Hi just made this cake and I have to say it is the best red velvet recipe I have ever used !! I’m a chef of 23 years and felt compelled to leave this comment . AMAZING recipe from an amazing baker 🙌
I`m a culinary student and don`t have the money to buy your merch but I do make sure to watch every ad on your channel. Hopefully, that`s enough to help your channel. PS: Loved the Red Velvet Cake 😍
The red originally came from the reaction between the anthocyanin in the cocoa reacted with the baking soda and turned reddish. Nowadays cocoa is generally processed in a way that means this does not happen.
just made the cake with this recipe, it's incredible!!!!! i've got thousands of compliments already, everyone just loves it!! my sister usually doesn't eat my cake but this one, she gave me a high five!! love it so much, thanks for the recipe jenna! 💞
My Aunt use to make this cake for me every yr for my birthday, as it was my fave, this recipe is pretty much the same except her recipe calls for making a paste of the coloring with the cocoa. I'm 60 now an my Aunt is long gone, but I remember enjoying that cake like it was yesterday....edited to mention, she used boiled icing to top it off
The wife and I made this recipe for a birthday party, and it turned out amazing!! Actually better than what we’ve had in restaurants! Thanks Jemma! You’re amazing!!!
I've never used cream cheese frosting on red velvet cake, the recipe I got back in the day used boiled milk or ermine frosting and I love it on red velvet's, it's delicious :)
Ive made this recipe& i can promise you it is perfect! First time trying it& no faults. Tastes delicious, not too sweet not to bland, just right👌🏾 It's soft and moist. You will definitely be able to use this recipe for cakes, cupcakes, cake pops, cake jars etc... will 100% recommend:) Gemma thanks for sharing your recipe, youre a life saver lol x
I did this recipe yesterday 🤩🤩🤩 it was perfect! Apart from the icing it was good but few minutes after started decorate the cake, the icing was melting, maybe put in the fridge for few minutes before decorating would be easier, after I left the cake in the fridge it was perfect ! My friends loved! And I was so proud of myself, it was my first time baking and decorating a cake. It did take 3h, but in the end worth it!
I have to admit, I was worried that this cake might be dense, but after making it and following everything to the ‘T’, this cake was absolutely scrumptious! It was light, fluffy and everything you’d want! I made it for my family and after persistent demand had to make it again the next week. Stay Safe guys!
My house smells SOOOO good right now. I actually asked to make my own bday cake this year because I've had so much success with your recipes for family members and I've always wanted to make red velvet. I'm so excited about this. I did split the batter in half and do red and purple for the color, but other than that, no changes. So happy with this!
I have used your cupcake recipe for ages now and every time people compliment the texture and flavour. I ordered my son’s birthday cake from you this year and had a fan moment outside your wandsworth head quarters which is a stones throw from my house. Love love love you and your cakes xxxxx
Brilliant! Can I bake in one 10 inch pan? For how long and at what T? Will it rise enough to cut it to 3 layers? And...is that cake moist enough so it doesn't need extra moisture? Thank youuuu! 😘
I have been making red velvet cake for years and the tip about the apple cider vinegar and the baking soda was very helpful! My cake came out taller than usual and was twice as moist! Thanks!
Darcy to be honest I’m not really sure my mum bought them for me, one was a really big one I’d say 30cm then the other was a medium sized which I think would be 20cm and the last one on top was I think 10cm, they came together
Hi Jemma.what is the difference adding vegetable oil and not adding to a red velvet cake?I love your cakes..I'm a bit confused some people adding it..this is my first time doing red velvet cake..
Made this cake for my mother-in-law’s birthday and it was a success! Everyone loved the cake and i even made the frosting purple since it was her favorite color.
@@annienriquez_ Its perfect. It might seem like a lot of sugar, but I think it really contributes to the taste. Cream cheese frosting makes the taste balanced.🙂
Not sure if this has been asked before or not... what is recommended to do if you do not have 4 tins? Should the batter be refrigerated until the other cakes are cooled and you can reuse the same tins? Can it sit out? Also, can this recipe be doubled? Thanks! I’m kind of new here and I’ve decided to go on a spree of trying everything you’ve put out! 💕💕
Sorry for this silly question but I have to ask..could I use pink instead? I'd like to use it for a gender reveal cake I'll be making but wasn't sure if that'd even be possible if the coco powder is enough to darken the mix..
