The reviewer gave this recipe 5 stars. This recipe averages a 3.79 star rating.
Reviewed: Nov. 12, 2009
What a great cake! My first time cooking a Red Velvet Cake. After looking at so many other reviews, I choose this one, because of the better rating. I made this cake on Veteran's Day and it was so good, everyone loved it. I use one stick of butter, instead of using 1/2 cup shortening. Also I use 4 tablespoons cocoa. This made the cake more tastes and so goooooood!
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The reviewer gave this recipe 5 stars. This recipe averages a 3.79 star rating.
Reviewed: Nov. 6, 2009
I tried this recipe last night and was very pleased! The 1st time I made Red Velvet Cake, I tried a box of Duncan Hines Red Velvet Cake mix and wasn't too impressed. Nevertheless, my brother likes Red Velvet so I decided to make it from scratch w/ this recipe. It was very good. Disclaimer: I followed other reviewers' suggestions of using 1 cup of oil (instead of the shortening), increasing the sugar to 2 cups and increasing the cocoa to 4 tablespoons. I made the frosting and though it tastes very good (and was not too sweet), it didn't look like it would hold too well at room temperature. The cupcakes didn't stay around for too long before they were all eaten, so I'll have to see how long the frosting will stay un-runny/un-melted at room temp. next time. (Yes, I will make this again!) The frosting was very firm while in the refrigerator though, so maybe it's best frosted on a cake that's kept in the refrigerator. Thanks for sharing.
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The reviewer gave this recipe 2 stars. This recipe averages a 3.79 star rating.
Reviewed: Nov. 1, 2009
I was so excited to make this, but disappointed with the results. We made cupcakes the night before our party and stored them in airtight plastic bags. Sadly, they were so dry the next day and the taste was just average.
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The reviewer gave this recipe 3 stars. This recipe averages a 3.79 star rating.
Reviewed: Nov. 1, 2009
The cake was very dry but the icing was delicious! I don't think I will use this recipe again.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.79 star rating.
Reviewed: Oct. 28, 2009
Great taste! I fell in love with red velvet after making this! I followed a few suggestions below but overall wonderful!
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Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.79 star rating.
Reviewed: Oct. 18, 2009
Without question, the negative reviews for this recipe can be explained by people not being familiar with the techniques that are used. I subtracted a star because this *is* a more complicated project than a box cake mix, and additional instructions would probably have been helpful. Things that are important to know about this recipe: 1) the vinegar-baking soda mixture is what makes it rise. This is a delicate leavening method because it does not last long. Get the vinegar mixture into the batter quickly and gently and get it in the oven FAST, or you will have a heavy cake. 2) Cakes from scratch have to be timed carefully in the oven because they're not "failproof" like box mixes. Start checking it with a toothpick 10 minutes before the given time and after that every 3 to 5 minutes until the toothpick comes out mostly clean. 3) The flour paste for the frosting must be cooked until it forms a mound that stays in the middle of the pan, and it must be cooled to room temperature but never chilled. The butter and sugar must be beaten for at least 10 minutes before adding the flour paste, to eliminate sugar grit. 4) You must frost a COMPLETELY cool cake; beating warm frosting or frosting a warm cake will produce a runny, oily frosting. Follow these instructions and the recipe *will* turn out. It is a good recipe with no errors.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.79 star rating.
Reviewed: Oct. 11, 2009
Brilliant, but my frosting turned out yellowish and looked funny. Still tasted good, though.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.79 star rating.
Reviewed: Oct. 6, 2009
This was my first velvet cake and it came out perfectly! I did not use any vinegar because that sounded gross (hehe), I used 1 cup of butter instead of 1/2 cup of shortening, I used half the food coloring and I also used baking powder instead of baking soda since I didn't have any baking soda. I made all of these changes and it turned out moist and fluffy. I did not use the icing. Great cake!
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The reviewer gave this recipe 5 stars. This recipe averages a 3.79 star rating.
Reviewed: Oct. 5, 2009
My Family loved this cake! I follow the cake recipe and it came out great!I didn't however use the icing recipe, I found a great buttercreme recipe from another viewer on the site and its much easier to make and goes well with the cake.I did take the cake out a little early(still not early enough) my oven cooks a little fast, but over all it came out great!
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The reviewer gave this recipe 4 stars. This recipe averages a 3.79 star rating.
Reviewed: Sep. 29, 2009
This recipe got such a great reaction from everyone who tried it--so much so that I had to make it TWICE in one weekend! I made it into 20 cupcakes was grateful for following reviewers' suggestions to double the cocoa powder because the flavor was just perfect for a red velvet. Two qualms: wish it was a tad more moist (although no one else seemed too concerned about that) and, more importantly, the icing had some problems. The white sugar the recipe called for came out tasty, but grainy. Not to mention it looked more like cottage cheese than buttercream. I'll use confectioner's sugar next time for sure! One last tip: you'll need two of those large red food coloring bottles to meet the 4 tbs requirement. I learned that the hard way.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.79 star rating.
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Reviewed: Sep. 3, 2009
This cake was a lot of fun to make, but it did turn out a little try for me. I followed the directions exactly-- I should have listened to others and checked on it a little earlier. The icing was AMAZING and I will use it for other cakes. It spreads easily and is easy to make. It wasn't grainy for me at all either. I used my mixer. It's a 5 star icing.
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Cooking Level: Expert

