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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