Hey jemma I simply love your baking. Really enjoy to see you making yumlicious things. I want to know that if we want to make 2 layered red valvet cake do we need to cut the ingredients half???
Hi Jemma. Love your videos and working my way through watching every one. Can you answer this question? Some other bakers on TH-cam douse their cakes in sugar syrup, but you don’t? What’s the advantages and disadvantages of using the sugar syrup? Are their particular cakes it should be used on, and some cakes it definitely shouldn’t? I never know whether I should use it or not, and the fear of ruining a cake, either way, is putting me off baking big fancy cakes xx love from up North xx
Dear Jemma thanx for all wonderful videos..I love all of them..Jemma i need ur advise.plz what mixer would u recommend to buy???.I am a home baker--beginer..i am baking cakes and other tasties for ma 3 kids and all of ma family..i want to buy KitchenAid artisan 4.8 litres or Kitchenaid artisan 6.9 litres..what to buy???Thinking about it all the time😁😁😁
Love your channel! I have made your red velvet cupcake recipe more times than I can count. I do have a question though: Why change the recipe for cake? Can I use this recipe to make cupcakes? Thanks! Looking forward to the next video
Do you still use sugar flair colour paste or something else? If another, what is it and is it accessible to everyone (as in non-bakers 😅) thank Jemma! Love your vids 😊😊
Your channel is fantastic. You're a professional, you obviously use high quality ingredients to produce your cakes, and the standard to which you all hold yourselves is astounding. I can't think of better teachers. You've elevated my baking to the next level! Thank you so much!
Jemmy my dear I am diabetic so for the cream cheese icing I cut down on the amount of sugar by using half icing swerve and half icing sugar plus gelatine😃 to stiffen the cream cheese icing
Hello Jemma! Love your baking, haven't tasted any of your pastries tho but they look yummy and simple. Would like to ask: Will using oil instead of butter change the taste of the cup cake? If not what amount should be used? Also is it better to use butter/oil for a red velvet cake? Thanks.
Hi Jemma! My name is Savnoor and I am 10 years old. I really love your channel. I have a question to ask - what is the difference between icing and frosting.
Jemma, your red velvet Cake recipe is the best. I made one yesterday for my aunts birthday and I got the best of comments ever and it's all coz of you... Love u
I am dreaming about opening a bakery in Seoul, 2023 but first things first i gotta learn how to bake properly! so i'm watching you and a few more people and i've made so many tasty things! thank you
Hi jemma a big fan of yours . I wanted to ask if i have to scale down this recipie for a smaller cake how do i proportion the ingridients ? All your measurements are super precise so is there some ratio you use for the wet and dry ingridents ?
Hi Jemma, your cake looks absoluty delicious! I'd like to make it as well. Do you recommend baking and decorating the cake all on the same day? Or should I split the work and bake the cakes a Day before? Thanks in advance!
Hello, I love this recipe. Is it possible to replace the cocoa powder with flour and add a different colour to change it to (for example) a pink velvet cake? Thanks
Hi Cupcake Jemma, I am planning to make this for my daughter's birthday. Do you think it would be possible to marble the batter from this recipe into a sponge (butter cake) batter for one layer? I am wondering if the texture/density is the same or similar enough for marbling to work. Thanks - love your work!
What chocolate should I use? I use cacao powder (very dark) for my chocolate cake but I feel like this cake might use milk chocolate (used for pudding and mousse)? Thanks love your videos!
Can I substitute cream cheese for mascarpone? I make my red velvet rotolo (roll) with it. I am making a cake on the weekend and am wondering whether mascarpone will yield the same strength for the heaviness of the layers. Thank you in advance ❤️
@@pradnyaw9716 sorry late reply since my notifications were not working, the icing did not melt because I kept it in the fridge when my cake was still baking, I made sure my butter were cold and not soft since my kitchen is very hot/humid. If your icing is melting on the cake/in the mixing bowl then I advise you to put the whole thing in your fridge until it’s cold enough to continue your icing. I hope this helps!
Thanks sooooo much Jemma! My experience with baking red velvet has always been that it tastes great but it's... brown despite varying amounts of liquid food colouring (last time it was a whole bottle and bitter). It is now RED because I used the extra red paste instead. It just came out of the oven but I'm sure it tastes great too haha.
First ever red velvet cake I've made and it was AMAZING!! I made it as a birthday cake and was a big hit!!! Definitely is THE best ever red velcet cake recipe!! Thank you so much for that amazing recipe!!
