY. Lol! I started making homemade bread a few months ago. Before that time I didn’t know anything abt diff types of flour, never mind, what a gluten network was. 😂 I’m 42 yrs old, have been baking since childhood & never understood WHY baking ingredients were combined or creamed together in a certain order & in different ways, until today, thanks to you! Hallelujah! Baking is actually making some sort of sense to me now. I never realized until your video why it would be important to combine flour at the very end! The biggest lightbulb went off when I heard you say that now thatI ama bread maker! Of course, we don’t want to activate the gluten! 🤣 Yes, yes, yes! Also love your tips about acidic ingredients, and low & slow tip abt frosting. You’re awesome! I am definitely watching more of your videos! Thank you much! 💕🙏🏼🤩
I love love love how you keep the outtakes or bloopers in your video. other recipe videos are so clean and pristine and I'm just like...HOW. Your videos are so fun to watch and i enjoy your recipes very much. thanks for sharing!!!
I just did this recipe for some cupcakes! It’s really good, the recipe was enough to make 35 cupcakes of 30grs each. I also added chocolate chips for that extra chocolate flavor 🤤 and they turned out peeeeerfect ! Thank you preppy chef ☺️☺️☺️☺️
No it’s not. It’s failed. Can’t do cupcakes at all!! Different textures. It’s really less when you put only 30grm. Dry and strong and small like cookies. I thought using a new cooking method would work as you told. But, I had to throw away all. 👎🏻
Red velvet is my absolute favorite dessert! But it never tastes quite right when I try to make it myself... Maybe with this recipe I'll finally be able to make one that's as good as the ones you buy!!
Try gel colour. Also, ermine frosting is the classic pairing with this cake. Fun video though, I always enjoy watching! Regarding the creamed cheese frosting, there is a technique in the beating process that can make it the most light and fluffy almost like italian buttercream and super easy to work with. It takes a while but totally worth it.
I always use apple cider vinegar with bicarbonated soda and then add it to my mixture at the end for my red velvet cakes. I will definitely try your method next.
I've been getting into baking cakes lately and I'd LOVE a video on cake decorating tips. I can't seem to get the frosting to be completely smooth on the sides. I've done your other red velvet cake and it was amazing, I just wish I used more food coloring since mine came out brownish pink too. I'm going to do this cake as well, I love that it uses butter instead of oil.
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My mouth is definitely watering over this one! Love everything you make… I just made your chocolate chip cake to rave reviews. Love all your videos and your whole vibe. Thank you!!
Yesterday i made this cake . It turned out so soft and yumm . I didn’t get butter milk , i used normal low fat with lemon . It turns out so soft and yumm
Just a heads up for anyone who uses the video as the recipe and not the one on his website: at around 1:23 he calls for 150g of sugar but it should really be 300g
Hi John, you mentioned about asking about a video on cake decorating. One of the biggest questions I have that I really don't see being covered is just the process. Like for the red velvet cake, if you wanted to crumb coat, chill overnight (like a lot of recipes for cake decorating in general) and do a final coat later, what do you do with the frosting you have made in between the crumb coating and the final coat. Do you make all the frosting in one batch at the start, or do you make multiple batches, 1 for the crumb coat and then 1 for the final coat. If you do make it all in just one batch how are you meant to store the frosting between waiting like if you chill the crumb coat cake overnight. Most videos and recipes tell you how to make things but they rarely go into detail about the process behind it all. It is something that I like about your videos, you take us along for the ride through the chaos that baking actually is (like how you had to remake this cake because of the colour,, not just a constant picture perfect experience. Also congratulations on the book :)
Hi, I hope this is helpful- I typically bake a cake the day before. I'll make the frosting fresh first thing the next day, then swap. I'll take the cakes out the fridge and put the frosting in. While I'm working on the cakes (cutting out any dome tops or positioning on my cake wheel) the frosting will chill but my cakes wont defrost. This would be a good time to grate your crumbs. Then, take icing and frost that cake! Put your crumbs on and you're all set.
Great video! Two things: I love the cake strips also, you gave me the idea a few years ago and it was a huge game changer! Also, I like the pastry cream type frosting that some consider the original red velvet cake frosting, it is amazing also, instead of cream cheese frosting!
