This past week, I baked two recipes of Red Velvet Cake. I baked both Preppy Kitchen’s recipe and Sally’s Baking Addiction’s recipe, and I found the following results:
- Preppy Kitchen’s recipe has a better, stronger flavor of red velvet cake. It calls for 1 tbsp of vinegar and 3 tbsps of cocoa powder. On the flip side, SBA’s recipe calls for only 1 tsp of vinegar and 2 tbsp of cocoa powder.
- SBA’s recipe had a much spongier and fluffier crumb, whereas Preppy Kitchen’s recipe was denser and more firm. SBA’s lighter crumb is probably attributed to the use of cake flour (she also provides a DIY cake flour recipe!) and folding in whipped egg whites.
Overall, it’s hard to say which I liked better. So I decided to combine both recipes in a way to get fluffy crumb and a flavorful cake.
Repeat SBA’s recipe while making the following changes:
- Add 1 tbsp of vinegar (instead of 1 tsp)
- Add 3 tbsp of cocoa powder (instead of 2 tbsp)
- Sift the cocoa powder
Hopefully this should be enough to strengthen the cake’s flavor without firming the cake crumb. Also note that SBA’s recipe creates way more batter than Preppy Kitchen, likely enough to make three to four 9-inch layers.
PK’s cream cheese frosting is also much easier to work with while decorating while also being better tasting.