The world is watching! I'm watching from Canada, so I was wondering if you could tell us what your measurements are in cups (flour, sugar, etc) as we tend not to weigh anything here, so it's hard to follow your recipes. I love your channel and think you're amazing!
Hey jemma! Don’t know if you ever respond to comments, but I was wondering (besides red velvet) what is you favorite layered cake combo, which cake with what type/flavored cream? I’m going to make my first ever layered cake for my birthday which is soon, and was simply wondering which type the master of baking would choose! Btw I love you videos, keep up the good work, you are amazing - one day I will visit crumbs and doilies, one day!
Hi Jemma. I'm absolutely in love with your Red Velvet recipe since I went to Crumbs and Doilies. No doubt I am going to try this at home but I would like to know what kind of food colour paste do you use? Thanks a million :)
I only have one cake tin to bake layer cakes in. Would you recommend leaving my batter out and covered or in the refrigerator while I am baking one cake at a time? By the way, I love your videos, thank you for providing such awesome content!
My oven can fit only two tins at once so I always end up leaving my batter out till each layer is baked. Nothing changes in the texture, they all turn out good! Leave it out - it will not be an issue. Don’t leave it out for more than 2 hours tho!
Your cream cheese receipe has made my day. I have tried several recipes but left me frustrated. Your receipe is the stiffest cream cheese that I have ever come across. So thank you so much Jemma
As much as we Texans would LOVE to take credit for it, it’s a bit more complicated. Here’s an excerpt from an interview in spendidtable.org: SP: Red velvet cake started out from a larger tradition in the Victorian era, where there were velvet cakes. Really, this was just like a way to be fancy. It indicated that the cake had a soft and velvety crumb. In the 1800s, a coarser textured cake was more common for the day, so to have a cake that had a soft, velvety crumb was appealing. Simultaneously, there was a devil's cake or devil's food cake. This was an intensely chocolate cake, made with egg yolks rather than whole eggs, oftentimes with coffee in there. It was dark with bold flavor - dense and fudgy. Sometime in the early 20th century - around 1911 - the two concepts collided and a recipe for a velvet cocoa cake was published. This was like a cross between a devil's food cake and a more classic concept of a velvet cake. It was made with cocoa powder in place of chocolate; that was the biggest distinction. As it drifted south, the recipe was often executed with buttermilk. The acidity of the buttermilk doubled down on the acidity of the cake overall. In that time period, most cocoa powder was not only natural, it was also raw. (In modern cocoa powder, the beans are roasted.) The combined effect of the acidic buttermilk and the acidic cocoa powder created a density in the texture of the cake, which amplified its velvetiness. Simultaneously, the pH of the cake helped some of the color pigments in the raw cocoa powder shine through. That's why the trick doesn't really work today. You can't do it at home unless you get raw cocoa powder, because the type of cocoa you're picking up at the store is going to be a roasted product, not raw. ALT INFO BraveTart by Stella Parks FL: The red didn't revert to the sort of garish food color red; it was like a ruddy brown? SP: Absolutely. There was a food scientist in the 1930s who commented on it. She called it a red-brown hue. She was trying to be clear about the reaction that was happening, that the pH of this cake batter produces a sort of reddish-brown hue, but that's not a sensational story when newspapers were picking this up and talking about the cake. At the time, the idea of a red devil - which was an alternate name for the velvet cocoa cake - sounded great; it sounded red! In practice, it just distinguished the color of this light cocoa cake from the inky blackness of a devil's food cake. This was from a bit of the Depression era thinking: “Let's scale back here. Use cocoa powder instead of chocolate. Use some old sour milk from the back of the fridge.” Pulling from these thrifty ingredients made a less sensational cake. But, for newspapers to make a good story, they played up the red aspect and left off the brown aspect. FL: Sooner or later, people wanted it red, because they kept hearing that it was going to be red. SP: There was a recipe from the 1940s that had four ounces of red food coloring in there - which is insane. That’s a quarter of a cup of petrochemicals, which is scary and intense. But it made an outrageously colored cake. From there, red velvet took off because that's a very eye-catching thing.