Hey John, I just wanted to let you know that there might’ve been a slight mix up in your recipe with ingredients listed, you mentioned here that you used 150 grams of sugar and in the online recipe it says 300, for anyone reading this i believe 150 grams is the correct amount, anything more than that would make the creaming very difficult (i did this twice because of the mix up) so i would say please correct this information🙏
Mine is in the oven now with 300g sugar. I decided to watch the video again and noticed he said 150g. ( I followed the written recipe). Fingers crossed.
@preppykitchen in the video you say "150g of granulated sugar, or 1.5 cups", but since 1 cup of granulated sugar weighs 200g, 1.5 cups would be 300g. 300g is the amount listed on the written recipe. I know this is an old-ish recipe, but please clear this up for us!!
I tried literally 4 recipes of red velvet cake this week, I have an especial request for this cake, and not even one of those worked, and today I decided to try this one because of the 5 star calification in your website, and ta daaa, it worked really well, I had to to make a couple of little adjustments because I live in a high altitud City but it is a great recipe and delicious. Thank you 😅
Not only do I enjoy watching your videos on repeat 😍, but every recipe of yours that I've tried also became a family favorite in our household. Thanks for all the joy you bring 💞
The original frosting for Red Velvet cake isn’t a cream cheese based frosting - it’s milk and flour briefly cooked til thick then refrigerate til cold - then comes the butter, salt and vanilla. And I strongly recommend using a high power stand mixer because this frosting breaks then comes back together after several mins . Oh and for the red food colouring, use 2 1oz bottles of food colouring not 1 2oz bottle and yes there is a major diff in the outcome. The 1oz bottles always makes a deep DEEP rich dark red crumb whereas the 2oz bottle generally makes a dark pink to light red .
Love love love your videos! My go to spot for all my cakes! Just made this one for my grand daughter 10th birthday as her request but added a cheesecake layer* made the peppermint bark cake for my mom's 71st birthday this past Saturday & it was a hit!!
Red velvet cake is my absolute favourite. I tried many recipes but it never tasted like a perfect red velvet. Your recipe is so freaking amazing, I got compliments like it's better than the bakery I have made it thrice in the last month ❤❤❤
I've baked the red velvet cake yesterday following your recipe and it turned out to be super moist and velvety😍🤤.Thank you so much for sharing your delicious recipes with us😊
i literally just used this recipe and video to make my first cake, i dont know where i went wrong but my icing is soo runny, made a huge mess in the kitchen and got a word or two from mum, but tasted too good, i ate the dough mix, someone said ill get food poisoning, i feel fine now, waiting for the cake to come out of the fridge to eat so ill tell you if i die, i made a cupcake too but didnt crumble it up. ended up eating it, also mine looks brown. not red. i used a whole tube of red gel
If you are from the U.K and you used Philadelphia then you'd be be better off using Cupcake Jemmas recipe for cream cheese icing, as for red colouring a concentrated gel colouring is best or sugar flair colour paste you can order from Amazon or eBay.
Hi John, my grandmother use to make this cake at Christmas, she would mix the red food coloring with the coco to make a paste then add it to the batter, it always turned out good.
No wayyy!!! I bought the ingredients to make my first ever red velvet cake and you upload the video😳 That’s a sign I have to use this recipe. I’m not looking at any more recipes 😅
I tried the recipe and I did not understand how long I had to bake it but I managed to finish. The top of the sponge cake was crunchy dry and cracked but I cut that part and use it for decoration. Is my first red velvet. I can not believe how easy is to make. Thx 🙏
Dear John, I must say your recipe was excellent. Thank you for all the effort you and your put put into bringing this together. I also liked the background on the use red food colouring. My only issue being by butter and cream split on mixing, so had to repeat and do that by hand. All the best matey from Hove England
John you read my mind. My birthday is just around the corner and I thought of making a red velvet cake. As I clicked on TH-cam there you were with this lovely cake.
