Red Velvet Cake

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Amazingly good recipie! I absolutely love making it, and it's always a hit where ever I take it. I use 3, 9" pans, and the cakes come out pretty thin. And I always double the frosting recipie, but we REALLY like frosting here! A realy easy, and super tasty cake...a classic!

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Great recipe! Cake turned out moist and delicious! I will definitely be making it again. I only used half of the food coloring though and it came out nice and Red.

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oh ya i forgot...i did change the 1 tsp of cocoa to 2 Tblspns. and i added the sugar slowly to the frosting testing it for sweetness! Great cake!!!!

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I am not a great baker. However, I used this recipe for the first time at thanksgiving, everyone loved it. I didn't have three cake pans so I made two layers and a few cupcakes. Next I made it for Christmas again, everyone loved it this time I made two layers. Finally, last week I had a Dessert Party and again, everyone loved the cake. It was moist, the icing was heavenly. It had just enough cocoa, most people liked the fact that it didn't have a heavy cocoa tast as others red velvet cakes they'd had. Oh, yeah, the presentation - the cake looked beautiful!

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My niece and I made this recipe and followed the directions perfectly. There is something missing in this cake. It definitely needs more cocoa. Overall, the cake was very moist, and the icing was delicious. After my ten year old niece took her first bite, she said "The icing is great, but the cake is tasteless." She has eaten her other aunt's red velvet cake many times, so she does have a discerning taste for red velvet cake.

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adding the whole bottle of food coloring I thought may have been a tad much, I feel like it gave the cake a different flavor, not bad, but probably could have gone with just a bit less. My main concern with the recipe that I struggled with after following every single direction by the book, was the cream cheese frosting. I have no idea why mine came out so thin. I added my sugar to thicken it, and it still could have been a bit thicker I think. I'm disappointed in the cream cheese frosting, it tastes good, but did not help in the presentation of the cake.

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@pinkkaddy: Red Velvet cakes use baking soda to react with the vinegar...the result should be fluffy airy batter. If you look at other recipes (check out Bobby Flay's, they also only call for baking soda, not powder. If the baking soda has been on the shelf a while, it can reduce the effectiveness. Hope that helps!

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I noticed this doesn't have any baking powder. Did everyone's come out flat? Is this an error in the recipe?

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The recipe was good, but it needed more cocoa. I upped the cocoa to 2 tablespoons total. It is supposed to be a chocolate cake dyed red, so my husband and I unanimously agreed that it needed more. I didn't use canola oil in my recipe, I used vegetable oil. There was some oiliness at the bottom of our cake, and the only reason we knew was because we made them into cupcakes.

If you also decide to make cupcakes, 350deg oven, 18 minutes, should do.

It was very moist and chocolate-y with our modifications and I hope they work for you too!

Good Luck and Happy Holidays!

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im going to make this for christmas dinner a hope it turns out right ill give feed back