Reviewed: Oct. 7, 2008

Yummy! This cake melts in your mouth, it is light and fluffy, but still dense and moist. I got a can of whipped buttercream to try and it was good. I am making this for my Wedding on Saturday and will use homemade buttercream. Thanks for sharing this great recipe!!!

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Abby


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Reviewed: Jul. 10, 2008

I haven't ever had a "velvet" cake before, so I wasn't sure what to expect. Although I read most of the reviews prior to making, I still wasn't 100% sure what I was gonna get. With the word "velvet" you'd expect something light, smooth and somewhat airy. This did NOT deliver in that field. TAMMERSANN called it: "A Sweet Cornbread." And, waaaaaaay too greasy - in fact, Hurt Your Tummy greasy! Didn't make the icing, used "Creamy Frosting" on here. Won't do this one again.

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Sumchelle

	Cooking Level: Intermediate Living In: Minneapolis, Minnesota, USA
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Reviewed: Dec. 30, 2007

This recipe is absolutely phenomenal! I made it as cupcakes and baked them for about 20mins which was perfect. I reduced the butter by 1/2c, although they were still a little greasy. One bit of advice is too sift the flour and too make sure the ingredients are blended very well. For the frosting I used my own vanilla bean butter cream which went perfectly.

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LacyRose

	Cooking Level: Expert
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Reviewed: Mar. 10, 2007

The only good thing I can say about this cake is that the flavor is good.(a bit like a sweet cornbread) Turned quite brown in the oven, flattened, and although it's moist it's the greasiest cake I have ever eaten! Maybe some of you will have better luck.

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TAMMERSANN


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Reviewed: Feb. 17, 2007

The consistency of this cake was not exactly like the velvet cake that I have tried in the past, but I halved the recipe, so it's possible that is what made it taste kind of strange. It was ok.

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mookmonk


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Reviewed: Feb. 11, 2007

GREAT Cake!! A favorite at family gatherings!

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favorsmr

	Cooking Level: Intermediate Home Town: Ocala, Florida, USA Living In: Tampa, Florida, USA
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Reviewed: Sep. 19, 2006

This cake tasted like Bisquick or cornbread...but it was okay with icing, I just used a regular butter cream. Really dense and moist.

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JENNYFLAME


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Reviewed: Mar. 17, 2006

This was really greasy and heavy. The batter was very thick, almost like cookie dough. It baked fine and looked good, but it was really dense, not light and fluffy. I won't be making this again.

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BAKERYBUFF

	Cooking Level: Expert
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Reviewed: Dec. 14, 2005

It was too buttery for me. The icing would have been much better if vanilla flavoring was added.

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Ladyt


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Reviewed: Nov. 20, 2005

I was extremely dissappointed with this cake. It was bland and heavy. I do not recommend this.

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Kathleen


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Reviewed: Nov. 15, 2005

This cake was absolutely delicious. This was my first time using this site and I was pleasantly surprised. I added a little more buttermilk to the recipe, but I probably didn't need too.

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frannyMae


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Reviewed: Nov. 12, 2005

Moist, velvety and so tasty. For the icing I used 1 stick butter, 8 ounces cream cheese, 1 box powdered sugar and 12 ounces milk chocolate chips melted then added. I was making it for a fellow at church who liked white cake with chocolate icing. Delicious. Great recipe, thanks.

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Donna

	Cooking Level: Expert Home Town: Decatur, Alabama, USA Living In: Birmingham, Alabama, USA
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Reviewed: Nov. 1, 2005

I love this cake it is soooo moist. Great recipe.

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ESOTO

	Cooking Level: Intermediate Living In: Saint Petersburg, Florida, USA
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Reviewed: Sep. 24, 2005

My family loved it. It is unusual for the young children to actually eat the cake & not just the icing. I will defenitely keep this one in my favorites.

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cookie


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Reviewed: Aug. 21, 2005

My grandmother, who is constintally on a diet, couldn't put this cake down! I added a few drops of red food coloring, and some strawberries, and reduced the butter and sugar by 1/4 cup. Everyone I gave it to loved it. (I, unfortinitly, couldn't eat the cake, but it looked amazing!) Next time I might cut back more on the butter, nobody complained but I don't want to give my family a heart attack!!!

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R.S. Frank

	Cooking Level: Intermediate
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Reviewed: Jul. 20, 2005

I made this for my husbands birthday. He loved it and the kids loved it. I will probably make it again, but with a different icing. I didn't care for that icing too much.

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SASS411

	Cooking Level: Intermediate Home Town: Elk City, Oklahoma, USA
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Reviewed: Jul. 9, 2005

Folowed this recipe almost exact, subsituted cake flour for regular flour. Turned out very nice, baked about 4 minutes longer than recipe states. Made this as a layer cake with Rick's Special Buttercream Frosting in this site, instead of the frosting in recipe. Very moist, and nice texture, and rich flavor.

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DAPHNE89

	Cooking Level: Expert Home Town: Lyle, Minnesota, USA Living In: Wauzeka, Wisconsin, USA
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