Love your recipes 😍😍😍 btw, in the video you mention 1 1/2cups sugar/150g but on your blog it says 300g. Assuming 300 is the correct mesurement ?! Just a friendly FYI☺️
Thank you so much for this recipe. I’m going to try to make this for my daughter’s birthday in a few weeks. I love that you show your mistakes as well. It makes me feel better knowing that the best Chefs make mistakes. I’d love to see a cake decorating video. ♥️🎂
How funny, I made your first recipe and of course the cake didn't stay red. I checked your video again to see where I had failed and the surprise was that the same thing happened to you and then you solved it but I hadn't seen it. Thank you John
Mine calls for oil instead of butter, otherwise same. Thinking about using half oil and half butter? Everyone, loves my cake, but so moist with all that oil. Yours, looks great!
True Southerner critiquing... yours turned out fabulous! I love the way you decorate the cakes. I've never thought of doing the crumb coating on the outside so I shall try! The only thing I do differently is in the frosting... instead of vanilla extract, try almond extract! It gives a diff flavor that works well with the red velvet cake:)
So Happy to announce my cookbook! Pre-Order your copy today! preppykitchen.com/cookbook/ ♥
I was confused, the amount of buttermilk and sugar was wrong.Can you explain the right amount for me?thank you.
@@farnazd9267 sugar one hand half cup . He add two by mistake.
@@LittleStarsTv-44 for Butter milk, it was the wrong amount. Do you know how much Buttermilk is?
That my favourite cake ever. Thank to that velvelt cake I got confidence to bake.;)
I love you preppy kichen. You have taught me a lot in terms of baking. I love watching your videos. Thank you for everything
I love that you are never afraid to show us mistakes. Some bakers always show only their best on camera, it makes those that can not match them feel unworthy.
Well said 👍
Only time I really learn how to do it properly is messing it up at least once 🤣
I love that you are never afraid to show us mistakes some bakers always show only their best on camera it makes those that can not
I was about to say that
Definitely. The authenticity of reality when you make things, especially for the first time, it doesn’t always work. I love his charisma as well.
I made this yesterday for my daughter in law's birthday after reviewing multiple recipes for red velvet cake. Your's seemed most likely to be successful... It was! She loved it! Probably the most tender, delicate cake I've ever made. My husband, not a frosting fan, thought it was delicious and frosting was perfect. I did two 9-inch layers. Baking time in my oven was a little more than 20 minutes as a result. Even though layers weren't terribly domed, I trimmed the tops just a bit. I salvaged and crumbled up those discards for the decoration around the bottom edge of the frosted cake. I didn't bake a separate cupcake. All said, the cake turned out very impressive in looks and taste. 😊 Thank you! BTW, my daughter in law loves your channel too!
thanks for saring your experience! I've been thinking of doing this recipe for my own birthday and this really helps!
@purplecheetah8467 Thank you... I hope you have success too!
I am from India. I prepared this cake yesterday on my son's birthday. It turned out so well. A BIG thanks to you. 😊😊😊😊😊
I made this for Christmas. My family loves red velvet cake and my mom says this was the best cake she ever had. Just the right amount of sweetness.
Thank you John! I had to deny myself a bigger piece lol
I like that you're not afraid to show your mistakes in your videos. Thats how cooking truly is. No one is perfect in the kitchen 100% of the time. Great job with the cake!
This is a family favorite! We love it with the more traditional cooked flour frosting. There was a woman in my home town who was famous for her red velvet cake. My mother had her make 2 sheet cakes for after my wedding dance. When she went put out the cakes, only one was there....we never did find out who took (stole) the other red velvet...her cakes were that good! Thanks for the video, the cake is beautiful!
I ALWAYS USE THE ORIGINAL WALDORF COOKED FLOUR FROSTING YUM YUM 😋
MUCH BETTER THAN CREAM CHEESE IMO
MILK FLOUR BUTTER SUGAR VANILLA
I really came here to see who else makes it with the traditional "ermine" cooked frosting. Thank you!!
u need to get that recipe
That's how I make mine also. The Red Waldorf Cake with ermine frosting. It's less sweet and more creamy.
I like the Waldorf cooked icing also. That was the original cake icing before the cream cheese.
I cannot believe this video came out today!!! Tomorrow a dear sweet young lady is turning 20 years old and this is the PERFECT cake for her. I already got the decorations (little pink hearts with sparkly gold sprinkles).
