Red Velvet Cake

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This has been on my To Try List for a while and I finally got around to it. The cake came out quite moist but I found it was lacking a bit in flavour. I made cup cakes and a small 6 inch cake from the recipe. I baked the cup cakes for 15-20 minutes and they came out great, nice and moist. I was hoping that the cream cheese frosting would kick up the flavour a notch, but it didn't help much. I must say that I prefer the Food Network Magazine Red Velvet Layer Cake recipe, that one is my all time favourite!!

I also tried the Cream Cheese frosting; I used half the recipe because I must admit I was sceptical. The frosting was not overly sweet, which I liked, it was a bit runny but not overly so. However I have decided that I am not a fan of cream cheese frosting. I usually use buttercream frosting flavoured with creme de cacao for my red velvet cakes and everyone loves that.

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I just made this for a..um..naughty cake for a bachelorette party.There were some leavings in the bottom of one of the pans I used so I couldn't help myself, scraped them up and added a little of the frosting. HOLY CRAP, it's delicious.
The bride to be is a huge red velvet fan and was disappointed that she didn't get one for her shower, SO glad I made it. I doubled the recipe to accommodate the large crowd, it worked out beautifully. The cake is moist, but not gooey, and has a lovely dark rich red color to it with no food color taste. I admit I added an extra couple of ounces of cocoa, and I was running a little low on vanilla, but it doesn't matter, it's still the best red velvet I've ever had! My company did a party a while back and there were red velvet cupcakes from a local fancy-pants place, they were amazing, THIS is better. Use a food scale, measure correctly and you'll have an amazing dessert.

ALL HAIL ALTON, KING OF THE SCIENCE-Y FOOD NERDS!

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A very good cake. I followed the recipe exactly, was the first time i'd used a scale to measure ingredients for baking. The tricky part was the cocoa powder, the scale didnt seem to be moving so it was hard to measure one half of an ounce. I guess I may have ended up with more cocoa flavor, but that was not a problem! The icing was very good too. I baked the cake in a 13x9 metal pan for about 35 min, and made it into a 4 layer square-shaped cake, there was plenty of icing for all of it.

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The cake didn't had any taste and was a bit dry, but the Icing is good. Next time I will use another cake recipe with the icing from this one.

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This is the best Red velvet recipe I have tried. Have used 2 other from food network and the were good but this was the best. The cakes come out even and the tops are pretty flat. The depth of flavor from using the dark brown sugar is great. I will admit that I did double the icing recipe to get the coverage between the four layers and around the sides (my wife is an icing fanatic. Everyone that tried thought it was the best Red Velvet they had tasted. Previous review said you had to double the recipe, no you don't, just split the layers, but you may have to double the icing like I did.

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The picture is deceiving. If you want a four layer cake like that, you'll need to double the recipe. It doesn't say that anywhere, but it should.

The cake is not good at all. No flavor. Doesn't taste like chocolate at all. The cake mix from the store is more tasty. This is a real let down.

Two stars because the frosting was good.

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Followed San_San by making cupcakes instead of cake. Amazing recipe. The cupcakes are delicious, soft and absolutely perfect. The frosting is also excellent. I dusted the finished cupcakes with some unsweetened cocoa powder to tone down sugary goodness a tiny bit. Keeping this recipe forever.

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This cake and frosting recipe are FANTASTIC! I previously tried the recipe from Joy of Baking and (insert name here of another popular site and found them to be quite complicated, and the cake nor the frosting turned out to my liking. This recipe is simpler and easier to follow However, it's important that you have a scale or understand conversions depending on the ingredients you are using or else it WILL NOT turn out. For example, some people have written here that the 1/2 ounce of cocoa powder= 1-2 tablespoons, which is totally not the case. I used Hershey's Cocoa Powder and according the label, 1 tablespoon=5 grams, which when weighed, is only 0.2 ounces, not 0.5! If I had used measuring spoons to achieve the 1/2oz of Hershey's cocoa powder, I would have used 3 Tablespoons. Electronic scales are pretty cheap at Wal-Mart or Bed, Bath,and Beyond (especially with a 20% off coupon. Most bakers weigh their ingredients, anyway!

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I read alot of reviews & tweaked the recipe slightly.
I added twice as much cocoa & a full bottle of red food coloring.
Delish

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Excellent cake!

The recipe does say intermediate, so if you aren't used to baking it may be difficult for you. It is well worth it.

I made it into cupcake, and it worked awesome. The frosting ROCKS!