Reviewed: Oct. 13, 2009

This cake was very, very good! It is the first time I made a Red Velvet cake from scratch and I was very pleased. It was just the slightist bit dry but with biting into the cake with that "amazing" frosting you just could not really tell it was slightly dry. I will add extra butter as suggested and see what happens. This is a keeper. You can also be liberal in between the layers with the frosting. I could have put a lot more frosting in between the layers and did not realize it. I ended up throwing some of the frosting out! Next time I will know....Thanks so much for sharing this recipe!!!

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Tina

Cooking Level: Expert

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Reviewed: Sep. 10, 2009

This cake was very delicious. From other reviews, I decided to replace the shortening with butter. The cake did not seem to be as dry as many reviewers reported; yet, it still had a dry consistency. I will try this recipe again, but I may add a little extra butter or make additional modifications to keep it moist. The frosting tasted amazing!!

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rAe

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Reviewed: Aug. 12, 2009

I replaced the shortening with oil and it still turned out very moist and light. I was surprised at how light the frosting was. Delicious!

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MamaJ

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Reviewed: Apr. 7, 2009

I made this cake for my boyfriend and he liked the flavor but it was pretty dry. I won't be making it again....but searching for a more moist red velvet cake recipe.

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CandyR

Cooking Level: Expert

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Reviewed: Mar. 24, 2009

I would give this cake an average review. I'm glad I waited a day to rate it cause I feel it was better the second day. I made these as cupcakes. I've never made red velvets before but have had them dozens of times at local bakeries. The cake was ok. The first day I thought it was dry, second day moister from being in a sealed container. My boyfriend said they were great. I have definately had better, I'll going to try a few more other recipes out.

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Julie

Cooking Level: Intermediate

Home Town: Bristol, Rhode Island, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Feb. 16, 2009

This recipe was great! I made cupcakes (18) instead of cake and did a few things differently. I used 1 stick of butter and 2 tablespoons extra in place of shortening, used brown sugar, omitted butter flavoring and didn't use all of the food coloring (mine didn't turn out very red but I was afraid of it being bitter from the coloring). I used AP flour, and found it worked well taking away 5 tbsp as someone had mentioned but that equals almost half a cup. So i added 2 cups plus 1 tbsp rather than subtracting the 5. The cake was moist and tasted great. I also did the frosting by eye since I didn't need nearly as much with cupcakes. Would definitely make this again!

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Mydnight

Cooking Level: Intermediate

Home Town: Bradenton, Florida, USA

Living In: Branson, Missouri, USA

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Reviewed: Feb. 15, 2009

This cake was so dry. I gave 2 stars because the icing was the only salvation. I will make the icing again, but the cake recipe needs some serious work.

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Lajo

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Reviewed: Feb. 12, 2009

My new favorite cake! I made a half recipe that made 6 mini bundt cupcakes. I did make a few changes - used butter instead of shortening and butter extract, used the substitution of another on here about all-purpose flour for the cake flour and did the vinegar/milk sub for buttermilk.

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Andi

Cooking Level: Intermediate

Home Town: Windsor Locks, Connecticut, USA

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Reviewed: Jan. 14, 2009

omg!!!! this recipe was amazing it was a big big hit at my christmas eve party everyone liked it the only thing was i had to make more frosting cause their wasnt enough for all the fillings and the top of the cake so when you make it, (which you should) make sure you double the recipe for the frosting so you will have nough! :)

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emily

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Reviewed: Dec. 26, 2008

I followed this to a T and it was absolutely delicious! And it was as red as advertised. Possibly a little drier than the Hershey's recipe from this site, but I could get this out of the pan!!! (see my review of the Hershey one)

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DECAR48

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Reviewed: Dec. 9, 2008

YUM! I'm not a huge cake person (would rather eat a pie) but this cake is awesome. Not too sweet. I made a couple of mini cakes for me and my son and scarfed those up and used the rest to make cake balls. I really don't see making any cake but this one ever again ;)

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MDINSMORE

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Reviewed: Nov. 28, 2008

I'm not sure what I did wrong, but this cake was a complete and total train wreck. I chose it because it received so many good reviews - but it didn't work for me at all. It didn't turn out red, but very dark, like a simple chocolate cake. The cake itself was extremely dry and the taste was just horrible - it wasn't sweet at all, and didn't even smell good baking. I'll have to make some alterations and try it again.

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Harmony08

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Reviewed: Aug. 3, 2008

I am so disappointed with this recipe. I thought I would give it a try despite all the poor reviews. What a waste of ingredients. The cakes were so dry and crumbly, they did not hold together. Now I have three piles of cake crumbs in my kitchen and no birthday cake. I will have to resort to a box mix! Even with extra shortening, this cake was a disaster. I have never made such a terrible cake before.

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alicemaria

Cooking Level: Intermediate

Living In: Harrow, Ontario, Canada

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Reviewed: Jul. 2, 2008

This was a little dry for my liking, but I might have over baked it. Flavor was good - worth trying again!

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Cris

Cooking Level: Expert

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Reviewed: Jun. 13, 2008

Made this for my sister in laws birthday her and my BIL couldnt get enough, they said it was the best red velevet cake they had ever eaten :)

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momto2

Cooking Level: Intermediate

Living In: Cedar Park, Texas, USA

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Reviewed: Apr. 21, 2008

It took me forever to choose a red velvet cake recipe, and I'm glad I chose this one. I made these into cupcakes for a friend's bday and they came out perfect.

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nyumio

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Reviewed: Apr. 4, 2008

This cake was very dry!! Next time I will add a cup of sour cream and 1/2 cup more of shortening. I made it for dessert at Easter, my family ate it, but I was very disappointed.

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cheddar

Cooking Level: Expert

Living In: Salem, Massachusetts, USA

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Reviewed: Mar. 23, 2008

The cake was soooo good. I do prefer a lighter fluffier cake, but I was very happy how this one turned out. I love to bake, however I have much better luck with cookies, and not good with cakes, but this one turned out moist & delicious. Just alot heavier than I would prefer.

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Jen N

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Reviewed: Mar. 12, 2008

Am I crazy? I read and re-read this recipe and see no place where it lists red food coloring. Then I saw lots of reviews saying how good it was. Where is the red food coloring in the recipe?

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