This recipe is good! I also elected to use a cup of oil in lieu of the shortening, 2 cups of sugar rather than just the cup-and-a-half, and omitted the vinegar all together. I baked the cakes in a 9-inch round cake pans (lined with parchment paper) for 40 minutes at 325 degrees F.
I must be one of the lone crazy folks who doesn't like their tongue to be red after eating red velvet cake, so rather than use two 1-ounce bottles of red food coloring, I used one. To compensate for the loss of liquid, I filled up the empty bottle with water and then used that water in place of the extra bottle of color.
The last modification I made was to use cinnamon buttercream frosting. It's still a traditional roux-based frosting, but it's whipped with a teaspoon of vanilla and two teaspoons of cinnamon. You can find it on Martha Stewart's website (many apologies to AllRecipes.com).
Overall, the cake could have been a wee bit more moist. I didn't have a terrible problem with crumbs when I torted it. I think I'll ask my mom for her red velvet recipe, but I'm sticking to the cinnamon buttercream!
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