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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Reviewed: Feb. 16, 2006

Very good cake recipe--I've never made or eaten a red velvet cake before this one, so I don't have much to compare it to, but it came out very light and fluffy. Not too chocolatey and a nice Valentine's Day treat for my friends. I used a different icing since cream cheese is not available where I live, but I would definitely make the cake again for a festive occasion!

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Kate

Cooking Level: Intermediate

Home Town: Providence, Rhode Island, USA

Living In: Montpellier, Languedoc-Roussillon, France

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Reviewed: Feb. 15, 2006

A lot of comments said how dry this cake was, and I thought so too, until I frosted and refrigeratored it for a few hours. The cake was so good I feel I must give it away, for fear of eating the whole thing!

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Jean

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Reviewed: Feb. 4, 2006

This cake was a big disapointment. I made it for Christmas day and was embarased to serve it. The frosting is wonderful (hence the two stars), but the cake was VERY dense, dry, and chewy. I will NOT make this cake again. A big let down after all that work.

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Beth

Cooking Level: Expert

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Reviewed: Jan. 31, 2006

This cake is absolutely phenomenal! I took one of the other reviewers advice and added more cocoa, since I like to taste the chocolate. I added 4 1/2 tablespoons of cocoa and sifted it with the flour. I also added more 1/3 cup of red food coloring for a darker red color. I also used cream cheese frosting instead of the white chocolate. Andreaetta www.sellcakeslikecrazy.com www.cakepals.com

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AJWHALEY

Living In: Columbia, South Carolina, USA

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Reviewed: Jan. 27, 2006

This cake is the bomb, nice and moist.

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Wanie

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Addison, Illinois, USA

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Reviewed: Jan. 17, 2006

I tried this recipe for our weekly office treat. I followed the recipe except I used splenda instead of regular sugar. I must have done something wrong because the cake was not good.I ended up buying something for the office. I was very dissapointed.

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SylviaD

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Reviewed: Jan. 16, 2006

wow! this was a really great recipe for red velvet cake. I dont have much to compare it to, but i thought it was really excellent. I did not use the recipe for frosting. Instead, I used a different cream cheese frosting recipe. All in all, i thought it was very very good. (You just have to ignore the calories and fat... haha!)

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kat

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Reviewed: Jan. 15, 2006

I wasn't crazy about this cake at all. Too dry, and the icing wasn't great either...cream cheese icing doesn't belong on red velvet cake - but I guess if you want an imposter red velvet cake, it'll work.

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Newlywedws

Cooking Level: Expert

Home Town: Jacksonville, Florida, USA

Living In: Macdill Afb, Florida, USA

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Reviewed: Jan. 7, 2006

Not a good recipe. I had to cook it longer than stated, so then of course it was dry, and add about a cup of powdered sugar and some vanilla to the icing to have it taste like anything but "greasy".

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Anna W

Cooking Level: Expert

Home Town: Leesburg, Florida, USA

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Reviewed: Jan. 5, 2006

This was my first try at a red velvet cake, and it was great! I made it for my daughter's birthday, and it was the first time I have not thrown leftovers away - our family ate the whole thing. I sifted the cocoa with the flour, as suggested, and I also used only 3/4 c butter in the icing. It was perfect, and not too sweet. I have also used the icing recipe on another cake since then - it is very good and so easy to make.

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Fivecent

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Reviewed: Jan. 1, 2006

I have baked many, many cakes from recipes from allrecipes.com, but this is the most disappointing....the icing is great, but the cake is is not..i wonder if the 6 eggs is a mistake...the cake is so dense that it is chewy, a real disappointment after the time and ingredients needed for this cake

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ELLMORR

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Reviewed: Dec. 28, 2005

Amazing cake-Followed recipe to a "t" and it was perfect. Will make again and again-thanks!

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SAMSIMON

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Reviewed: Dec. 27, 2005

I tried this one for Christmas and it was great. I didn't use the frosting that was used in the recipe. Somehow it didn't look right. I used confectioners sugar, cream cheese, butter, and vanilla with a little milk depending on how much cream cheese you use. It was a hit! cbs

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HANNAH71

Cooking Level: Expert

Home Town: Lansing, Michigan, USA

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Reviewed: Dec. 27, 2005

The cake was awesome even though it did need more baking time, about 15 to 20 minutes more. The icing I had to tweek because i didn't have enough white chocolate so I subsituted about 2 more cups of confectioners' sugar, it still was not thick enough for me but I will have to work on that some more. GREAT RECIPE!!!!

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ESOTO

Cooking Level: Intermediate

Living In: Saint Petersburg, Florida, USA

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Reviewed: Dec. 25, 2005

It's surprising how many mixed reviews this recipe has received. My only problem was the baking time. At 25 minutes my was extremely soupy. I left it in for almost 20 minutes more. I've never made this kind of cake from scratch so I was a bit concerned with over baking it. I took it out maybe a little too early. the center was undercooked and I had a hard time taking it from the pan. It didn't look pretty, but it tasted good. I giggled the whole time I was frosting it so it was fun!! I liked the frosting. Maybe some people over melted the white chocolate and it was a tad bitter. I'll give it another try to see if it works out better next time.

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RONDARAE

Cooking Level: Professional

Home Town: Topeka, Kansas, USA

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Reviewed: Dec. 20, 2005

This is the best red velvet cake I ever had and the frosting is out of this world, It's the BEST!!!!!!!!!!!!!!!!!!!!

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Chuck

Cooking Level: Professional

Home Town: West Chester, Pennsylvania, USA

Living In: Summerville, South Carolina, USA

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Reviewed: Dec. 18, 2005

This cake is excellent! I have used this recipe twice and each time, I get more requests for it. I don't use the white chocolate in the frosting because it's rich enough without it for our taste. It's still an awesome cake.

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Fran J.

Cooking Level: Expert

Home Town: Pikesville, Maryland, USA

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Reviewed: Dec. 8, 2005

Well, my cake looks beautiful...just like the picture on the front page. But the taste was just so-so. Nothing special. It was a good, basic cake...but definitely didn't "wow" us at all. The frosting was a huge disappointment...not enough sweetness and the consistency was just "off". If I ever make this again, I will find another frosting to top the cake. Everyone in the family had a slice for dessert, but didn't finish their piece and I still have a TON of cake left...just not the kind of thing you want to go back and have a second piece. Oh well...to each his own. This was just not the one for us.

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PODGER1

Cooking Level: Expert

Home Town: Lubbock, Texas, USA

Living In: San Antonio, Texas, USA

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Reviewed: Dec. 6, 2005

Very Good, I espically Love the Icing. It wasn't to sweet or not to sweet it was just right. And it balanced off with the cake. i made it last night for the first time and i only have one slice left. yeah i also noticed that it need 15 to 20 more minutes but other than that it was good, i also thought about putting powder sugar in it but i don't like it to sweet so i decided against it, but maybe next time i will..

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CHEFBARKIE3

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