Grandmother Paula's Red Velvet Cake

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this cake was amazing. I done it for a wedding and I got nothing but compliments from the bride. I did use my own Cream cheese frosting. Everyone is saying the cake was to dense, but if you sifted the flour it helps and also when you are alternating from flour to buttermilk its very important that you DO NOT OVER MIX the batter. Just mix the cake flour until it incorrp (30 secs more less. if you over mix you will get a dense cake.

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Thank you, Paula, for sharing the original Red Velvet Cake recipe! Before I had made another recipe using shortning, and it was a flop. But after reading the reviews on this recipe, I used their tips (UNsalted butter, 1 oz. food coloring, 1/2 tsp. salt, CAKE flour, and I watched your video where you showed the secret trick of mixing the baking soda with the vinegar -- and the cake came out perfect! Very moist and light just with a hint of chocolate.
I wanted the original Red Velvet Cake like I grew up with, so I made the Classic Red Velvet Icing that you cook on the stove. It was delish!

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I love Paula!!!
Her recipes are absolutely yummmmm....
In this Red Velvet Cake, (after several researches I've used 1 cup oil instead of 1/2 butter or shortening & salt- 1/2 tsp.
I'm not a fan of cream cheese frosting as it is over sweet.The traditional frosting is the Butter Roux frosting which I Love Love Love! Every single time I bake, people have raved and asked for more & more...
Butter Roux Frosting-
Milk- 1 cup, All Purpose flour- 5tbsp, Butter- 1 cup, Granulated sugar- 1 cup, Vanilla extract- 1tsp.
Combine flour & milk in a saucepan & cook on low flame till it thickens. In a stand mixer beat the butter, sugar & vanilla until fluffy & light. Add the flour mixture & beat till fluffy. Enjoy!

This combination is perfectly moist, sweet, red & velvety!

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This cake is DELICIOUS but the icing was too sweet. I used the King Arthur cake flour and it did an excellent job. Moist, tasty and pretty. Every bite had a hint of coco flavor which was very good. I also used the Wilsons tasteless color gel which gave a beautiful color without the chemical undertaste.The icing was a little too sweet and overpowered the cake. Next time I think I will just opt for a simple cream cheese icing and let the cake take center stage. I will make this for Christmas dinner and decorate it with silk flowers

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I have made this recipe several times and it always turns out great. It is important to make sure that you use UNSALTED butter and stick with the CAKE flour. When making the icing I use marshmallow fluff instead of regular marshmallow, it is much easier to work with and blends well. I usually do not use as much confectioners sugar as the recipe calls for. I usually add a little and taste as I go until I reach the right amount of sweetness without going overboard. I always have great results, this cake has become a Christmas staple in my house.

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I've made this recipe a few times now and I think I'm getting better at it. I'm personally not a fan of red velvet cake but the birthday girl requested it. Everyone at the 89th birthday party loved it. And the frosting is great!

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Made this for my boyfriend's birthday and was disappointed. Cake was a bit dry and very dense. Marshmallows in the frosting seemed to be more of a mess and in my opinion did not add to the taste. Sorry Paula, I love you, but will not be making this one again.

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This was the very first time I attempted to make a red velvet cake. I was always skeptical because all of the homemade red velvet cakes I have had, tasted like food coloring! This recipe is abosolutely perfect. I only added 1 1/2oz of food coloring because the color appeared perfect to my liking. My family devoured the cake, it did not make it to the next day. I did a simple cream cheese frosting because I have picky eaters. ; I will be making this cake again very soon. This is a new recipe for my family recipe box for years to come. Great recipe Paula!!

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Really good cake recipe! Instead of the layered cakes I made one large sheet cake and it was super moist. I did add 2 extra tablespoons of the cocoa powder to give it a more chocolaty kick and since I didn't have any cake flour on hand I used all purpose flour. Still wonderful!

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I don't consider myself to be a professional Baker by any means but,I do know my way around the kitchen! I followed this recipe to a T, and it turned out very moist! Oh, I did use non-flavored red food gel {Wilton}.I watched Paula's video a realized it was not in sync with recipe as far as the steps go, so I chose to follow the video step and this turned out awesome! Oh yes, I used Paula's frosting for filling and used the old fashioned boiled milk frosting for the outside! Absolutely to die for! And I have some very picky eaters to please! ;-] Thanks Paula!