Reviewed: Nov. 8, 2009

Deliciosa! However, i used cake flour instead of all-purpose.. and sifted all dry ingredients... Rises just perfectly--- be careful not to overdo in oven else will lose some of its moist-ness. :)

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sikhan786

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Reviewed: Nov. 8, 2009

This is the same recipe I remember from my childhood with the only exception being my recipe used granulated sugar instead of powdered sugar. Powdered sugar changes the taste a bit. Don't worry, if you cream the butter and the granulated sugar until it is light and fluffy, it actually dissolves and you don't get a gritty texture. Also, I add the cooled flour mixture to the butter.sugar mixture, a bit at a time with the mixer running.

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Rebecca

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Reviewed: Sep. 17, 2009

This is exactly the recipe my mom has been using for my birthday cakes for decades. I went looking for her copy (clipped from the newspaper in the 70s), and found it only partially legible - so this is quite the find for me. This cake can be a little challenging and time consuming, but SOOOO worth it. The frosting is what really makes this the best - don't shortcut it.

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FOKLMEMBER

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Reviewed: Apr. 4, 2009

Tedious...tastes a bit dry no matter what I do. Tastes good but is so much work!!

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Maegan

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Reviewed: Feb. 23, 2009

I used margarine, 2 heaping T. of cocoa, sour milk (1 T brown vinegar fill to one cup with milk), 2 1/2 c. flour. For the frosting I used 5 T flour and 1 stick butter and 1 stick marg.

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kwolff

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Reviewed: Oct. 21, 2008

I made the cake on one occasion and the icing on several occasions. The icing is an excellent old fashioned white icing that is not too sweet and has the smooth texture of whipped cream. The cake which is what I am really rating here is just ok. The texture is wonderful and moist and the color is a beautiful deep red. The flavor is what I am unhappy with. It's....blah. I followed the directions exactly but it's missing something. Maybe I should have substituted the shortening with butter? Maybe add more vanilla extract? Without any icing, the cake is not sweet enough or tasty enough. The icing makes it enjoyable. I think you can find another better red velvet recipe. But this icing recipe is excellent.

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nilla

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Reviewed: Jul. 1, 2008

Delish. This is the same name and recipe that my grandma used to make. It took me years to get it to turn out, for me the key is to dump everything in the mixer and then turn it on. Presto, I sometimes make it into cupcakes or cook it in a bundt pan. It's beautiful as purple too. Frosting is to die for, I like mine lumpy. Yum Yum!

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twinn

Cooking Level: Intermediate

Living In: West Des Moines, Iowa, USA

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Reviewed: Feb. 16, 2008

This is such a great recipe. I love the frosting. It's much better if it sits overnight in the fridge and served the next day.

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amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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Reviewed: Feb. 14, 2008

The reason some reviewers are coming up short with a single batch of frosting is because the recipe, as originally developed, called for frosting between the cake layers only, NOT the sides. The classic way to frost this cake is to leave the sides unfrosted and a thick spread of frosting between each layer. I'm also surprised at the amount of cocoa and vinegar in some of these recipes. My grandmother's recipe (consistant blue ribbon winner at fairs) calls for only 1 tsp of vinegar and 2 1/2 tsps cocoa. Too much cocoa ruins the bright red color of the cake, it comes out too brown, plus that might be what caused a "heavy, floury taste" that one reviewer complained about.

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MALIENGUS

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Reviewed: Jan. 14, 2008

It was nothing like I expected. I found it to be dry and a disappointment.

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GoGo

Cooking Level: Expert

Living In: Germantown, Maryland, USA

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Reviewed: Dec. 29, 2007

My mother made this also when I was young. I've made two before at Christmas time. One with red food coloring and one with green food coloring. Then put a red and a green layer on each cake.

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Robby

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Reviewed: Mar. 19, 2007

This is nearly word for word the recipe I got from my grandma. She used to make this for our birthdays. It is one of my favorites. It is sooooo hard to find one withOUT the cream cheese frosting, that stuff is good on carrot cake, but horrible on red cake. The frosting here (although my grandma made it with 2T cornstarch instead of 5T flour, she also used 'oleo' instead of butter) is much closer to the real thing. Red Cake is only good with the right frosting.

