Sylvia's Red Velvet Cake

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I made this cake over the holidays and everyone LOVED it. Like others, I added another stick of butter, and I only used 1 oz of food coloring. It came out perfectly delicious! I think I even snagged a suitor!

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I looked at all of the recipes on this website, and I tried making Paula's version of Red Velvet cake first. Bleh.
THIS cake, on the other hand, had all the deliciousness I was hoping for in a red velvet cake and it was soooo moist.. sometimes I like to underbake it a little bit, too.. for a pudding-y center... hehe..
Anyway I'm pretty sure the flavor difference comes from the butter as opposed to the oil in the other recipe. So if you're looking for a recipe to try---- do this one. :

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Having gone to culinary school for pastry, I could tell that there wasn't enough butter in ther recipe for the amount of flour being used. I doubled it and the cake came out great, but if I had followed the recipe I cam see how it would have been dry as other people commented. I'm giving it a 3 for being inaccurate.

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I just baked this for my mom today for mothers day, and it was fantastic. It was moist and fluffy, with a nice taste of chocolate in it. I will definately make this cake again.

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This cake was delicious. I added the 2 tbsp of cocoa instead of 2 tsp as suggested by previous posts. I also used Paula Deen's frosting for the cake. I will definitely make it again.

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I thought this cake was going to be great. I followed the recipe as follows, and the end result was desert dry. I wanted to share it with others, but I can't because it's tasteless and dry. It probably would have been better with oil instead of butter.

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This is a very good recipe for Red Velvet Cake. For those who had an aftertaste from the food coloring, make sure you buy "tasteless" red food coloring.

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I was soo excited when I found this recipe because I had lost my original RV recipe. I diverted a little by mixing 3 tbsp of cocoa to the food coloring and put that solution in the cake mixture last. (this gives the cake a deeper red color Everything else was the same. Why was my cake soooo drryyy! I took the cake to the local firehouse on x-mas, I was so embarrassed when I cut it because I knew, it was going to be dry. The flavor was great. I think the extra cocoa camouflaged the food coloring after taste.

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When I made this cake last year I followed the directions and sifted the cake flour, measured out 2 1/2 cups, then resifted it with the other dry ingredients. The result was a watery mess.
This year, after reviewing five other recipes none of which required the flour to be sifted twice, I went ahead and sifted only once. The result was a fabulous cake.
For those of us who tend to make a mess when cooking, try wrapping your mixer in Saran wrap and punching a hole for the beater. Saved me all kinds of red velvet cleanup.
When made the day before and iced the day of the event, it is a delicious cake.

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I love making this traditional Southern cake. The cream cheese frosting is the best part....