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: Jan. 15, 2006

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: 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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Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Living In: Maryville, Tennessee, USA

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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

Cooking Level: Intermediate

Home Town: Kings Mountain, North Carolina, USA

Living In: Mooresboro, North Carolina, USA

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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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Reviewed: Feb. 23, 2004

I made this cake for my honey for Valentine's day. He loved it! I am kindof wondering about the amount of red food coloring though. If I figured it right, 2ounces works out to 4 tablespoons. I only had 1 1/2 tblsps. and the cake was plenty red enough! All in all a good cake!

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Lisa Joseph

Cooking Level: Expert

Home Town: Clinton, Maryland, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Oct. 17, 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.

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DALLIMOMMA

Cooking Level: Expert

Home Town: Washington, Pennsylvania, USA

Living In: Fairmount City, Pennsylvania, USA

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Reviewed: Jan. 4, 2003

This was a delicious cake! I made it on Christmas Eve and my family loved it. I thought it was going to be hard, but it was easy. I know that I will be making this again. Thanks A Bunch!!!!!!!!

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RONNIKKA

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Reviewed: Oct. 19, 2002

My Mom and I decided to try this one. It was a no brainer. It was moist and tasted so much like the cakes from back in the day! It tasted great, so my crash test dummies cleaned it up in no time!!

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Ginngabread

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Mar. 24, 2001

This is the most WONDERFUL cake in the world! I've only tasted red velvet one other time in my life, when I was a child. Thanks to the internet, I have reclaimed this childhood favorite! This is a taste sinsation! My 11 year old son even wants this cake for his birthday, instead of an ice cream cake!

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CHRISTIETROUT

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Reviewed: Feb. 19, 2001

I kept waiting for the cocoa. I wont make it again for sure.

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CSKB

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Reviewed: Jun. 21, 2000

I made this cake for a wedding where the bride's color's were red and white. It was a big hit. Some guests even came back for seconds.

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LNELSON796

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Reviewed: May 17, 2000

great cake - easy to make

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mlk

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Reviewed: May 16, 2000

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.

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MONROE

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Red Velvet Cake II

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