Can cornflour be substituted for like half or more of all of that icing sugar?! (Because they have the same texture) I want to make this cake but that’s cream cheese frosting is faaaaar to sweet for my liking. Plus, there are diabetics in my family xx
I tried this recipe, and it turned out great! but I agree, even though I used less sugar, the icing was waaaayyyy too sweet im not sure if u can use cornflour though, because it has a weird taste if used in a large quantity
Annika Cerejo Yeah true... and I read in the comments on one of the many cake videos that I watch, that you shouldn’t put raw flour or cornflour in buttercream, so I guess that’s a know... I’ve seen a buttercream called ermine which has less sugar, probably because it also uses cooked flour x
Hi Jemma tried ur red velvet cake was super awesome.. But why was my red velvet salty want to knw wt mistake I did, I followed d same instructions as it’s.. plz reply
i've tried your recipe today. the cake is reallyyy nice and delicious!😍 also it's not hard to make. but my cream cheese is too sweet, so it's better if I reduce the sugar. thanks for the recipe🤍
Hi just made this cake and I have to say it is the best red velvet recipe I have ever used !! I’m a chef of 23 years and felt compelled to leave this comment . AMAZING recipe from an amazing baker 🙌
I`m a culinary student and don`t have the money to buy your merch but I do make sure to watch every ad on your channel. Hopefully, that`s enough to help your channel.
PS: Loved the Red Velvet Cake 😍
That's awesome! Hahah. Thank you xxx
Same haha (although economics, not culinary), also for Alex, the French Guy Cooking :D
I watch all the ads too!
The red originally came from the reaction between the anthocyanin in the cocoa reacted with the baking soda and turned reddish. Nowadays cocoa is generally processed in a way that means this does not happen.
I genuinely think why put the red colour in!!! Thanks for the explanation ^_^
Thanks for this😍😍😉
But before they used beet juice for red food coloring
great explanation :)
What’s the cocoa powder to purchase pls?
just made the cake with this recipe, it's incredible!!!!! i've got thousands of compliments already, everyone just loves it!! my sister usually doesn't eat my cake but this one, she gave me a high five!! love it so much, thanks for the recipe jenna! 💞
I can't say how much I love this channel just because the measurements are given in metric system. Thanks for the recipe! Subscribed~
I love how you used the cake crumbs to decorate! So easy!
Cooking Lessons for Dad it's the way it's ment to be
That is the most common way of decorating a red velvet, never mess with perfection! 😋
My Aunt use to make this cake for me every yr for my birthday, as it was my fave, this recipe is pretty much the same except her recipe calls for making a paste of the coloring with the cocoa. I'm 60 now an my Aunt is long gone, but I remember enjoying that cake like it was yesterday....edited to mention, she used boiled icing to top it off
The wife and I made this recipe for a birthday party, and it turned out amazing!! Actually better than what we’ve had in restaurants! Thanks Jemma! You’re amazing!!!
I've never used cream cheese frosting on red velvet cake, the recipe I got back in the day used boiled milk or ermine frosting and I love it on red velvet's, it's delicious :)
Ive made this recipe& i can promise you it is perfect! First time trying it& no faults. Tastes delicious, not too sweet not to bland, just right👌🏾 It's soft and moist. You will definitely be able to use this recipe for cakes, cupcakes, cake pops, cake jars etc... will 100% recommend:)
Gemma thanks for sharing your recipe, youre a life saver lol x
I did this recipe yesterday 🤩🤩🤩 it was perfect! Apart from the icing it was good but few minutes after started decorate the cake, the icing was melting, maybe put in the fridge for few minutes before decorating would be easier, after I left the cake in the fridge it was perfect ! My friends loved! And I was so proud of myself, it was my first time baking and decorating a cake. It did take 3h, but in the end worth it!
Make sure your have fully cooled before icing
I have to admit, I was worried that this cake might be dense, but after making it and following everything to the ‘T’, this cake was absolutely scrumptious! It was light, fluffy and everything you’d want!
I made it for my family and after persistent demand had to make it again the next week.
Stay Safe guys!
I accidentally overmixed this the last time I made it which did make it dense but it surprisingly still tasted delicious
My house smells SOOOO good right now. I actually asked to make my own bday cake this year because I've had so much success with your recipes for family members and I've always wanted to make red velvet. I'm so excited about this. I did split the batter in half and do red and purple for the color, but other than that, no changes. So happy with this!
I have used your cupcake recipe for ages now and every time people compliment the texture and flavour. I ordered my son’s birthday cake from you this year and had a fan moment outside your wandsworth head quarters which is a stones throw from my house.
