Reviewed: Jun. 21, 2004

i was missing buttermilk, but this recipe turned out great all the same! delicious! I to also took 2 cups of sugar and one cup oil. Very excellant, will definitley make again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SUCHADITZ16

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 3, 2004

I baked this cake as a birthday cake for a friend. This was the first cake I have ever baked, it turned out wonderfully. The recipe was easy to follow, and comprehensive. The cake was moist, and delicious. It was a big hit, very easy to make

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JER2104

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 5, 2004

It was alright. All the guests loved it - I just wasn't wild about it. I used 2 - 8" cake pans since that was all I had. I needed to cook it about 10 min longer for it to cook through but doing that made the edges a little tough. I think using the 9" may have fixed that problem. I used the Cream Cheese II icing. I have never had Red Velvet Cake, but my husband has and he said it tasted perfect minus the tough edges.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

BUZTWET

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 6, 2004

I made this recipe for a Valentine's Day party and it got rave reviews. I made the following modifications: (4T cocoa, 1 oz food coloring, 1-1/2 tsp vanilla, 1 C oil, 2 C sugar & 1 T vinegar). Also, I used a 9" x 13" pan. The other slight change I made was for the frosting. I beat the sugar and butter for 15 minutes (a suggestion from another cookbook). The frosting was as good as the best bakery butter cream frosting! Thanks for a great recipe. I will be making this again.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

JBOND1

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 7, 2004

Very good cake. Will definitely make again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

KIUNEY

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 4, 2004

This cake is the perfect combination of cake and icing. The cake by itself wouldn't stand alone, because it isn't particularly sweet. So the texture and sweetness of the icing completes the cake. I've already made it twice!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

DROLIVER

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 29, 2003

This cake was aweful! I followed the recipe exactly. It was heavy, dry (even though I baked it a good 5 minutes less than recipe stated)& had NO taste to it. Then the icing: the taste was ok, but it was the consistency of liquid. This recipe will prevent me from making "from scratch" any time soon--all the time & effort, ugh!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

JOSHTBEAR

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 25, 2003

I was really happy I found this recipe and even more happy when the cake went over extremely well with my future in-laws. My fiance` loved it! I followed the modification directions of other reviewers: 4 tablespoons cocoa, 1 ounce food coloring, 1.5 teaspoon vanilla extract, 1 cup oil, 2 cups sugar, and 1 tablespoon vinegar. I used the Cream Cheese Frosting II from this site to frost the cake. It was delicious!!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Rovonne

Cooking Level: Beginning

Home Town: Birmingham, Alabama, USA

Living In: Keller, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 17, 2003

I really like this cake but only gave it four stars because of all the modifications I had to make. I took other reviewers' advice and made the following changes: used 4 tbsp. cocoa which I added to the 1 cup oil instead of shortening; increased sugar to 2 cups; only used 1 oz. of red food coloring which I added to the buttermilk (believe me, it was plenty and my cake was bright red); upped the vanilla to 1.5 tsp and upped the vinegar to 1 tbsp. I did not use the frosting recipe because I wanted a cream cheese frosting and even though this one is advertised as cream cheese, it does not contain any. Instead, I used the Cream Cheese Frosting II from this site and it was divine (with modifications). Thanks for a good bare bones recipe but do make modifications before trying it yourself!

Was this review helpful? [ YES ]
57 users found this review helpful

Reviewer:

SHCMEOW

Cooking Level: Expert

Home Town: Fort Worth, Texas, USA

Living In: Sacramento, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 5, 2003

This recipe was a big hit! It tasted great and everyone loved it. Do follow the advice of other reviewers and replace the shortening with oil and add more cocoa. For the icing, it is a good idea to refridgerate flour mixture before adding the other ingredients. I highly recommend this recipe!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

SEDIVA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 10, 2003

Very Yummy. And I am not much of a chocolate fan. I added the one cup oil, instead of the shortening. I also added 2 cups sugar, total. And increased cocoa to 4 TBSPs. I didn't make a cocoa food coloring paste. I added the food coloring to the buttermilk and the cocoa to the butter sugar mixture. The color was beautiful, no swirls, and the flavor was amazing. I used a store bought vanilla frosting. This is one of my favorite cakes. I think next time I will use 1 TBSP of vinegar, as most other redvelvet cakes call for that amount, even the other one by Eleanor Johnson (who did this recipie too.)

