Reviewed: May 29, 2008

I just made red velvet cupcakes from a recipe off Food Network and it was a hit with my coworkers. This recipe has all the same ingredients and all the same instructions EXCEPT for adding 1 tsp of cocoa powder. I'm sure it was a typo when submitted to Allrecipes because it wouldn't be a Red Velvet Cake without the chocolate-y taste.

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iluvcookies

	Cooking Level: Intermediate Living In: San Jose, California, USA
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Reviewed: Mar. 7, 2008

This was great!! THANK YOU!! I made this cake for my Woman Friend for valentines day. It is her FAV cake. She ENJOYED EVERYBIT OF IT. But i have to say that i have become popular at her job because of this cake. she took some of it to work so that she could brag to her friends, and now they ask her all of the time "can you have your man make that cake again" lol. again THANK YOU!!!!

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Mr Army


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Reviewed: 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.

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Newlywedws

	Cooking Level: Expert Home Town: Jacksonville, Florida, USA Living In: Macdill Afb, Florida, USA
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Reviewed: Feb. 13, 2008

This was an easy recipe to follow but the taste was not what I was expecting. Although, the frosting was great so for that I gave it a 3 star. Thanks anyway.

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Carolina


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Reviewed: 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!

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Jody Jane


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Reviewed: Dec. 12, 2007

This is the only recipe I use and I love it! it always comes out great. Thumbs up to the creator of this recipe!!!!

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Teshia

	Cooking Level: Expert Home Town: Hinesville, Georgia, USA Living In: Sumter, South Carolina, USA
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Reviewed: May 26, 2007

I tried this recipe for my wife's birthday because of all the rave reviews for it. I have been baking since I was a kid and owned my own bakery at one time. This cake was coarse in texture and dry. I suppose it's because of the multitude of chemicals used to raise the thing. The batter was thin and didn't look like it would fill the pan. It rose and the center of each layer fell a little in the middle. The flavor was lacking and it was nothing to write home about. Not one I will try again.

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Homeschool Dad


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Reviewed: Apr. 30, 2007

This is a wonderful cake....EASY...LOVE IT

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LisaB

	Cooking Level: Intermediate Home Town: New York, New York, USA Living In: Pembroke Pines, Florida, USA
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Reviewed: Feb. 4, 2007

Awesome cake! Just changed a couple things - added some cocoa (sorry i don't measure when I do this lol) and some butter flavoring. Also, I think the frosting recipe is supposed to have 2 pkgs of cream cheese instead of 1. Worked out after I added the second box. :) Cake was a hit! Thanks!

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LDYSNOW


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Reviewed: Feb. 3, 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.

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BruceB


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Reviewed: Apr. 5, 2006

i thought that you did a great job and i just wish that i would be able to make something as good as the red velvet cake!!

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suzie


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Reviewed: 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.

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Breeze

	Cooking Level: Expert
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Reviewed: 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.

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KATSKI

	Cooking Level: Expert Home Town: Fairhope, Alabama, USA Living In: Daphne, Alabama, USA
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Reviewed: Feb. 7, 2005

I really liked this cake. Everyone at work said it was great. It was ate in about 30 minutes flat. The icing is what makes this cake, it is truely a wonderful cream cheese icing. For me, I would have liked a more moist interior cake. Maybe a TBS of sour cream would have done the trick for me. This cake makes the apperance you really worked all day on it, when actually it is pretty east for a red velevet. I WILL MAKE AGAIN!!

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CYNDI12


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Reviewed: Jan. 29, 2005

ADDED COCOA IT WAS GREAT!!! NICE FLUFFY, MOIST!!! ABSOLUTLY DELISH!!! EASY TO MAKE!!! WILL DEFINATLY MAKE AGAIN

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COWVIN

	Cooking Level: Expert Home Town: Chicago, Illinois, USA
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Reviewed: Jun. 21, 2004

i used the icing from this recipe great!

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SUCHADITZ16


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Reviewed: May 1, 2004

I liked that there was no cocoa powder in this recipe, as my husband won't eat chocolate cake, and the frosting was awesome!! The color was great too, really red. But the cake came out somewhat dry and oily. I would make it again with butter instead of the oil, and maybe a splash of milk or yogurt to moisten it up.

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cipher

	Cooking Level: Expert Home Town: Lisbon, Connecticut, USA Living In: Groton, Connecticut, USA
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