Question 1

Red Velvet Cake: Adding extra fruit or vegetable puree beyond the recipe amount (more applesauce, more shre

Accepted Answer

Adding extra fruit or vegetable puree beyond the recipe amount (more applesauce, more shredded carrot, a splash of extra orange juice) is associated with a moister cake. Reported by 6 cooks across our corpus of 22 red velvet cake recipes (community supported).

Question 2

Red Velvet Cake: Cutting back the granulated or powdered sugar in the cake or frosting is how reviewers dia

Accepted Answer

Cutting back the granulated or powdered sugar in the cake or frosting is how reviewers dial back a cake that reads as too sweet; reviews with a reduced-sugar modification report a milder sweetness than the full recipe. Reported by 5 cooks across our corpus of 22 red velvet cake recipes (community supported).

Question 3

Red Velvet Cake: When the edges are browning faster than the center is setting, lowering the oven temperatu

Accepted Answer

When the edges are browning faster than the center is setting, lowering the oven temperature and/or tenting with foil lets the center finish baking through without over-browning the outside. Reported by 4 cooks across our corpus of 22 red velvet cake recipes (anecdotal).

Question 4

Red Velvet Cake: At high altitude (6,000 ft or higher), cutting the leavener back and/or adding a little ex

Accepted Answer

At high altitude (6,000 ft or higher), cutting the leavener back and/or adding a little extra flour is needed to keep the batter from being too thin and the rise from coming out off compared to a sea-level bake. Reported by 3 cooks across our corpus of 22 red velvet cake recipes (anecdotal).

Question 5

Red Velvet Cake: Tenting the cake with foil for the last 10-15 minutes of baking keeps the top and edges fr

Accepted Answer

Tenting the cake with foil for the last 10-15 minutes of baking keeps the top and edges from drying out while the center finishes, without needing to pull the cake early. Reported by 3 cooks across our corpus of 22 red velvet cake recipes (anecdotal).

Question 6

Red Velvet Cake: Using a tangy cultured dairy called for in the recipe -- real buttermilk or sour cream, ra

Accepted Answer

Using a tangy cultured dairy called for in the recipe -- real buttermilk or sour cream, rather than plain milk or a homemade buttermilk substitute -- is associated with a moister cake. Reported by 3 cooks across our corpus of 22 red velvet cake recipes (anecdotal).

Question 7

Red Velvet Cake: Changing the cake's format (a bigger pan, ramekins instead of the specified mold, judging

Accepted Answer

Changing the cake's format (a bigger pan, ramekins instead of the specified mold, judging doneness from too few minutes in the oven) without re-timing the bake tends to produce a drier or under-baked cake. Reported by 3 cooks across our corpus of 22 red velvet cake recipes (anecdotal).

Question 8

Red Velvet Cake: Substituting a 1:1 gluten-free flour blend for regular flour typically needs compensating

Accepted Answer

Substituting a 1:1 gluten-free flour blend for regular flour typically needs compensating adjustments -- a bit more liquid and/or a longer bake time -- to match the standard recipe's doneness and texture. Reported by 3 cooks across our corpus of 22 red velvet cake recipes (anecdotal).

Red Velvet Cake

What kind do you like?

The one most cooks reach for

Red Velvet Cake

Where your pick sits among all 22

What cooks found out

All 22 red velvet cake recipes we measured

Red Velvet Cake

What kind do you like?

The one most cooks reach for

Red Velvet Cake

Where your pick sits among all 22

What cooks found out

More baking, compared the same way

All 22 red velvet cake recipes we measured