Red Velvet Cake
I think this is my first review on allrecipes, even though I've been using it for years (since it started out as all[dessert] websites). I just wanted to say that this is a great cake and you do not need to double the fats in it like most people seem to be doing. I used just the half a stick of butter (I avoid shortening) plus 1 oz of additional buttermilk and 1 oz of oil (since I didn't use the 2 oz of food coloring, to replace the lost liquid). Otherwise I followed the recipe pretty faithfully and the cake came out nice and fluffy and moist with a nice crumb and even a hint of red (from the cocoa and acid reaction). It was, however, done at an earlier time than indicated by the recipe, so check it earlier to avoid a dry cake!
The frosting was interesting and my first time coming in contact with it; I had to cut the sugar down, but this is a personal taste. While maybe not traditional, I would flavor it in the future with a mixture of vanilla and almond extract. By the way, this is my first contact with RVC so I'm not a purist about it.
While I wasn't thoroughly impressed with the cake, for some reason I kept wanting to eat it more and more. So for that reason, and the really lovely texture of the cake using basically the original amount of fat called for (and NOT the 1 full cup of oil suggested by most of the other reviews), 5 start. Thanks Eleanor!!
2 users found this review helpful
May 12, 2011