Reviewed: Jul. 26, 2007

Overall the cake was very good. It was a little sweet and not chocolaty enough. I followed the recipe exactly except I made cupcakes (lots of them) and used cake flour instead of all purpose. I would definitely recommend this recipe but add more cocoa and reduce the sugar by 1/2 cup.

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Angela

Cooking Level: Intermediate

Home Town: Clarksville, Tennessee, USA

Living In: West Hartford, Connecticut, USA

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Reviewed: Jul. 8, 2007

it tasted good, but I agree with other reviews that it lacked something in flavor.

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Wendy

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Reviewed: Jun. 28, 2007

Used this cake recipe for a 3 tier stacked cake and it baked up perfectly level!! It was very moist and delicious.

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AmyK

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Carrabelle, Florida, USA

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Reviewed: Jun. 27, 2007

Very moist cake.

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BJSFLOWERS

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Reviewed: Jun. 6, 2007

I added an extra egg to this recipe and made a batch of cupcakes which were fantastic! This was the most successful scratch cake recipe I've ever made. I filled the cupcakes with the frosting, and made rosettes of frosting on top of the cupcakes. The frosting held the shape of the rosettes very well. This one's a keeper!

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misserin13

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Jun. 5, 2007

I only made the icing for a pound cake I had. It was tasty, but not sweet enough. And as other reviews stated, you lose a bit of the chocolate taste, but still worth making!

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Krista Donahue

Cooking Level: Expert

Home Town: Franklin, Indiana, USA

Living In: Vista, California, USA

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Reviewed: May 31, 2007

I had thought red velvet cake was supposed to be chocolate-y but I didn't find that to be with this recipe. Kind of disappointed in that. I followed directions exactly- aside from that fact that I filled three 8.5" pans (instead of 8" pans). It was still more than enough batter than I needed and I probably should have thrown some out. I had thought the white chocolate would have been a nice flavour in the frosting but it was really overpowered by the cream cheese. Overall, it's edible but not something I (or my family members) would make a special request for.

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spencerquartet

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Reviewed: May 29, 2007

Perhaps the pan size should be 9" pans not 8" but I ended up using 3 - 8" pans and had to cook it for 40-45 minutes. (Looks like most people who have had success are making cupcakes or sheet cakes...) from the comments others have also had the same problem with the 8" pans. The batter almost spilled out of the pans. (I added just a touch extra buttermilk but everything else was to the recipe) Tasted ok, could have used just a little more chocolate, The frosting was not sweet at all, I added a generous amount of corn syrup to it and it perked up.

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lindsey

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Reviewed: May 19, 2007

I was surprised to find out that the recipe did not yield too much batter. It was a perfect amount actually. I even added an extra half cup of buttermilk. I did sift the cocoa and flour like everyone said to do as well. I did not use the frosting recipe even though I wish that I had. The only complaint I had was that it actually turned out to be a BROWN velvet cake instead of red. I didn't have enough food coloring so it was kind of a pink batter. However, after baked, it turned brown...very ugly.

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jamie0168

Cooking Level: Expert

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Reviewed: May 14, 2007

Too much batter, ended up throwing some away. The cake didn't rise as much as I'd like and when it was all said and done it tasted like a "Crazy Cake" without enough chocolate. 6 eggs? Plus, I had to cook it way longer then the recipe called for. I'll be searching for a different Red Velvet Cake recipe for next time!

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Teresa

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Reviewed: Apr. 2, 2007

I'm not a big fan of Red Velvet cake, but it was requested for a birthday, so I decided to try this recipe. I used 2 9 1/2 inch round pans instead of 3 8" - no problems, I just reduced the batter slightly. The icing is wonderful, but the cream cheese can overpowering the taste of the cake, which I didn't think had much by way of flavor anyway. I think it is a beautiful cake - nice rich red color and the icing is delicious.

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craftysteph

Cooking Level: Intermediate

Home Town: Bay City, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Mar. 20, 2007

cakes ran all over oven, they were underbaked. Overall a big flop

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MARK3787

Cooking Level: Expert

Home Town: Bluff City, Tennessee, USA

Living In: Johnson City, Tennessee, USA

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Reviewed: Mar. 10, 2007

Moist and delicious cake!!! I added 1 1/2 tablespoons of additional cocoa and 1/4 more buttermilk.

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Chareese

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Reviewed: Feb. 21, 2007

i made this cake for 100 people in single layer form. absolutly wonderful texture. one of the best cakes i have made in some time!!!! i made a simple creamcheese icing for the top... i didn't have one complaint from anyone.

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vinnysma

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Reviewed: Jan. 29, 2007

I have tried this recipe 2 times so far. Each time it seems to be lacking something, I can't figure it out though. It has great flavor, even a little more chocolaty with pudding instead of the cocoa, but it still comes out flat, not as fluffy and moist as I would like. I love the icing though, its a keeper in my recipe box for sure!

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Cowsrcute35

Cooking Level: Intermediate

Living In: Orangevale, California, USA

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Reviewed: Jan. 18, 2007

There is something definitely wrong with this recipe. My wife made it 1st time and it turned out great. The next two times it turned out horrible. After looking back throught the reviews it appears that other people are having the same problem with inconsistency. It's like you don't know what to expect. I will have to find another recipe.

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CAFEMAN

Cooking Level: Expert

Home Town: Wallace, South Carolina, USA

Living In: Cheraw, South Carolina, USA

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Reviewed: Jan. 15, 2007

I don't know. Something just wasn't right with my attempt at this cake. I used 4 Tbs of cocoa instead of the 3 the recipe called for and it still did not taste chocolatey. Barely a hint of chocolate really. If anyone else tries this recipe, you might consider doubling the cocoa. The cake had a good consistency though. I used 2 8.5" (that's what they measured anyway) cake pans and baked the cakes for about 15 minutes longer. The cream cheese icing was good but VERY sweet. It was a bit much for my taste.

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SURREALANT

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Reviewed: Jan. 8, 2007

This is a great recipe. I think that persons who said that there was too much batter didn't realize that the recipe yields THREE 8" cakes. I got 3 lovely cakes. My only error came with the frosting. I left the chocolate in the microwave a bit too long, and it needs to be cooled a bit more than to lukewarm. It became runny. So i put it back in the fridge to chill, then when it was chilled again, I beat it till it got to the right consistency.

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Heidi Duncan

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Reviewed: Dec. 21, 2006

I dont know why anyone had any complaints about this cake....it is delicious! I followed the directions exactly and it turned out perfect. Also, for all of you that skipped the white chocolate/cream cheese frosting...you're missing the best part! This is my new favorite cake!

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kgdodd

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Reviewed: Dec. 20, 2006

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

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