Was this review helpful? [ YES ]
35 users found this review helpful

Reviewer:

SHEWETT

Cooking Level: Intermediate

Home Town: Susanville, California, USA

Living In: Durham, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 2, 2003

This cake was OK - I used the suggestions of the other reviews and substituted the 1 cup of oil instead of shortening and increased the sugar to two cups and the cake did not rise completely. It tasted fine but I don't think I would make again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

NATALIEB

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 17, 2002

I made this cake twice yesterday. The 1st time, I followed all directions and found the cake dry and bland. Also, there were chocolate swirls in the baked cake even though I mixed the cocoa/food coloring paste well and beat the paste thoroughly into the shortening/sugar/egg mixture. The frosting was nice--I hadn't tried that before and liked it. The 2nd time, I modifed the recipe based on a suggestion of another reviewer. I substituted 1 cup oil for 1/2 cup shortening and 2 cups sugar for 1 1/2 cups sugar. Also, I added 1-2 extra tablespoons of cocoa powder. What a difference! The cake was very moist with a stronger flavor (more traditional). The color was gorgeous. I split the layers and frosted with a double batch of cream cheese frosting. Yummy! Everyone went nuts over the 2nd cake. I have a small dessert business and I received 2 orders (for the holidays)for the 2nd version of the cake after friends/clients tasted it. Thanks for the suggestions.

Was this review helpful? [ YES ]
518 users found this review helpful

Reviewer:

TLBRAN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 17, 2002

Overall, this recipe gets more points for appearance than for flavor. This cake tastes and looks a lot better if you refrigerate it for several hours before serving it. Before refrigeration, the frosting has the consistency and appearance of runny cottage cheese, but afterwards, it has a nice firm, creamy texture. I found the chocolate flavor to be too subtle, even after doubling the amount of cocoa. 8 tablespoons would probably give it a nicer flavor. Finally, I couldn't bring myself to dump two 1-ounce jars of red food coloring into my cake. I used only half an ounce and the cake still turned out bright red.

Was this review helpful? [ YES ]
34 users found this review helpful

Reviewer:

ESWIERK

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 27, 2002

Now this is a winner !!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

JGMILLE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 21, 2002

This is a really good cake but it tastes nothing like the red velvet cakes I had when I was a kid in the south. Also, I am used to cream cheese frosting. I thought the frosting was OK but my husband loved it.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Janet

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 3, 2002

This cake was fabulous. I did however take advice from another review and substituted 1 cup of oil for the 1/2 cup of shortening and 2 cups of sugar rather than 1 1/2. It was moist and everyone loved it.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

CRBOWLES

Cooking Level: Intermediate

Home Town: Columbus, Georgia, USA

Living In: Phenix City, Alabama, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 7, 2001

Ever since having this cake at Magnolia Bakery in NY, I have wanted to try to make it. This was the first recipe I tried, and I thought it was excellent, ESPECIALLY the icing. The cake can have a bit of a metallic aftertaste, but that may have been a baking soda issue - I will certainly make this again.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

MEGLION

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 26, 2001

This did not come out very well. I'm sure some of it was my inexperience. Next time I will use cake flour rather than regular flour and buy icing rather than trying to make it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MCIPOLLA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 11, 2001

What a color! This cake looks like a stop sign with icing! Traditional Southern flavor and good texture too. I never heard of making icing this way, but it turned out creamy and mild--really good with this cake. I'll be making this one again.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Joan

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Red Velvet Cake I

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!