I made a blue velvet cake! It came out quite tasty, though the flavor was not exactly like other red velvet cakes I've had.

I'm no Red Velvet cake expert, but I thought this was a good cake. I used a whole bottle of red food coloring (the tiny ones that come in a set) and it wasn't enough to get a rich red color-- more a brown red, FYI.

Excellent! Made the following revisions - used 4 Tablespoons cocoa, added 1 teaspoon vanilla - came out a tiny bit dry due to extra cocoa, so I might try adding a tablespoon melted butter in addition to the oil next time. Used cocoa instead of flour to 'flour' the greased pan - looks much better with a chocolate cake. Also, don't forget if you use a dark coated pan, you may want to reduce the oven temp. I used 2 9-inch dark pans and cooked at 335 for 35 minutes. Also used the cream cheese frosting II from allrecipes. Definitely a keeper!

This was a good recipe. It was moist and everyone loved it. I didnt have any cocoa, yet it still came out great and i am going off what everyone said about it. Despite me telling everyone i didnt add the cocoa to the recipe. They truly enjoyed it. I would recommend this recipe. I am going to make this cake tonight I found the cocoa.

i've made this about 15 times now and everyone who's tasted it loved it!

A coworker reauested this for her birthday. I garnished it with strawberries and chocolate shavings and got rave reviews!

I used this recipe to make red velvet cupcakes. I made the cream cheese frosting from scratch from a recipe I also found on allrecipes.com. My only suggestion is to use choclate pudding mix instead of vanilla. Otherwise, this is a great recipe that I've used over and over again!

Very disappointing. The only thing similar to a red velvet cake about this cake was the color.

This is a so-so cake. Easy enough for a beginner cook, or a person who doesn't have enough time to actually make a traditional Red velvet cake w/ a butter roux frosting

Oh yeah - this is the recipe for me, a busy mom who needs shortcuts. I just made these for a bake sale. The recipe makes 24+1(for the cook, of course)cupcakes. They are incredibly moist, dense, and RED. My modifications: -white cake mix -3T of cocoa -1 full oz of red coloring I chose to go with another frosting (Cream Cheese Frosting II from this site) because I prefer more of a dense cream cheese taste and texture. It's perfect with these cupcakes.

Great tasting cake but didn't like the color it turned out. I would use the recipe again but just leave out the food coloring and call it a "NOT red-velvet cake" cake!

I have never had any other Red Velvet cake, so I don't know what to compare it to. But at any rate, THIS IS SOOOO GOOD! I did make a few changes suggested by other reviewers. I used 4 tablespoons of cocoa, one tablespoon of vanilla, and two 1oz bottles of the food coloring. I also used the moist yellow cake mix. I didn't have time to make the icing, so I used a store bought whipped cream cheese icing. I put some chopped pecans on top. It was wonderful!

If you've ever had a real red velvet cake you will be disappointed with this recipe. Adding food coloring does not make any cake become red velvet. I did make the cake and it was a good, but it was not a red velvet.

This was a great cake - very moist. Made it for Valentine's Day. My boys loved it!

At first, I was unimpressed by this cake recipe. I tripled the cocoa powder, as one reviewer suggested, and the result was gorgeously dark red cupcakes (baked for 15 minutes at 350). I also used half butter, half vegetable oil to encourage moistness. Unfortunately, the flavor was very bland. It tasted just like boxed cake mix, except not as good. But my co-workers did like the cake, so I tried it one more time, this time with the original vegetable oil but FOUR tablespoons of cocoa. I really liked how this picked up the flavor a bit for me, and it was more moist this way.