Reviewed: Oct. 19, 2009

I give this one a 3 because after all the prep time, which was very time consuming...it turned out dry & the icing was just too "greasy". Everyone liked it but even sealed up from the air, it got even drier the next day.

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Mrs. Joni Lawter

Cooking Level: Expert

Home Town: Blacksburg, South Carolina, USA

Living In: Chesnee, South Carolina, USA

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Reviewed: Sep. 28, 2009

The cake was good but my family did not care for the frosting. Still looking for the perfect Red Velvet cake recipe

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Cindy

Cooking Level: Intermediate

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Reviewed: Aug. 11, 2009

The cake was delicious! I made it several times. I used apple cider vinegar instead because that was all I had on hand. The frosting, on the other hand, was gross. Maybe it was because I used butter-flavored shortening. I used cream cheese icing the second time aorund.

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lovethislife!

Cooking Level: Expert

Home Town: Dresden, Ohio, USA

Living In: Marysville, Ohio, USA

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Reviewed: May 25, 2009

Maybe I did something wrong but this didnt really taste like what I was expecting. It was a bit off and kind of dry. I just wasn't into it. Maybe it was because I didn't have any butter extract. I tried to use butter flavor shortening to make up for it whenever I could but that didn't do much. Actually, I think that's what made the frosting taste kinda gross. Shortening in frosting?? Is that normal?

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powcook

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Reviewed: Apr. 26, 2009

This cake was very dry and not what I expected out of a red velvet cake, which to me a red velvet cake is a very moist, rich cake. The only thing that saved this was the "basic cream chess frosting" from this website.

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lind0916

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Reviewed: Apr. 17, 2009

So much better than the cream cheese icings that other recipes on here use!! The icing on this cake is what makes the cake! The icing is tricky but if you simply let the mixture completely cool as stated it turns out great!

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jodienicole

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Reviewed: Apr. 13, 2009

I only used the recipe for the frosting/icing...I used the frosting/icing for the Strawberry Cake from Scratch ( from Allrecipe). Had rave reviews from family!!!

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rnewson

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Reviewed: Apr. 7, 2009

I have been making this recipe for many years, and it great. The version I have varies in that the flour mixture for the frosting cools to just barely lukewarm, instead of cooling completely. It's tricky, but it helps avoid small pasty lumps.

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Kitchen Harpy

Cooking Level: Expert

Home Town: Windsor, Connecticut, USA

Living In: Portland, Oregon, USA

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Reviewed: Apr. 3, 2009

This is a beautiful and delicious cake. MAKE SURE you let the flour,salt, milk mixture for the frosting COOl COMPLETELY!!! before you add the remaining butter etc. or it will curdle. Done right this frosting makes the cake.

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