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tash

Cooking Level: Beginning

Living In: Odenton, Maryland, USA

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Reviewed: Feb. 15, 2007

Just made this for my sweetie for Valentine's Day. It turned out perfectly, but I decided I'm more of a fan of regular, sweeter cake. As for the frosting, I followed other reviewer's advice to double the frosting, and I ended up with enough frosting for two cakes (funny how that works, huh?). Although, I simply stacked one cake on top of the other, so there were only two layers, not 4, so maybe that's why I had so much frosting left over! Good quality recipe, though!

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H2OSMILES

Cooking Level: Intermediate

Home Town: Saint Paul, Minnesota, USA

Living In: Edina, Minnesota, USA

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Reviewed: Nov. 25, 2006

My boys don't normally like cake. It's usually too sweet and it's rare if we finish half of one. This cake, however, is a new family favorite. My boys eat a piece whenever they can and it doesn't last long around here. I agree with some of the other reviews that it is better if you double the icing.

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twylladawn

Cooking Level: Expert

Home Town: Salem, Oregon, USA

Living In: Bend, Oregon, USA

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Reviewed: Oct. 16, 2006

This recipe is a BIG family favorite. I usually reserve it for birthdays as it is rather fussy to make, but absolutely worth it. A couple of suggestions:1-cool the flour/milk mixture for the frosting absolutely completely. I suggest beating it over a bowl of ice. Your frosting can curdle if you don't. 2- mix the vinegar and baking soda together and add to the rest of the cake mixture. 3-sprinkle the entire cake with coconut. The flavor combination is unbelievable.

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julyglm

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Reviewed: Mar. 30, 2005

I had high expectations and was disappointed. Interestingly, I had commented to my friend that the cake was heavy and had a strong flour, salt/vinegar taste. I've noticed a few similar comments here. I was a little relieved to hear that it wasn't just me.

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CPJORDAN

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Reviewed: May 29, 2004

This cake wasn't nearly sweet enough. I found the same thing to be true that PYGMALION had said. I could taste the salt/flour combination. I did like the frosting though and would use it again- but the cake least you wondering "What is this aftertaste and how can i fix it." There are so many wonderful cake recipes out there that I wouldn't waste my time on this one.

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Kitchen Queen

Cooking Level: Intermediate

Home Town: Sugar City, Idaho, USA

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Reviewed: May 15, 2004

This cake tasted ... strange to say the least. With the frosting, at least, it came close to tasting cake-like -but without- there was that bitter/vinegar/baking soda taste, and it was horrible. I'm relatively sure I made no mistakes with the recipe, so I really can't call it good. Part of this was probably due to the fact that the frosting didn't quite cover every frostable surface, and without the frosting, the cake was a little dry. In the end, it came out tasting like rather bland chocolate cake, but despite the taste, it was very moist and light.

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PYGMALION

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Reviewed: Feb. 12, 2004

I am not much for red velvet cake but was asked to make one for a Valentine Luncheon. I chose this one because of the rave reviews it received. I guess I didn't let the flour and milk mixture cool enough because the frosting was a little on the runny side. So I followed another suggestion and used cream cheese frosting instead and topped it with chopped pecans. The cake itself was a little on the heavy side and I am wondering if using cake flour would make a difference. My ladies liked it and that is what is most important to me. I will try this one again and make some adjustments. Thanks v monte!

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WREN926

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Reviewed: Jan. 9, 2004

I made 2 8 inch layers and frosted between the two layers instead of cutting the cake into four layers. I also increased the cooking time to 35 minutes. It came out moist and delicious. I can't say enough good things about the icing. It tastes like custard and it's very hard not to eat it all before frosting the cake. Since my icing was soft I didn't ice the outside until I got the cake to work. It was a big hit and I'd definitely make it again and use the frosting on other cakes too.

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MISSIMIN

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