"The richest, reddest...most coveted cake in my area...So easy to make...gorgeous to serve!" — Savannah
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2 (1 ounce) bottles
red food coloring
unsweetened cocoa powder
1 1/2 cups
2 1/2 cups
1 1/2 teaspoons
cream cheese, softened
1 1/2 pounds
confectioners' sugar, or to taste
This was such a huge hit! I made it for my anniversary dinner and everyone raved!! I followed the recipe exactly and found it very easy to follow. Will definitely make again!
I just made the batter and followed it except am short on bottle of food coloring...1 tsp of salt is all I taste in the batter? Not sure the other 1oz of food coloring will balance it, seems like should have been 1/2 tsp salt??
This was a great recipe! Super easy and yummy :) I followed the directions exactly except for one thing. We didn't have the regular food coloring drops, I use the thick super concentrated paste. So I mixed the paste, cocoa, and vinegar together to make the colored cocoa paste. Then added it to the cake. Turned out great!
I had to improvise with the coloring since I was out of red. I used Wilton's paste colors in burgundy, rose pink, and golden yellow. Turned out moist.
Everyone loved it, only made two adjustments baked for only 20 minutes, because i made two layers and it prevented it from being a dry cake. i also only used half the sugar for the frosting and it was perfect!!! will make again and again.
Made this for my daughter's 14th Birthday as per her request. It turned out wonderfully delicious. I followed the recipe exactly and got compliments even on the cream cheese frosting. I have even shared the recipe with friends. Thank you Savannah!
This was my first attempt at Red Velvet Cake and it was very tasty. The cream cheese icing was incredible - I didn't put as much icing sugar as the recipe called for but everyone raved about it!
My only problem was after the cakes were baked, they were very brown on the outside (about a 1/8" inward) and the centres were the bright red.
I made the cakes again, but unstead of mixing the food colouring with the cocoa powder to make a paste, I mixed it into the buttermilk with the vanilla and vinegar. I put the cocoa powder (which I sifted) in with the flour mixture. It was still a little browner on the outside, but not nearly as much as before.
I would make this recipe again!
The cake solo was ok, a little dry. I did not like the frosting! Way too sweet, not cream cheesey like I like. I will not use this recipe again.
* Percent Daily Values are based on a 2,000 calorie diet.
Savannah's Perfectly Ravishing Red Velvet Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 639
** Calories from Fat: 210
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