Red Velvet Cake

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I don't usually use recipes that are measured by weight, but I'll make the occasional exception, especially for Alton. I'm glad I did, because the results were really good. I made the recipe into 18 cupcakes, baked them at 350 for 23 minutes. The color was beautiful, the crumb was tender and moist, without being oily. Taste was great too : You can read about it on my blog, Bourbonnatrix Bakes

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I really want to make this cake also, but it is harder to convert the ounces to cups. I looked online saying 8 ounces equals 1 cup. So what would be 5 1/2 ounces of flour...?

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I really want to make this cake, but I don't feel like weighing all the ingredients. Maybe that is why there are only 6 reviews. Come on Alton, give us a break and re-write the recipe using cups and teaspoons.

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It was my first attempt at a Red Velvet cake... it may be my first cake yet. It was relatively easy and we were very happy with the results, it was a hit. Thanks. Frosting the cake was a different story, not as easy as you would think but we worked it out.

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On the TV episode, he only put frosting between the layers and on top. Perhaps that is why some cooks are coming up short on frosting when they try to frost the whole cake. He left the sides undone so you could see that ridiculous red color for which the cake is famous.

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Made this into twelve large cupcakes. Amazing texture and flavor. However, we did get a vague taste of food coloring and am wondering if I could reduce the amount by a little and still get the beautiful color. Extremely moist. Will definitely make these again.

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Nice and rich, very moist. I sliced each round to make four layers (used my 10" Henckels hollow-edged roast beef knife and it wasn't a problem. I agree with alywit's comments below on the frosting... I barely had enough and could've used a few tablespoons more. Since the frosting recipe calls for 1 1/2 packages of cream cheese, I will just go ahead and use two bricks the next time and increase the powdered sugar by 25%.

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I followed this recipe to the letter, and this cake tastes great! The cakes baked up well however not very tall and cutting them into thinner layers, something I have done with other recipes, would have been a difficult task. I would more likely make one and a half or double this recipe and bake 3 or 4 cakes instead of trying to cut them.

The frosting recipe didn't call for sifting the powder sugar, so I didn't, and the frosting texture was happily perfectly smooth. My only significant concern is that I like nice thick coating of frosting and I barely had enough to cover the whole thing. If I made this again, especially with more than two layers I would consider doubling or at least making one and a half more than the recipe calls for. On the whole I found this cake to be one of my more successful experiences with scratch cake recipes and my husband loved it.

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It tastes as good as it looks on TV.

When making the frosting it's especially important for the butter to be room temperature to avoid lumps.

In case it's not implied, when the cakes are cooled use a long serrated knife to cut the 'top' off one cake, then cut each of the two cakes into 4 layers before frosting and stacking the layers. You can probably cut down on the amount of frosting by 1/3 if you do two thick layers instead of four thin ones.

If the frosting is stored in the fridge for more than 30 minutes or so, give it another quick whirl in the stand mixer to loosen it up before frosting.

I was a little hesitant to put a full ounce of food coloring in there, but the color came out perfect.