"Very moist red velvet cake -- with excellent buttercream frosting. A family tradition, as well as a favorite. Great for holidays!" — rlroth
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1 (3.9 ounce) package
instant chocolate pudding mix
unsweetened cocoa powder
1 1/2 cups
red food coloring
distilled white vinegar
all purpose flour
i have searched for the recipe for red velvet cake that would accually taste like chocolate, and be moist also. I must say I was plesantly surprised! this is absolutely the best recipe for red velvet cake I have ever tried. As a testiment to this cake, I made it and wrapped a large slice for my husband who drives trucks for a living. he said the cake was so good that he licked the aluminum foil it was wrapped in! very funny when he told it to me. The only thing i did different was, I used cream cheese frosing instead of the buttercream.
I had decided to make this cake before the first review was written. I based my decision mostly on the fact that the cake contained pudding so I knew it wouldn't be dry. The cake was just ok. I only had 1 ounce of red food coloring but the cake was plenty red. I probably should have added 1 ounce of water to replace the missing food coloring but I didn't think about it until it was too late. The batter was very thick and when cooked the layers were pretty flat. The icing was not to my liking. My kids thought the buttercream tasted funny and in general the cake lacked flavor. I will not be making this cake again :(
This was my first time making red velvet cake (a birthday request from my 14 yr old son). The cake was awesome. It came out perfect! It was so MOIST with great flavor. The entire family loved it. Cake was gone by morning! Will definitely make this one again. The only change I made was I added white chocolate to the frosting. Delicious!
Loved how moist it was!!! Very good buttercream but might use a little less vanilla next time. Otherwise it was all perfect!
This is the most moist caake very good. made it at Christmas making it again for another family get together
it tasted fine, but lacked flavour and tasted more like a chocolate pudding cake then the fluffy sweetness one expects from a red velvet cake. I won't be using this recipe again.
Excellent and easy red velvet recipe - I had to go with what I had on hand, so I had to use sifted all purpose flour instead of cake flour (you can also use some cornstarch in all purpose as substitute, but I didn't have any of that either). Used only 1 oz food coloring. As a sub for buttermilk I used 1 cup regular milk mixed w/ 1 tablespoon white vinegar (usually you would use 1 T vinegar w/ enough milk to make a cup, but with cutting out some food coloring I did it this way). I also used nearly 3 tablespoons cocoa. Since I was baking in dark, non-stick pans I reduced oven temp to 340 and they were perfect in 27 minutes. For frosting I stuck with a cream cheese - 8 oz reduced fat cream cheese, 1/2 cup softened butter, 1 teaspoon vanilla and 1-3/4 cups confect. sugar - it was perfect - not too sweet! Even with all my subs this is a real hit!
I am giving this only two stars because the buttercream frosting is decidedly lacking - it is overly sweet and leaves a waxy aftertaste on the tongue.
* Percent Daily Values are based on a 2,000 calorie diet.
Red Velvet Cake with Buttercream Frosting
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 225
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