Reviewed: Feb. 22, 2009

I tried this twice and was disappointed both times. The first time it took forever for it too cook on the inside but the outside was hard as a brick, the same thing happened the 2nd time even thou i put i flower nail in the centre to make sure it baked even. I followed the suggestion of 2 cups of sugar and 1 cup of oil to make it moist but i don't think that helped. The taste was blah. Red Velvet cake is just chocolate cake with Red food coloring, so i think i`ll just stick to plain old chocolate cake.

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MartiniMama

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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Reviewed: Feb. 20, 2009

Ihave tried this recipe a few time because it had such great reviews. This just must not be my recipe. the first time I made it the cake was dry and a little bland. The second time I made it I got swirling. the third time I tried the suggested changes others made and it stuck to the pan. Not a sure fire cake I have to say it is being booted from my recipe box.

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memphis

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Reviewed: Feb. 19, 2009

Made cupcakes from this recipe. They were gone so fast I didn't even get one. Had one person come up to me and say "this is the best thing I've ever had in my mouth" - and an uncle of mine (who's favorite cake is red velvet apparently) said they were absolutely fantastic. The frosting is so worth the effort - just melts in your mouth, perfect topper to the cake.

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Wenderbell

Cooking Level: Intermediate

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Reviewed: Feb. 19, 2009

This is my son & granddaughters favorite cake. I made this cake for Valentines and they loved the cake!! I do add 1/4 c more buttermilk & 1/4 c oil to the recipe to add extra moisture since a Red Velvet is a bit dry anyway. I only had 3 Tbls of red food coloring but the cake was still the perfect color. I made into 4 layers by separating the batter into 4-9" pans. They rose beautifully and I did not need to cut the layers. I took the cake out of the oven when it seemed a little undone in the middle (outside would spring back when touched but middle did not) to prevent the cake from getting too dry. Moistness was perfect. I doubled the frosting recipe and just put mounds of frosting between the layers & on top leaving the sides unfrosted. Beautiful cake. I did have a small problem with the frosting wanting to whip up. I think I did not let my milk cool as much as needed. I just beat the daylights out of it until it whipped up into shape. My granddaughter requested this cake again this weekend for a gathering. My son wants a cream cheese frosting so I will make the roux frosting for the inside & frost the outside with the cream cheese. Great cake. Note: I made the roux for the frosting in the microwave. Whisk flour & milk together & zap in 60 second intervals, whipping in between to keep smooth. Microwaves vary so follow your own instincts in the thickness of your roux. This is how I make the filling for my cream pies.

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Mee-Maw

Cooking Level: Expert

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Reviewed: Feb. 16, 2009

I baked this cake for Valentine's Day and I first baked a tester batch and halved the recipe and it was PERFECT. But when I went to bake it for reals something went very wrong and they had such an odd taste. The only thing I can imagine going wrong was mixing it incorrectly. But the frosting was great. I thought it was kinda odd at first but it was so different and complimented the cake well (when I baked it correctly anyways)

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Catherine Phan

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Reviewed: Feb. 11, 2009

I have to give this cake a 5 star rating because it is my all time favorite! My family recipe is just a bit different... the most noted difference being that I use 2 1/2 c CAKE flour not all purpose. If you do not decrease your AP flour, you will surely get a dry cake. Other modifications in the recipe 2 tsp of cocoa and just 3 TBSP flour in the frosting, and I always use butter. When making the frosting, you Must cool the milk/flour mixture and the cake or the butter in the frosting will melt. One word of warning, do not let your thickend milk develop a skin as it cools... you will get small lumps of it in your frosting, even if you beat it to death. ALso, the frosting should resemble whipped cream when it is done (it takes a long time). Store this cake in the refrigerator (especially if it is hot!) The frosting will protect the cake from drying, but when it is cut into, cover with plastic wrap.

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Catherine VW

Cooking Level: Expert

Living In: Pine Bluff, Arkansas, USA

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Reviewed: Feb. 9, 2009

Terrible. I followed the directions exactly and the cake didn't come out as pictured. The outside was somewhat crusty and hardened, and because the author incorrectly instructed to add the flour/milk mixture to the creamed mixture, the batter came out lumpy and showed after I cut into the cake. The icing was grainy and watery no matter how much I mixed it, and I let everything cool completely before doing all that, as instructed. The icing called for granulated white sugar which is not ideal for icing. I knew that, but I stupidly followed the instructions anyway. You should use confectioner's/powdered sugar for icing, not granulated sugar. The cake was also dry and held little flavor. I do not recommend this recipe.

