Cook’s Country Red Velvet Cake is one excellent recipe from The Complete Cook’s Country TV Show Cookbook
Cook’s Country Red Velvet Cake
This really is one of my favorite red velvets. Cook’s Country nailed the level of tartness that red velvet is supposed to have and the amount of chocolate (which a lot of recipes get wrong). I like the color, which is kind of a dark brick red and similar to the old Red Velvet Cakes we used to buy at the H.E.B. Bakery. And most importantly, the texture is moist thanks to a combination of 12 tablespoons of butter and buttermilk. Older versions of the recipe use shortening and require a little more precision. This cake has a lower margin of error (and a little more flavor!) thanks to 12 tablespoons of butter.
Cream Cheese Frosting
The Cream Cheese Frosting on this cake is a pretty basic rendition with a pound of powdered sugar, a pound of cream cheese and a half pound of butter. It’s sweet, but it works here and people generally like it. However, I also have a good less sweet Cream Cheese Frosting and a White Chocolate Cream Cheese Frosting as well.
Red Velvet Cake
Ingredients
- 2 1/4 cups all-purpose flour** (315 grams)
- 1 1/2 teaspoons baking soda
- 1 pinch salt I used a generous pinch
- 1 cup buttermilk, room temperature (240 ml)
- 2 large eggs, room temperature
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 2 tablespoons natural cocoa powder do not use Dutch or Dark
- 2 tablespoons red food coloring
- 12 tablespoons unsalted butter, cut into 12 pieces and softened (170 grams)
- 1 1/2 cups granulated sugar ( 300 grams)
Frosting
- 16 tablespoons unsalted butter, cut into chunks and softened (240 grams)
- 1 pound 3 ¾-4 cups confectioner’s sugar (448 grams)
- 1 pound cream cheese (449 grams)
- 1 1/2 teaspoons vanilla extract
- Pinch of salt
Instructions
- Adjust an oven rack to the middle position and heat to 350 degrees. Grease two 9 inch round cake pans, line with parchment paper, grease parchment, then line pans (Note: I was out of parchment, so I just greased the pan with shortening and dusted it with flour). Whisk the flour, baking soda, and salt together in a medium bowl. In another medium bowl, whisk the buttermilk, eggs, vinegar, and vanilla extract together in a 4 cup liquid measure. Mix the 2 tablespoons of the cocoa and red food coloring together in a small bowl to form a smooth paste.
- Using a stand mixer fitted with paddle, beat the butter and sugar on medium-high speed until light and fluffy, 3 minutes. Reduce the mixer speed to low and beat in flour mixture in three parts, alternating with egg mixture and scraping sides of bowl as needed. Add cocoa mixture and beat on medium speed until completely incorporated, about 30 seconds, scraping down bowl as needed. Give the batter a final stir with a rubber spatula. Scrape the batter into the prepared pans and bake the cakes until a toothpick inserted in the center comes out with a few crumbs attached, about 25 minutes, rotating the pans halfway through baking. Let the cakes cool in the pans for 10 minutes. Run a small knife around the edge of the cakes, then flip them out onto a wire rack. Peel off the parchment paper (if using), flip the cakes right side up, and let cool completely before frosting.
- For the Frosting: Using stand mixer fitted with paddle, beat butter and sugar on medium-high speed until pale and fluffy, about 2 minutes. Add cream cheese, 1 piece at a time, and beat until incorporated, about 30 seconds. Beat in vanilla and salt. If making ahead, keep chilled until ready to use (Bring to room temperature before using).
- When cakes are ready, line the edges of a cake platter with stripes of parchment or wax paper to keep the platter clean while you assemble the cake. Place one of the cake layers on the platter. Spread 2 cups of the frosting evenly over the top, right to the edge of the cake. Place the other cake layer on top and press gently to adhere. Frost the cake with the remaining frosting
charles Gressle
I would like to buy the current TV Show cookbook, but can’t seem to find it I have the one with all sevens seasons ,but would the newest version.