Hey! I made this cake today! And the texture and taste was heavenly!!
The cake itself was so moist and soft that my family members had it all even before covering it with frosting 🤦🏻♀️
Dis you use the buttercream room temperature o is cold?
@@myriamnunez4011 should always be room temperature
They sound rude af
I made a 2 tier 9 inch cake. Used 1 cup less powdered sugar in the frosting though. The whole thing came out amazing. The tips you share and following the video step by step made it so simple and easy.
Hi! Did you bake them same temperature and time? 350 for 35 min? Thanks ❣️
Hello! I have a same question! I am trying to make two layered cake with 9in! Please share with me about bake time and minutes!!
I love the way you are presenting this and not being afraid to show the mistakes. You’re my favourite baker since I watched one of your videos and if I want a recipe I type “preppy kitchen …..” because I know your recipes always work ☺️
For the Cake:
2 ½ cups all-purpose flour (300g)
1 teaspoon salt
1 teaspoon baking soda
½ cup unsalted butter room temperature (113g)
1 ½ cups granulated sugar (300g)
2 large eggs room temperature
2 teaspoons vanilla extract
2 tablespoons cocoa powder
1 cup buttermilk room temperature (240ml)
1 tablespoon white vinegar
1 to 2 tablespoons liquid red food coloring
For the Cream Cheese Frosting:
2 8-ounce blocks cream cheese room temperature (454g)
1 ½ cups unsalted butter room temperature (340g)
1 teaspoon vanilla extract
Pinch kosher salt
1 ½ pounds confectioners sugar sifted (5½ cups/675g)
thank you so much! i last min decided to make this cake and had 20 mins in the grocery store to buy all the ingridients.
Thank you
Saved me a lot of time thanks
150 g sugar
Ty❤
I remember getting notification when he posted this and thinking to myself, “Well, I’ll have to try this one!”
I did, and this is THE BEST cake I’ve ever made. It turned out better all the other red velvets I’ve made.
|•This man is the reason I am not as intimidated about baking as I used to be.•|
Thank you, John. Lots of love from India.
Thanks!
I wondered when I saw the thumbnail, "didn't John already do this?!" Nope. That was me, making this cake last year and the year before for my husband's birthday. Can confirm: it's delicious!
I've also made the historic version complete with ermine frosting. It was good too, but tbh, everything needs more chocolate. So no, John. It wasn't too chocolatey at all!
Is Ernie frosting better than cream cheese frosting?
I made this for my son's Birthday today. It was amazing but I think I added a touch too much chocolate because it wasn't very red. Thank you for the wonderful recipes. I only ever use yours.
Thank you, historian / chemist / baker John! It's always so nice to hear how and why the recipes are done a certain way.
This was the best by far red velvet cake recipe I've ever made. Threw out my old recipe... this one was great
I am scared baking red velvet cakes, failed all the time. And then I tried your recipe, do exactly step by step.. and voila.. i did it! sooo delicioussss. Thanks John. Ps.. in Indonesia is uncommon to use buttermilk. Thanks for the guidelines on how to make your own.
I made this recipe for my boyfriend’s birthday and it was an absolute hit! It was such a beautiful, moist cake and everyone loved it. I think the only thing I’d do differently next time I make this is add more food colouring. I added about two tablespoons but i didn’t use gel food colouring so I think that had an impact?
Anyway, thank you for this absolutely wonderful recipe. Your recipes are my go to for cakes and bakes and they’re always a crowd pleaser.
Hey I have a doubt
Even I’m planning to make this for my bf
But do you like make it and keep it refrigerated the day before birthday or make it the same day and give?😭
I’m confused that’s why
It would be really helpful if you could tell
This is so funny, I was just planning on making red velvet cake and I follow a lot of your recipes and here is a brand new red velvet cake video! I will definitely be trying this recipe, thanks John!!
I love red velvet also. Had never heard or it until I was in high school and a family friend would make it for special occasions. She always made it super red so for me that nostalgic deep red seems to make it taste better😀. I also like the oil based version, it's super moist.
