Grandmother Paula's Red Velvet Cake

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I have made this recipe many times. A few tips-
1.This is a classic rising cake, meaning no banging, stomping, loud noises, bass on the stereo, etc, or it will fall.
2. If a recipe doesn't specify, use unsalted butter. you can always taste the batter and add salt if needed, but you can't take it back out.
3. don't adjust ingredients! Baking is chemistry: if you change a ratio, you will get different results.

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Absolutely amazing cake

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This cake was so tasty and moist! This has been my favorite red velvet recipe by far and the icing is divine.

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Best ever!!! Made a few changes. Didn't have cake flour so I used all-purpose instead. Didn't sift it because I couldn't find my sifter. Used 1 1/2 oz of food coloring because I ran out. The cake was fabulous anyway.

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Paula, Paula, Paula! I cannot thank you enough for sharing Grandmother Paula's recipe! My dad is from Mississippi, so he's had quite a few red velvet cakes in his day, and he says this tops them all. It's so true to red velvet tradition. It's so moist and you can really taste the cocoa. I love the pecans in the frosting. It makes my heart melt! My only complaint, is all the food coloring! I dye myself and my entire kitchen red/pink. But I can take one for the team, the cake is work it!

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This cakes is delicious. I used a different frosting, but the cake is really good... except for the people that hate dense cakes... because it really needs a glass of milk to go down... it is very heavy and almost gets "stuck" in your esophagus... but regardless, I love it. I've made cupcakes out of the batter too... delicious. Just cut the bake time and toothpick them til' they are done <3

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Oh My Goodness...this is delish!

I've never been a fan of red velvet (thank the bloody armadillo cake in Steel Magnolias but my girls love it, so I thought I'd give it a try for Thanksgiving this year. SO glad I did!

After reading a lot of the reviews, I did tweak this recipe. But basically followed it closely. I'll offer you my changes...hope you give it a try, it's really very, very good.

* Definitely spring for the cake flour. I don't have a sifter, but I use a whisk and achieve the same results.
* Take the time to prepare all ingredients ahead of time...measure into separate bowls. It'll make a lot of dishes, but worth it to be sure you have everything set. (except the soda/vinegar...do that right before you add to batter.
* I did use an extra Tbs of cocoa. Also only 1 oz of food coloring.
* I made cupcakes. Baked 20 min...do NOT overfill the papers!

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I've never written a review. I was very concerned to make this cake because of the variation in ratings. I read pages of reviews to determine what worked & didn't work. I'd like to summarize how to make this cake and get GREAT results. I highly recommend you make this if you LOVE red velvet cake.

1 Use cake flour If you don't have cake flour, use all purpose but know that 1 cup minus 2 TBSP all purpose flour = 1 cup cake flour
2 Follow the directions as written.
3 When alternating putting in SIFTED CAKE FLOUR & buttermilk, end with flour
4 Combine baking soda & vinegar as noted in recipe in a seperate bowl (lots of debate on when to do this step
5 FOLD (do not mix in the combine baking soda & vinegar combo
6 Make sure baking soda isn't expired-buy new if you don't know
7 1 oz red food coloring is plenty
8 Grease & flour the baking pans
9 After they are cool, store in fridge for 1+ hour before you frost. It's much easier to frost the cake this way

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This cake was extremely heavy and the frosting sweet. Maybe half the butter no marshmallows. I will not make this again. It was very nice looking. I agree with previous reviewers comment that it was so dense and even hard to cut. I followed the recipe exactly...

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I followed this recipe exactly to the tee, except I added slightly less food coloring. This cake turned out fabulous. Plenty of frosting to frost all three layers and the top and it was wonderful. Got rave reviews from our dinner party guests. I'll definitely be making this cake again.