Love love love you and your cakes xxxxx
Tqvm jemma. U have very kind heart to share ur precious recipe
Brilliant!
Can I bake in one 10 inch pan? For how long and at what T?
Will it rise enough to cut it to 3 layers? And...is that cake moist enough so it doesn't need extra moisture?
Thank youuuu! 😘
Bellissima e sicuramente buonissima questa torta nella tua interpretazione! Grazie mille!
I have been making red velvet cake for years and the tip about the apple cider vinegar and the baking soda was very helpful! My cake came out taller than usual and was twice as moist! Thanks!
Hi Jemma. Could you please let me know how many times should i make this recipe for 10” cake tin and 12” cake tin please? Many thanks x
Hi .
All the recipes I copy from you page and tried doing them are just so super. Thank you again for sharing your knowledge and skills
I’m so happy with how mine turned out, I decided to use some purple food colouring because why not, and made a 3 layer cake
Sounds good :) what size pan did you use?
Darcy to be honest I’m not really sure my mum bought them for me, one was a really big one I’d say 30cm then the other was a medium sized which I think would be 20cm and the last one on top was I think 10cm, they came together
Hi Jemma.what is the difference adding vegetable oil and not adding to a red velvet cake?I love your cakes..I'm a bit confused some people adding it..this is my first time doing red velvet cake..
I just love her very straight forward. I will definitely bake this cake recipe the soonest.
Made this for my sister's birthday..it was a huge hit! Finished in minutes!
Made this cake for my mother-in-law’s birthday and it was a success! Everyone loved the cake and i even made the frosting purple since it was her favorite color.
I've tried many other redvelvet recipes and non of them are as good as this one!! Thank you for sharing it with us jemma! ❤🍰🎉
Try this cake, people!! Its so sooo good❤️ you’re amazing and so fun to watch, Jemma🥰
hello! how about the sweetness, isn’t too sweet?
@@annienriquez_ Its perfect. It might seem like a lot of sugar, but I think it really contributes to the taste. Cream cheese frosting makes the taste balanced.🙂
Hi Jemma,
Congratulations on the birth of your baby...
can I half this mixture as I only need to make a 6inch cake?
Cupcake Jemma will home made butter milk work just as well and beet puree for the coloring?
Made this recepie for my husband's birthday and everyone loved it. Thank you so much 😊
I love that you explained a bit more about the cake science and history, educational and yummy!
I’ve been subscribed to your channel since it was 10k and it’s now 1M just felt so proud for some reason... maybe it’s just me😂😂😂
윤정은 i've been subscribed to this channel since about 3 years ago i think.. 😂
Nahhh I feel proud too! 😊
Thats that bull bro
I feel proud too😂😂
@@Hamiezan7148 jfkj ysozulopl in
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Hi Jemma, can i make use of this recipe to make cupcakes? (Although, you have a different recipe for cupcakes). Thank you.
Heya! Love you recipes! Can I ask if I was to do 2x 8" tin, how long would I bake it for and at what temperature please? Thank you!! xx
Hiya can i use this recipe for gluten free by just changing the flour and addingxanthan gum tia x
Not sure if this has been asked before or not... what is recommended to do if you do not have 4 tins? Should the batter be refrigerated until the other cakes are cooled and you can reuse the same tins? Can it sit out? Also, can this recipe be doubled? Thanks! I’m kind of new here and I’ve decided to go on a spree of trying everything you’ve put out! 💕💕
no. it needs to be put in ASAP because of the raising agents
Hi Jemma, If i were to cover the cake in buttercream what would be the quantity for that? thanks! looking forward to making this cake in a few days!!
Sorry for this silly question but I have to ask..could I use pink instead? I'd like to use it for a gender reveal cake I'll be making but wasn't sure if that'd even be possible if the coco powder is enough to darken the mix..
Hi Jemma!
Is it ok use Unsweetened cocoa?
Is it ok to use Dutch Processed ?
Whats the difference?
Hey jemma
I simply love your baking. Really enjoy to see you making yumlicious things. I want to know that if we want to make 2 layered red valvet cake do we need to cut the ingredients half???
yusra ahmad hello... did you half the ingredients? Did it still work, as I only want to make a 6in cake.
If I want to make the half of the recipe, I make half of the vinegar mixture or the exactly amount?
