Fabulous Red Velvet Cake

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I have grown up with this cake - the exact recipe. It is by far the best cake that I have ever eaten/made. If it is followed exactly the cake will be PERFECT! Yes, it's tedious with having to sift the cake flour...making a paste, etc - but it's worth the extra work. Also, be sure to add the ingredients in order as described. Enjoy!

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My cake was dry, however, I didn't use cake flour as the recipe called, it still was delicious, but next time I think I will follow directions completely.

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TERRIBLE !!! Followed the directions to the "T". The batter was filled appropriately in the 2 cake pans. As it began to bake, (9 inch pans it started to look like a souffle. Batter fell out of the pan, dropped on the bottom of the oven, caused smoking and burnt batter. Then when the cake time was up, 30 min. the cakes dropped and literally caved in. You can't take something like this to a party and expect people to eat it. Had to get another cake recipe but already made the frosting so had to use it. The frosting was no better. Lumpy, runny. would not adhere to the cake. This was supposed to be for guests for thanksgiving. Do not waste your time.

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This is very similar to the traditional Waldorf Astoria Red Cake that my mom made for my birthday....every year. Couple of changes to this recipe,how ever....FIrst You HAVE to use cake flour, and reduce to 2 1/4 cups...or it will be dry. add 1 tsp. cinnamon, increase vinegar to 1 tbl.,also, my recipe has 1/2 cup shortening. Follow directions carefully!!! Yum

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I really like this recipe, though I did change it up a bit. Instead of shortening, I used 1 1/2 cups of vegetable oil. You also have to be careful with adding the coloring to the cocoa...add it slowly or it won't mix right and it doesn't really make a paste. I did a different frosting.. I used an 8oz bar of cream cheese creamed with 1 1/3 cup butter. Then I added a pound of confectioner's sugar, followed by a teaspoon of vanilla extract and a cup of chopped pecans. It all turned out quite good.

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i didn't try this recipe but there is another recipe that sounds good form joyofbaking.com

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Moist... But This recipe taste like straight flour. I followed it exactly. and nothing. and the icing isn't icing. it's like watery sugar

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The bread came out so moist and soft,, the inside was such a pretty color!!~
The only thing is though, I ADDED 1/2 CUP of VEGETABLE OIL! and only 1/2 CUP of Vegetable shortening,,, as a matter in fact, if you put in 1cup of veg. OIL, you don't need to put in vege. shortening :


The cream however, wasn't that great. It not really a whip cream, it's more like a sauce :(

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I highly recommend this cake recipe. Follow the instructions and you won't be dissappointed.

My only recommendation is to check the cake as it is nearing the time to remove it from the oven to ensure it doesn't dry out...as every oven cooks somewhat different. It is wonderfully moist.

As far as the icing goes, I chose to use a cream cheese icing instead of the icing recipe that came with cake recipe...just a personal preference.

I have let friends and family try this cake and now I'm the "cake boss" (haha and am now requested a couple of times a year to cook this cake for various events.

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I am not sure if I missed an ingredient, but the consistency of the cake was dry and flacky.

The icing was Ok, but the taste of shortening was very strong.