Red velvet cake from Smitten Kitchen by Deb Perelman

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

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

  • rionafaith on June 17, 2017

    Not the reddest red velvet cake I've ever seen (more of a mahogany color) despite using a full tsp of Wilton no-taste red gel (I would try Americolor next time as I think they're more concentrated). But this calls for far more cocoa than most other recipes, so you gain flavor while sacrificing color. Very moist and tasty, a big hit at the party I took it to. I doubled the frosting, and would highly recommend doing that unless you like a VERY thin coat or spending ages struggling to cover the cake.

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