Reviewed: Feb. 3, 2008

I made these into cupcakes, and the recipe was very easy... and tasted just like the $4 red velvet cupcakes I buy at the local bakery! YUM!!!

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SParks

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Reviewed: Jan. 13, 2008

I fixed this today for a birthday celebration. I have never made a homemade cake before and never even tasted red velvet cake. Let me tell you this is wonderful!!!! I took other's advice with the coco by putting 4 1/2 Tablespoons with the flour and sifting it together, also used 2 1/2 bottles (2 1/2 ounces) of red food coloring, used 3 9" cake pans, and baking it at 340 degrees for 35 - 40 minutes. It came out perfectly. I think the recipe would be right if the person who posted it had told us to put 1 pan in at a time on 325 for 25 minutes. I bet that is what the recipe should be!!!! We had 6 or 7 Foreign Exchange students from New Zealand, Germany, Columbia, Austria, Switzerland, Australia, and Italy and most laughed and said they all made the comment that they had never seen a red cake and one of them thought the cake was bleeding. It was funny! Everyone raved over the cake. I thought it was wonderful!!!! I made the icing the night before and made sure it was cold...it made it thicker so it wasn't runny! Then after spreading the icing I refrigerated the cake so it the icing wouldn't be too runny! It had a GREAT flavor! It is an EASY cake to make!!! Thank you!

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Jodi Lynn

Cooking Level: Expert

Living In: Port Lavaca, Texas, USA

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Reviewed: Jan. 13, 2008

OK - I have to admit that I only used this recipes for the frosting which was better then great!!! I used boxed red velvet cake. Given how good the frosting was I will take the time to do the cake.

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Vargo5

Cooking Level: Intermediate

Home Town: Shelby Township, Michigan, USA

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Reviewed: Jan. 3, 2008

This cake had decent flavor, but was slightly dry and crumbled easily.

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Rochelle T.

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Reviewed: Jan. 2, 2008

I did use this recipe but, I made some changes to it 1st I cut my flour and sugar down to 2 cups (made me have less batter & it is enough for 3/9 inch pans or 2/10 inch pans), I added 2 ounces of food coloring, used 4 eggs and seperated the whites(using them last by folding them into the batter), I tripled the amount of cocoa using a sifter that the recipe called for.In the end result; this cake came out a beautiful in color and light as a feather & tastes great. The icing; I followed the recipe as instructed but I added alittle powered sugar to it and place pecans around the icing.When making this cake try using the adjustments that I made to it and you will not be disappointed with the end result. I WILL BE MAKING THIS CAKE AGAIN FOR MY FAMILY.

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gretamead

Cooking Level: Expert

Home Town: Gary, Indiana, USA

Living In: Decatur, Georgia, USA

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Reviewed: Jan. 1, 2008

A bit to moist and it stuck to my non stick & greased & flour pans had to fix with frosting. Other than that it was great everyone loved it would make again. Picture posted check it out.

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CocoChanel

Cooking Level: Intermediate

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Reviewed: Dec. 28, 2007

Great cake. The flavor was awesome. It was easy to decorate and was perfect for 3 9in Pans. I took some of the other reviews advice and used 9in pans. I'm using the recipe for my son birhday cake I'm making a guitar and It will be blue or green. I will use this recipe again. The frosting was really rich but it was good. Not a good frosting for piping though.

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tiara

Cooking Level: Expert

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Reviewed: Dec. 27, 2007

I made this cake for the family for Christmas, and it turned out great! There were a couple things I changed: 9" pans; 350-degrees; 1 regular cream-cheese and 1 light cream-cheese; green-sugar sprinkles all over. This is a super "heavy"-eating cake, with all the butter and eggs, so the light cream-cheese helped just a little. The green-sugar sprinkles with the deep-red cake made for a very beautiful "Christmas"-looking cake. I'll submit a recipe-photo for reference. I was unsure how much icing to put between each layer, so it ended up being a little thin, which actually helped to reduce the richness of the cake, but it didn't look as nice. Sifting all the ingredients helps make the cake lighter. Also, I THOROUGHLY mixed the cocoa and food-coloring until the mixture was really DEEP-red, then mixed into the batter and the color turned out perfect. Highly recommended for special occassions, and I will definitely make again.

