An American favorite since the 1920s, Red Velvet Cake’s creation has been attributed to John A. Adams, owner of the Adams Extract Company and later, New York’s Waldorf Astoria Hotel, where it was a popular menu item during the 1950s. Red Velvet differs from Devil’s Food by using cocoa instead of chocolate.
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I make this every year. I stated earlier my daughters "borred " my print out from the box. so i fiolowed this to the letter twice tonight. and the cakes are flat. I just realized you all left out the yeast. Cakes made with ake flur require yeast to rise,
Hi Carla, We are so sorry that you had the happen. Your information was forwarded to our Consumer Affairs Department. Someone will be reaching out to help. Thanks for being a loyal Swans Down baker!
I actually called the customer service number because it used to be on the box. The recipe for the red velvet cake it disappeared so they were kind enough to send it to me. And my daughters have stolen my recipes. Can't find it anywhere.
I really like the recipes
Make sure you're spooning your flour into your measuring cup and leveling it with the back of a knife! Don't dip and scoop! I also added an additional 1/4 tsp of baking powder to this recipe. Cake turned out perfectly!
Can you publish the original frosting on the box that uses milk instead? That was really tasty.
Hi Trina, The Red Velvet Cake Frosting that is made with milk is on the last page of the Celebrate the Seasons recipe booklet. Here's a link for you Celebrate the Seasons. Happy baking!
Can I use unbleached Cake Flour in the red velvet recipe.
Hi Robin, Here is a note from our Consumer Affairs Department on the importance of using bleached cake flour for baked goods:
Cake Flour: The flour with the lowest protein content (5 to 8%). The relative lack of gluten-forming proteins makes cake flour ideal for tender baked goods, such as cakes (of course), but also biscuits, muffins and scones. Cake flour is generally chlorinated, a bleaching process that further weakens the gluten proteins and, just as important, alters the flour's starch to increase its capacity to absorb more liquid and sugar, and thus ensure a moist cake.
Hope this information is helpful. Happy baking!
I love the swans cake flour, and it make good red velvet cakes and great pound cakes and sometimes it very hard to find in Georgia.
Can this recipe be done without the baking powder because I just have baking soda
Hi Elandris, While both baking soda and baking powder are both leavening agents, baking soda is much stronger than baking powder and would not be an equal substitute. The reaction between the buttermilk, vinegar, and baking soda help to aid in the leavening process.
How long should the beating process take. Seems like my cake be crumbly what is the secret to this?
Hi Jean, That's a great question. You should beat or mix your ingredients just until they are incorporated. Visit our Baking Tips page for more information. Happy baking!
If you have a unopened box of cake flour that isn’t used and expired (3-14-2011) toss it out? Also any recipe for jello cake?(any flavor,mixed cake flour =cherry cake).
Hi George, Yes, we think you should throw that box out! Sorry we don't have any Jello Cake recipes, but will pass this suggestion on to The Kitchen. Happy baking!