Reviewed: Mar. 30, 2011

In my opinion, any cake that calls for shortening is dry. I always sub canola oil for shortening or butter in a cake recipe. Also, you need 2 ounces of red food coloring to achieve the vibrancy this cake is known for. Self-rising flour is not necessary either.

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7 users found this review helpful

Reviewer:

w8n2xhl

Cooking Level: Expert

Home Town: Jeannette, Pennsylvania, USA

Living In: Madison Heights, Michigan, USA

Reviewed: Nov. 29, 2010

very dry cake will not make again!!!!!

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Reviewer:

taylormc3

Reviewed: Dec. 6, 2009

This cake wasnt as dry as a few of the reviews have said but it could have been more moist. It definitely doesnt live up to the name "so moist" red velvet cake. Other then that it wasnt bad. If I were to make this again I would make more icing too but I'll probably look for another red velvet cake recipe.

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15 users found this review helpful

Reviewer:

Tess

Cooking Level: Expert

Reviewed: Aug. 17, 2009

This is a very rich cake, and the person before me was right. It is VERY dry. I added less than 1/4 cup veggie oil and baked at a temp of 350 degrees for 10- 15 minutes longer. It came out very fluffy. I didn't find it too sweet. In fact, most Red Velvet Cake recipes call for 1 and 1/2 cup sugar. I also added another tablespoon of cocoa powder and mixed my ingredients differently so that I could stir less.

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Reviewer:

Becky

Reviewed: May 11, 2009

It was vary dry and crumbly. I used it for cupcakes and they didn't even come out as on peice. To top it off it was a little too sweet. Will be looking for another recipe.

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19 users found this review helpful