Sonya
I hope that Fuzz loves this cookbook too! I LOVE Cook’s Country – such good quality, home-y, reliable recipes! Of course not every single one is a hit in our house, but I already have cooked or baked 198 of their recipes that were “repeats” as we call our favorite recipes, and I have another 107 bookmarked to try in the future 🙂 I signed up for a free issue of theirs oh about 5 times (LOL) and also luckily won an online subscription one year which I took good advantage of! I just love the bright cheery colors of the magazine, too.
Leslie
Thanks for the great summary! I love Cook’s Country too 🙂
Anna
Heidi, it’s a good all-purpose cookbook. The recipes are for the usual things, but done in the ATK way with lots of tips.
Heidi
Cooks Illustrated Red Velvet cake has been my favorite for a few years now. I’m not sure when they first published it but I tore out the page from my original magazine and have made it multiple times since. The page is splashed with red batter and is a little crunchy but I still have it in my super big unorganized recipe binder! I always use my own icing recipe but you just cannot beat their cake recipe! I also think it’s the perfect red tint and perfect amount of chocolate favorite.
You make me want to order their new cookbook! I don’t need another cookbook but it’s so tempting!
Jackie
Hi Anna
I have a web subscription to cooks country, so really I don’t think I need to buy the book. If I need a recipe, I just go online to get it since the book have every recipe in it from the TV shows.
Anna
Thanks Beth! Your comment made my morning.
That tomato mac & cheese is definitely in the book. When I first saw it, took me back 30 years to a day when my mother attempted to incorporate tomatoes into our usual macaroni and cheese. It did not go over well.
beth
Thanks for reviewing this book. I am soooo one of the 1.7 million viewers. I love the show. In fact I just watched an episode about tomato mac and cheese and they gave a history of the automat. I am sure the cookbook is great, but The Daily Cookie is #1 on my Christmas list. I cannot wait for Nov. so I can give myself an early present.
beth
Holiday Baker Man
I love these guys…the vodka pie dough on the companion show is amazing!
Chewthefat
That photo is spectacular–Tastespotting-worthy! I love how much I learn about history and regional preferences from Cook’s Country. I live in the Northeast, which is supposedly so cosmopolitan, but I once heard someone say that no one is more provincial than a New Yorker. It’s true, because if I hadn’t gotten into food I never would have learned about stuff like Cincinnati Chili. I’m not even a pork person, and those whiskey chops sound intriguing…
Anna
Katrina, I need to type up that brownie recipe for you. It’s actually from CI and it uses cake flour.
Jen, my old favorite is still really good. Here’s the link for anyone interested in it.
https://www.cookiemadness.net/2010/11/red-velvet-cake-2/
Sue, I used Hershey’s natural cocoa powder. At the end of the book they have Hershey’s Natural as their recommended natural cocoa powder. They said they liked it for its complex flavor and notes of coffee, cinnamon, orange and spice. They chose Droste (which is Dutch) as a runner-up. So for the recipes that call for Dutch, I guess Droste is what they used. And thanks for the photo compliment. One of my lights is broken so I’m having a tough time making the light fall just right. I guess things fell into place last night!
Sue
After this weekend’s cake I’m kind of caked out for the time being but I’m glad to read the review of this recipe and book. They both sound like keepers.
What brand of cocoa does the book recommend and what brand did you use? Love your photo of the cake. It looks like it came out of a book!
Jen
Your old favorite red velvet cake was my favorite red velvet cake so I will have to try this one. Several family members consistently request red velvet cupcakes for all holidays. Do you think this would work just as well as cupcakes?
Katrina
I record all their PBS shows every Saturday. I’ve always thought their kitchens would be such a fun place to work. And those little stinkers do seem to get things right on! 😉
Speaking of ATK, those brownies I made, I think you have a different recipe because this one was specifically supposed to be their version of a boxed brownie. Glad you have found a great red velvet cake. I should try it because the one recipe I tried a couple years ago was not good at all.