We can't wait to try it once more!

carnation_basif - March 18, 2007 12:32:06 PM PST

This cake was the best my family had ever tasted. The rich chocolate taste, the dark tempting red color, the luscious cream cheese frosting! Oh! My kids said that their taste buds were tingling for more. You should definitely try it!

38 of 41 found this review helpful.

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Agree with Kat K. Adjustment to frosting

Rick R - October 9, 2007 06:26:49 PM PST

I agree with Kat K that the Red Velvet cake is best without the cream cheese frosting. I take 3 tablespoons of corn starch and one cup of milk. Cook this mixture until it is thick. Let cool. Then take two sticks of butter and beat in one cup sugar. Add one teaspoon vanilla. When this mixture is mixed so there are no grains of sugar, add the cooled milk mixture. Beat until frosting whips to peaks. Enjoy!

31 of 33 found this review helpful.

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My Favorite Cake!

dentalgurly016 - August 3, 2007 02:15:35 PM PST

This has always been my favorite cake. This is actually going to be my wedding cake as well. Its light tasting and the cream cheese frosting is the best.

17 of 17 found this review helpful.

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It Was Good, But...

crazeecreole - October 9, 2007 07:07:52 PM PST

I grew up eating my Cajun Mom\'s Red Velvet Cake that she made from scratch; everyone wanted one for their birthday or for any occasion. She used pureed sugar beets instead of food coloring and it was delicious. This one was good, but for the amount of work, it wasn\'t all that. I know some of us like our cakes from scratch but, Duncan Hines has a Red Velvet mix that is much, much better and IMHO, is the closest in sweetness and texture to my Mom\'s cake. (I fooled my brothers and sisters...shhhhh...teehee!)

21 of 28 found this review helpful.

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wrong frosting; use 1 pound BUTTER plus sugar

stephenandrews1 - February 2, 2008 06:33:19 PM PST

OMG, what happened to this very traditional southern recipe?
cream cheese frosting?

the other readers who found this cake boring, had a point.
the heavy cake is not that exciting, albeit the 2 tablespoons of cocoa powder gives an always interesting mildly, mildly bittersweet chocolately flavor.
THE KEY is the balance provided by the frosting, which is made from 1 pound (4 sticks) butter plus 1 cup sugar, and 2 eggs.
the butter must be room temp soft or you are in trouble. to the chopped up, warm soft butter that is blended in a strong 2 or 3 blade mixer, you incrementally add the sugar ; plan to spend 20 minutes mixing it, to dissolve the sugar into the butter, yes the frictional heat from the blades help to dissolve the sugar into the butter; add the eggs any time. a touch of vanilla extract ends a really thick but doggone wonderful frosting, the heavy sweetness balances the cocoa in the cake. oh man, life is good when the corrrect frosting is used.

23 of 34 found this review helpful.

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NOT THE RIGHT FROSTING !

kat k - August 28, 2007 05:00:07 PM PST

The traditional Southern Red Velvet Cake has an unusual frosting which is NOT cream cheese ! The true frosting is made from
milk, flour, crisco, and white sugar. You make the milk and flour mixture in a sauce pan until it thickens, then you beat the crisco, sugar and sauce until the frosting is light fluffy with NO SUGAR CRYSTALS left in it. It is a most delicious frosting, the best I have ever tasted. Also, the traditional cake recipe does not have any wheat flour in it - this recipe also does not include the baking soda and vinegar which gives the red velvet cake it\'s distinctive taste, along with the cocoa. I would also add more sugar. For more info
check out this link: http://www.chowhound.com/topics/388523
for a perfect cake and frosting !!! DON\'T BE DISCOURAGED !

4 tablespoons flour
1 cup whole milk
1 cup Crisco
1 cup sugar
1 teaspoon vanilla

Mix flour with milk. Cook until thick, whisking the entire time. Set aside to cool. Cream Crisco and sugar until fluffy. Add vanilla and cooked flour mixture slowly. Beat until it feels like whipped cream.

ENJOY!! K. Carlson - Dallas, TX

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Not an authentic RVC

Sarah W (princess) - November 12, 2008 02:28:19 PM PST

Not sure where the recipe came from, but I would consider myself to be an RVC expert. I have tried well over 100 different recipes for RVC - and this isn\'t it. The real thing does NOT, repeat does NOT, repeat does NOT have cream cheese frosting. It has a butter roux frosting.
This would be a "california red cake" but it wouldn\'t even match up to an authentic RVC. I have a phenomenal RVC recipe, and it\'s about as authentic as can be...you want it, I\'ll share it just contact me. I\'ve had over 2,000 people exclaim how great it is.

5 of 6 found this review helpful.

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try dark choclate

Lawrence - February 21, 2008 09:35:00 AM PST

I find this cake has a much nicer color and flavor when you use the hersey\'s special dark unsweeten cocoa powder

2 of 2 found this review helpful.

