Reviewed: Jun. 2, 2008

It came out a bit drier than I was hoping, but with a few minor modifications, this cake can be top notch. Aside from being dry, it tasted great.

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

Reviewer:

Phill

Cooking Level: Intermediate

Living In: Palm Coast, Florida, USA

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

Reviewed: May 28, 2008

This is the first layer cake I've made but it turned out great despite lack of experience (it's pretty simple!). After reading a review I added only 1 oz of food dye and that was definitely enough. I also didn't make the frosting (just bought some) so I can't speak for that, but the cake was delicious.

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

Reviewer:

Raccha

Cooking Level: Beginning

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

Reviewed: May 28, 2008

I was a little leary but followed the directions as listed (except added 2 Tbsp extra cocoa as I love cocoa). This recipe was FABULOUS! The frosting is THE BEST EVER! I love cream cheese frosting but I am so glad I gave this a try. It compliments the cake wonderfully! Thanks for a new recipe. Will use it again and again!

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

Reviewer:

Sunshinebluesky

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

Reviewed: May 25, 2008

Very good recipe, I do use a little more shortening, and I add a bit of almond extract to mine. I am very pleased to see someone get the icing right! A red velvet cake should never be frosted with cream cheese frosting! It should always be frosted with a roux based butter cream. Great recipe!

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

Reviewer:

rjaym73

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

Reviewed: May 22, 2008

Followed the suggestions for replacing shortening with oil, and we added close to a 1/2 cup of cocoa powder, but my friends and I thought that the cake was still quite bland, even though the texture was excellent. I would most likely not make this again, as the taste is just quite lacking. I also replaced the icing with a cream cheese icing(upon request), which happened to be everyones favourite thing about the recipe.

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

Reviewer:

Lina

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

Reviewed: May 20, 2008

This recipe was "okay"...I usually have really good luck with 4 star recipes but I guess not this one. I think it needs more flavor and I probably should have put more cocoa powder. The icing was a disaster. I think I'll keep trying to find a red velvet to my recipe to my tasting.

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

Reviewer:

MARYANNEC33

Cooking Level: Intermediate

Living In: San Francisco, California, USA

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

Reviewed: May 20, 2008

This Cake is perfect!!It turned out great and it was nice and moist. I think the way you made it is perfect, I go to alot of functions and partys and I always get request for this cake, and It turns out perfectly ever time, Nice and moist and the color is so pretty. However I have not tried to make the frosting all though I am sure it is great. I useually just do a cream cheese frosting, which every one loves on it!!With the Strawberrys. I think you should keep this recipe to the tee!!

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

Reviewer:

Melanie

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

Reviewed: May 18, 2008

Delicious. I followed the recipe exactly and it turned out great. I was a little concerned with some of the other reviews in reference to the cake being dry and/or bland. No problem with either of those issues. My husband, who is not very enthusiastic about many cakes, raved about this one. He had a slice right after Sunday dinner and went back for seconds, immediately. Will definately add this to my repitoire....

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

Reviewer:

Southern Lady Cook

Cooking Level: Intermediate

Home Town: Fort Myers, Florida, USA

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

Reviewed: May 17, 2008

THe cake was not bad, the icing however was horrible. The icing is much to buttery for the already rich cake, and its appearence was far from beautiful. I strongly recommend trading this icing for a simple, delicious, and more attractive cream cheese icing. This is one I strongly recommend: One 8 ounce package of cream cheese, softened 1/4 c. butter, softened 2 tsp. vanilla 1 lb. pkg. powdered sugar Beat together cream cheese, butter, and vanilla until creamy. Add the sugar a little bit at a time smooth.

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

Reviewer:

Caiti

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

Reviewed: May 11, 2008

I made this with the suggested substitutions and it turned out great. The frosting is what really makes this - I used the suggested frosting once and cream cheese frosting the second time and the suggested frosting was a much better match for the recipe.

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

Reviewer:

Kristin

Cooking Level: Intermediate

Home Town: Altoona, Wisconsin, USA

Living In: Madison, Wisconsin, USA

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

Reviewed: May 4, 2008

i didnt make the cake but i made the frosting for someone else who made it. she also didnt like the cream cheese version of frosting.. well it turned out pretty good except i got some flour lumps in it..bad on my part because i forgot to thin out the flour first.. but after i fixed it..it came out great i loved the frosting not to sweet and not at all grainy like i thought =)

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

Reviewer:

cuppacake

Cooking Level: Expert

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

Reviewed: Apr. 28, 2008

My daughter requested a red velvet cake for her birthday. She didn't want cream cheese frosting, so I'm glad I found this recipe. This was my first red velvet cake, and I was very pleased with the results. There were no leftovers! I followed the suggestions of other reviewers and substituted 1 cup of oil for the shortening, increased the sugat to a total of two cups, and used a total of 5 Tbsp. cocoa powder. I also used a 1 oz jar of Wilton no-taste red coloring paste in place of the 2 oz of red food coloring. I baked the cake for the time specified in the recipe. The edges seemed a bit crisp, but the cake softened up nicely after it was frosted. I doubled the frosting because I always seem to run out, but I had a lot left over. I was glad I had extra, though, because I had to fill in the middle of the bottom layer, which fell after I turned it out of the pan. I'm not sure why that happened, but it was all okay in the long run. I gave this recipe four stars because I made so many modifications. With the changes, this will be my "go to" recipe for red velvet cake. Thanks!

