Reviewed: Dec. 25, 2008

The cake was great. My first clue was a cup of butter for the icing. Will make the cake again,but will find different icing.

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FLIPPER3

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Reviewed: Dec. 12, 2008

I made the cake last Friday Dec. 5 at 10:30pm, by 12:30 am my family and I were indulging in one the best tasting cakes I have ever made. I enjoyed the recipe so much, I can't wait to make it for two more hoilday events I am attending. Thank you for sharing this recipe. It was great!

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Rosie

Cooking Level: Expert

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Reviewed: Nov. 29, 2008

If you are looking at the picture attached to this recipe and are imaging a fluffy, tasty, and moist red velvet cake, what this recipe will give you is a funky cake -kinda bland in flavor and totally bland in character. What I got was not reminiscent of a red velvet cake in any sense. The frosting was nice so you can probably piece that part of the recipe onto a better red velvet cake recipe.

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jim_s161

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Reviewed: Nov. 21, 2008

Cake was ok, not spectacular. Frosting was not good. I might try the cake again but definately NOT the frosting.

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NIKSHIJAY

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Reviewed: Nov. 19, 2008

Great recipe! Used this to make a friend's wedding cake and got amazing reviews!

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PASTRYPIXIE

Cooking Level: Professional

Living In: Manville, New Jersey, USA

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Reviewed: Nov. 14, 2008

I followed this recipe exactly and my cake turned out GREAT! I had a football mold that I used, so it took a lot longer to bake obviously, so I checked it often. I used a different icing recipe from this site. The cake was SUPER moist and d-lish! Everyone at the party LOVED it. I made is on Tuesday, iced it on Weds and ate it on Thursday and it was great! The mold I have is for 10 cups, and this amount was perfect for it.

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SWISSMISS10

Cooking Level: Intermediate

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Reviewed: Nov. 14, 2008

A red velvet cake is NOT a chocolate cake! It is, in fact, a buttermilk cake and there are some recipes that do not even contain the cocoa. Great frosting if it is completely cooled, but I think the cake itself may need some tweaking.

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Ty

Cooking Level: Expert

Living In: Lincoln, Nebraska, USA

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Reviewed: Nov. 9, 2008

the rating is for the icing, which is UNbelievably good, but was all i made this time around, using my own red velvet recipe for the cake part. I took someone's advice and added a bit of confectioner's sugar and vanilla extract to make it a bit more manageable for decorating. I piped the icing onto cupcakes and they were snatched up quickly by my guests! I could have eaten the bowl of icing by itself!

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LINDZE

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Reviewed: Nov. 6, 2008

WOW!! I made this into cupcakes for a friends birthday, everyone raved about them. I did use home made cream cheese frosting though, only because that's what she wanted and it was her birthday. These were moist and super good, not too too sweet. I baked the cupcakes at 350 for 22 minutes in reynolds baking cups.

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JANET

Cooking Level: Intermediate

Home Town: Oceanside, California, USA

Living In: Jupiter, Florida, USA

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Reviewed: Oct. 26, 2008

Excellent cake, not to sweet and the icing was awesome. I went straight by the directions and the only problem I had was the 325 for 25 minutes in the oven, I had to leave it for quite a bit longer. It was the tallest cake I've ever seen and it was a hit at the party !!!!!!

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Deidre

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Reviewed: Oct. 22, 2008

I made this cake for a work bithday and everyone loved it but they all said the same thing... not enough chocolate so next time i will double the cocoa. The icing came out perfectly for me. trick is to make all the ingredients room temp.

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Sah Bear

Cooking Level: Expert

Home Town: Thomastown, Victoria, Australia

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Reviewed: Oct. 12, 2008

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.

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klt

Home Town: Sherman, Texas, USA

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Reviewed: Sep. 30, 2008

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.

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Julie

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Reviewed: Sep. 26, 2008

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!

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MommaMack

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

Living In: Bath, New York, USA

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Reviewed: Sep. 8, 2008

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.

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JinNJetMommy

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Dallas, Texas, USA

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Reviewed: Aug. 24, 2008

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!

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INUKSHUK

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Reviewed: Aug. 17, 2008

Very good! Will make it again. I just iced it and had the 1st piece. Next time I will make it 4 layers as each layer rose to full layer height. Icing is good, but I prefer a thicker sweater icing (only think keeping it from 5*). This is not real sweet, but is very very light and fluffy - not bad, I just have a terrible sweet-tooth! Very easy to make. It's a keeper!

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Joanne

Cooking Level: Intermediate

Home Town: La Crosse, Wisconsin, USA

Living In: Summerville, South Carolina, USA

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Reviewed: Jul. 26, 2008

This cake is a winner! A couple of things - I added more red food coloring,with only one bottle, it was way too pink. I like two bottles. I used cake flour, wow, this makes such a difference in the texture. I will add more cocoa powder next time, not quite enough chocolate for me. will make again and again.

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theschroder

Cooking Level: Intermediate

Home Town: Arthur, Illinois, USA

Living In: Louisville, Kentucky, USA

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Reviewed: Jul. 24, 2008

I have made this cake for my son's birthday for many years. He turned 34 July,22 and was out of town on Navy duty. I am making it today because he comes home tonight! It will be in his refrigerator waiting on him! I make it in 4 layers and a double batch of the icing! We prefer it cold from the fridge! It is even delicious straight from the freezer especially the icing. My Mother used to make the same cake but with a Crisco icing, I haven't found that recipe since she passed but nothing beats WHITE CHOCOLATE!!!!!!!

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cmschip1

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Reviewed: Jul. 23, 2008

The cake was awesome, but I didn't like the icing. My kids loved the cake though. My 8 year said it is the best cake she ever ate.

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Karen

Cooking Level: Intermediate

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