Ain't No Red Velvet Cake Like This! Red Magnificence 

I am so glad you tried my recipe and like it! Thank you so much, I'm glad they enjoyed it!

S Castillo The coffee. Does it every time!!!🤪😜😅😆

This cake is good! and delicious! Thanks! ❤️

eliz stew The coffee just enhances the flavor, but you can’t taste it 😁

Jennifer Saulters-Hall Thank you so much! I love that you loved it!

What is with all the hype around red velvet cake?! It's chocolate cake that has been colored red. The red does not affect flavor. originally it turned red because of a reaction between buttermilk and the coca powder they had at the time.

How did it turn out.

@@Summerbreeze345 one year later🤣🤣🤣magnificently!

Angela Wheeler hey I have a silly question, I’m not a coffee drinker, what kind of coffee would you use?

Hello Claretha! I am glad you enjoyed this recipe, and appreciate you sharing your thoughts. :-)

nadiya Burud So glad you enjoyed it! Thank you for sharing 😊

Carol G Awesome! Let me know how he likes it!

P.S. Be sure to use 1/3 cup of coffee, the video says 1 cup (which is an error) the correct ingredient list is in the description box. Happy cooking!

Ivy Black Thanks! I will be sure to post how it comes out, & how my hubby likes it. 😄

Ivy Black oh, yeah, got the 1/3 cup of coffee down!

Ivy Black That cake was the Bomb! Thank-you so much! My hubby loved it! He says that’s the only one he wants from now on! My kids loved it too! 😄💞

It’s a heavier cake, and I use cake flour. There are some substitute options for cake flour online, but I’ve never used them. Hope this helps.

ms. lady 1.5 = 1 1/2 cups sorry for the confusion

@@IKB2022 thank u so much for the response. Now I can bake it with ease lol

No 1 1/2 cup

sterling mcgee Not yet.

I use white vinegar

@@IKB2022 do you have to use vinegar I don’t remember my mom using that

same name Hello. Personally, I use McCormick Red Food Color. If my cake isn’t the desired shade of red I add extra food color (0.5 - 1 oz more than the recipe calls for). I have also made red velvet cake without the food coloring at all, it taste exactly the same minus the aesthetic 😊 Hope this helps!

Dont use too much cocoa. Too much will cause it to taste like a chocolate cake. I use no more than one teaspoon of cocoa.

leave it out. It's chocolate cake that has been colored red. The red does not affect flavor. originally it turned red because of a reaction between buttermilk and the coca powder they had at the time.

I use a tablespoon of crimson pink and still comes out great.

yolanda Irish Hello. I use Calphalon nonstick round cake pans. (Can’t remember if they are from bed bath and beyond or Walmart) But any nonstick pans will work. PS. Sorry for the delayed response

@@IKB2022 Thank You! Happy Thanksgiving

yolanda Irish You’re welcome. Happy Thanksgiving!

Coffee is a flavor enhancer for baking and chocolate recipes. It’s like a “secret ingredient.” You can make the cake recipe without it and it will come out fine. I’ve made it both ways and it came out great.

Harmony DeDe My KitchenAid is a super simple one. It’s 300 watts max, 4.5 quart bowl. (Model KSM95IC) I’ve had it a few years. Caught it on sale. 😁

Yes ...all purpose flour that's what I used just sifted it with your dry ingredients

Is cake flour ok?

It's means 2½ cups.

Exactly, I really and truly believe that the REAL 'STAR' in a Red Velvet Cake, is the Cream Cheese frosting ~ not necessarily, the cake!!!!

@@cherylellis3183 totally and I prefer it on carrot cake.

Made coffee at room temp.

Ivy Black Thank you

No!

Hi Lady Dinah! I usually make a fresh pot of coffee in the morning. While I have used the instant coffee in my chocolate chip cookies, I have never used it in my cakes. If you use fresh coffee you only need 1/3 cup of room temp coffee. Hope this helps! :-)

Acquanette Wilson Hello! Sorry to hear about your cake. My first question would be how much coffee are you adding? The video says 1 cup, however the correct proportions are in the description box. My second question would be, are you opening the oven to check on the cake while it’s cooking? Opening the oven while the cake is baking (in my experience) will always make the cake sink. I hope one of the first two suggestions are the root of the problem, because those are easy fixes. However, if you live in an area considered to be high altitude, the outcomes of your cake can be affected, and to be honest I can’t remember those baking adjustments off the top of my head. Now, I am convinced that flour performs differently on different days (no science behind it, just something I noticed over the years). Glad you enjoyed the flavor of the cake. I really hope this helps.

Hey Ivy, I know I am very late but I just wanted to say that your cake is awesome. It reminds me so much of the first red velvet cake I ever tasted. Not throwing shade but a lot of recipes I have tried from RU-vid were either dry or it just did not meet the taste I was looking for. Anywho, I did see the adjustment that you made for the red velvet recipe with the coffee. I did make that adjustment but still my cake sinks in the middle. I have made many adjustments and sometimes it comes out perfect but most of the times it just sinks in the middle. The other day I made one and I changed the temperature to 320 degrees instead of 325 degrees and I also added one egg to the oil mixture and I added the other egg to the buttermilk mixture and it came out perfect. The next day I did the same exact thing and it fell again. It is really crushing my spirit. I dont open the oven while I'm baking until its ready but I look through the glass and it rises but it stinks while it's in the oven. Even when I make cupcakes it does the same exact thing. And also I live in Georgia so the altitude I'm unsure of. This only happens when I make the red velvet cake. I even have the baking strips that cover the sides and it still sinks. I really wanted to bake a red velvet cake for my sisters birthday in two weeks and my cousin wanted me to make a blue velvet cake and I was going to use this recipe. I'm currently in culinary school so I decided to ask my chef what could I do, but if you have any suggestions, that would help very much. Sorry for the long message and again when it does come out right it is so delicious.

Acquanette Wilson Sorry to that I’m getting back so late, I literally just saw your message. I’m also sorry to hear about your trouble with the cake. The only other suggestion I can make is to further decrease the amount of coffee (if you haven’t already attempted this). I am from GA, so the altitude should definitely not be an issue. I hope the chef can help.

Ivy Black I found a solution. Instead of using cake flour. I use gold medals all purpose flour. Although it's not as moist in my opinion it still works for me. Thank you so much.

@@IKB2022 Isn't it rather a matter of the amount of baking soda as if it rises too much it rises later. I'm keen to do your recipe at the soonest