Reviewed: Oct. 2, 2006

Absolutely fabulous. I made this with all the suggested modifications, plus a few blunders - I accidentally used a 1 1/2 tbsp measure in plan of 1 tbsp, so mine had something like 10 tbsp of cocoa powder. It was SO good, though. The frosting has to be cold, not just cool, and make sure to mix it very well to avoid soupyness. And don't be like me and fail to realize that the frosting will go bad after the cake sits out for a week!

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Kate

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Reviewed: Aug. 30, 2006

I followed the directions and the cake turned out good, it wasn't anything to rant and rave over, but it was okay. It had a beautiful color, and it tasted like pretty good. I didn't use the frosting recipe, maybe I just don't know how to thicken milk, but my frosting was a butter and milk liquidity mess. After two tries with the frosting I decided to use a butter cream frosting recipe instead. That turned out well, and really brought the cake together. I don't know if I would make this cake again, I might look for other recipes.

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rachael

Cooking Level: Beginning

Living In: Brookings, South Dakota, USA

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Reviewed: Jul. 25, 2006

Mine came out a little too dense. Flavor was good though.

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CUCKOOBIRD

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Jun. 20, 2006

I made this w/ the substitutions (including cake flour)and made it "Blue Velvet Cake" for my son's birthday. The cake was delicious, moist, and tasty. I didn't get the lumps out of the milk/flour mixture for the icing so it did not work out. It was not, however, runny, as some suggested. I cooked it long enough to make it mashed potato consistency, or more like oatmeal. I also cooled it plenty in fridge and it was not runny at all (the finished product) but had inedible little flour beads. Question: when this recipe calls for food coloring, does it mean liquid or paste? I think the color in my cake was swirly on top because of the cocoa paste situtaion and the buttermilk idea sounds better. I used 3T cocoa, about .15 oz. liquid food color and about .5 oz. paste. It was very blue but brown/black in two corners. My paste was too thick.

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carolannh

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Reviewed: Mar. 19, 2006

This is the absolute worst cake recipe I have ever tried in my 3 years of cake baking. Not only was the cake batter thick, but the whole mess was overwhelmed by the cocoa taste. The so called frosting was a soupy butter, milky sugar-filled slop of pure liquid. I reccomend this recipe to no one. I waster two batches worth of ingredients on it. Both time i followed the instructions exactly. If you're thinking about making a red velvet cake this is not a recipe for it.

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derekdm901

Cooking Level: Intermediate

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Reviewed: Feb. 16, 2006

I followed the recipe exactly and family loved it on Valentines Day. I think next time I will cut back on the food coloring and add more cocoa though as others have suggested. Kinda time consuming but I thought it was well worth it!

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Terri C

Cooking Level: Intermediate

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Reviewed: Jan. 28, 2006

I thought this was an okay version of what I look for in a red velvet cake, but I definitely wouldn't call it great. I didn't alter the recipe too much, except I added more cocoa and used less food coloring and the cake still came out bright red. I found the end product a bit too dry and it had too much of a floury taste. I used exactly as the recipe called for, no more. I know these cakes usually have this kind of taste, but this was way too overpowering. I had to overcompensate on the frosting to not notice the flour. I also didn't use the frosting because I prefer a cream cheese frosting. Overall, I say it's average, but I will definitely try it again with the suggestions from other reviewers.

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YELLIE73

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Reviewed: Jan. 19, 2006

I only used the icing recipe off this recipe. It was excellent! My family loves red velvet cake and that specific icing. They know if I use a "fake" icing! I did use a box mix. They didn't care because the icing was SO good! % stars for the icing!

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OLIVIA17

Cooking Level: Beginning

Home Town: Warsaw, Indiana, USA

Living In: Etna Green, Indiana, USA

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Reviewed: Jan. 15, 2006

I'm astonished and amazed to find an red velvet cake that actually uses the CORRECT frosting!!! Not sure why so many think that "cream cheese frosting" belongs on a red velvet cake. I'm so delighted that this cake has no cream cheese frosting -sorry but cream cheese frosting is NOT the traditional frosting on red velvet cake. Kudos to you for posting a recipe that is *Almost* like my family recipe, ours calls for 3 Tbsp of cocoa, and no vinegar. The vinegar is un-necessary, especially when the recipe contains buttermilk.

