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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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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Reviewed: Dec. 17, 2008

I made this cake for the first time a couple weeks ago. It was just ok. I followed the suggestion of several reviews and used the Cream Cheese Frosting II recipe instead of the one here, because so many people disliked the recommended frosting. Overall, the first try was ok. I cooked the cake for the full 30 minutes. Not a good idea. It came out dry, crumbling and bland. The cream cheese frosting is what gave the cake some flavor. I'm giving this recipe five stars because the second time I made it, it was AMAZING! I followed the recipe to a T, but used Hershey's Special Dark cocoa powder, and baked the cake for 20 minutes. Perfect! I also used the original frosting recipe. I followed the directions exactly, and was VERY dissapointed that it came out looking like curdled milk, even though it tasted good. I decided to stick to it and whipped the frosting with my beaters on high speed while I turned the bowl by hand. It took a good fifteen minutes of mixing, but when I was done, it was the lightest, fluffiest, smoothest, richest frosting I've ever made. Such a unique, but delightful cake! I do wish that the author would have added important details like the mixing necessary for the frosting, considering he/she was SO strict about every OTHER little detail. ;-)

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Megan L

Cooking Level: Intermediate

Home Town: Watkins Glen, New York, USA

Living In: Ithaca, New York, USA

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Reviewed: Dec. 10, 2008

I Love, Love, Love this cake. It's simple and delicious. Just make sure when it says beat well, you really beat it for a long, long time. The Cooked Frosting is one I lost many years ago, and was trying to find it again. I'm so happy to have found it here. Thanks for the great recipes.

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Rieann

Cooking Level: Professional

Home Town: Jersey City, New Jersey, USA

Living In: Palm Springs, California, USA

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Reviewed: Dec. 6, 2008

Okay, so this is a really, really good recipe....BUT I don't know why my cake kept falling. I baked it twice (in one day) making sure I followed the directions to a "T" (with the exception of adding 2 cups of sure instead of one and 3 tbs of cocoa) and each time I took it out when I thought it was done (cooking 23-26 minutes) and it still fell & sunk....maybe I should have used self-rising flour??? but each recipe calls for all purpose....hummm

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EYEZ1182

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Reviewed: Nov. 24, 2008

This cake was fantastic. This was my first try at making a Red Velvet from scratch. And I had never heard of this type of frosting before. However, a co-worker requested Red Velvet cake for her birthday, so AR to the rescue. When I found this recipe, I mentioned the different frosting, and a friend told me that it was exactly what her mother always used to make for her birthday cake every year. Her only word of caution to me was to double the frosting because she said that from her personal experience in trying to duplicate her mother's recipe, it would not go far enough. So, the cake part of the recipe went fairly easily. In making the frosting, I put the flour/milk mixture in the refrigerature to cool completely until it was needed. That seemed to do the trick, as the frosting - which I DID DOUBLE - turned out perfectly. I am amazed by how wonderful this frosting is and that I had never heard of it before now! At any rate, I cut both cake layers in half, so that I would have 4 thin layers. True to my friend's warning, even though I doubled the recipe, I still ran slim on frosting - perhaps because of so many layers. All in all, the cake was well received. My co-worker was very happy and complimentary!

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ldsjackson

Cooking Level: Intermediate

Living In: Tyler, Texas, USA

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Reviewed: Sep. 5, 2008

My cake did not rise properly in the middle, It would have still been usable but then it didn't come out of the pan right, it broke in half! I generously greased so I suggest greasing and flouring the pan! The cake had good flavor but a little on the drier side.

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chefspecialty

Cooking Level: Expert

Home Town: Madison, Wisconsin, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Sep. 2, 2008

I made cupcakes and they were amazing! This is perfect red velvet cake. I am somewhat confused about the negative ratings. I followed the directions exactly and they came out perfectly. I would like to try and 'tweek' the recipe a bit for my own preferences, like butter instead of shortening and maybe less red food coloring....maybe a little healthier (if thats possible!) But as written, the recipe turned out to make perfect Red Velvet cupcakes. Thanks for the outstanding recipe!

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3daisys

Cooking Level: Intermediate

Living In: Livermore, California, USA

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Reviewed: Aug. 27, 2008

I was very disappointed with this recipe. The cake was inconsistent; one cake fell apart when I removed it from the pan, the other came out fine. The color was great, the texture was smooth but very dry and the taste was obsolete. I wouldn’t make this recipe again.

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Michelle

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Reviewed: Jul. 17, 2008

omg. what a DISASTER !!! i don't know what happened. everything was going great till the part where I had to mix the flower with the buttermilk.... it became all lumpy and ended up like dough. i didnt know if that was right or not so i continued with the rest ..... it ended up taking an hour in the oven and still it wasn't cooked well... so I gave up. when i actually cut a piece, the dough lumps where still everywhere. grrrrrrr. I really had high expectations for this recipe. I dont know where I went wrong. maybe with the buttermilk? do you guys buy it ready-made? i found a recipe for it and made it myself.

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Steph

Cooking Level: Intermediate

Living In: Mtarfa, Malta Island, Malta

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Reviewed: Jul. 5, 2008

Liked the recipe for the cake, moist and tender. Did not try the frosting recipe.

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Pam from L.I.

Cooking Level: Intermediate

Living In: Sound Beach, New York, USA

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Reviewed: Jun. 26, 2008

I've never made a Red Velvet Cake before, this was my first. The directions are very precise, and I thought the results were pretty darn good. It was a little dry, but that could be because I made cupcakes and they might have been a little over baked. I skipped ahead in the directions and had already added 1 tsp of baking soda to the flour when I realized it should have been added to the vinegar. I ended up mixing 1/2 tsp of baking soda with the vinegar instead. I baked the cupcakes for 20 minutes, and next time I will check them earlier. Also, I didn't have any liquid food coloring, just the paste food coloring, so I just added that to the batter until the color looked good. Haven't frosted them yet, but the cakes alone are pretty good!

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PAMANTHELA

Cooking Level: Intermediate

Living In: Warwick, New York, USA

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Reviewed: Jun. 13, 2008

THIS IS MY FAVORITE CAKE IN THE WORLD!!! It's so delicious and everyone always eats a piece even if they're full! It's a big hit for Valentine's day too. (Note: I agree with amydoll. The directions are so precise, it is like being scolded.)

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x bram

Cooking Level: Expert

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Reviewed: Jun. 2, 2008

This cake had an excellent flavor, although I would have like it to be a little more moist, it is still a keeper. I did not make the frosting suggested, instead I made cream cheese frosting...it was perfect. It went well with my daughters "clifford the big red dog" birthday.

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csandoval

Cooking Level: Intermediate

Home Town: Palmer, Alaska, USA

Living In: Idaho Falls, Idaho, USA

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Reviewed: May 30, 2008

I made this cake with butter instead of shortening, lemon juice instead of vinegar,and 2.5 tablespoons of red food coloring. It makes 18 perfect cupcakes (for cupcakes I baked it 22-23 minutes). With the cream cheese icing recipe I got from this site it was a huge hit. We have several fancy bakeries in the neighborhood, and everybody was asking which one I got them from.

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davies

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Reviewed: May 12, 2008

Great cake! Does not need so much colouring, I used half of what recipe says and it was perfect.

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Chaska

Cooking Level: Expert

Home Town: La Molina, Lima, Peru

Living In: New York, New York, USA

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