Jemma, me and my 6 years old boy made this cake today. Absolutely incredible flavours! Thank you so much for your channel
Would the cream cheese frosting work as a wedding cake Gemma, to cover nakedly all over?
This not only looks so good, it tastes absolutely delicious! When I made this cake everyone loved it! What's not to love 😋
Hi Jemma. Love your videos and working my way through watching every one. Can you answer this question? Some other bakers on TH-cam douse their cakes in sugar syrup, but you don’t? What’s the advantages and disadvantages of using the sugar syrup? Are their particular cakes it should be used on, and some cakes it definitely shouldn’t? I never know whether I should use it or not, and the fear of ruining a cake, either way, is putting me off baking big fancy cakes xx love from up North xx
Hi Jemma, how can I make just 2 layers? Is the recipe devided two? Thank you before 😊
Dear Jemma thanx for all wonderful videos..I love all of them..Jemma i need ur advise.plz what mixer would u recommend to buy???.I am a home baker--beginer..i am baking cakes and other tasties for ma 3 kids and all of ma family..i want to buy KitchenAid artisan 4.8 litres or Kitchenaid artisan 6.9 litres..what to buy???Thinking about it all the time😁😁😁
Love your channel! I have made your red velvet cupcake recipe more times than I can count. I do have a question though: Why change the recipe for cake? Can I use this recipe to make cupcakes? Thanks! Looking forward to the next video
Would this recipe hold up with a fondant frosting? Or would it be best to do something more like a red velvet mud cake?
Hey Jemma can we use liquid colouring instead of paste?
because I am making this for my mum's birthday.
Thanks Jemma.
Do you still use sugar flair colour paste or something else? If another, what is it and is it accessible to everyone (as in non-bakers 😅) thank Jemma! Love your vids 😊😊
Love this recipe, but would love you to publish a convertion table for different sized tins??? Pretty please??
Your channel is fantastic. You're a professional, you obviously use high quality ingredients to produce your cakes, and the standard to which you all hold yourselves is astounding. I can't think of better teachers. You've elevated my baking to the next level! Thank you so much!
Jemmy my dear I am diabetic so for the cream cheese icing I cut down on the amount of sugar by using half icing swerve and half icing sugar plus gelatine😃 to stiffen the cream cheese icing
Hello Jemma! Love your baking, haven't tasted any of your pastries tho but they look yummy and simple. Would like to ask:
Will using oil instead of butter change the taste of the cup cake? If not what amount should be used? Also is it better to use butter/oil for a red velvet cake? Thanks.
Hi Jemma! My name is Savnoor and I am 10 years old. I really love your channel. I have a question to ask - what is the difference between icing and frosting.
Jemma, your red velvet Cake recipe is the best. I made one yesterday for my aunts birthday and I got the best of comments ever and it's all coz of you... Love u
I am dreaming about opening a bakery in Seoul, 2023 but first things first i gotta learn how to bake properly! so i'm watching you and a few more people and i've made so many tasty things! thank you
Jemma,you're the one who brought me into baking..Thank you so much for all your recipes.
PS:Hoping to make the RED VELVET soon
Hi jemma a big fan of yours . I wanted to ask if i have to scale down this recipie for a smaller cake how do i proportion the ingridients ? All your measurements are super precise so is there some ratio you use for the wet and dry ingridents ?
Hey Jemma, are we able to us normal distilled vinegar in place of the apple cider vinegar?
I made mine with German Pudding Buttercreme. Love it 💜
Hi Jemma, your cake looks absoluty delicious! I'd like to make it as well. Do you recommend baking and decorating the cake all on the same day? Or should I split the work and bake the cakes a Day before? Thanks in advance!
Hello, I love this recipe. Is it possible to replace the cocoa powder with flour and add a different colour to change it to (for example) a pink velvet cake? Thanks
Thank you for explaining why you alternate the wet and dry ingredients; I have wondered why but have never been able to find out.
Hi Cupcake Jemma, I am planning to make this for my daughter's birthday. Do you think it would be possible to marble the batter from this recipe into a sponge (butter cake) batter for one layer? I am wondering if the texture/density is the same or similar enough for marbling to work. Thanks - love your work!
What chocolate should I use? I use cacao powder (very dark) for my chocolate cake but I feel like this cake might use milk chocolate (used for pudding and mousse)? Thanks love your videos!
