Reviewed: Feb. 15, 2009

After reading the reviews for this cake, i used my fantastic cake recipe instead of trying to make all the revisions. But due to the lack of cream cheese, i made the "traditional" frosting. I followed the recipe for the frosting to the letter. You do use granulated sugar, but you have to follow directions and beat until the mixture is creamy. It does take several minutes of beating the tisugar and butter for it to lose its grainy texture, so be patient. the milk and flour part of the recipe was, pardon the pun, a piece of cake, again be patient. if you follow the directions, trust me, it will come out fine. And although it was quite good, my family prefers a cream cheese frosting. like my husband said, with this frosting you want to eat it on the cake; with cream cheese frosting you want to eat the frosting first! hope thise helps someone!

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Lil Darlin

Cooking Level: Expert

Living In: Pensacola, Florida, USA

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Reviewed: Feb. 14, 2009

Best red velvet cake ever especially with my mom's cream cheese frosting!

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selina

Cooking Level: Intermediate

Home Town: Farmington, New Mexico, USA

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Reviewed: Feb. 14, 2009

I have been making this exact cake for many many years. The frosting on this cake has to be beaten until it is like whipped cream. That is the secret. Otherwise it will come out looking curdled and gritty. This is a WONDERFUL cake if made exactly as the instructions state without any modifications. It never hurts to follow a recipe without changing it.

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Kandy

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Reviewed: Feb. 13, 2009

I am an experienced baker, but this did not work out for me. I used the recommended alterations, but it stuck to the pan, and fell. Also the cooking time was more like 55 minutes. I do have a thermometer set up in the oven, so I know I had the temp right, and I also had a high quality pan, and had it greased well. The part in the middle tasted pretty good, though, but you can't just serve it like that!

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SarahWilson

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Reviewed: Jan. 25, 2009

I added the extra 1/2 cup sugar and the extra tablespoon of cocoa as suggested. This cake was good, but a little dry. I think I might have overbaked it by a few minutes.

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Annie K

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Reviewed: Jan. 17, 2009

can someone tell me how to make the 'paste'? 'mix cocoa and food coloring to a paste'. how is that done, b/c each time i make this it is still in the liquid form. and when the cake is done there is 'brown stuff' also and it doesn't rise, can someone ...

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Chefjuststartinout45

Cooking Level: Beginning

Living In: Brooklyn, New York, USA

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Reviewed: Jan. 10, 2009

I took the recommendations of a few reviews, I used 2 c. sugar, added a tablespoon of cocoa, and used veg. oil instead of shortening. It was not to our liking!!! I didn't even bother frosting it.

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LISAANDRYANA

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Reviewed: Jan. 7, 2009

I followed this recipe exactly and the result was the worst cake I had ever made. I thought it would be much better after reading all the positive reviews. Sorry.

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wickedwottons

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Oshawa, Ontario, Canada

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Reviewed: Dec. 28, 2008

I only used the icing recipe. It turned out horrible. I think (but am not sure) that the "white sugar" is suppose to be powdered sugar. I used white sugar and it was a runny mess. Does anyone know if the recipe is wrong???

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Lucie

Cooking Level: Beginning

Home Town: Lubbock, Texas, USA

Living In: Irving, Texas, USA

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Reviewed: Dec. 28, 2008

Fantastic! I grew up with this recipe, but always hesitated to make it due to endless amounts of folding. This recipe was much easier since I used a mixer and only had to fold the last step. When cooking the flour and milk, I like a thicker frosting, so cook until it's almost a paste and then place in the fridge to cool. Tastes great days later if stored in the fridge. Mom and Nana were thrilled to see someone improve on the family cake.

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m0mpaige

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Reviewed: Dec. 26, 2008

My first time to make a Red Velvet Cake was for Christmas. I took the suggestions of other reviews and used 4 Tbl. cocoa, 1 oz. food coloring was plenty, two cups of sugar, and used 1 c. of oil instead of shortening. It was a hit with everyone from my two year old grandson to my husband. One of my daughters loves Red Velvet Cake so leftovers went home to her. Six year old grandson who is not big on sweets ate all his piece (he said it was his favortite color. I used cream cheese frosting because that was what daughter #3 wanted.

