delicious. all in all, a wonderful cake, flavourful magnificent texture. It was every bit as good as my wedding cake! Butter two 8-by-2-inch round cake pans. I'm sticking with the REAL Martha's Red Velvet recipe. Adi. Yes Claire86 I did have to add extra time too it .The middle was a little wet still when I first tested it..This tasted delicious however when it was finish! A classic craft gets an appealing update with customizable projects in fresh designs. I think they need more oil to enhance the popcorn aroma; this wonderful scent faded after only a week. If you want your cake to be even redder, increase the food coloring by one to three tablespoons. The huge quantities of red dye were only introduced during the Great Depression to promote the sale of food coloring. And, I did not beat the sugar and oil until adding the eggs. So I embarked on a mission to find the best recipe. I saw someone in the grocery store buying a slice of Red Velvet Cake. Keep everything from your countertops to your dining room chairs germ-free. I frost it with Martha's buttercream frosting, and if you use that recipe you should be aware that the full recipe will yield too much frosting for this cake, but half will not be enough. Once last week for a Christmas party, and were a huge hit. Changes I made were: regular flour in place of cake flour (didn"t have any in the pantry) and only about 1/8th cup of red food coloring ( all I had on hand). :P I followed the recipe strictly, so I'm not sure what happened...BUT, they sure turned out delicious!! Swear I did not see the buttermilk ingredient first time I looked. Tried it, hated it. All Rights Reserved. Unlike the classic, moist, red, fluffy Red Velvet cake, these "cupcakes" turned out as brown, hard, sunken in patties drenched in oil. The cake was good still at the fourth day as the first day. I absolutely love this cake delicious!! Also I doubled the amount of cocoa. Did I not beat the oil and sugar enough.? It was incredible. it was great in color and the taste. You can't go wrong with this recipe TRUST ME!!! I would not recommend this recipe to anyone. Mix in food color and vanilla. Defiantly going to be putting this one in my recipe box. Martha Stewart may receive compensation when you click through and purchase from links contained on Frost and decorate with silver cake beads and glitter for a frosty, snowy, dreamy look. Hi, I hope that the MS staff is a little more careful with their proofreading, a mistake like this could be very discouraging for new bakers. I saw the same "martha Stewart" red velvet recipe but it calls for 1/4 cup instead of 2 Tbsp of cocoa powder. I had tried another recipe I found on the internet first but wanted to try Martha's too. The most perfect red velvet cupcake i have ever made. With 1.5 C oil and buttermilk, I can't see how anyone would call these cakes dry. I would like to recommend this cake to all my friends. I threw everything away, could not bear the thought of serving this cake. The cupcakes were amazing - really moist and they rose perfectly. Bring to room temperature before serving. I've never made a red velvet cake before so I'm not sure if this is just how they are but I've never had an oily cake. Don't get put off by the negative comments - try it! It's a lovely recipe! I've made this recipe and its amazing! Also only beat the oil/sugar mix after adding the eggs. I really wanted to make red velvet cupcakes so i decided I had nothing to loose by trying Martha's cupcake recipe. The worst things are the oiliness and shrinkage. My In-laws who are picky when it comes to food Loved it, I love it as well it's my favorite cake and i'm not a big fan of cake!! They are outrageously delicious and moist! Wd Ppreciate. Transfer to refrigerator, and chill until ready to serve. Hi friendster, I did the cake and It was good but not great :( Instead of buttermilk I use natural yoghurt and a square baking pan. They are the winner! I read the very polar reviews on MS's Red Velvet & had to give it a try. I prefer Martha's to Paulas as Martha uses more cocoa and it results in a better flavor. I don't know that I will make these again -- if I do, I will figure out some sort of substitution for a good portion of the cooking oil.
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