Hi Jemma I'm just wondering do you use sugarflair colour when coloring your batter?
she does
Can I substitute cream cheese for mascarpone? I make my red velvet rotolo (roll) with it. I am making a cake on the weekend and am wondering whether mascarpone will yield the same strength for the heaviness of the layers. Thank you in advance ❤️
🥰🍰🎂🧁👍that’s nice red velvet frosting cake.
Thank you so much for this recipe Jemma! I tried it out yesterday night and it came out wonderful and delicious! Love your videos! ❤️
Hows the cheese cream? Did it melt after sometime? Do we need to freeze it for sometime?? Can you share your experience??
@@pradnyaw9716 sorry late reply since my notifications were not working, the icing did not melt because I kept it in the fridge when my cake was still baking, I made sure my butter were cold and not soft since my kitchen is very hot/humid. If your icing is melting on the cake/in the mixing bowl then I advise you to put the whole thing in your fridge until it’s cold enough to continue your icing. I hope this helps!
Thanks sooooo much Jemma! My experience with baking red velvet has always been that it tastes great but it's... brown despite varying amounts of liquid food colouring (last time it was a whole bottle and bitter). It is now RED because I used the extra red paste instead. It just came out of the oven but I'm sure it tastes great too haha.
Hey Jenna, I’m thinking of doing a pink velvet cake. Would it work if instead of using red gel I could use pink gel?
First ever red velvet cake I've made and it was AMAZING!! I made it as a birthday cake and was a big hit!!! Definitely is THE best ever red velcet cake recipe!! Thank you so much for that amazing recipe!!
The world is watching! I'm watching from Canada, so I was wondering if you could tell us what your measurements are in cups (flour, sugar, etc) as we tend not to weigh anything here, so it's hard to follow your recipes. I love your channel and think you're amazing!
I have a question please, Can I decorate this cake with fondant icing? Will it hold the weight of the fondant/sugar paste?
Hey jemma!
Don’t know if you ever respond to comments, but I was wondering (besides red velvet) what is you favorite layered cake combo, which cake with what type/flavored cream?
I’m going to make my first ever layered cake for my birthday which is soon, and was simply wondering which type the master of baking would choose!
Btw I love you videos, keep up the good work, you are amazing - one day I will visit crumbs and doilies, one day!
Hi Jemma. Thanks for the recipe. How many cups does this batter make as wanted to use smaller cake tins to try the recipe. Thanks
The way you have done your cream cheese frosting can I substitute the cream cheese and use mascarpone instead ?
Absolutely lovely. Just one question, what brand do you use for the red velvet paste? and thanks
Hi Jemma. I'm absolutely in love with your Red Velvet recipe since I went to Crumbs and Doilies. No doubt I am going to try this at home but I would like to know what kind of food colour paste do you use? Thanks a million :)
Hi. Butter is quite expensive here in Kenya. Can I use margarine as a substitute instead? Thank you🎂🎂🎂
960g of icing sugar! Hey Jemma, is there anyway of making cake icing with much less sugar?
So excited to see this as i wanted to make it for my daughters bithday. You read my mind ! Thank you for sharing..xx
Please can you advise if I can use soft margarine spread as oppose to butter?
Made the cupcakes this week which were gorgeous. So now I need to make this cake yummy.
Hi is this cake firm enough to ice with fondant ?x
I’ve been waiting for this for YEARS and it’s finally here. I don’t think I’ve ever been this happy about seeing a baking video 😭
Hi Jemma, how long do these layers keep in room temp/freezer? Or maybe a vid on keeping/freezing (cup)cakes? Keep up the great job xx
Doubt my comments going to be seen on an older video. But would this recipe be suitable to cover with fondant for a celebration cake?
Dean Jackson I saw it 👀
I only have one cake tin to bake layer cakes in. Would you recommend leaving my batter out and covered or in the refrigerator while I am baking one cake at a time?
By the way, I love your videos, thank you for providing such awesome content!
My oven can fit only two tins at once so I always end up leaving my batter out till each layer is baked. Nothing changes in the texture, they all turn out good! Leave it out - it will not be an issue. Don’t leave it out for more than 2 hours tho!
Would this recipe be firming enough to cover in fondant ?
