Reviewed: Feb. 27, 2004

I did not care for this recipe, and I make a lot of cakes from scratch. The butter made the cake very heavy and dense, with an unpleasant spongy texture. I would not recommend this recipe to anyone...

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Hannah

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 19, 2003

Wonderful cake recipe, I like to use a bit more cocoa than the recipe says. Eighty six the frosting and replace it with a delicious butter cream or cream cheese and you`ll have a great cake.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Maybelle Miller

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 24, 2003

This cake is definate better if you practice it a couple of times. I followed previous advice and added the coco powder seperately from the food colouring and added icing sugar to the frosting (which is an acquired taste, I agree) My only other word of caution would be to make sure that the frosting has cooled down enough before you assemble the finished cake, otherwise you end up with an interestingly lopsided affair! Good conversation piece though.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

AILSA ROSE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 28, 2003

This cake turned out fine, but I found it to be off. The cake itself seemed to lack flavor, and was a bit too dense for my liking. I also found the frosting to be too rich and not a good complement for the cake. I can't say it was a bad cake, just not my cup of tea.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MSJACOBSON

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 21, 2003

I made this cake for Valentine's Day. The cake was moist and kept well in the fridge after a few days. The frosting was different, but a bit too cream-cheesey. To sweeten, I placed See's Candy Cinnamon hearts all over the cake, and that made it for me. I would take a hint from others and add some sugar to the frosting, or more white chocolate. There was frosting left over, but better too much than too little - I was happy to have enough frosting to cover the cake!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

INDYSAY

Cooking Level: Beginning

Home Town: Issaquah, Washington, USA

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 1, 2003

This was the first cake I've ever baked from scratch. It was easy to make until I got to the frosting. I was really looking forward to the white chocolate cream cheese because it sounded so good. Since I just started baking, I didn't realize you had to be so delicate with the white chocolate, so of course it burned. I had to resort to another reader's suggestion and use the powdered sugar frosting which turned out great.It was a very tasty cake, everyone loved it. The only thing I would do differently is cut the baking time down a few minutes, as the edges came out a little overdone. Overall a great recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

HEATHER04774

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 21, 2002

Very sorry to say, but I do not recommend anyone else use this recipe.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

TARAMC

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 25, 2002

This Cake is very moist & wonderful. It keeps well & doesn't dry out.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

FERRARIBOY9489

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 13, 2002

This cake is a joy to make. I think it's fun to have on Valentine's Day.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JULIANABECK

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 22, 2001

This was soooooo good!! I cooked it in a bundt pan and it took a LOT longer - probably almost 50-60 minutes in a 325 degree oven. and also it just about didn't fit in the pan but OH was it worth it! This is definitely a keeper! I also took a previous rater's advice and sifted the flour and cocoa together, instead of mixing the cocoa with the red food coloring. worked out perfectly!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

KRISTYOMAN

Cooking Level: Expert

Home Town: Trenton, Kentucky, USA

Living In: Lexington, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 21, 2001

I really enjoy this recipe and always get lots of compliments and recipe requests. I always add confectioner's sugar to the icing tho...I think it really needs it

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

BANDITA28

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 12, 2001

Wonderful recipe! The frosting is just out of site!!!!!!1 This cake is the best after it is refrgerated or frozen!!!!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MSCHIP

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 1, 2001

I think this is one of the best red velvet cakes I've come across. I love the frosting. I also think this is the cake that convinced my husband to marry me!! :o)

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

LINDASNOLES

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 15, 2001

For me this wasn't easy but is was delicious! I will use this frosting for other cakes also.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ANGELADEWMOORE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 27, 2001

If you like a buttery frosting - you will love this one! I made this for Valentine's Day and all of my co-workers LOVED it! I too had extra frosting left over, but I was glad to have extra than not enough. Wonderful, wonderful cake!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

KATEY.W

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 19, 2001

the recipie makes more frosting than needed. it is very good and very rich.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

MARK AND JESSICA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 15, 2001

The cake was okay, but the froating was not.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

JEN JOHANSON

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 24, 2000

This recipe is great!!! We made 3 for the holidays and my 3 yr.old son had a great time helping with all of them. The icing is delicious and the cake itself is very good...definitely a keeper!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

TMSTUMP

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 23, 2000

Don't make the white chocolate cream cheese icing - I did not care for it. I'm really surprised how many people gave the icing a good review. I tend to be forgiving but there was too much butter and it needed confectioner's sugar or something to combat the strong butter flavor.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Melisa

Cooking Level: Expert

Living In: Queens, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 21, 2000

Another recipe trying to fit 10 lbs. of stuff into a 5-lb. bag. Way too much batter for 3 8-in. pans. The recipe should have asked for 3 9-in. pans, and even then I am not sure the batter would have fit properly. The pans kept dripping, making a mess in the oven. Another matter: in step 1 the recipe specifies 350 F as the oven temperature to be used. In step 5, however, the temperature asked for is 325 F. I used 325 F and ended up having to keep the pans in the oven for about 15 more minutes, at 350 F. other than than that, it did come out well, and was highly liked. Will make it again, but using the 9-in. pans.

Was this review helpful? [ YES ]
56 users found this review helpful

Reviewer:

MIHAELA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Red Velvet Cake IV

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!