Red velvet cake review only. Increased oil to 1c & added 2T cocoa. 'Seems it'd be PINK velvet cake without the cocoa. Moist, but not too moist. This'll be around for a while - the recipe, I mean; not the cake. :) My directions: Combine 2 1/2c flour, 1t salt, 1t soda & 2T cocoa in medium bowl. In large bowl, whisk 2 eggs & 1c oil; add 1 1/2c sugar & 1t vanilla. Beat with mixer till smooth. Slowly stir in 1oz food coloring & 1t vinegar. Alternately add the flour mixture & 1c buttermilk. (No additional water) Along with twice baking, not enough fat/oil in this cake will ensure it to be dry. Again, my review is for cake only; but if I try the cheesecake top, I'll be sure to add 1c oil not the 1/2c given. 'Wonder if it's supposed to read 1 1/2c considering the twice baking. One more note, when making cupcakes, one recipe makes 18 regular (1/4c) cupcakes AND 24 mini (1T) so probably 24 all regular. Regular done in 22 minutes; minis, 15. Next time, I'm trying cooled, melted butter for the oil. The frosting makes it good, but the cake could be better --- with butter, I think. :)
Was this review helpful?
1 user found this review helpful
Red velvet cake review only. Increased oil to 1c & added 2T cocoa. 'Seems it'd be PINK...