Red Velvet Cake

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I have made this cake recipe several times, though not the frosting. It seems a little too high maintenance for me, but I am sure it would be delicious! I use cream cheese frosting, instead. I get requests for this cake all the time, it is moist and delicious with just the right amount of red.

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I couldn't get enough of this cake, so I gave my neighbors all a slice or two to make sure I didn't gobble the whole thing alone! We all had the same reaction......WOW! My new favorite cake recipe! A must try!

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Yum!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!Best cake EVER!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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Excellent cake!!!!! It was so moist and not to sweet

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I did not bake the cake but I did make the buttercream frosting. It is the best buttercream frosting I have ever tasted and I have made quite a few.

It is not too sweet. I did however use 1 tsp of pure vanilla instead of the vanilla bean. Takes a little bit of time but well worth it. I won't use anything else in the future.

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I didnt make the cake..But this frosting rocks ! I use this as my vanilla buttercream frosting...its the best

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I read quite a ways into these comments before I came across my issue: 2 average 9" pans are too small for this recipe. I should have clued in when I saw the amount of flour, but I trusted FN and ended up with an overflow on the bottom of my oven. I will salvage the cake and use the frosting recipe. I should have gone with my gut on the milk/flour mixture there too since my paste has lumps. I'll be working those out before I add it to the butter/sugar. I love this frosting--and it suits RVC better than cream cheese frosting!

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The cake was extremely dry. Although the frosting was delicious, I had to throw the entire cake out due to its dryness. Bummer.

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Followed the recipe. The cake was pretty dry. It tasted fine, but it was dry. I caught my son in law dousing it with rum, trying to moisten it up. I can't find anyone who wants to take any of it home. Am feeding it to the ducks in the morning. Sorry, Bobby Flay! Gotta keep looking for that perfect red velvet, cause this one didn't work for us.

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This was an excellent recipe, that I would heartliy recommend and use it again and again. I had tried another red velvet cake recipe form the Betty Crocker cookbook, and just wasn't sure, after making it, what all the excitement over red velvet was all about! It was just "ho-hum." I'm so glad I tried again with this recipe! It was slightly dense on the cake part, but this was well within acceptable limits, to me. What I enjoyed most about the cake was the delicious sublety of the flavors, very delicate but definitely there; the cocoa, the buttery-ness, the slight tang of the wine vinegar. Completely delectable! I did not use this frosting recipe, however; since the flavors were so light and subtle, I was afraid they would be overpowered by a highly flavored frosting. So, I made a fluffy, boiled sugar icing recipe (similar to a 7-minute frosting that I found on this website, and added a touch of almond extract. It was perfect as a complement to the cake. Enjoy!