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falloffalog

Cooking Level: Intermediate

Living In: Calhoun, Georgia, USA

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Reviewed: Dec. 25, 2007

I am an experienced cook, and here is my review: I followed this recipe to the exact ingredients and directions given. The frosting taste too much like cream cheese and is not stiff enough for frosting a layered cake. It is NOT runny, and will work great on a single layer or cupcakes. However, after frosting my 3-layer cake, I placed my cake in the fridge to allow the frosting to stiffen even more. And, 5 minutes later I opened the fridge door and found my top layer lying in front of the cake plate. For those of you who are questioning if a Red Velvet cake is a chocolate cake, the answer is “yes.” And, this cake is by no means in the chocolate cake category. It just does not taste like chocolate. For ‘just a cake’, it is good. But, not for Red Velvet because, again, it should be a chocolate cake. My suggestion to alter this recipe would be to add some confectioners sugar, vanilla flavor, and a dab of flour to the frosting. As far as the cake itself, I would reduce the eggs to 2 and then add 3 eggs whites, double or triple the cocoa, and cook for 10 minutes longer.

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WalkerC

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Reviewed: Dec. 11, 2007

This cake turned out perfectly! I used three 9" pans instead of 8", and the layers were perfect. I can't rate the icing, because I burned the white chocolate and had to send someone to the store for some pre-made cream cheese frosting. A word of warning: Do not EVER purchase Duncan Hines cream cheese frosting! It was terrible.

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Paige

Cooking Level: Beginning

Home Town: Houston, Texas, USA

Living In: Los Angeles, California, USA

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Reviewed: Dec. 5, 2007

My family and I loved this recipe. The cake was nice and moist and the topping was a wonderful addition. For someone that has just started the love of baking this is a recipe I will always keep.

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ethyval

Cooking Level: Intermediate

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Reviewed: Nov. 21, 2007

I did not make the cake for this recipe but I did make the frosting and it was wonderful. Not too sweet, smooth, and creamy! Thanks

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srwiles

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Reviewed: Nov. 21, 2007

This recipe was awesome. I cut back a little on the sugar, about a half cup, and added a little cinnamon. There was exactly enough batter for three 8" pans and the cakes popped out beautifully. Thanks for my new red velvet recipe!

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MIUKAT

Cooking Level: Professional

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Reviewed: Nov. 19, 2007

I must say that I was just a bit skeptical about the white chocolate frosting at first read but Oh how I am a believer now. This recipe is superb.

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lexy229

Cooking Level: Intermediate

Home Town: Jersey City, New Jersey, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Nov. 13, 2007

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!

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Amanda A.

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Reviewed: Nov. 3, 2007

I read the reviews and let the cake bake a little longer, it came out great everyone and the thier mother ate it!

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Yvette

Cooking Level: Expert

Home Town: Jacksonville, Florida, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Nov. 1, 2007

AWESOME CAKE!!!!! I use a few suggestions by others and the cake turned out fabulous. My family and coworkers love this cake. Truely a keeper.

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Jazzy

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Reviewed: Oct. 1, 2007

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.

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HUTCHAROO

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Reviewed: Sep. 3, 2007

My friend and I found the cake to be bland, but w/ this frosting that's ok because otherwise they would have been fighting w/ each other. I also had to bake it an extra 20-25 minutes. I chilled the frosting about twenty minutes in the fridge before spreading it since it was so runny, but once I did that it was fine. I'm not sure I'll make the cake again but I will probably use the frosting again w/ my chocolate cake.

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Ahmilya

Cooking Level: Intermediate

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Reviewed: Aug. 13, 2007

This was hit! For those of you out there, who like me do not like the flavor or use of food coloring, please keep in mind the original red velvet cake recipe calls for the use of red sugar beets. So taking that as a clue, I put some red sugar beets through the juicer and used that juice instead of the artifical red food coloring. It came out beautifully and super moist!

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gaochinwen

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Toronto, Ontario, Canada

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Red Velvet Cake IV

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