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Adjustment to the frosting #2

msnhardin4 - February 19, 2008 08:17:44 AM PST

yes this cakes needs the orignal receipe frosting (Butter and Sugar). It is sooooo much better then the cream cheese frosting ! ! !

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Added somethings...

la la girl - November 13, 2007 03:02:15 PM PST

I have been making this same recipe since I was a little girl. The only difference is that in the Cream Cheese Frosting I add chopped pecans and a little coconut. It is so delicious.

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Good Recipe

wholefood - May 15, 2008 04:08:44 PM PST

Please don\'t use Crisco as someone suggested. Crisco and other shortenings are hydrogenated vegetable oil. Pure poison. Please use organic butter instead.

4 of 7 found this review helpful.

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Yuck!

Claire - August 3, 2007 02:46:37 PM PST

I carefully made this cake. I wanted it to be perfect and made sure I didnt do a single thing wrong, and really the cake looked absolutely beautiful. HOWEVER, it tasted weird! My mother told me it tasted how red velvet cakes are supposed to taste, but that they are generally just odd tasting. The frosting was terrible too. It was sort of sour. Normally cream cheese frosting is delicious, but the recipe here didnt call for enough sugar I believe. I am certainly never making this recipe again.. alot of work for little result.

Pro\'s: Rich red cake, lovely presentation

Con\'s: Cake isnt sweet, frosting is odd/sour

4 of 7 found this review helpful.

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A surprise for my wife

illusion1925 - August 4, 2007 09:00:25 AM PST

Red Velvet Cake is my wife\'s very favorite. Her older sister used to make it for from scratch. The store bought cakes and cake mixes just don\'t compare to the home-made cake.
Now that I have the recipe, I am going to make one and surprise my wife with it.

3 of 5 found this review helpful.

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Only okay

jbipe - August 3, 2007 12:45:40 PM PST

I made this cake, it was heavy and wasn\'t that flavorfull, I was expecting much more, since I have heard people rave about red velvet. I will try another recipe to see how it turns out. The icing was good, but I made extra.

3 of 5 found this review helpful.

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This is not my Grandma

sukibarnstorm - September 5, 2008 02:09:29 PM PST

My Grandmother made Red Velvert cake for us whenever we visited her in UP Michigan. I have 3 recipes written in her hand and I still can\'t duplicate her cake. She made the version with vinegar mixed with soda and regular cake flour. She always added 2 bottles of red food coloring and I think she added some corn oil because hers was always much moister than mine. I think she used crisco too because when I try to make it with butter, it is too dry. The frosting was the original cooked buttercream - not cream cheese. It is a lot of work, but so worth it.

1 of 1 found this review helpful.

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I

Domestic Diva - August 19, 2008 09:17:26 AM PST

I would have to disagree with the "cool" butter part of this recipe. When you use room temperature butter and cream it with the sugar, it is dispersed evenly throughout the batter, yielding an even consistency after the cake is baked. This also holds true as my recipe calls for vegetable oil instead of butter.

If the cake is flat, that is likely because a truly good Red Velvet recipe always calls for plain vinegar. If memory serves me correctly, I think you use just about a teaspoon of vinegar and mix it with the baking soda (yes, it gets fizzy and bubbly) and mix it into the batter at the very end, right before you pour it into the pan.

I use a cupcake pan and always get light, moist cupcakes with a perfectly raised dome shape every time. This may actually be not so good for layer cakes, as you would have to shave off the top part of the cake to make it flat for layering. But it should give a light, fluffy consistency to the cake.

1 of 1 found this review helpful.

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Cake mix just as good !!

lizloweneedlepoint - March 11, 2008 09:11:53 AM PST

Rather than making this cake from scratch, you can buy any brand "French Vanilla" cake mix. Add one ounce of red food coloring AND MUST ADD 2 tablespoons hot cocoa mix powder !!! Then just buy any brand "Cream Cheese" frosting. Tastes just as good as any bakery in Charleston or New Orleans !! Less work, same tasty goodness !!

1 of 1 found this review helpful.

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Cream Cheese Frosting is a must!!

Jennifer V - January 31, 2008 09:21:58 AM PST

This is a great recipe and I totally disagree with the reviewer who said it\'s the wrong frosting. I grew up in South Georgia and now live in South Carolina. Everyone I know has always used cream cheese frosting on their red velvet cakes. Personally, I think you can\'t go wrong with the Duncan Hines Red Velvet Cake mix topped with homemade cream cheese frosting! It\'s my family\'s fave and turns out my boyfriend\'s grandmother who lives in West Virgina uses the same mix for hers, which is also their family\'s fave! Nothing beats something delicious AND easy!!

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yuck

klucillem - March 16, 2008 08:23:32 PM PST

I have been trying different red velvet cake recipes to find my favorite. I have to say this is the worst one that I have tried. I think the whole wheat flour is what made it taste so gross. Also the cream cheese frosting is wimpy and did not compare to the others. This cake went directly into the trash bin.

1 of 2 found this review helpful.

