Reviewed: Feb. 24, 2008

I'm not a huge red velvet cake fan, but my boyfriend is. I made this for him for Valentine's Day and it was actually really good. Worth the effort!

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MissMoose

Cooking Level: Beginning

Home Town: Liberty, Indiana, USA

Living In: Muncie, Indiana, USA

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Reviewed: Feb. 22, 2008

The cake was delicious. This icing didn't turm our at all it was runny and really lumpy and looked like baby pablum. It did taste good though. Next time I make this cake I will probably buy icing instead.

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jamie278ca

Home Town: Calgary, Alberta, Canada

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Reviewed: Feb. 15, 2008

I do not know what happened but these turned out beautiful with great consistency, but the flavor was non-existant. I rarely have problems with recipes from this site, but something went very wrong here - there was just no flavor, sorry!

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trigirlnic

Cooking Level: Expert

Home Town: Morrill, Nebraska, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: Feb. 14, 2008

I've never made (nor ate) red velvet cake before but I've always been intrigued. This turned out real yummy and pretty easy. I could only find gel food coloring so mixing it with the cocoa didn't really accomplish anything. I did end up with a lovely shade of red - perfect for Valentine's Day. I made cupcakes and some may have baked a little too long and were drier than they should have been. The icing is amazing! I'll be using that part of this recipe the most!

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PITTIPAT

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Reviewed: Feb. 14, 2008

I made cupcakes out of this. They turned out very well-- a four or four and a half star result, but I found myself a little bit frustrated with the structure of the recipe. I think the different steps (ie mixing the different ingredients seperately before adding them to the batter) should be denoted to avoid any fast-reading errors, and I found it ridiculous that the instructions go from "DO NOT BEAT OR MIX NOW" to "Bake 30 minutes." That having been said, the resulting cupcakes were pretty good. This recipe is very rich in texture, though it doesn't have a lot of unique flavor. You do have to watch it very, very carefully as it bakes-- I baked my first batch for 20 minutes and my second for only 19 and there was a noticable difference. Overcooking ruins the richness of this cake, which is pretty much the basis of its appeal.

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CJ

Cooking Level: Intermediate

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Reviewed: Feb. 9, 2008

I made cupcakes, and used butter instead of shortening and added a bit more cocoa. However I used "natural" red food colouring, so mine didn't turn out very red...more like a deep purple!! I have not frosted them yet, but I must say, the overal texture of the cupcakes is lovely and velvety.....very very nice and unique.

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evenstarlight

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Reviewed: Feb. 6, 2008

I tried this recipe for my husband birthday cake. He loved it . He said it was on of my best cakes. I would make this cake again. I did use the Cream cheese frostingII on the cake .Very good also.

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sandy

Cooking Level: Intermediate

Home Town: Quincy, Kentucky, USA

Living In: Lorain, Ohio, USA

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Reviewed: Jan. 20, 2008

This is by far the best red velvet cake that my family and I have ever had!! It's so delicious and moist!! The one reviewer noted to take it out when you think the cake isn't quite done and I totally agree. The best by far!!

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hemmelsk

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Reviewed: Jan. 2, 2008

i'm only rating the icing. i don't know what happened but my icing turned out terrible. it was more like a glaze, and i was hoping for something stiffer to dollop on cupcakes. this was not it. i left it in the pot and my husband threw it out while he was cleaning. --UPDATE-- i tried the icing again, this time with granulated sugar. i could feel the grains of the sugar and it wasn't very nice. the taste wasn't either. it was too much like eating soften butter.

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ernesta

Cooking Level: Intermediate

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Reviewed: Dec. 23, 2007

The cake wasn't moist and the frosting was lumpy. Both were kind of bland. I may have messed it up by using cake flour...but I don't think that should have mattered.

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Sheryl

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Reviewed: Dec. 15, 2007

Forgot to add a couple of things to my previous review. Oddly, I don't think the original poster mentions that this cake needs to be REFRIGERATED. The frosting will go bad otherwise. This cake is actually better the day after you make it--moister and more flavorful. So making a day ahead is a great option. Anyone who says this cake is dry has done something wrong. When properly cooked and not overbeaten, it is one of the moistest cakes out there. I use 8" pans instead of 9" and cook for 28 minutes. Results in a perfect cake. This cake can be prone to sticking, so either use parchment paper or (what I do), Pam with flour in non-stick pans.

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Jennie Lee

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Living In: Austin, Texas, USA

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Reviewed: Dec. 12, 2007

This was different. My local baker does a GREAT red velvet cake for my birthday every year! She won't give away any of her "secrets" so I'm always trying red velvet cake recipes to find one that tastes similar. This was not it. I did not use this icing, but did use Cream Cheese Frosting I recipe from this site. I will keep trying!

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Dec. 12, 2007

This is the very first time that I ever made a homemade Red Velvet Cake. I wanted to suprise my mother for her birthday with her favorite cake. After reading the reviews for this recipe I decided to try this one. I was so worried about it being tasteless or dry like some reviews said, BOY was they WRONG! This is the BEST cake recipe! It was not dry or tasteless. The recipe says to cook it for 30 minutes, mine was done in 20 minutes. My mother just went on & on about how great the cake was. I used the Cream Cheese Icing recipe from cake II, did not put in the nuts & I doubled it & cut my 2 layers into 4 with dental floss. Man, was she impressed! haha! Even my husband who doesn't like RVC Loved it! Great recipe, don't overcook it.

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Tammy H. in WV

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Reviewed: Nov. 18, 2007

I've made a lot of cakes, pies, and main dishes off of AllRecipes, and this was my first disappointment. The cake was flavorless, the icing was runny, with a butter/sugar taste. Try a different Red Velvet recipe first.

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Seattle Moon

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Reviewed: Nov. 17, 2007

This is a great recipe. I use strawberry icing and top with fresh strawberries.

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painted*pin-up*girl

Cooking Level: Expert

Living In: West Liberty, West Virginia, USA

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Reviewed: Nov. 12, 2007

Never had Red Velvet Cake and thought I would like it. Unfortunately, I/we definitely didn't like this recipe. Not the cake or the frosting.

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Half Baked

Cooking Level: Intermediate

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Reviewed: Oct. 25, 2007

I made cupcakes, and they turned out great, at least according to my co-workers. Moist with good chocolate flavor. I did double the vanilla and increase dutch coco to 2 & 1/2 tablespoons, as suggested by other reviewers. I also undercooked them a bit. The red food coloring only came in gel form at my grocery, and once I got it home, the tube only measured out to 1&1/2 tbls! But it was plenty to make the cake red, thank goodness! A great novelity dessert.

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Happyeliz

Cooking Level: Intermediate

Home Town: Mission, Kansas, USA

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Reviewed: Oct. 12, 2007

I did not have time to search for my regular red velvet cake recipe, so I printed this one off and tried to make it. It was a disaster -- the cake did not rise, the icing was running (it ran off the cake plate onto the cabinet).

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Shirley from Lipan, TX

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Reviewed: Sep. 23, 2007

This cake was a disappointment. the frosting was flavorless - just butter and gritty sugar. The cake was flavorless as well. Made it for my daughter's birthday and no one at the table finished their piece of cake. Oh well, on to another cake recipe.

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LEE BRAUER

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Reviewed: Sep. 7, 2007

This was fantastic. I have always been "afraid" to make red velvet cake because everyone said how hard it was. I followed this recipe to the very last detail and it came out perfect. In fact I also made cupcakes with it and they turned out great too. The frosting is so wonderful you could use it on other cakes as well. Thanks for the recipe.

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CSG

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