My mom said he talks alot 😂😂 but when i prepared the recipe and she tested it she said it was worth it
I love that you showed the "mistake" with the first not-red-enough batch. It would have been really easy to just cut to the remade cakes, but showing that you redid it really helps other amateur bakers to know that mistakes are normal and ok, and even the best bakers mess up sometimes!
I love watching you bake. Red velvet cake preperation would've been challenging but you make it look so easy.
Nicely done. Our family recipe has hint of cherry flavor and hint of almond flavor added to the cake as well and does a butter/béchamel/sugar frosting. It is the best cake ever IMO. I find the traditional cream cheese frosting over shadows the amazing light cake and subtle flavors.
Hello Preppy. I actually made this cake and it turned out wonderfully... Only change is I had to add extra eggs as our eggs here in Trinidad and Tobago 🇹🇹 are very small and I noticed your mixture was more runny than mine. I thought I'd have gotten a pink velvet, but I also realised that with Wilton's gel food coloring, the color darkens when baked. Two thumbs up!!
This Southern Lady approves! I have a suggestion, if I may? Pecans roasted and chopped, then added to the cream cheese frosting takes Red Velvet to a whole other level. If you don't get enough diabetes from the cake, make the chopped pecans out of your candied pecans recipe. I learned this trick from a Southern Grandma that had worked as a lunch lady. Seriously, you can't go wrong with an Elder Lunch Lady's recipe advice. ;)
Ingredients
Flour- 300g (2&1/2 cups)
Kosher salt- 6g (1 tsp)
Baking soda- 6g (1 tsp)
Butter- 113g (1/2 cup)
Sugar- 150g (1&1/2 cup)
Eggs - 2 pieces
Vanilla extract - 10ml (2 tsp)
Butter milk- 240 ml (1cup)
Vinegar - 15 ml (1 Tbsp)
Coco powder- 3 Tbsp
Colour- 1 tsp
Thanks for the recipe
@@priscillabitrus3075 you are very welcome. 😊
Ingredients for frosting as well
6 cups/ 680g of powdered sugar
2 ounce blocks/ 452 g Cream cheese
1 cup of butter unslated /226g
1 tea spoon vanilla
1 pinch of salt
Thank you
You're never afraid to show us mistakes. No one is perfect in the kitchen 100% of the time😁😁
I have been learning to bake using your videos over the last few months. Thank you so much. I am really enjoying it!
I saw this on all your videos idc if it's you making chocolate milk we want all the videos and all the tips and tricks. Your videos make everyone better in the kitchen and we love it
The way he just walked out of the kitchen:
“Oh no I forgot something!”
Made me laugh!
You never cease to amaze me with your recipes, John! Keep up the good work!
My gfs favorite cake is red velvet i promised her I would make one and I know your recipes never fail me ! Thank you so much! sending love to you and your family 🥺🫶🏽🩷
Red velvet cake is my daughter's favorite. I "have" to make it every year for her birthday. This by far looks to be the perfect cake!!
I am so thankful for the science tips you gave along the way! Im a science geek/educator. Life is so much better when we understand the WHY. Lol! I started making homemade bread a few months ago. Before that time I didn’t know anything abt diff types of flour, never mind, what a gluten network was. 😂 I’m 42 yrs old, have been baking since childhood & never understood WHY baking ingredients were combined or creamed together in a certain order & in different ways, until today, thanks to you! Hallelujah! Baking is actually making some sort of sense to me now. I never realized until your video why it would be important to combine flour at the very end! The biggest lightbulb went off when I heard you say that now thatI ama bread maker! Of course, we don’t want to activate the gluten! 🤣 Yes, yes, yes! Also love your tips about acidic ingredients, and low & slow tip abt frosting. You’re awesome! I am definitely watching more of your videos! Thank you much! 💕🙏🏼🤩
I love love love how you keep the outtakes or bloopers in your video. other recipe videos are so clean and pristine and I'm just like...HOW. Your videos are so fun to watch and i enjoy your recipes very much. thanks for sharing!!!
This is my new favorite cake of all time! It's delicious it's moist it's THE BEST RED VELVET CAKE !! I made this for my guests and they were inlove!
YES ! Please make a video on cake decorating tips 🥰 Thank you for uploading this video looks delicious
When u show your mistakes u make it soo relatable to us plus u teach us if u go wrong there’s always a way to correct it !!