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AVIDJUICER

Cooking Level: Expert

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Reviewed: Dec. 24, 2008

This is not the original recipe I had and all the reviewers are pointing to what the differences are. I always made this with a little more cocoa so I had to add some of the buttermilk to make the chocolate and red (yes 1 oz. is on the original recipe) paste. That is the secret to getting it red and not brown streaked. That might be why this recipe called for the full 2 oz. but that didn't work for one reviewer. I also switched to corn oil because I don't keep shortning anymore but 3/4 cup is enough. To cut calories, use 1 cup of sugar and 1 cup of sugar substitute like Splenda. Yes, you don't need both the vinegar and the buttermilk but I have the best results with buttermilk and add that extra Tablespoon or two to the paste when you start. It takes longer than 15 minutes to get this together and it takes longer than that to clean up all the red food coloring which is presently on my fingers as I type. I have used all the frostings but the original butter creme is best JUST don't burn it.

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KathyKegansJohnson

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Reviewed: Dec. 19, 2008

I've never heard of vinegar in a red velvet cake but it was pretty good, I love red velvet cake and I made a few adjustments. I used soy creamer, applesauce, and agave instead of the animal products and then skipped out on the frosting and used a vegan frosting. YUM! This is a keeper.

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sugarbunni

Cooking Level: Intermediate

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Reviewed: Dec. 16, 2008

I have made this recipe for cupcakes 4 times now, both as the original and with the modifications that have been suggested and given positive reviews by others. Although it's not normally what I'd recommend, in this case I strongly suggest skipping the original and going straight to the modifications, given again below: Substitute 1 cup oil for the shortening, Use 2 cups sugar (instead of 1 1/2 cups), Add 1-2 extra tsp cocoa powder.

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palomita

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Reviewed: Dec. 12, 2008

This cake lacks flavor. I substituted shortening for 1 cup of oil, increased sugar to 2 cups, and increased cocoa to 5T. It turned out perfectly but the cake is bland. I don't know why so many people can't work with this frosting, I think it's excellent. Maybe they're not thickening it long enough before removing it from the heat? It's a tasty frosting and compliments the cake nicely. Will use the frosting again but undecided about the cake.

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SEKSIJO

Cooking Level: Intermediate

Living In: Victoria, British Columbia, Canada

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Reviewed: Dec. 5, 2008

I followed this recipe to the letter. I thought it came out moist and wonderful. The icicng was also wonderful. I did not have trouble with it but when it says "cream butter and sugar until light and fluffy" I actually did that. I creamed it until it was light and fluffy and then followed the rest of the directions. I did not need to beat it for 15 minutes as someone suggested. It was a wonderful, light, whipped icing that beautifully complimented the cake. Canned or even homemade cream cheese icing would have been too much for this rich moist cake. I took it to my sister-in-law's house for thanksgiving and everyone raved!

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LAFORD501

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Reviewed: Dec. 4, 2008

4 stars as written, 5 with a slight modification. Like many others, the only change I made was to add 1T of cocoa powder, and substitute veg oil for the shortening. A couple of notes: First, these rise very high. Fill cupcake tins halfway and the cupcake will still rise slightly over the top. Second, don't delete the vinegar, as many people seem to do for fear of a strange taste. The vinegar does not affect flavor. The acid in the vinegar's reacts with the baking soda in a way that brings out a distinct red color in the cocoa. That's its purpose. Third, be sure to mix the cocoa paste and food dye well, and be sure to mix this paste with the flour well. If you don't, you will have a dessert with streaks of cocoa which still tastes great, but isn't as pretty as a dessert with uniform red throughout. Four, this recipe made 60 mini cupcakes.

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ABoston

Cooking Level: Intermediate

Home Town: Tifton, Georgia, USA

Living In: Manhattan Beach, California, USA

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Reviewed: Dec. 4, 2008

This was great! I did omit the vinegar since the recipe calls for buttermilk. I also added 3 tablespoons cocoa, and only used 1 ounce of red food coloring (I ran out). Thanks for the great recipe!

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grneyedmustang

Cooking Level: Expert

Home Town: Jonesboro, Georgia, USA

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Reviewed: Nov. 26, 2008

Unfortunately, I didn't read some of the suggestions posters made and I followed the recipe exactly. The cake was gorgeous and everyone oohed and aahed, but it was incredibly dry and the second everyone took a bite, they reached for their drinks. I was so embarrassed! I will definitely try it with oil, the extra sugar and cocoa as has been suggested. Red velvet cake is one of my favorites, and I won't give up until I get a good recipe!

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MANDISSAL

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Reviewed: Nov. 13, 2008

I loved this. It tasted amazing and I used 1 tsp of food coloring. It was perfect.

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Rene

Cooking Level: Expert

Home Town: Meriden, Connecticut, USA

Living In: New York, New York, USA

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