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Ida

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Reviewed: Feb. 8, 2009

I thought this cake was awful. I'm not sure if I did something wrong or if that's just the way "real" red velvet cake should taste. I had only made a mix and loved it. I will continue to use the mix when I crave red velvet whether it is the "real" red velvet or not. I had never heard of this icing recipe before and it was good but very rich. The icing is the only reason I gave this 2 stars.

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jillie

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Reviewed: Jan. 29, 2009

it looked like a marble cake. It wasn't red all the way through.

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peter

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Reviewed: Jan. 28, 2009

I just made the cake not the icing, and the cake was horrible. I bake fequently, and have made Red Velvet Cake before, but this recipe was very dissapointing. It was very dense and dry. It took way longer to bake than the time specified. When I took the cakes out of the pans to cool the outside hardend so hard that it was difficult to cut into layers. This has never happend to ANY cake I have ever baked and if I could I would give this cake recipe no star at all.

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aaronruby

Cooking Level: Expert

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Reviewed: Jan. 17, 2009

This cake is the same recipe my grandma made 40 years ago right up to the frosting. She called it a "ire Engine Red Cake" and my mom would make it every year for my birthday. Love,love, love it

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Billie D

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Reviewed: Jan. 16, 2009

Great recipe, but a little trouble with it. I've made red velvet cake before, the same recipe. I couldn't find mine and the only difference that i could tell was that this one had more red food coloring and coaco. The problem was that it took nearly an hour, 57 minutes, till the cake was done. I used 9 inch heart shaped silicone pans that maybe had to do with it. Surprisingly even after an hour, it was the moistest RVC that i have ever had it, but it was SO dense! LOVED IT!!!!

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elysia

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Reviewed: Jan. 11, 2009

I have tried many recipes off of this site and have never been disappointed...Until this one. The coloring is great, but that's it. If I could give it less that one star I would because the cake was hard and dry as well as bland. I followed the recipe exactly and I can't believe the result I got.

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Jaynee06

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Reviewed: Jan. 4, 2009

so good. I can't take credit--my better half made it, but it's so rich, but light at the same time. Made it twice and was a hit at our holiday gathering. Tips! Make sure the milk/ flour mixture is cold, and that you whip the life out of the frosting, otherwise the butter isn't fully incorporated and it looks bad (still tastes great though)

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Micki J

Cooking Level: Expert

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Reviewed: Jan. 2, 2009

This cake is a little dry. One of my son's really like it but the frosting wasn't sweet enough for the other one.

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jjerome

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Reviewed: Dec. 28, 2008

This is great. Although, I did substitute the shortening to 1/4 cup of butter and 1/4 cup of shortening. I also added an additional teaspoon of red food coloring to the chocolate paste. I also used a cream cheese frosting. I used 3 1/2 cups of confectioner sugar, 1/2 cup of butter, 1 tablespoon of milk, 1 pk. of cream cheese and 2 teaspoons of vanilla whipped together. With these changes to the original recipes, I have never had a greater piece of red velvet cake!

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Monica

Cooking Level: Expert

Home Town: Bronx, New York, USA

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Reviewed: Dec. 25, 2008

I grew up with this cake and it was my mother's favorite cake! The icing especially is my favorite! When my grandmother made the icing she did one thing different...she used water instead of milk. I tried the milk and didn't do as my grandma did and now i know why she used the water instead. The milk will take you TWICE as long to thicken. She also said you might need to use an extra tbls. of flour. I just made both types and the tried and true one is flour and water for the icing base!

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beckala

Cooking Level: Expert

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Reviewed: Dec. 24, 2008

Well, I'm going to be in the minority here. I will say that I never bake and its possible that the oven is the problem, but... I followed the directions exactly. Baked for 30 minutes and it was overdone. It didn't taste good really either. Somewhat tasted like corn bread. I might try again using more cocoa and cook for 20 minutes instead of 30 as instructed.

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fallfav

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Reviewed: Dec. 23, 2008

My boyfriend loves red velvet cake, and bragged about his grandmother's, but he he truly enjoyed this one and said it was very comparable. This was delicious and very easy to make. I agree with the reviews that it was a little dry, so I would definitely take it out a little early.

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lolecia

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Reviewed: Dec. 23, 2008

I tried this recipe the other day and it seems to be a good recipe but I guess I am not a very big fan of red velvet cake regardless of the quality of the recipe. One obvious suggestion that some new cooks may miss: when making the frosting, add the flour little by little to the milk and not all at once so that there are no clumps!

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IKAncook2

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