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Fabulous Red Velvet Cake Recipe

Fabulous Red Velvet Cake

Recipe courtesy Gale Gand

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (138)

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Average Rating:

Total Reviews: 138

Showing 81-90 of 138

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  • on December 14, 2009

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    The person who claimed this to be a dry cake must not have followed this recipe.
    They might have been thinking of another recipe. But any cook can tell you if you put in 1 cup of oil in a cake recipe, there is no way you will get a dry cake.



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  • on November 15, 2009

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    This is the same recipe my Mom made for me and my older brother for just about all my birthdays and the cake always was moist with a great teast with a hent of coco teast.

    Cakes are like meats or any food you bake, if you over bake it it will be dry and my and my moms always are most with a great taste. So is the one from McCormick.

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  • on October 25, 2009

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    There is like NO chocolate in this. It tastes extremely bland, is dry, and falls apart. First Red Velvet Cake recipe I've had that didn't work.. McCormick has an amazing one.

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  • on September 24, 2009

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    this is the very best red velvet recipe i have ever used. most are just too wet and the edges dry out before the center cooks. this one is light and fluffy and i think it's amazing. i've made over 13 different red velvet cake recipes and i will use this one before any other ever!

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  • on August 11, 2009

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    I've had a variety of red velvet cakes from bakeries before and am a HUGE fan. This recipe had come recommended to me, and I was planning on making this for a dinner party. I am SO glad that I tried it out a few days before hand!!! I followed the recipe to the letter (though i made my own cream cheese frosting instead of the frosting recommended - as cream cheese is the typical frosting used for this cake and not simple white frosting. The cake came out dry crumbled everywhere when I attempted to transfer it from the pan to the plate. When I frosted the layers the cake would stick to the frosting and come apart even more. While the flavor is mediocre, the dryness and how easily it falls to pieces has to rank this recipe very poor indeed.

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  • on June 15, 2009

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    I AM ONE OF THE BIGGEST FANS OF RED VELEVET... I GO TO BARKERYS AND PAY 5 BUCKS FOR THE CUPCAKES OR A SLICE OF CAKE JUST TO HAVE IT. THIS IS MY FIRST TIME MAKING A RED VELVET AND LET ME SAY IT TURNED OUT AMAZINGG!!! I DID THE TYPICAL CREAM CHEESE FROSTING THOUGH BUT THE CAKE DID NOT TURN OUT DRY AT ALL. PEOPLE ARE PROBABLY USING REGULAR FLOUR INSTEAD OF BREAD OR CAKE FLOUR. BEST RECIPE EVER AND I AM ONLY 18 AND CAN I SAY THIS WAS AMAZINGGGG FOR NOT BEING AN EXPERIENCED BAKER!!! WILL DEFFF MAKE THIS ONE AGAIN!

    i went thourgh all the red velvet recipes to pick one.. and this one came out great! if you are debating choose this one it has the best reviews!

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  • on March 25, 2009

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    I've made this cake numerous times. It was my mom's favorite. One of my son's absolutely hates cake, but whenever I made this Red Velvet cake he loved it. Everytime I made for get togethers everyone would rave about this Red Velvet cake. I think it's a great recipe.

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  • on February 21, 2009

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    I wanted a wonderful, picture perfect red velvet cake for my Husband's birthday after he shot down my Black Forest cake idea. SO, I decided on this recipe. Followed it exactly, and.... well, let's just say I'm glad my Husband wasn't as emotionally invested in this cake as much as I was. I'm glad I made a fantastic spice cake as backup.

    I thought that everyone complaining about the dryness was just doing it wrong, but now I realize that it's got to be something different than that. This cake is so dry that it crumbled apart just transferring it from the pan. It still tastes OK, and my household is eating it merrily, but it'd definitely not going to be debuted tomorrow at the party.

    If there's one suggestion I could make to improve this, I would like to see the amount of flour changed to a weight instead of a volume measurement. Maybe I'm spoiled by reading Cook's Illustrated, but I'm so disappointed in this recipe!

    My advice? Get the stuff in the box!

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  • on January 25, 2009

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    I just made this cake for the first time, and used it to hand-carve a sea turtle groom's cake. It not only was delicious and easy to make, but I can also report that it held up beautifully to freezing and carving.

    I had never made a from-scratch Red Velvet before, and was a little bit apprehensive about the results. But I trust Gale, and so I went for it, and boy were the wedding guests happy!

    Also, I can recommend using a full tub of Wilton's "No Taste Red" gel food coloring for this cake. The first batch I made using one ounce of standard liquid food coloring, and it was plenty red, but $3.79 is a lot of money to spend on food coloring! The Wilton stuff is only $1.50 for enough to do the whole cake. And it's better tasting, IMHO. Also, I have a feeling that the folks from the 'this cake is too dry' camp didn't use cake flour. It's worth it!

    I can't speak to the frosting, since I had a special request for cream cheese frosting from the 'groom.' Two thumbs up! I'm going to make Blue Velvet cupcakes today. :

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  • on October 28, 2008

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    I totally disagree with what everyone said, i heard fabulous things about red velvet cake and had to try it so i made it for my youth group and it was perfect and moist, those of you who didn't like it must have done something wrong or cooked it to long, it was moist and wonderful....

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