Red Velvet Cake II

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Most Helpful Positive Review

Dec 10, 2005

I made this today to take to hubby's work Xmas party tonight. This was a huge hit! My changes were to add 1 tsp of cocoa and make sure that the buttermilk and eggs were at room temp. I left out the pecans in the frosting. I used cake flour and still sifted all of the dry ingredients. I used two 9 inch rounds that baked in 27 minutes. I topped with strawberries. I will make this again. Thank you.

—Butterfly Flutterby

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Most Helpful Critical Review

Feb 03, 2007

Original Red Velvet cake is, essentially, a lightly flavored chocolate cake. This recipe is missing the two tablespoons of cocoa powder that are suppose to be included in the cake batter.

—BruceB

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83 Ratings

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Apr 22, 2005

This is almost the same as my grandmother's recipe, except she uses cake flour, 2 cups of oil and 1 tablespoon of cocoa. We also use 1 cup of pecans in the frosting.

—KATSKI

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Feb 20, 2008

This cake is definately missing something...not sure where this recipe originated, but I've always heard that a red velvet cake should be more than just red...like it should have the taste of devil's food cake, but have the red colour. I won't be making this again any time soon.

—Blondeprincess

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Dec 12, 2003

This cake was one of my best cakes, & all my friends thought it had an unusual taste tho' there is nothing unusual in it except the colouring. The frosting, tho' it was just cream cheese frosting tasted so good.....too good.I'd bake this cake over & over again for family & friends.

—MONROE

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Jan 30, 2008

This is TRUELY THE BEST ever!!! i have been using this one for years and when taken to the same table as one that has coco in it, this one wins hands down! If you want devil's food then don't make red velvet!

—Jody Jane

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Dec 12, 2003

I made this cake for my son's 14th birthday at his request for a red velvet cake. He's only ever had the chocolate kind before so this was a surprise to him. But he loved it and so did all of his guests. It was a beautiful red color and unbelievably moist. I added an extra teaspoon of vanilla because I didn't think the batter was very tasty; I'm glad I did, it turned out well. I used store-bought vanilla icing (also at his request) and it was fine with the cake. I noticed a very slight bitter taste that I attributed to the HUGE amount of red food coloring in the recipe but no one else said anything about it. I wonder if it would be just as pretty with only 1oz. of food coloring. Thanks for the great recipe.

—DALLIMOMMA

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Nov 16, 2010

ABSOULUTELY PERFECT! 5stars! so moist! so fluffy! i live in england and have tried 2 red velevt recipes and failed in the last few days. was gonna give up and saw this-my last try AND IT WORKED! HEAVEN! as we dont use baking soda in England, i used bicab of soda same amount+1.5-2tsp vanilla extract, used cider vinegar and not distilled white vinegar. to get a bright red colour i found the best foodcolor is scarlet not red. depends how bright or deep you want it. i love it bright red so found waitrose sold 28ml little bottles by langdale and the colour is scarlet at 34p and i used 2 of them. i had tried the bottles marked red but it came out too deep a red colour for me so i prefer the scarlet colour. for the frosting- mixer high speed-300gram cream cheese pack which is 1.5 amount recipe asks. increase butter to 3/4 cup as had gone up with the cream cheese+2tsp vanilla extract, reduce sugar in frosting to 13oz icing sugar called confectioner sugar in US. we dont have it as sweet in England as do there. did toy with putting cocoa but didnt. glad i didnt. this cake came out PERFECT! did find i left it in oven 25-30mins. also if you have an electric fan oven do remember to reduce temperature by 20degrees to 160degrees. i used 2 sprinform 9in tins(base and sides greased+lined +lightly floured). Tip-used kenwood mixer beat oil+eggs+caster sugar on highest till very fluffy then add flour b.milk etc on minimum speed. DO NOT BEAT/MIX THEN ON HIGH!! only slowly blend in! XXXXX

—emsii

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Nutrition

Calories
693 kcal
35%

Carbohydrates
86.4 g
28%

Cholesterol
77 mg
26%

Fat
37.1 g
57%

Fiber
1.1 g
5%

Protein
6.2 g
12%

Sodium
579 mg
23%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Red Velvet Cake II

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 693
Calories from Fat: 334

% Daily Value *
Total Fat 37.1g 57 %
Saturated Fat 12g 60 %
Cholesterol 77mg 26 %
Sodium 579mg 23 %
** Potassium 120mg 3 %
Total Carbohydrates 86.4g 28 %
Dietary Fiber 1.1g 5 %
Protein 6.2g 12 %
Sugars 65.6g
Vitamin A 11 %
Vitamin C < 1 %
Calcium 17 %
Iron 17 %
** Thiamin 22 %
** Niacin 21 %
** Vitamin B6 3 %
** Magnesium 5 %
** Folate 33 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.