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Newlywedws

Cooking Level: Expert

Home Town: Jacksonville, Florida, USA

Living In: Macdill Afb, Florida, USA

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Reviewed: Jan. 8, 2006

This recipe was average. My cake didn't raise properly, so it may have been something I forgot.

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221BBAKERSTREET

Cooking Level: Expert

Home Town: Frostburg, Maryland, USA

Living In: Berryville, Virginia, USA

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Reviewed: Jan. 7, 2006

Very disappointed - cake not only fell - but the taste was not good - I used the alterations that were suggested - cake was so heavy and greasy - it was thrown away.

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3BadBoxers

Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA

Living In: Centreville, Maryland, USA

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Reviewed: Dec. 24, 2005

GREAT cake. I'm studying in the Netherlands right now, and I made this cake for a Christmas party, because I wanted to make something that would be new to my Dutch friends. They loved it. Thanks!! :-)

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CECELIA6

Home Town: Aiken, South Carolina, USA

Living In: Groningen, Groningen, Netherlands

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Reviewed: Dec. 23, 2005

I thought this frosting was wonderful. Since others said it did not thicken well, I used 4 T of flour and 1 T cornstarch instead of 5 T of flour. The milk and flour mixture thickened very nicely. It seems to me that it would have thickened fine with just the flour. Maybe others aren't cooking it long enough? I also added just a pinch of salt (I think almost all frostings are improved with a pinch of salt). Next time I might use a little less sugar (it is VERY sweet). I would also put my sugar in the blender a little first (or use finer grained bakers sugar) as the sugar never melts in the recipe and it is just a tiny bit grainy.

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Cookingfor7

Cooking Level: Expert

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Reviewed: Dec. 18, 2005

Interesting cake: I used 2c sugar and 1c oil as suggested. For buttermilk used 1c. milk and 1T w.vinegar. The cake took a little longer than alloted time. I thought the butter cream icing went very well with it. Actually, I made this for a Christmas get together and had to throw it together last minute. Everyone loved it and the taste was fantastic! Thanks

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appgirl34

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Nov. 22, 2005

This recipe would be 5-star if not for the inexplicable decision to use a milk/butter/flour frosting instead a traditional cream cheese frosting. For most people who like Red Velvet Cake, the cream cheese frosting is the most important part. I wish Eleanor would tell me what's up with that, lol. Great recipe, though -- I've used it many times coupled with either the Bourbon Cream cheese frosting or the frosting listed in Red Velvet Cake II.

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LIKDOG

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Reviewed: Sep. 25, 2005

This wasn't bad, but the recipie calls for WAY too much red food coloring, I put in a little less than 1 oz and it was already getting scary. The cake ended up coming out a dark reddish-brown, and I made it into a bundt cake. The frosting was delicious!! I will definetly use the frosting for other cakes!

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ILEAN811

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Reviewed: May 20, 2005

This recipe was perfect. I followed the recommended recipe changes and they worked!! Everyone thought that I was a red velvet cake pro and kept asking me to make them one, but it was way too involved for me!!

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DAMONMASSEY4

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Reviewed: Apr. 2, 2005

I made this cake twice. The first time I followed the recipe verbatim and it I wasn't very happy with the results. The cake was dry and tough, and it tasted heavily of flour, salt & vinegar. It reminded me of the consistency of cornbread (well - not exactly but close). Then made it again with the recommended changes: doubled the cocoa, increased sugar to 2 cups; used 1 cup of oil in place of shortening; increased vanilla to 1 1/2 tsp. and increased vinegar to 1 tbsp. What a difference -- it was very moist, almost a bit oily but very good. I also switched to a cream cheese frosting the second time which I preferred.

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CPJORDAN

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Reviewed: Mar. 15, 2005

the recipe was ok but the cake came out dry and it tasted like flour. Maybe I did something wrong. But i will probably try again one day

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MTAVIA

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Reviewed: Feb. 28, 2005

This was very good!! I have tried so many different recipes for this cake, trying to find just the right one. Often it tends to come out dry. I'm starting to believe it is in the exact amount of flour and chocolate used. I didn't have 2 round pans, had left one at my dads, so used a 9 by 13 and it came out fine. This is a keeper. I did increase sugar to 2c and vinegar to 1 tab.as recommended by others. I agree, better without the cream cheese type frosting.

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Connie

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

Living In: Davis, Illinois, USA

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