Reviewed: Nov. 3, 2009

I read all the reviews and everything, but decided to go ahead and make the recipe as is. It was made for a friend's birthday and it was a hit! My only complaint was that it wasn't as chocolately as I would have liked and it seemed tough, not nearly as moist as I think it should have been. In the future, I believe I will increase the sugar, cocoa, and substitute oil for the shortening as suggested.

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Faythe

Cooking Level: Expert

Home Town: Arlington Heights, Illinois, USA

Living In: Frisco, Texas, USA

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Reviewed: Oct. 19, 2009

I made this cake per the request of my 9 yr.old grandson and his mother for their birthday which happens to fall on the same date. I made it totally according to the given directions...except for using 3 8in cake pans. It turned out great and was absolutely delicious!!! Thanks so much for this recipe and particularly for the authenic Red Velvet icing.

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Rita English

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Reviewed: Oct. 9, 2009

I made the changes and added oil and not the VS and extra cup of sugar and it was very moist and good my first time making it.

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melinda

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Reviewed: Sep. 30, 2009

This was a good base recipe, my cake was dry, and I also had issues with the icing. I found a cream cheese icing, and that brought the cake to life. Work with it, and it gets better as you add to it!

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Charlie R.

Cooking Level: Beginning

Home Town: Detroit, Michigan, USA

Living In: Romulus, Michigan, USA

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Reviewed: Sep. 21, 2009

The cake was fine, only used one bottle of food coloring and that was enough. I didn't care for this icing, however. I tried it because one reviewer said it was 'authentic'. It did not hold up well and had to be refrigerated at all times, even spreading it on the cake made it 'disintegrate'. Had a very odd texture and it didn't quite make enough to cover the cake. The flavor is okay, but was just to difficult to work with and the texture to weird to give it more than 2 stars.

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elenaj

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Reviewed: Sep. 7, 2009

I made this cakes using the recommendations of the other users, (like so many of you did), and it turned out really tasty. I made 24 cupcakes like another user did. I was however disappointed that they were very flat, and some sunk in in the middle. Kind of strange. I did exactly what you all said to do, with the 1 cup of oil and 2 cups of sugar. I also used 3 tbsp of cocoa. They tasted FANTASTIC though and they were all gone before I even got to eat one. Thankfully, I did get to try one when my 3 year old brought me hers with the icing all licked off. LOL!

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Katherine

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Reviewed: Aug. 25, 2009

this is basically the same red velvet recipe my mother gave me to make for my father's birthday. only differences is she uses 3 tablespoons of cocoa, 2 1/4 cups of flour, and 1 tsp of baking soda. the icing i use is different, however. [ 1 cup Crisco 1 c sugar 3 Tbsp flour 1 tsp vanilla 2/3 cup milk ; start out real slow then beat on high for 12 minutes with electric mixer or until smooth and creamy. ] overall, it's a great recipe :D

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stephanie k.

Cooking Level: Expert

Home Town: Union Bridge, Maryland, USA

Living In: Hampstead, Maryland, USA

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Reviewed: Aug. 18, 2009

Followed the recipe with the oil, sugar & cocoa modifications. Taste overall was ok, just different than I expected. Milk & flour mixture must be boiled down to almost a pudding-like consistancy in order to work. Cool completely as the recipe says. Be patient mixing in the granulated sugar. It will work.

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MNfarmerswife

Cooking Level: Intermediate

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Reviewed: Aug. 8, 2009

Pretty good. I liked the taste it was different. Mine didn't turn out very red though but thats because I didn't know how much 2 oz of red food colouring was, so I just added all I had which wasn't nearly enough.

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great_girl11

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Reviewed: Aug. 6, 2009

I just finished making this cake and though it looked rather delicious, the taste was kind of bland. I also attempted to make the icing and it turned out to be a yellow liquid goop. I don't think I'll be following this exact recipe in the near future.

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yureika

Cooking Level: Beginning

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Reviewed: Jul. 19, 2009

I tried this recipe for the first time and it was amazing! I followed the changes suggested by other reviewers and half of it was gone the very next day! I had the "cottage cheese" problem with my frosting. I realized that I just had too much butter, so i strained the icing and whipped it up and it looked perfect.

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Leanna S

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Reviewed: Jul. 11, 2009

Yummy! I made the changes suggested by others (3 T. cocoa, 2 c. sugar, 1 c. oil) and it turned out quite well. My only problem was the cakes sticking to the pans. Maybe I didn't grease the pans well enough. Oh, still turned out great. Very moist and excellent chocolate flavor. My only other complaint was how difficult it was to find 2 ounces of red food coloring. I had to go to 4 different stores before I found someplace that didn't just sell packages of all the colors.

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beka

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Reviewed: Jul. 9, 2009

This recipe was the first and only one I picked out to try from Allrecipes. The cake turned out really moist. I substituted the frosting for cream cheese frosting from another recipe in Allrecipes. The cake turned out to be very moist. We put leftovers in the fridge and it was still moist the next day! Definitely a keeper. I did make alterations recommended by other reviewers. Substituted shortening for 1 cup of oil and put in 4 tbs of cocoa powder and only put in 2 tbs of red food coloring (the cake still turned up really red).

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KeoMan

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Reviewed: Jul. 4, 2009

This cake is lovely as is - mine was not dry at all. I did see a possible error in the recipe that may account for the issue: other red velvet cake recipes call for SIFTED flour rather than flour, sifted. Sifting "fluffs" up the flour so that it measures differently. If you are measuring 2.5 cups flour and THEN sifting, you are probably using too much flour. Sift the flour first, then gently measure out 2.5 cups. Also, for those of you who like cream cheese icing, I found this same icing recipe on the back of my cake flour box with a note that you could use 2 sticks (1c) butter OR 1 stick (1/2c) butter + 8oz cream cheese. I haven't tried it, but it might be a nice compromise between the "traditional" and the cream cheese frostings. I personally prefer the one included in this recipe - it is so light and fluffy and delicious.

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ARYQA

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Reviewed: Jun. 20, 2009

I made this cake and it as the first to go at the holiday's. I was asked to make it every year.

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Tori Raye

Cooking Level: Intermediate

Home Town: Lake Placid, Florida, USA

Living In: Ocala, Florida, USA

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Reviewed: Jun. 18, 2009

amazing as long as you follow the recommended changes to shortening and sugar.

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michelle

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Reviewed: Jun. 11, 2009

I did not care for this recipe.

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Giggles like a Schoolgirl

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Reviewed: Jun. 8, 2009

Mine came out dry?? Don't know what I did wrong, it was dry and the middle sunk in. Taste overall wasn't bad if you could drink enough milk with it........but I won't make it again! Sorry!

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