I just did this recipe for some cupcakes! It’s really good, the recipe was enough to make 35 cupcakes of 30grs each. I also added chocolate chips for that extra chocolate flavor 🤤 and they turned out peeeeerfect ! Thank you preppy chef ☺️☺️☺️☺️
No it’s not. It’s failed. Can’t do cupcakes at all!! Different textures. It’s really less when you put only 30grm. Dry and strong and small like cookies. I thought using a new cooking method would work as you told. But, I had to throw away all. 👎🏻
No matter how long the video is .or how much he speak...I just never get bored. U share so informative and cute videos..preppy. love u💕
Red velvet is my absolute favorite dessert! But it never tastes quite right when I try to make it myself... Maybe with this recipe I'll finally be able to make one that's as good as the ones you buy!!
You should teach. Generally speaking. You have a very natural way to explain anything! Well done! 🎉❤
Try gel colour. Also, ermine frosting is the classic pairing with this cake. Fun video though, I always enjoy watching! Regarding the creamed cheese frosting, there is a technique in the beating process that can make it the most light and fluffy almost like italian buttercream and super easy to work with. It takes a while but totally worth it.
I always use apple cider vinegar with bicarbonated soda and then add it to my mixture at the end for my red velvet cakes. I will definitely try your method next.
I absolutely love how you make it look effortless and fun. It encourages me to make your recipes. 🤗 thank you!
I made this cake for my sons Birthday and it was AMAZING! I even learned how to make buttermilk. 😋Thank you!
I've been getting into baking cakes lately and I'd LOVE a video on cake decorating tips. I can't seem to get the frosting to be completely smooth on the sides. I've done your other red velvet cake and it was amazing, I just wish I used more food coloring since mine came out brownish pink too. I'm going to do this cake as well, I love that it uses butter instead of oil.
I love how real your channel is. I check for your videos every morning before i start my day. Lots of Love in South Africa
I’ve tried many of your recipes. They always come out so good! Can’t wait to try this one 🥰
SOO Glad you like them!
They are always the best of the best!
Thank you for showing us how to make this cake.
Jesus is coming back soon so we must confess our sins and turn from our wicked ways and accept the Gospel of Jesus Christ before it is too late. Hell is for all eternity and their is no escape. Accept the love of Jesus who saved us from going into the pit. Accept Jesus love today as your Lord and personal saviour
Amazing cake! I tried a few others, and nothing compares to yours!
Delicious recipe! My whole family loved it. I did it for my sons and I's birthday and everyone loved it
My mouth is definitely watering over this one! Love everything you make… I just made your chocolate chip cake to rave reviews. Love all your videos and your whole vibe. Thank you!!
Yesterday i made this cake . It turned out so soft and yumm . I didn’t get butter milk , i used normal low fat with lemon . It turns out so soft and yumm
This has to be my favorite recipe of yours. Red velvet cake is SO delicious 😋
I’m making this for my niece’s birthday! It’s her favorite cake 🫣 hope it turns out well!
How did it turned out?
Cakes are your comfort zone ... Glad to see you re-united. How's that cookbook coming?
in
Your one of the most real people! Like nothing fake about you and that is so amazing!
Just a heads up for anyone who uses the video as the recipe and not the one on his website: at around 1:23 he calls for 150g of sugar but it should really be 300g
Hi John, you mentioned about asking about a video on cake decorating. One of the biggest questions I have that I really don't see being covered is just the process. Like for the red velvet cake, if you wanted to crumb coat, chill overnight (like a lot of recipes for cake decorating in general) and do a final coat later, what do you do with the frosting you have made in between the crumb coating and the final coat. Do you make all the frosting in one batch at the start, or do you make multiple batches, 1 for the crumb coat and then 1 for the final coat. If you do make it all in just one batch how are you meant to store the frosting between waiting like if you chill the crumb coat cake overnight.