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THE REAL ONE

barb t - February 21, 2008 04:56:27 AM PST

here is the real recipe half cup crisco,1/1/2sugar 2 eggs 2 oz of red food coloring cream together. add 1 tsp vanilla sift together 2 tbs cocoa 1 tsp salt, 2 cups flour, add alternately to creamed mix 1 cup buttermilk or milk with 1 tbs vinger stir in ( DONOT BEAT 1TSP VINGER,1TSP BAKING SODA MIX THIS IN A BOWL BEFORE ADDING TO MIX BAKE AT 350 FOR 30 TO 40 MINS IN( 2 )8 OR 9 INCH PANS , FROSTING COOK UNTIL THICK 1 CUP MILK 1/4 CUP FLOUR A PINCH OF SALT LET THIS COOL SET ASIDE THEN IN A BOWL ADD 1 CUP SUGAR 1/2 CUP CRISCO 1/4 POUND MARGARINE ADD MILK AND FLOUR MIX URE AND 1 TSP VANILLA BEAT THIS ALONG TIME UNTIL FLUFFY FROST CAKES

1 of 2 found this review helpful.

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My wedding cake......

skelley916 - February 2, 2008 06:56:49 PM PST

Red Velvet cake is the best flavored cake in the world......not only is it my favorite cake but it will also be my wedding cake. This recepie is the best recipie ever. It willl be the recipie that I will use for my wedding cake and I suggest that everyone who comes across this recepie use it.......

1 of 2 found this review helpful.

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The Worst Red Velvet Cake Ever.. You people are out of your minds

heidilandin - August 22, 2009 07:37:43 PM PST

We followed very carefully.... wow it was horrible threw half of the cake in the trash.

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THE WEB SITE IS CALL EATING WELL CAN YOU GUYS READ

nadia g - May 31, 2009 10:00:12 PM PST

i can can belive on these reviews on ppl about this cake im surprise,the cake is great yes it might taste weird but its still good and if your looking to get fat on all that butter go for it use all that butter on your frosting but like i said the website is call eatingwell so you won\\'t be you using all that grease

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So So Cake

mkfurney - April 20, 2009 05:59:30 PM PST

I made this cake back when red dye # whatever had not been outlawed and the crumb of the cake was much more velvety than you can get with any food coloring (natural or otherwise) now. The original frosting started with a cooked milk and flour base which was cooled and then whipped for what seemed like hours with shortening and extra fine sugar(until the sugar grains were absorbed). The cake was then coated with coconut. There has never been anything quite like the original and I agree with others that the cream cheese frosting is a real disappointment. I don\\\'t think the butter one is that much better. This cake was unique for the frosting as much as for the red color and velvety texture. This recipe is OK but is heavier than I have made before.

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red velvet cake

terryconway826 - April 15, 2009 04:18:15 PM PST

this is sooooooooooooo not the traditional recipe for red velvet cake!! neither is paula deens version!!

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This Cake looks good on Email

Phil Jackson - April 15, 2009 12:09:37 PM PST

I never had this cake, but it looks good on Email. I hear that it is chocolate with red food coloring... It is almost as good as Pocky. I wish there were a Pocky cake. Then me and Pandapple could eat it, and say this is good Pocky cake. I like this cake more than Kobe Bryant and Michael Jordan put together. I wonder if there is green fleece cake too. Where are my meds?

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UM NO THANKS

Courtney J - March 29, 2009 08:15:56 PM PST

Have been waiting to make this forever, and I finally did but was unimpressed. Cake tastes like a pathetic version of chocolate and was completely unspectacular. Looks a hell of a lot better than it tastes! Dont waste your time

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A rose by any other name....

vicki.bell@sbcglobal.net - January 25, 2009 12:00:32 PM PST

This cake was originally called Waldorf Astoria Cake because it was (is) a signature dessert at the Waldorf Astoria Hotel in New York City. It uses buttermilk and vinegar, etc. The frosting is not cream cheese, but the flour and milk roux as stated previously. My mother used to, and now I, make this cake every Christmas and put maraschino cherries on top. I can\'t imagine it without this exact frosting or the cherries. The bottom line is we can use any recipe we want, call it anything we want, and decorate it just the way we like it. It\'s is the best!

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this is so delicious

showstopper2@att.net - January 12, 2009 02:20:36 PM PST

the recipe looks sooooo good i love to cook im only 14 yrs. old but wowww this cake is my favorite cake the chocolate cocoa powder gives it a chocolatey smooth taste soo delicious. and the cream cheese frosting is just so mouth watering =)
i love this cake my fave

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Dissapointed.

love to bake - January 5, 2009 12:21:01 AM PST

I am just wondering...Does anybody follow this recipe? I did it to a T but it didn\'t turn out well at all. I think the proportion of the ingredients are not right. The batter seemed too little....It rose when I first pulled it out from the oven but it went down. It was quite disappointing because the pictures look so good but it didn\'t turn out like the way it looks. :(

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