The red velvet rose from The Baking Bible by Rose Levy Beranbaum

  • buttermilk
  • cocoa powder
  • cake flour
  • superfine sugar
  • egg whites
  • red food coloring

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Raspberry sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zosia on November 19, 2014

    The photo on the back of the book led me to dig up my much underused rose-shaped bundt pan to make this cake. Not normally a fan of red velvet, I've discovered that a little extra cocoa powder in the cake and a raspberry glaze give it new life. You do want to glaze the cake several hours before serving since it takes that long for the raspberry sauce, which looks like far too much when it's first applied, to absorb into the cake.

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