Red Velvet Cake

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Good cake VERY hard recipe. you will notice that the ingredients are by weight not cups.

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Amazing. My family loved it! I recommend using 8 inch cake pans, they worked better for the nice layering effect. When I used the 9 inch pans the layers were too thin. I also added extra red food coloring 1 1/2 to 2 bottles rather than just one. I like my red velvet to be a deeper red rather than light red. The frosting was delicious.

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I normally save a few Good Eats episodes on my DVR for a special occasion or a rainy day. But today's show could not suffer that prolonged fate.

After returning from the store with some yummy red dye and a few other items, I set to work. Requiring the ingredients to be at room temperature was much less of a pain than I thought it would be. It gave me plenty of time to cut the parchment paper, get the rest of the ingredients ready, and review the recipe.

Both the cake and the icing went together seamlessly. I forgot about weighing the cakes to make sure the batter was split evenly, but eyeballing it seemed to work out well. I also decided to make a two-layer cake instead of Alton's four-layer.

Overall, a wonderful recipe. Thanks Alton!

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Here are my takeaways: Sift the regular flour and the cocoa. Use "regular" brown sugar. You will need 2 vials of red food color. I always measure everything in advance, place each ingredient in separate small bowls or shot glasses and line them up in the order they are to be mixed. Read the directions carefully as ingredients are mixed in separate bowls. The recipe produces 2 small, thin cakes. I'm going to search for 8 inch pans to hopefully have a higher yet smaller round cake verses the thin, wide cake. Icing: Always dollop a huge amount of icing on your cake and smooth it out with a long, narrow, flexible spatula. I found the icing to be enough for the cake. Initially I was disappointed in the way the cake looked ... but everybody loved it. I just ate a slice today, after Tksgiving, and I was pleasantly pleased.

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Wonderful. My first time trying to make a red velvet cake. So easy. I didn't have enough red so the color was off a bit but for a first try it was delicious cake.

Ok tried this one two times so far and both times I had to substitute something. Neither time was in my own kitchen. The first time the only vinegar my friend had was balsamic and the second there was no cocoa, just hot chocolate mix. Both times the cake came out great, the second time I had one person say it a little too sweet, but this is not a picky cake. Next time I make it I will triple check that I have everything.

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This cake turned out amazing! I made it for a friend that loves Red Velvet, and she said this was very similar to the cakes that she's had in the past. I love that Alton does everything by weight as this makes the recipe very easy to attain consistent results every time. I did increase the cocoa (3 Tbsp instead of 2 Tbsp - 1/2 oz. I could definitely taste the chocolate with this quantity. I also didn't have issues with mine being grainy. You probably needed to cream the brown sugar and butter longer.

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This recipe is not as great as I had hoped it would be. I love Alton Brown, but I was a little disappointed this time. The cake was not as dense as I had hoped, I added double the amount of chocolate and it still didn't taste chocolatey enough to me, almost just like plain cake-with no chocolate. Because authentic red velvet cake is supposed to still taste like chocolate cake. The batter had good body though I must say. The end result is a fluffy cake, slightly moist.

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The taste was good but the brown sugar made it gritty like sand. It was also heavy. I think if I used white sugar and no vinegar it might turn out better.

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This was my first attempt at red velvet cake and it came out great! Everyone thought it was excellent. At first I thought it would be difficult to use a scale to measure the ingredients, but in the end I think was easier than using a bunch of measuring cups and made the process go faster. The cake was moist and delicious!

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Best red velvet cake I've ever had, no "off" taste of food coloring that so many red velvet cakes have. Moist and delicious. Baked it in a 9x13 pan for 40 min.