Today we’re going to talk about red velvet cakes.
It seems that red velvet has gained popularity only very recently in Singapore, but it’s been a long time favorite for all of us in the US. With its Southern heritage, it’s sinfully good and extremely indulgent, especially when you pile a mountain of cream cheese frosting over it. Mmm-mmm-mmm!!! It’s my favorite cake everrrrrrrrrrrr. Say, you give me a choice between red velvet cake and a chocolate cake (in every permutation: ganache, double fudge, death by chocolate, mousse, or whatever), I will pick the red velvet no matter what.
One thing I’ve noticed though, maybe cream cheese is expensive in SG, or Singaporeans don’t like the taste of it or what, but the red velvet cupcakes that I’ve encountered in SG don’t seem to come with enough cream cheese frosting. Come on, people! Cream cheese frosting is essential!!!!!!! You can’t eat a red velvet cake without a lot of cream cheese frosting. That’s plain wrong. Sorry, I’m very particular when it comes to eating these babies because I have had the best of the best. And you don’t mess with a traditional cake like this one yo.
I think the best (and possibly the most famous) red velvet cakes representing New York would be by Cakeman Raven. I’ve had the good fortune to try this in person several years back when someone brought an entire cake to a friend’s backyard bbq in Brooklyn. And can I just say that it truly lived up to its reputation. Yumz!
Incidentally, his Red Velvet Cake recipe is also the one that I rely on whenever I make red velvet cake (or cupcakes) at home. It can’t get any easier to make your own red velvet cake at home. I have tried the recipe many times and my red velvet cake came out perfectly each time. The only adjustment I make is using just half of the red food coloring, because there’s really no need to use two ounces that the recipe asks for. The color remains red no matter what and I also don’t like the taste of the food coloring when too much is added.
Very recently, my friend Peter in LA brought me to Doughboys – which became a famous bakery-slash-cafe after Oprah announced that Doughboys’ red velvet cake is one of the best cakes in the country. This I gotta try for myself!!!
*SPASMING* at the beautiful red velvet cakes. The large one on left is the actual cake, while the rows on right are the cupcakes. Thing is, that morning when we met up we started out with having late breakfast (brunch?) elsewhere, so I was already quite full. But to borrow the popular Singaporean-English (Singlish) phrase: I DIE DIE ALSO MUST TRY Doughboys famous red velvet so I went with the cupcake.
Even though it’s called a cupcake, it is HUMONGOUS! Almost can be a meal in itself. >_< No time to evaluate the size, it’s time to dig in.
Perfectly, perfectly moist and not too sweet. OMIGOD… 100% foodgasmic!!! *choir of angels*
Doughboys red velvet definitely lives up to its reputation. It’s amazingly delicious. *SCREAMMMSSSSS WITH JOY*
Happy as a clam. :D How can anyone not be happy after stuffing face with all that red velvet heavenly goodness?
Thank you so much, Peter, for bringing me to Doughboys to sample the red velvet cake. Peter said that there’s another bakery in town that’s famous for its blue velvet cake that we can try together next time. Now that is a cake that I’ve never heard of. According to Peter, it’s blueberry cake with cream cheese frosting. Oh my. Sounds yummy indeed and I must try that next time when I’m back in LA.
But for now, THIS is as good as it gets. Especially with that thick thick thick layer of cream cheese frosting. :9~ Red velvet FTW!!!
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