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

Reviewer:

MAMALEIGH

Cooking Level: Intermediate

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

Reviewed: Apr. 10, 2008

following other's leads, I used the 1 cup of oil instead of shortening, 2 cups of sugar, and used 5 tbsp of cocoa powder. This is the first cake I've made, and it turned out really good. This was a trial run for a cake I'm making in a few weeks, and since I didn't have food colouring I didn't put it in, but for the real one I will. I also made my own buttermilk by using one cup of milk and 1 tbsp of vinegar and letting it sit for about 5 minutes. It took 35min to bake, and the edges were a bit crispy but I cut those off and ate them myself haha. I made buttercream frosting, but next time I make it I'll be using cream cheese frosting, I was too lazy to go out and buy the cream cheese this time. I don't have much experience with red velvet cakes so I can't say how it compares, but I like it!

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

Reviewer:

lf16

Cooking Level: Intermediate

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

Reviewed: Apr. 6, 2008

I made a few changes that others suggested, including substituting 1 C of oil for the shortening and increasing the sugar to 2 C. I also used 5 (yes, 5!) tbsp. of cocoa for an extra-chocolatey flavor. I experienced the same problem another reviewer had with the baking time: after 30 minutes in the oven at 350, the center of the cake was only starting to cook. I noticed that another reviewer cooked hers for 50 minutes, so I increased the time and crossed my fingers. The result? After 45 minutes only the outer part was done, so I covered the pan with foil to prevent burning and put it in for another 15. I'm not sure what would cause this problem; I'm not a very experienced baker but I usually don't have this issue with other recipes (or store-bought mixes). A bit confusing there. Also, I'm not sure what the frosting debate is all about...it must be regional preference whether to put one kind or another on the finished cake. Just go with what YOU like! Myself, I didn't use the recipe that went with the cake, and rather, used a store-bought kind (buttercream) as a time-saver. The flavor was intense, chocolatey, and delicious. I thoroughly enjoyed it. However, I'm not certain I'd make this recipe again due to the mediocre results I had this time with so much effort. Four stars for great flavor but unreliable results...

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

Reviewer:

L. Britten

Cooking Level: Intermediate

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

Reviewed: Mar. 11, 2008

i thought that this was really good, but i did take others advice and added more cocoa, and only used 1oz. food coloring and it turned out good. Next time i will sub oil for the shortening though. overall a great cake, i definately will make again.

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

Reviewer:

countygirl28

Cooking Level: Intermediate

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

Reviewed: Feb. 22, 2008

What a great cake! I used 1 cup of oil and 3 Tbs. of cocoa and more sugar like a previous review said and the result was terrific.

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

Reviewer:

gastlygoul

Cooking Level: Professional

Home Town: Avoca, Pennsylvania, USA

Living In: Pittston, Pennsylvania, USA

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

Reviewed: Feb. 22, 2008

I used 1c oil and 2c sugar and 4T cocoa like everyone suggested. I baked in a Wilton butterfly pan (for my baby's first birthday!) that accommodates a 2-layer cake and the edges got crusty/chewy. I covered those with foil so the middle would bake. This cake is very heavy and not very flavorful. (The best part was the chewy parts!) I've had RV only once before, and it probably was a box, but that was way better than this. I used whole milk and 'white sugar' for the frosting and got the typical grainy runny disgusting mess after beating for ages. I frosted with it anyway and was also a bit embarrassed to serve it. After mixing food coloring in to decorate the butterfly, the color melted down, leaving lumpy globs of butter sitting on yellow puddles. Really quite disgusting. The frosting tastes okay, but for 2 sticks of butter it should be fan-freaking-tastic to merit eating. If it should be superfine or powdered, the recipe should be changed. I keep eating the leftovers because the pie filling I put in the middle is so good, but I should really throw it away and eat candy instead for how rich, fatty, and not tasty this cake is.

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

Reviewer:

Lindsay H

Cooking Level: Expert

Home Town: Wayne, Pennsylvania, USA

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

Reviewed: Feb. 18, 2008

I made this cake for my birthday. I ended up substituting a 1/2 cup butter and 1/2 cup grapola oil instead of the shortening (shortening grosses me out). I used an extra 1/2-teaspoon of cocoa and blue food coloring instead of red ("blue velvet cake"). For the icing, it tasted a bit too sweet and thin (probably the skim milk I had), so I added about 4oz of cream cheese and a quarter cup of confectioner's sugar. It looked weird, but everyone gobbled it up and completely ignored the chocolate cake with fudge icing.

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

Reviewer:

davisgroves

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

Reviewed: Feb. 16, 2008

The cake was great after I read others' reviews and changed the original. That's why I am only giving it three stars. I also used 1 cup of oil instead of shortening and added sugar. I would probably change it more after making it but it did turn out fairly well...oh and I extended the time to 35 minutes

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

Reviewer:

shells86

Cooking Level: Expert

Home Town: Richland, Washington, USA

Living In: Boksburg, Gauteng, South Africa

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

Reviewed: Feb. 15, 2008

I took other reviewers' advice and substituted the oil for shortening and increased sugar to 2 cups. After 30 minutes in the oven my cakes were still as runny as water in the middle! I kept them in another 10-15 minutes after which time the edges were crispy critters and when I took them out of the oven, the middles sunk to about an inch thick. I was VERY disappointed with this not so great recipe!

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

Reviewer:

michiamoem

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!