Recipe by Julie Dugas
"Quick and easy red velvet cake."
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1 1/2 cups
eggs, room temperature
butter flavored extract
red food coloring
unsweetened cocoa powder
buttermilk, room temperature
2 1/2 cups
sifted all-purpose flour
Cream Cheese Frosting:
butter, room temperature
1 (8 ounce) package
cream cheese, room temperature
confectioners' sugar, sifted
thanks for everyone who has given my Ravishing Red Velvet cake a chance - I'm sorry to see that some of you did not enjoy your experience. i just thought that i would add a sidenote that i am located in south louisiana, where it is extremely humid - perhaps this could be why some have found the cake to be a bit "dry". here in LA, it is quite moist and delicious! perhaps an adjustment to baking time & temp would help for you guys? thanks again! julie
Both my husband and I love red velvet cake, however I'm disappointed by the end results for this recipe. I'm puzzled why this recipe calls for butter extract and not vanilla extract. The frosting is okay -and perfectly acceptable on a carrot cake or spice cake, but after years of reviewing red velvet cakes, it is a fact that the only frosting that should even be used is a Butter roux frosting (similiar to a butter cream frosting but the butter roux frosting is a cooked frosting) I appreciate your sharing the recipe, but I will not be making this cake ever again.
I replaced the shortening and butter extract with 1 stick of butter and added vanilla extract to the cake mix. Very moist. Frosting is excellent.
This was the best cake in the whole world. I followed the receipe exactly and watched my oven very, very closely. I took this cake to my job, which is a restuarant, it was a huge success.
This cake is fantastic! I had used another Red Velvet cake recipe from my church
cookbook for years, but it always seemed to bake too dry. The only difference between this
cake and the one I have is the added shortening and the butter flavoring, but that
was enough to really make a beautiful product! This is one of my families favorite
desserts and this one will now become the recipe I use to make it:)
A previous poster said to check the cake after 20 minutes and that is a good idea.
Also, if you have a gas oven, I would bake it at 300 to 325.
Thanks for such a great recipe! This was my first attempt at making a red velvet cake. This recipe resulted in a cake that was "off the hook". My family and I really enjoyed it. I will certainly use this recipe again! I made a few slight modifations such as using butter flavored shortening, baking at 325 degrees (since I used dark colored round pans and I have a gas oven) and I increased the cooking time by an additional
10 minutes (total 40 minutes). I really love the sour cream frosting!
I tried this recipe expecting a delicious homemade red velvet cake. Well the cake was red and that's about it. It was dry and void of flavor. I will not use this recipe again.
This cake came out so good!! I've never made a cake from "scratch" and was a little nervous because it was for a friend's birthday. I was the hit of the party. Thanks for the great recipe. Moist and delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Ravishing Red Velvet Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 217
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