Most videos and recipes tell you how to make things but they rarely go into detail about the process behind it all. It is something that I like about your videos, you take us along for the ride through the chaos that baking actually is (like how you had to remake this cake because of the colour,, not just a constant picture perfect experience. Also congratulations on the book :)
Hi, I hope this is helpful- I typically bake a cake the day before. I'll make the frosting fresh first thing the next day, then swap. I'll take the cakes out the fridge and put the frosting in. While I'm working on the cakes (cutting out any dome tops or positioning on my cake wheel) the frosting will chill but my cakes wont defrost. This would be a good time to grate your crumbs. Then, take icing and frost that cake! Put your crumbs on and you're all set.
Great video! Two things: I love the cake strips also, you gave me the idea a few years ago and it was a huge game changer! Also, I like the pastry cream type frosting that some consider the original red velvet cake frosting, it is amazing also, instead of cream cheese frosting!
That frosting is called ermine icing which is actually a Cooked buttercream.
Where do you purchase the cake strips and what do they do again??
I just done my first red velvet cake and is super delicious 😋
Thanks mr John
Watching from Lesotho 🇱🇸
Hey John, I just wanted to let you know that there might’ve been a slight mix up in your recipe with ingredients listed, you mentioned here that you used 150 grams of sugar and in the online recipe it says 300, for anyone reading this i believe 150 grams is the correct amount, anything more than that would make the creaming very difficult (i did this twice because of the mix up) so i would say please correct this information🙏
Nope. I did it many times. It should be 300g.
Mine is in the oven now with 300g sugar. I decided to watch the video again and noticed he said 150g. ( I followed the written recipe). Fingers crossed.
@@sawseen7039how did it turn out
@preppykitchen in the video you say "150g of granulated sugar, or 1.5 cups", but since 1 cup of granulated sugar weighs 200g, 1.5 cups would be 300g.
300g is the amount listed on the written recipe.
I know this is an old-ish recipe, but please clear this up for us!!
HA! Mix up! And it's baking! 🤣🤣🤣
I tried literally 4 recipes of red velvet cake this week, I have an especial request for this cake, and not even one of those worked, and today I decided to try this one because of the 5 star calification in your website, and ta daaa, it worked really well, I had to to make a couple of little adjustments because I live in a high altitud City but it is a great recipe and delicious. Thank you 😅
Not only do I enjoy watching your videos on repeat 😍, but every recipe of yours that I've tried also became a family favorite in our household. Thanks for all the joy you bring 💞
You did an amazing job the cake is very pretty
I am so happy I attempted this cake! I have a small oven & it was a huge hit! Thank you! Your recipes are so fun to follow! ❤️❤️❤️
One of the sweetest bakers!
I love red velvet cake John! My birthday was yesterday, and this would make a great birthday cake. Love it! 🎂 😋
Happy belated bday bro
@@anthonyvenedicto518 thank you very much!
Np man
Omg best red velvet cake ever. I halved the ingredients and made the most divine bento ❤️❤️
The original frosting for Red Velvet cake isn’t a cream cheese based frosting - it’s milk and flour briefly cooked til thick then refrigerate til cold - then comes the butter, salt and vanilla. And I strongly recommend using a high power stand mixer because this frosting breaks then comes back together after several mins .
Oh and for the red food colouring, use 2 1oz bottles of food colouring not 1 2oz bottle and yes there is a major diff in the outcome. The 1oz bottles always makes a deep DEEP rich dark red crumb whereas the 2oz bottle generally makes a dark pink to light red .
Is that the frosting called Ermine frosting ?🤔 I've heard that one is made with cooked flour🤷.
🤓
@@lupitafonseca yes Ermine frosting is the traditional frosting for red velvet cake!
What's the difference taste wise between the 2 types of icing?
Anyone who says cream cheese frosting isn't traditional for red velvet cake is obviously not Southern!!
Love love love your videos! My go to spot for all my cakes! Just made this one for my grand daughter 10th birthday as her request but added a cheesecake layer* made the peppermint bark cake for my mom's 71st birthday this past Saturday & it was a hit!!
This looks Amazing 🤩 and your personality always comes through - thanks
Thank you so much 🤗
Red velvet cake is my absolute favourite.
I tried many recipes but it never tasted like a perfect red velvet.
