Red velvet cake from Bobby Flay's Bar Americain Cookbook: Celebrate America's Great Flavors by Bobby Flay and Stephanie Banyas and Sally Jackson

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

  • nadiam1000 on January 29, 2017

    So very good and moist - nice tall layers that bake up level - use 2" deep cake pans or it may overflow. This is my standard Red Velvet cake. I have frosted with either cream cheese frosting or the buttercream in the book which is delicious - I always double or triple the frosting to have enough to make a bakery style cake. One batch will not be enough to fill the layers, do a crumb coat and create a very smooth, well iced cake.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.