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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Reviewed: Jul. 13, 2008

Wonderful recipe!

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STARS4BEA

Cooking Level: Intermediate

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Reviewed: Jul. 8, 2008

I'm not a fan of red velvet (don't like cream cheese frosting) but I made this for my roommate who had been craving red velvet. He's WAY more talented in the kitchen then I am, so I was a bit nervous, but he LOVED it! I think he especially enjoyed the frosting as it is more than just your average cream cheese frosting. The cake (the part I like) was exactly right for red velvet - choclate, but not too chocolate. I'll definitely keep this on hand for future roommate surprises!

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katiemck

Cooking Level: Intermediate

Home Town: Tupelo, Mississippi, USA

Living In: Brooklyn, New York, USA

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Reviewed: Jul. 5, 2008

I only used the frosting from the recipe, and did not care for it. If I let the chocolate cool it would start to harden and never incorporated into to frosting smoothly,and way too much buter.

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Pam from L.I.

Cooking Level: Intermediate

Living In: Sound Beach, New York, USA

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Reviewed: Jul. 4, 2008

I made this recipe tonight - my first red velvet cake - and it was awesome! I even forgot to add the vanilla and salt and it was still good. The frosting was perfect for the cake as well, although I can understand why some people added the powdered sugar to stiffen it up a bit. I used a kitchen aid mixer so I was easily able to get it to "whip cream" consistency. I did want to add (similar to other viewers) that with my oven at 325 it took nearly twice as long to bake the cake. Every oven is different of course, so I think next time I'll do 350 for 25 - 30 minutes.

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Amerasian

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Reviewed: Jun. 22, 2008

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.

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Ashley

Cooking Level: Intermediate

Home Town: Macon, Georgia, USA

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Reviewed: Jun. 15, 2008

I gave it a 4 star rating because of all the changes i had to make to the recipe.. but it turned out amazing! I reduced the sugar and flour to 2 cups each, doubled the cocoa, and baked it at 350F in one 10x14 pan. The only other things I should have done were to double the food coloring, and sift the cocoa with the flour. As far as the icing, I hadn't read the reviews regarding salted butter before I went grocery shopping, so I made it with white chocolate chips, salted butter and lowfat cream cheese. I whipped it well in the mixer, and added 3 tbsp of confectioners sugar. Once it cooled for about 10 minutes in the refrigerator it was good to go!

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kristin

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Reviewed: May 19, 2008

I had this cake when I lived in the States a few years back (I'm a native European) and I absoultely loved it. So I was excited to find a recipe that didn't call for cake mix. So I made this for me and my sisters birthday and it did taste ok. Very rich though. However it was quite messy to make and terrible to frost. It just crumbeld and there wasn't enough frosting to do the whole cake. I ended up useing whipped cream on the outside. I also had to leave the cake in the oven for about 20 min. more than the recipe called for. However, everyone liked the cake and it did taste fine.

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urbansunflower

Cooking Level: Intermediate

Living In: Stockholm, Stockholms, Sweden

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Reviewed: May 13, 2008

What a wonderful cake! I made this for a friend for her anniversary and it was requested again for her birthday! I made it exactly as directed and it couldn't have been better. What a pretty presentation!

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PamperedVictoria

Cooking Level: Expert

Home Town: Bear River City, Utah, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Apr. 30, 2008

as per many other reviewers, the cooking time/temp was very confusing and it ended up coming out very dry, not what a moist red velvet cake should be. but the frosting recipe is delicious and i will definitely use that for other recipes!!

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Melyssa Evans

Cooking Level: Intermediate

Living In: Missouri City, Texas, USA

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Reviewed: Apr. 2, 2008

Loved this recipe!!!! Cannot believe people have knocked it. I first tasted a red velvet cake in the USA and wanted to try it here in Australia, and the first attempt using a different recipe was SHOCKING!! This recipe turned out SUPERBLY and I am glad to say that I have since passed it on to ALL the guests at the function (about 70 in all!!!). WELL DONE on FINALLY getting a recipe that makes sense and is easy to follow!! (By the way, I put the oven to the first recommended temp and then TURNED DOWN THE OVEN when placing the cake in!!! Didn't take much to realise this!!).

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faifee

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Reviewed: Mar. 27, 2008

To be honest, I didn't use the cake recipe - but I did use the Frosting recipe, and it is truly AMAZING! Perfect consistency and incredible taste! Thanks!

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BECCALYNN42

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Reviewed: Mar. 22, 2008

I am a Hoosier Born, transplanted Southener, and made this for my family in IN, last week. They have never had it nor heard of it, but they all Loved it!! This is my favorite. Can make it from memory now. Thanks

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Miss I

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Reviewed: Mar. 19, 2008

I made this for my husband's birthday and it was pretty good. It was pretty heavy for our taste...but GOOD. I did add a little bit of powdered sugar to the frosting. It looked great too. I have posted a pic.

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Jen N

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Reviewed: Mar. 13, 2008

Cake came out pretty dry. Too much batter. White chocolate was undetectable in frosting, and frosting wasn't sweet at all. Will try a different recipe next time.

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zombified

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Tracy, California, USA

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Reviewed: Feb. 26, 2008

Not a favorite in our house... The cake lacked a certain flavor, it was just too bland for my taste. And the frosting was a little too salty, I don't know why... probably because of the brand of cream cheese I used.

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Anna the Baker

Cooking Level: Intermediate

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Reviewed: Feb. 17, 2008

Wonderful. I have made this cake twice and realized some mistakes. The first time I used liquid food coloring which I thought made a nicer color than the gel I used the second time. The first time I only had one cake pan so I had to cook three different times for 30 minutes each which made an outstanding dense cake. This last time I was prepared but the cake was over cooked at 40 minutes and came out a bit dry. The icing ages beautifully. It was the best on day three in our frig.. It's a keeper recipe.

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Alicia I.

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Reviewed: Feb. 15, 2008

I gave this cake four stars because it lacked flavor...but the texture was fantastic!

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da momb

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

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Reviewed: Feb. 12, 2008

very good cake. even better frosting! just a few things i would change the next time i make it. 1. do not overcook. used 2 10x2 inch round pans, and baking it for the said time made it a bit dry. stuck it in the fridge and it became sort of dense. 2. do NOT used salted butter for the frosting!! i used salted butter and it came out too salty, almost chese-like. 3. do not burn white chocolate. i did (forgot to use double boiler in my excitement) and the frosting turned a caramel color because of the burnt chocolate. 4. do not refrigerate frosting. i had so much trouble frosting the cake because it was really sticky.. probably because i burnt the chocolate. but that's my fault already. 5. i quadrupled the cocoa powder since i love chocolate, and 3T just does not seem enough. i'm glad i did. 6. i used powdered food coloring. mixed it into the buttermilk before adding that to the mix. otherwise, very good. will make this into cupcakes for valentine giveaways with little heart sprinkles on the top

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Katherine Yam

Cooking Level: Intermediate

Home Town: Manila, National Capital Region, Philippines

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Reviewed: Feb. 5, 2008

The taste was ok...but the texture was not ok. I will not be making this cake again. On the plus side though... I made the Cream cheese frosting I recipe from this site and it was FABULOUS. I'll be using that frosting with a different red velvet cake in the future.

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