Your recipe is so freaking amazing, I got compliments like it's better than the bakery I have made it thrice in the last month ❤❤❤
This looks very yummy 😋 😍 👌
I’m happy that you mentioned that the recipe can be made omitting the chocolate for someone like me who is allergic to chocolate
I've baked the red velvet cake yesterday following your recipe and it turned out to be super moist and velvety😍🤤.Thank you so much for sharing your delicious recipes with us😊
I had to use this recipe after watching it several times and it really turns out perfect, very delicious. You just gained another follower
i literally just used this recipe and video to make my first cake, i dont know where i went wrong but my icing is soo runny, made a huge mess in the kitchen and got a word or two from mum, but tasted too good, i ate the dough mix, someone said ill get food poisoning, i feel fine now, waiting for the cake to come out of the fridge to eat so ill tell you if i die, i made a cupcake too but didnt crumble it up. ended up eating it, also mine looks brown. not red. i used a whole tube of red gel
If you are from the U.K and you used Philadelphia then you'd be be better off using Cupcake Jemmas recipe for cream cheese icing, as for red colouring a concentrated gel colouring is best or sugar flair colour paste you can order from Amazon or eBay.
You totally ROCK! I love how you show us how it REALLY works out.
Let’s see a comparison with the original cake!
Another winner! I follow your recipes and make them vegan, subbing the eggs with applesauce etc. It's so good! Thank you!
Hi John, my grandmother use to make this cake at Christmas, she would mix the red food coloring with the coco to make a paste then add it to the batter, it always turned out good.
I have a similar family recipe that my great grandmother purchased off a chef. 4 bottles of red food coloring!!!!
No wayyy!!! I bought the ingredients to make my first ever red velvet cake and you upload the video😳 That’s a sign I have to use this recipe. I’m not looking at any more recipes 😅
🎉 It was fate!!!
@@PreppyKitchen Yess 👏🏼 🥰
I made this cake yesterday amd it was soooo goood, deliciuos and so soft🍰. I made this cake for my fathers birthday and everyone loved my cake😋
Thank you for your goodness to teach us and honesty!!!!
I tried the recipe and I did not understand how long I had to bake it but I managed to finish. The top of the sponge cake was crunchy dry and cracked but I cut that part and use it for decoration. Is my first red velvet. I can not believe how easy is to make. Thx 🙏
Just made your shrimp Alfredo for my grandparents, they just left and now I’m watching this before I start cleaning :)
Thank you for showing or telling us the ingredients in Grams and litres. It helps a lot.
"A little kiss of chocolate" Amazing! Such a pleasure to watch your videos!
Dear John, I must say your recipe was excellent. Thank you for all the effort you and your put put into bringing this together. I also liked the background on the use red food colouring. My only issue being by butter and cream split on mixing, so had to repeat and do that by hand. All the best matey from Hove England
John you read my mind. My birthday is just around the corner and I thought of making a red velvet cake. As I clicked on TH-cam there you were with this lovely cake.
I love how authentic you are and keeping it real!!
Love your recipes 😍😍😍 btw, in the video you mention 1 1/2cups sugar/150g but on your blog it says 300g. Assuming 300 is the correct mesurement ?! Just a friendly FYI☺️
Thank you so much for this recipe. I’m going to try to make this for my daughter’s birthday in a few weeks. I love that you show your mistakes as well. It makes me feel better knowing that the best Chefs make mistakes. I’d love to see a cake decorating video. ♥️🎂
👍
How funny, I made your first recipe and of course the cake didn't stay red. I checked your video again to see where I had failed and the surprise was that the same thing happened to you and then you solved it but I hadn't seen it. Thank you John
i always watch your videos on my breaks at work because they calm me down. thank you for what you do!!
Mine calls for oil instead of butter, otherwise same. Thinking about using half oil and half butter? Everyone, loves my cake, but so moist with all that oil. Yours, looks great!
True Southerner critiquing... yours turned out fabulous! I love the way you decorate the cakes. I've never thought of doing the crumb coating on the outside so I shall try! The only thing I do differently is in the frosting... instead of vanilla extract, try almond extract! It gives a diff flavor that works well with the red velvet cake:)
Perfect recipe! I don't want too much red food coloring. I think it's great idea to have a more red coloring for the decoration!
I love watching you bake that red cream cheesecake; it was beautiful; thanks for sharing. I'm going to make one this weekend. Thanks.