# Red Velvet Cake

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Average Rating:

Total Reviews: 59

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• on May 05, 2011

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This is a wonderful cake.

For all reading the reviews wondering how to convert the weight measurements, please be aware that there are both fluid ounces and weight ounces. 1 cup equals 8 fluid ounces but not 8 weight ounces. This recipe calls for weight on almost everything.

I just don't want your cake to turn out bad because of this discrepancy. Good luck with this amazing recipe!

people found this review Helpful.
• on April 30, 2011

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I haven't tried the cake recipe yet, but I DID try making the icing. It was SO good. I will defintely use that again and can't wait to try out the cake.

people found this review Helpful.
• on April 24, 2011

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This is an acurate conversion of this recipe of dry measure equivalents, when you read it it'll make sense why Alton uses a scale. Don't knock Alton for being an accurate and well-equipt chef. He makes amazing food because of his science.
5 1/2oz = 1/2C. + 3Tbl
4oz = 1/2C.
1/2oz = 1Tbl
10 1/2oz = 1C. + 1/4C. + 1Tbl
13 1/2oz = 1 1/2C. + 3Tbl

people found this review Helpful.
• on April 24, 2011

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I have been searching for a perfect red velvet recipe for some time now. This hits the mark (and then some! Once you get the hang of converting ounces to cups, its a breeze. The cream cheese frosting is sweet and creamy but without being overwhelming.

A quick tip: 1 cup = 8 ounces. 2 tbs = 1 ounce.

people found this review Helpful.
• on April 23, 2011

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I just made this for my daughter's birthday, and everyone who ate it said it was "excellent", "delicious and moist", "wow, that's red".
Instead of using 1 cup low-fat buttermilk, I used 1 cup nonfat milk mixed with 1 TBSP of white vinegar. It's my recipe for made-to-order-buttermilk.
Also, I made cupcakes, and this batch yielded 24. I kept the oven at 350, and baked the cakes for 15 minutes. I had enough frosting for all the cakes, plus a little leftover. The frosting was absolutely fabulous. Not too sweet.
I was a little scared to use an entire ounce of red food coloring in the cake batter, because a past experience with a different red velvet cake recipe. I could not taste the red food coloring in Alton's recipe as I had in the "other" recipe. I'll definitely be making this cake again.

people found this review Helpful.
• on April 22, 2011

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While I appreciate the accuracy of weight based measurements, not everyone owns a scale, and I wish recipes would at least post approximations of the ingredients in cups. Otherwise, this is still a great recipe! Definitely the best red velvet cake recipe I've tried to date. This one will stay in my book of "go to" cake batter recipes for a long time.

Here's what the recipe looks like using cups:
1 1/4 cups all-purpose flour
1 cup cake flour
2 tbsp natural cocoa
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup low-fat buttermilk, room temperature
2 tbsp red liquid food coloring
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 1/2 cups dark brown sugar
1 stick (1/2 cup unsalted butter, room temperature
2 whole eggs, room temperature
Cream Cheese Frosting, recipe follows

people found this review Helpful.
• on April 14, 2011

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Great cake that is easy to make and taste great.. FOR THOSE WHO ARE TROUBLED WITH OUNCES CONVERSION GO BUY A FOOD SCALE FROM WALMART OR BED BATH AND BEYOND. mine is digital and has a zero out button.. very easy to use

people found this review Helpful.
• on April 14, 2011

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This recipe sounds amazing & I really want to try it but im having a very hard time with converting ounces to cups :( its taking me alot of time to figure it out but to answer the question below, I have read that 5 ounces of flour is 1 cup. If I figure out it all out, I will post it.

I tried this recipe for a birthday and all anyone could taste was icing...its very overpowering & super sweet. Once & awhile I would get a very salty bite which was probably the kosher salt. I wont be making this recipe again but it was a good learning experiencd

people found this review Helpful.
• on April 09, 2011

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Omg thank you soooo nuch my bests birthday is almost here and this is her favorite kind of cake its perfect
Thank you Alton Brown !!!!!!!!!!!!!!!

people found this review Helpful.
• on April 04, 2011

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LOVE IT! This was a fantastic recipe. I have tried other Red Velvet recipes and none of them were anywhere near as delicious as this one. Everyone raved about it. Super moist! Awesome! Alton is my go to for baking. Love that the recipe is measured in weight, too. Get an inexpensive postal/food scale. Totally worth the investment. Much more precise than measuring by cup. Just getting ready to make Alton's carrot cake for a friend who ordered it for their birthday. If you haven't tried that recipe, do it!

people found this review Helpful.