Reviewed: Dec. 11, 2006

Four stars are for the icing, because I didn't use the cake recipe. I use my grandma's red velvet cake recipe that has been tried and true for decades,and is a little different from this one. I made it for Christmas last year and have gotten several requests to make it again this year. I usually make my RV cake with plain cream cheese frosting which is still very good. But I never got as many compliments as when I used the white chocolate cream cheese frosting from this recipe.

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MizzCandi

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Reviewed: Nov. 26, 2006

I made it last year it was very good

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lahqueeda

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Reviewed: Oct. 24, 2006

I altered the recipe just a little: instead of 1 tablespoon of unsweetened cocoa - I used 4oz. Also, used 2cups of buttermilk, 2 tablespoons of vinegar and it turn out great! Nice color, texture and delicious!

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NeXiMuS

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Reviewed: Sep. 20, 2006

The cake was delicious, however, the icing wasn't thick enough.

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ROMA14

Cooking Level: Beginning

Home Town: Louisville, Kentucky, USA

Living In: Monterey, California, USA

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Reviewed: Aug. 24, 2006

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.

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Sunshn195

Cooking Level: Expert

Living In: Lebanon, Pennsylvania, USA

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Reviewed: Aug. 19, 2006

The frosting is good. However, I am disappointed with the cake. Maybe it was just because of the good reviews.

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mayt

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Reviewed: Aug. 11, 2006

Excellent recipe! I made a few minor changes by sifting the cocoa with the flour, baked for 35 minutes at 340* and used 3-9" pans instead of 8". I used my regular cream cheese frosting also. It was delicious, lots of compliments!

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MISSEY_C

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Reviewed: Jul. 30, 2006

Great recipe, easy to make, great results. I didn't change anything.

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jessika

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Reviewed: Jul. 30, 2006

Great cake, sorta like a pound cake texture. Lovely! Didn't use the suggested frosting though, and added just a little more cocoa...cause i like cocoa.

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JLESTER1

Cooking Level: Intermediate

Home Town: Richlands, Virginia, USA

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Reviewed: Jul. 19, 2006

I made this cake for my husband for his birthday, it was phenomenal. I did have to leave it in the oven about 15 minutes extra. And I would definitely sift the cocoa with the flour and add food coloring to butter sugar mix. I have submitted a photo of the cake i made, just click on the picture on the recipe to see the color I acheived following the recipe exactly, if you are going for a deeper red I would add 2-3 times the amount of food coloring. To ice the cake I would make sure you let the white chocolate cool to luke warm because if th icing is to warm you won't be able to work with it. Also to lower the amount of fat I used 8 oz regular cream cheese and 8 oz fat free cream cheese and it tastes great. I have to say i was shocked by the amount of butter in this cake but it tasted sooooo good, we had to give some of it away or we woul dhave been balloons.

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SWHIRL

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Mount Sterling, Kentucky, USA

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Reviewed: Jul. 12, 2006

This is my husband's favorite cake. This is the recipe I've been looking for. This cake was dense and moist. I did follow some adjustments from other bakers - 2 bottles of red food color and sifting the cocoa with the flour.

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BDA Mama

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Reviewed: Jul. 3, 2006

I saw this cake on the Biggest Loser and had to make it. I live in Australia and had never heard of Red Velvet Cake before. Luckily I chose this recipe, it turned out perfectly. I made 24 cupcakes for my daughters 5th birthday and a square cake for the adults. I cut the cake in half and filled it and covered it with the icing. I followed the ingredients to a T. The cake did not crack at all. I think the secret is not to open the oven door. Next time I would like it to taste a little more chocolatey, so I'll add more cocoa, but you should have seen the Aussie faces when presented with a red cake ! I think thats half the attraction. I barely had any left. I will make this cake at Christmas this year again. It sure is stunning and well worth the effort. Thanks.

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VANDI

Cooking Level: Intermediate

Living In: Sydney, New South Wales, Australia

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Reviewed: Jun. 15, 2006

The 3 stars are for problems I had. I have been cooking many years & people say I am very good. Problem: When I made this cake I put it in 8" pans as told. I thought it looked like too much batter but after checking the recipe again I proceeded. It overflowed all over my oven. A huge mess. So, I remade it using 9" pans. Perfect. Also, was there supposed to be powedered sugar in icing? Totally runny made the way of the recipe. It might be our high humidity but this was the messy cake I've ever tried to make and of course it was for a special event. Taste - wonderful! Esthetics - not so good.

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Marie Betty

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Reviewed: Apr. 30, 2006

This recipe is great! I bake all the time and if you follow this recipe to a T it turns out great! I do have one advice instead of making three layers I do two 8 inch, 1 smaller like a 6 inch for the top. Then, for the left over cake mix bake in bread pan until done once done let sit until almost cool then crumball for cake toping or to decorate cake it makes it look elegant I like to sprinkle it on the sides and just a small pile on the top! Great cake!!!

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Amber Lim

Cooking Level: Expert

Home Town: Modesto, California, USA

Living In: Los Angeles, California, USA

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Reviewed: Apr. 17, 2006

this cake is so good, you don't even need the icing. Very nice and moist just what I was hoping for. I followed others advice and mixed the cocoa with the flour. I also made it 1/4 cup cocoa, the more chocolate the better. I just couldn't get the red that I was hoping for but turned out great none the less.

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bcbabyjane

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Reviewed: Apr. 9, 2006

It was a great hit!!! I used this for a friends birthday and her family loved it... Didn't use the white chocolate frosting, used the cream cheese. It still was a great cake. Thanks for the recipe

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Donica

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Reviewed: Mar. 18, 2006

I have been looking for the perfect red velvet cake recipe and this is it. the only thing I did differently is to make this as cupcakes I bought the foil cupcake liners that do not require a baking pan I used the whole box, that was ok I took the to our luncheon. The frosting was creamy and smooth and just perfect, a definite keeper

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ZBALES

Cooking Level: Intermediate

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Reviewed: Mar. 15, 2006

Acording to my husband this is the greatest recipe of all time. He actually wanted me to give it to the bakery that did his groom's cake for our wedding! The only change he has me make is to add more red food dye, I usually use 3 or 4 oz. GREAT JOB, this is a staple in my house!

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jjdowdy

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Reviewed: Mar. 10, 2006

Me and my family loved this recipe! Very rich, very moist, and the icing was amazing. I did find that I had to leave it in the oven for fifteen minutes longer (perhaps due to elevation.) Some mention that their cake was not moist, so i might advise some time in the fridge. I iced the cake shortly after the layers all cooled, and it was in the fridge over night, so there were no problems with that. You will need to add alot more food coloring - try 2 - 3 times as much as the recipe calls for if you want a true red. So good.

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theresa

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Reviewed: Feb. 16, 2006

I used the converter to have this recipe feed 80 and it came out excellent. Next time though I would probably sift the cocoa in with the flour and add the food coloring by itself as someone else had suggested. The paste was clumpy and too thick. I didn't use the frosting suggested but the cake was a hit!!

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ccdse

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Red Velvet Cake IV

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