Reviewed: Nov. 26, 2012

This was ok. The actual cake part was really good, and it was pretty moist, but I followed the recipe exactly, and the frosting came out really watery. The cake just absorbed it and it ended up soggy. Not pretty.

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Reviewer:

southernebelle12355

Cooking Level: Beginning

Living In: Columbia, South Carolina, USA

Reviewed: Sep. 3, 2012

Very bland and dry.

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Reviewer:

KarenP

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

Reviewed: Jul. 24, 2012

My son requested red velvet for his birthday. I searched several recipes and ran across this one. YUMMY!! We decorated with white chocolate shavings. Everything was delicious - cake was moist, icing was not your typical sweet-icky. Will definitely make this again!

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Reviewer:

ktuckermk

Cooking Level: Intermediate

Reviewed: Jul. 9, 2012

This is an exceptionally moist and tasty cake that I liked even better than the red velvet cupcakes at our most esteemed cupcake shop in town. I really think that the success lies in the method... follow it exactly and it will turn out. I read the other reviews and made sure to really cream the butter and sugar well (adding air helps with leavening) and was very careful not to over-mix once I started adding flour. And that vinegar and baking soda combo... loved it. But you have to work fast! The frosting was a very interesting change from cream cheese frosting... I like both, so whatever suits your mood and taste. Again, though, the method was critical, and it took me 10 minutes of beating the butter and sugar together to get rid of the grainy-ness. The result, however, was worth it!

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Reviewer:

RebeccaT

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Reviewed: Jul. 5, 2012

Wow! This brings back so many memories. My mom made this exact recipe for my dad every year for his B-Day, it was his favorite cake. I never got the recipe from her, so I knew when I read this, this was it! After she made the icing I always got to lick the beaters, the icing is what makes this cake. Thanks so much for sharing this recipe.

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Reviewer:

jessicaone

Reviewed: Mar. 11, 2012

The cake was good but the frosting was so runny. The flavor of the frosting, however, was great. I tried to add powder sugar but it didn't help.

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Reviewer:

BethS

Reviewed: Feb. 25, 2012

This icing is a variation of my grandmothers: 1 cup butter or margarine, 1 cup sugar, beaten until light and fluffy. Cook until thick 5 Tablespoons AP flour and 1 cup milk. Cook completely. Add cooled four mixture to creamed butter and sugar. Add 1 teaspoon vanilla. Beat until stiff, about 5 minutes.

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Reviewer:

morgan_dl

Reviewed: Jan. 3, 2012

The cake was delicious. My husband insisted on cream cheese frosting (it was his bday cake) but next time I will definitely try the frosting in the recipe.

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Reviewer:

MOUSIE206

Cooking Level: Intermediate

Living In: New York, New York, USA

Reviewed: Oct. 20, 2011

I thought the cocoa was a little much so I used 2 tablespoons instead of 3. I used cream cheese frosting. My husband said they tasted great. I normally use oil instead of crisco and 1 tablespoon of cocoa.

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Reviewer:

CrondaT

Home Town: Ringgold, Virginia, USA

Reviewed: Jul. 31, 2011

When I made my red velvet cake, I used a different recipe, what caught my eye was t he frosting part of this recipe. The frosting alone is what I am giving 5 stars to. In the past, I had always used a cream cheese and butter based frosting for red velvet cake, not anymore! This is the frosting for me !

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