I am giving this recipe 4 stars based on reviews by others. I have not made this cake but I would like to respond to WalkerC who in Dec. of 07 made some rather disparaging remarks about this cake. Red Velvet Cake is NOT intended to be a chocolate cake. Some of the oldest recipes call for as little as one teaspoon of cocoa. There is always some cocoa added, many times for the color, and if you want it chocolate then add enough cocoa to do that. An "expert cook" should have looked at more Red Velvet Cake recipes before writing that review.

I have grown up with red velvet cake. My grandmother made it for every special occasion and it was always my birthday request. However, being a true Southern cook she made the 7 minute frosting, not the cream cheese. My grandmother's recipe calls for only 2 eggs, which makes it lighter, too.

Ah bliss! This is red velvet cake. Being a southerner (transplant though I may be) It is a delightful cake. I have been up and down the east coast and across the United States (being Air Force Officer brat myself) I have been in many fine establishments and known many Southern Gentlewomen who have this exact recipe. Except the white chocolate spin on it. Now while cream cheese frosting may indeed not be "traditional" as tone reviewer put it it is now a new Southern tradition. As the red devils food cake is known for its tang so is cream cheese which compliments it. Sometimes newer is better. This recipe doesn't claim to be old fashion or traditional. I love a new spin on an old favorite. I can name at least 300 Southern bakeries that use cream cheese frosting on thier red velvet cake. Why because I am a aspiring baker who is almost ready to open her own. I will be using this recipe. My husband is a Sheriff and his whole dept loved them (with quite a few Southerners in there by the way) They said it brought them back to thier child hood. Also as a note cream cheese has not become traditional until late last century because of refrigeration. Thank you for the wonderful recipe!

The cake was okay, but the froating was not.

This cake was a big disapointment. I made it for Christmas day and was embarased to serve it. The frosting is wonderful (hence the two stars), but the cake was VERY dense, dry, and chewy. I will NOT make this cake again. A big let down after all that work.

This cake wasn't very good. It didn't taste good and a strange feel to it. I'll keep looking for a good Red Velvet Cake recipe.

This didn't work for me. There was way too much batter for the pans. I had to extend the time by about 15-20 minutes. And I did not care for the taste. This one is not a keeper for me!

I won't be making this again. I followed the recipe and I used some of the suggestions like doubling the chocolate, cooking it longer, but it did not work for me. The frosting tasted too much like cream cheese. It needed something else. The cake just didn't have much flavor at all. It was very bland. I used one of the suggestions to juice a beet and use that for the coloring, but my cake still came out brown looking. It just didn't suit our taste.

this cake was not too good. i followed all the directions and my cake turned out all wringly and gross and uncooked. i even put it in for a extra 20 minutes. i will never use this recipe again

I did not care for this recipe. I made it for a neighborhood block party and ended up throwing it away. I have found many recipes on here and they were great but, never goofed making one before. It was like a sponge cake and not very moist. I guess I should have known when it called for 6 eggs. I think that made it too heavy. A waiste of ingredients.

I tried this recipe for our weekly office treat. I followed the recipe except I used splenda instead of regular sugar. I must have done something wrong because the cake was not good.I ended up buying something for the office. I was very dissapointed.

I have baked many, many cakes from recipes from allrecipes.com, but this is the most disappointing....the icing is great, but the cake is is not..i wonder if the 6 eggs is a mistake...the cake is so dense that it is chewy, a real disappointment after the time and ingredients needed for this cake

I did not care for this! Adding the food coloring to the cocoa powder only made a paste that was nearly impossible to blend well into the batter. I ended up having to add another ounce of red coloring so that there was some sort of color. The frosting was not very good either. I then tried it with adding powdered sugar much like a cream cheese frosting with the white chocolate, it was ok.

I did not care for this recipe, and I make a lot of cakes from scratch. The butter made the cake very heavy and dense, with an unpleasant spongy texture. I would not recommend this recipe to anyone...

Don't make the white chocolate cream cheese icing - I did not care for it. I'm really surprised how many people gave the icing a good review. I tend to be forgiving but there was too much butter and it needed confectioner's sugar or something to combat the strong butter flavor.

Overall, I liked the recipe. My cake turned out to be good and moist. Everyone enjoyed and commented on how moist it was. I do agree (with other reviews) the cocoa should be doubled. To get a deep red color, I used 1/4 t of Christmas red icing gel. I also added 1/8 c of beet juice.

I don't believe the overall rating for this cake is very accurate. Before making the cake, I only read the front page reviews, but if you continue to read others, a great deal of people rated it at 5 stars for the icing alone. The flavor was good; however, I didn't care for the texture at all. It came out DENSE and DRY. I followed the directions, and by the suggestion of other reviewers, used 4 1/2 tablespoons of cocoa powder. I bake quite often and instinctly wanted to make my own adjustments but didn't because this was my first red velvet cake. I made it TWICE thinking I had made a mistake, but the flavor and texture were consistent in both. Very disappointing. My rating is still 3 stars because the flavor was good, it rose nicely, and was fairly easy to frost.

I have been using this recipe for many years - scaled down to fit 2 pans. When I make it here at home in Switzerland it turns out amazing (although I add more cocoa), but when I made this recipe in Canada, it turned out terrible. The cake was dry and the icing was horrid. I don't know what the reason is, but here at home in Switzerland, it has become our "family birthday" cake. We love it!