Sylvia's Red Velvet Cake

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My friend asked me to make her a red velvet cake for her birthday. Since I don't really like red velvet, I went online to look for a recipe. I decided to make it into cupcakes so it would be easier for everyone to pick up and eat. Everyone raved about them. They were moist and delicious. I even really liked them.

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I made this recipe for xmas dessert. It turned out well and everyone enjoyed it. I'm not a big frosting fan except for cream cheese frosting and this one was good (after a sugar adjustment. Cake tasted good as well.

Since I wanted two non-layered cakes, I doubled the recipe and made only a few changes. The doubled recipe called for 4 ounces of red coloring but I only used three. I liked the brighter red color. Doubled frosting recipe also called for 2 pounds of powdered sugar but this sounded way too sweet so I only used 1 pound. It turned out to be plenty sweet for me so I would probably use only half pound next time for a regular frosting recipe.

I was able to find cake flour and use in my recipe but after some research I found out that you can substitute all-purpose flour which was said should give fairly reliable results. The general rule of substitution to get an equivalent of 1 cup cake flour is:

- 1 cup of all-purpose flour minus 2 tablespoons; or

- place 2 tbsp of cornstarch in the bottom of a 1-cup measuring cup, then fill the cup as usual with all-purpose flour and level top.

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OMG, this cake was soooo good. It so rich, and moist. I always add more butter than required because thats just they way that I bake, this was the first time that I have made a red velvet cake and I added a bit for buttermilk because I was worried that it would be too dry. I also did not realize that it took two ounces of food coloring and it was a deep mauve, so I went back to the store and got another bottle and it was very red. And so was my shirt cause I was wiping my hands on it. The icing is a bit sweet, I think next time I will add more cream cheese and less sugar but the pecans will help balance that out. This cake was so good I had to immediately give it away so I would not eat it all.

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I tried this recipe at the last minute. Too much baking soda/powder, which left a horrible aftertaste. And the salt - I understand a pinch of salt to bring out the flavor, but one whole teaspoon of it? Way too much salt for my taste. I'll stick to Paula Deen's recipe next time.

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I have been wanting to make a red velvet cake for some time and found this was one of the best reviewed recipes that I could find. I am a baking novice and found this recipe fairly easy to make. My cake turned out perfect, I actually added about an extra teaspoon of Cocoa as I wanted more of a cocoa taste and I am happy that I did so! I also used about 1.2 ounces of food dye on accident and found the color very nice. The frosting is extremely sweet and I think next time I may cut down a little bit on the sugar and add a little more cream cheese for more of a cream cheese taste. Overall very good!

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I made this cake when I was serving to guest at my parents' party. (I'm 12. Everybody loved it. It was really moist, and the frosting was delicious.

I will be making this cake in the future again and I'm glad I chose it!

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I did a lot of research here to find a red velvet cake that I wanted to make. Other versions had a range of mixed reviews including a common complaint about them being way to oily. This seemed to have the best comments so I baked this version, as I had never made red velvet cake before.

First, I made cupcakes instead- made 20 of them and baked for about 16 minutes.

I just discovered the comment about adding more butter. I think I'll try that next time and see if they turn out a little more moist but I definitely don't want a puddle of grease.

Working with food coloring was a new experience for me. I quickly learned that the bottom of my slippers happened to walk over a splash and fortunately I caught it before I walked onto my carpet. Just BE CAREFUL!

Overall I'd make these again but experiment with adding a bit more butter, maybe not double but we'll see.

And thanks to those who write reviews. They are sooo helpful and appreciative when feedback is made. Wished more people did this.

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This recipe was easy to make, and VERY red. I am only 12 years old, I love baking, and I've made this recipe twice already. I made cupcakes and they were super moist and delicious. The icing was very good, although a bit too sweet. The second time I made this recipe I used a bit less sugar, and it came out perfect. I would make this recipe any day.

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This cake was simple to make and tasted excellent. It was moist and flluffy and my family loved it! I too only used 1 oz of food coloring (only because I didn't realize I needed two and it turned out great. Would highly recommend trying it!

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The only good thing about this cake is the icing .I am huge fan of red velvet and this is just ok .