Reviewed: Feb. 14, 2009

My first Red Velvet cake and it was a HUGE hit! My family loved it. I read the reviews and added 3 T of cocoa and 2 tubes of red food coloring, and the color and taste was amazing! I made heart shaped cupcakes for Valentine's Day and it was LOVE all around! Thanks for such a great and easy recipe!!!

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Paula

Cooking Level: Intermediate

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Reviewed: Feb. 13, 2009

I've never made a red velvet cake so this one looked pretty easy. I made cupcakes and took the other reviewers advice and added 4 T of Cocoa. I will definitely make this again.

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jenw

Cooking Level: Beginning

Home Town: San Diego, California, USA

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Reviewed: Feb. 11, 2009

The flavor of this cake was really good, but it wasn't very pretty. I followed the recipe exactly but the cake sunk in while it was cooling, and there was a short layer at the bottom of the cake that was kind of gummy. I must have done something wrong....

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Swidgen

Cooking Level: Intermediate

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Reviewed: Feb. 9, 2009

I doubled the cocoa powder and other than that, followed recipe exactly. The cake was very moist and I got lots of compliments on the cake and cupcakes. I'm only giving 4 stars because I was not the biggest fan of the frosting and think the prepackaged whipped cream cheese frosting in the store is better.

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SunnyCook

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Jan. 19, 2009

The cake was delicious and very moist. I really liked the frosting (light and not too sweet), but my husband did not. He likes the traditional frosting for this cake.

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MommaOfThree

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jan. 11, 2009

Thank you for this recipe! It was super easy to make and my husband loved it.

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melcooks

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Reviewed: Dec. 23, 2008

This is different from the red velvet cake my great-grandmother used to make with a very thick, sweet cream cheese frosting. While that is still my favorite, I'm giving this 5 stars, because my daughter loves this cake and always requests it. She doesn't usually eat icing, but loves this lighter, fluffier frosting. So you just need to know that up front, so you can decide if you want to try this or use a heavier, more traditional frosting.

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moodymom

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Reviewed: Dec. 8, 2008

Having never made an RV cake I found this recipe to be easy and very tasteful. However as far as I could find, the pudding only comes in 1 and 1 1/2 ounce sizes. I used one of the 1 1/2 oz containers for the cake and found the recipe to be fine. However the frosting left a great deal to be desired. Next time I will use a different recipe for the frosting. BTW, I used sugar-free instant pudding and reduced sugar cake mix for a very low sugar cake.

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louisem

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Reviewed: Nov. 20, 2008

Great recipe! I've never made a RV cake, and this one came out great. Very moist, and fluffy. I made mini and regular sized cupcakes, and used a store bought cream cheese frosting instead of the one in this recipe (needed to save some time). These will be perfect for a vampire themed party I am hosting.

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PANA

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: San Diego, California, USA

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Reviewed: Oct. 27, 2008

Wow! This cake recipe is possible the first dessert I've ever made that my whole family loved. With a few revisions, this cake came out unbelievably moist: 4 TB cocoa powder, 5/6 cup oil, and 1 1/4 cup water. With 1 full ounce of red food coloring (4 of those mini dropper bottles or 1 large glass bottle) the cake came out a lovely rich dark red color. I went with Cream Cheese Frosting II which came out delicious as well.

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Shanti

Cooking Level: Beginning

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Reviewed: Sep. 6, 2008

Easy to make. I used white cake instead of yellow, and also doubled the cocoa and used 2oz of red food coloring. The cake came out more of a pink color than red but still looked nice. Made tons of icing! Overall tasty!

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KKRETSCHMER1

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Reviewed: Mar. 12, 2008

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.

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ILLUSIONO

Home Town: Rochester, New York, USA

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Reviewed: Feb. 14, 2008

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.

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Kim

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Reviewed: Jan. 11, 2008

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!

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3BadBoxers

Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA

Living In: Centreville, Maryland, USA

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Reviewed: Oct. 27, 2007

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.

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diamond

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Reviewed: Oct. 21, 2007

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

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owenpug

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Reviewed: Jul. 2, 2007

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

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Nancy L.

Cooking Level: Intermediate

Living In: Riverside, California, USA

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Reviewed: Jun. 30, 2007

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!

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Ms Lisa C

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Reviewed: Apr. 7, 2007

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

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K

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Reviewed: Mar. 24, 2007

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.

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RRAMIREZ4444

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