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Sylvia's Red Velvet Cake Recipe

Sylvia's Red Velvet Cake

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (60)

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Average Rating:

Total Reviews: 60

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  • on February 11, 2012

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    I made this cake twice during the Christmas holidays, once in January for a friend's birthday and yesterday for my husband for Valentine's Day. It is a wonderful recipe, moist and delicious. I will caution to say to equally divide the batter in the pans so as not to over bake one. I ended up baking them for 25-26 minutes. Otherwise, I follow the directions exactly with great results. It is a very pretty cake, too!

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  • on March 06, 2011

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    This cake has little flavor and was very dry based on my standards. I modified the recipe and added more cocoa as some of the other reviewers recommended but it still lacked flavor. I love Emeril's recipes but this one is not up to standard. The boxed red velvet cakes are moisture and have more flavor than this one.

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  • on January 29, 2011

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    Hello I tried this recipe; and I loved it. This recipe is so simple, and I like simplicity. It is a must try. Enjoy. For the coloring I used red foo coloring paste. I bought it from a bakery warehouse. 2 oz. was to much. 1 oz work much better with this red paste. but it is all good.

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  • on January 18, 2011

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    I've tried several different red velvet cake recipes, and this one is by far the BEST! Depending on the holiday, I vary the color of the food coloring - for example, I make green velvet cupcakes for St. Patrick's Day. I follow the recipe exactly, and it's a winner every time.

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  • on January 14, 2011

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    I would definitely increase the amount of cocoa and lower the amount of red food coloring. The cake otherwise was good.

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  • on January 01, 2011

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    This cake has now become a signature dish for me. It's complimented by all my family and friends who think I'm a magician. The cake has a firm texture so it cuts nicely. Neither the cake nor the icing is too sweet. A perfect holiday dessert. I have had success with every Emeril recipe I've tried.

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  • on December 02, 2010

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    WONDERFUL CAKE!!!!! but the frosting was only average. It tasted decent but was a little runny and didnt really stand up to a layer cake. Paula Deans recipe for icing is much better... i would mix the two.

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  • on November 11, 2010

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    I have never made a red velvet cake before, and decided to try this one. Based on the other comments, I used more cocoa powder (a total of 4 teaspoons and used much less food coloring because it was all I had and I don't like the bright red cake.

    I made these into mini-cupcakes, and was very careful not to overbake them. I thought they turned out really well, and brought them to work to get the opinion of my Southern co-workers (who are more familiar with red velvet cake. Everyone thought that they were fabulous and the best red velvet cake they've ever had!

    They make a great patriotic dessert if you top them with blue sprinkles!

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  • on October 16, 2010

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    Used the recipe to make cupcakes...I added more cocoa to the recipe. The cake was moist and very good. I found the frosting to be a little too sweet for me so I added another 8 oz of Cream Cheese....this is the second time I used the recipe.

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  • on September 21, 2010

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    Red Velvet Cake (aka Waldorf Astoria Cake is most assuredly NOT a dry cake if prepared correctly. The key to a moist result is (1 in what sequence the ingredients are combined, (2 how long one might beat the mixture, (3 the type of machine used for mixing, (4 how long you bake the cake, and (5 how you prepare the cake pans. I have an original recipe for this cake and the Waldorf Astoria Icing as well that was passed on to me many years ago from my mother-in-law, who was from New Zealand. My recipe is indeed a winner, and I have never experienced a "dry" cake. Someone in this blog mentioned not tasting any chocolate - but that is because you aren't supposed to!!!! Made correctly, this cake is moist, mild, dense, and very rich.

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