Velvet Oil
Red Velvet : Help please? =(?
Please give me a really good red velvet recipe. =( I feel so upset because everytime I bake it, it always doesn’t turn out right or even taste right. I’ve used many recipes and they still turn out retarded =(
So, please, give me a really good red velvet recipe, one that you have already tested. Preferably with butter. But oil will do as well 
Please and thank you so much <3
Red Velvet Cake
2 1/2 cups sifted cake flour* (sift first, then measure)
1 teaspoon baking powder
1 teaspoon salt
2 Tablespoons cocoa powder (unsweetened)
2 oz. red food coloring (4 tablespoons)
1/2 cup unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda
1. Preheat oven to 350 degrees. Butter and flour two 9-inch round cake pans or three 8-inch round cake pans.
2. Sift together the cake flour, baking powder, and salt into a medium bowl; set aside. In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.
3. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.
4. Make sure you have cake pans buttered, floured, and nearby. In a small bowl, mix vinegar and baking soda. Yes, it will fizz! Add it to the cake batter and stir well to combine. Working quickly, divide batter evenly between the cake pans and place them in a preheated 350 degree oven. Bake for 25-30 minutes. Check early, cake is done when a toothpick inserted in the center comes out clean.
5. Cool the cakes in their pans on a wire rack for 10 minutes. To remove the cakes from the pan, place a wire rack on top of the cake pan and invert, then gently lift the pan. Allow cakes to cool completely before frosting. Frost with buttercream or cream cheese icing (recipe below).
Cream Cheese Frosting
16 oz. cream cheese (2 packages), softened
1/2 cup unsalted butter (one stick), softened
1 teaspoon vanilla extract
2 1/2 cups powdered sugar, sifted
pinch of salt
With an electric mixer, blend together cream cheese and butter until smooth. Turn mixer to low speed and blend in powdered sugar, salt and vanilla extract. Turn mixer on high and beat until light and fluffy. Use immediately or refrigerate, covered, until ready to use. If refrigerated, the frosting will need to be brought to room temperature before using (after frosting softens up, beat with mixer until smooth).
Note: To cut down on sweetness of frosting, I add a heaping tablespoon of sour cream.
I also bake the cake a day, or up to a week, before I frost them, just freeze the layers. This makes for moister cakes, and they are easy to frost, without getting those pesky cake crumbs. Just put layers in 2 separate freezer bags, sucking out most air. When ready to frost, take cake out of bags, and frost. Then wait about 1 hour to serve, or put in fridge and take out about an hour before serving.
I have been wondering if you are measuring the flour right. Before you measure it, fluff it up with a large spoon to aerate it, as it settles in the container it sits in. Then, gently spoon it into your measuring cup and level it off, without pressing or tapping it down. If you don’t level it off right, you will be adding too much flour, and your cake will not come out good, too dry. Also, as a rule of thumb, when a recipe just calls for eggs, use large eggs, unless otherwise noted. Make sure they are at room temperature. With baking, you need to be more precise than in cooking.
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