Home Town: Albany, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.79 star rating.
Reviewed: Aug. 22, 2009
This is THE red velvet cake recipe. My husband requests this every year for his birthday, it's what his mother made growing up. I had never made it before meeting him, but have made it every year for the 8 years since we were married. I use this recipe because the icing is the traditional one that goes with Red Velvet cake, and also because he doesn't like cream cheese anyway. I can't imagine this cake without the traditional icing! Making the cake come out moist is tricky, this is not a beginner cake. Using this recipe, though, I have now made Red Velvet my 'signature' dessert and bring it to parties and such. The icing MUST be cooled and must be whipped for several minutes to get the sugar to dissolve. If you don't use it right away, you must re-whip it before using. That fixes the "cottage cheese" consistency some reviewers have had. The cake (or cupcakes, which have become my favorite way to make this) should be chilled for optimal flavor. The icing is really best when cold and firm.
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The reviewer gave this recipe 3 stars. This recipe averages a 3.79 star rating.
Reviewed: Aug. 21, 2009
Recipe is fine,except for the shortening--will do much better to use up to one cup of veg oil for this cake. The icing may be difficult for some to get right, and/or just not for everyone's taste--it is not a quick frosting, it is a cooked icing and needs some patience and time or it WILL NOT WORK (that is why I don't generally use cooked icings LOL). I will say that the amount of food coloring you need will depend on whether you are using liquid or paste form of food coloring. Will require more with liquid and much less with gel or paste form. I just eyeball it until the milk starts looking bloody. Sounds gross, I know.....The cook time will vary by several minutes depending on lots of factors--start checking after 25 minutes, as the recipe gives a guideline, not a law. It is worth it to get a nice RV cake if you really like cake!!
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The reviewer gave this recipe 4 stars. This recipe averages a 3.79 star rating.
Reviewed: Aug. 19, 2009
Good recipe. My husband tried to make it and if he could do it... it has to be good :)
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Cooking Level: Intermediate

Living In: Altus, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.79 star rating.
Reviewed: Aug. 16, 2009
fabulous Recipe, thanks!
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The reviewer gave this recipe 3 stars. This recipe averages a 3.79 star rating.
Reviewed: Aug. 9, 2009
this needed alot of changes. i made it following recipe the first time, VERY DRY and non uniform color. the second time, i used 1 cup oil instead of shortening. 4 tablespoons cocoa. when making the paste, i also added a tbsp of buttermilk to it, it made it much easier to get the color right. no brown swirls. i used 2 cups sugar. beat the frosting TO DEATH or it wont come out right. all in all, my hubby was happy with his birthday cake! it was what he requested. i thought it could have been better.
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Cooking Level: Intermediate

Home Town: Willimantic, Connecticut, USA
Living In: Groton, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.79 star rating.
Reviewed: Aug. 4, 2009
In our family, this is the recipe known as the Waldorf Astoria Red Cake. It is handwritten in my mother's hand-made cookbook she started compiling as a girl. It is the only red cake we have ever eaten and is always the birthday cake of choice each year for me and my sister (and our children, who are now grown). It was just about 10 years ago that I learned there were 'other red cakes' out there (with no cocoa and with cream cheese frosting)(I led a sheltered life, obviously), but they cannot hold a candle to this one. In our little corner of the world, this is the only one!
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The reviewer gave this recipe 4 stars. This recipe averages a 3.79 star rating.
Reviewed: Aug. 3, 2009
I followed a few reviews and added a bit more cocoa powder. But that made this a chocolate cake. It was tasty and very moist. Flavors were much better the next day. I used the highest rated Cream Cheese frosting from this site & it was a good mix. Still hunting for the perfect Red Velvet Recipe...
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The reviewer gave this recipe 5 stars. This recipe averages a 3.79 star rating.
Reviewed: Jul. 23, 2009
The best Red Velvet I have had in a while my friends loved it and almost ate it up!
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The reviewer gave this recipe 3 stars. This recipe averages a 3.79 star rating.
Reviewed: Jul. 18, 2009
This cake is decent, but not amazing. It is definitely dry, perhaps if I try this again I will add a package of chocolate pudding. I would've given it four stars for taste alone, but the frosting killed it. It tastes like flour, and it comes out really yellow in color. The texture is also wrong. I would definitely use a whipped cream frosting, or cream cheese. I know it's not "traditional", but the cake really needs something other than what it calls for.
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Cooking Level: Intermediate

Home Town: Clovis, California, USA
Living In: Ventura, California, USA

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