Your cream cheese receipe has made my day. I have tried several recipes but left me frustrated. Your receipe is the stiffest cream cheese that I have ever come across. So thank you so much Jemma
As much as we Texans would LOVE to take credit for it, it’s a bit more complicated. Here’s an excerpt from an interview in spendidtable.org:
SP: Red velvet cake started out from a larger tradition in the Victorian era, where there were velvet cakes. Really, this was just like a way to be fancy. It indicated that the cake had a soft and velvety crumb. In the 1800s, a coarser textured cake was more common for the day, so to have a cake that had a soft, velvety crumb was appealing. Simultaneously, there was a devil's cake or devil's food cake. This was an intensely chocolate cake, made with egg yolks rather than whole eggs, oftentimes with coffee in there. It was dark with bold flavor - dense and fudgy.
Sometime in the early 20th century - around 1911 - the two concepts collided and a recipe for a velvet cocoa cake was published. This was like a cross between a devil's food cake and a more classic concept of a velvet cake. It was made with cocoa powder in place of chocolate; that was the biggest distinction. As it drifted south, the recipe was often executed with buttermilk. The acidity of the buttermilk doubled down on the acidity of the cake overall. In that time period, most cocoa powder was not only natural, it was also raw. (In modern cocoa powder, the beans are roasted.) The combined effect of the acidic buttermilk and the acidic cocoa powder created a density in the texture of the cake, which amplified its velvetiness.
Simultaneously, the pH of the cake helped some of the color pigments in the raw cocoa powder shine through. That's why the trick doesn't really work today. You can't do it at home unless you get raw cocoa powder, because the type of cocoa you're picking up at the store is going to be a roasted product, not raw.
ALT INFO
BraveTart
by Stella Parks
FL: The red didn't revert to the sort of garish food color red; it was like a ruddy brown?
SP: Absolutely. There was a food scientist in the 1930s who commented on it. She called it a red-brown hue. She was trying to be clear about the reaction that was happening, that the pH of this cake batter produces a sort of reddish-brown hue, but that's not a sensational story when newspapers were picking this up and talking about the cake. At the time, the idea of a red devil - which was an alternate name for the velvet cocoa cake - sounded great; it sounded red! In practice, it just distinguished the color of this light cocoa cake from the inky blackness of a devil's food cake. This was from a bit of the Depression era thinking: “Let's scale back here. Use cocoa powder instead of chocolate. Use some old sour milk from the back of the fridge.” Pulling from these thrifty ingredients made a less sensational cake. But, for newspapers to make a good story, they played up the red aspect and left off the brown aspect.
FL: Sooner or later, people wanted it red, because they kept hearing that it was going to be red.
SP: There was a recipe from the 1940s that had four ounces of red food coloring in there - which is insane. That’s a quarter of a cup of petrochemicals, which is scary and intense. But it made an outrageously colored cake. From there, red velvet took off because that's a very eye-catching thing.
I was always led to believe that red velvet was originally coloured with beetroot?!
Thanks for sharing 😉
Maisha Ahmed copy and paste
So interesting🤔. I love history. Thank you for sharing ☮
Can cornflour be substituted for like half or more of all of that icing sugar?! (Because they have the same texture) I want to make this cake but that’s cream cheese frosting is faaaaar to sweet for my liking. Plus, there are diabetics in my family xx
I tried this recipe, and it turned out great! but I agree, even though I used less sugar, the icing was waaaayyyy too sweet
im not sure if u can use cornflour though, because it has a weird taste if used in a large quantity
Annika Cerejo Yeah true... and I read in the comments on one of the many cake videos that I watch, that you shouldn’t put raw flour or cornflour in buttercream, so I guess that’s a know... I’ve seen a buttercream called ermine which has less sugar, probably because it also uses cooked flour x
Hi, I would like to try this for a birthday cake, can I use 3 x 8" tins (so just 3 layers) using same ingredients?
I added 1/2 of each ngredient onto original recipe.This worked for 4 8" tins
Hi Jemma tried ur red velvet cake was super awesome.. But why was my red velvet salty want to knw wt mistake I did, I followed d same instructions as it’s.. plz reply
i've tried your recipe today. the cake is reallyyy nice and delicious!😍 also it's not hard to make. but my cream cheese is too sweet, so it's better if I reduce the sugar. thanks for the recipe🤍
Hi mba. Guna buttermilk homemade atau beli di bakery?
@@fntf-hu5ol it's home made, you can find the buttermilk recipe on google.
Fabulicous as usual ...can you tell me what make of colour paste you use Tia xx
Is it possible to swap the gel paste for a powder colour? will it still work & how much should I use?