Grandmother Paula's Red Velvet Cake

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Totally awesome! I have never liked Red Velvet Cake until I made this one. It is my daughter-in-law's favorite cake, so I wanted to make it for her birthday. After looking through lots of R.V.C. recipes I decided to try this one, now I'm hooked. It baked up light and tender. I used a 9x13 pan (35 minutes in a convection over at 350 degrees. I did not double the recipe but did make it twice since I wanted a 2-layer 9x13. I can't wait for my d-i-l to taste it and tell me what she thinks. Thank you Paula!

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I had not even heard of red velvet cake until my son requested it for his 18th birthday. I looked at several recipes and settled on this one. After reading many reviews I was concerned about the cake being too dense. I preheated the oven to 350 then, after a few minutes, turned it down to around 325. I tested the cakes after 20 minutes (not the full 25 and they tested fine so out they came. Since there were three layers I made 1 1/2 times the icing recipe (no coconut or pecans and it was the perfect amount. I read comments about it being too sweet but the birthday boy's comment was that it was not real sweet. And his 22 year sister said it was the best cake I ever made. The cake was slightly denser than most cakes but in no way would I consider it dense. I heeded the thoughful comments by reviewers and I'm sure they helped my cake turn out as perfect as it did.

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Perfect!! To me, it's not so much dense as so smooth, it transcends cake!

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Ended up way to dense. Over mixed the batter.

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I made this recipe minus the extra fixings in the icing. I added a half cup of all purpose flour for the tail end of the 2.5 cups of Cake flour. It came out GGGGRREAT! This is a real Red Velvet, simply.

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This may be the PERFECT red velvet cake recipe. This cake had the most flavor (without tasting like a chocolate cake that I have ever tasted in a red velvet cake. The texture was a little dense, but in a good way. The cake came out very moist (though I made it only 2 layers in 9 in pans because that's what I had. I'd also like to point out that 1 ounce of food coloring was plenty, my cake was VERY red and that's all I used. I didn't use the frosting though because I wasn't into the marshmallow. Delicious.

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This cake had much more flavor than the other I made but it was dry. I may have overcooked by a couple minutes. I used the icing recipe from another recipe. I like a traditinal creamcheese frosting.

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This is without a doubt the best red velvet cake recipe I have made so far. Yes, it is dense but I love all kinds of cake textures so I thought it was fantastic. I used Ina Garten's cream cheese frosting (from her Coconut Cake recipe instead and everyone loved it. The light chocolate flavor from the cake paired very nicely with the light almond flavor from the icing. The only negative is that they do come out a little flatter/thinner than most cakes but that certainly doesn't take away from the amazing flavor.

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This recipe is awesome! My husband &I have made this many times and are asked to bring it to every party or potluck we go to!

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This is by far the "BEST" Red Velvet cake I have ever made. I used two bottles of Red Food Coloring, but next time may reduce it to one. The cake was very red. I was a little unsure about the flavor of the cake batter with two bottles of food coloring in it, but after the vinegar was added, it tasted better to me. Definitely my new "go to" Red Velvet Cake.