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Red Velvet Cake Recipe

Red Velvet Cake

Recipe courtesy Buddy Valastro

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (10)

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Average Rating:

Total Reviews: 10

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  • on April 22, 2011

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    I used this recipe and it worked great... I loved it!

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  • on March 10, 2011

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    Well i made the cake, and I followed the recipe except my eggs where not room temp. But my cake did not rise and its only like 1/2 thick. The top looked all bubbly. But the taste was great... I think the recipe need some adjusting. I do not believe there was enough baking soda in it. But other then the cake not rising, it was an easy enough recipe to follow and the taste is great.

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  • on January 31, 2011

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    Once I made a few adjustments the cake was pretty good. Some of the ingredients listed didn't sound right and I didn't want to chance it - especially with the amount of salt required. Here's what I changed... I upped the butter to 3/4 Cup, flour to 1 3/4, cut the salt to 1/4 tsp, increased the cocoa to 1/2 c and reduced the food color to 1/2 oz.

    With those adjustments the cake was a little dry - so I might play with the butter and buttermilk the next time I make it.

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  • on January 14, 2011

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    Tastes great! Used it for a tiered cake and it is just dense enough to hold its shape (not a super moist cake. Also, I live at 6000ft so I used high altitude flour which helped a bit but it falls inevitably. Grease and flour the pan!!!!!

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  • on October 19, 2010

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    This cake was edible, but I found the texture to be somewhat unrefined for having used cake flour, and there were many very large bubbles baked into this cake which somewhat compromised its integrity.

    I wasn't so sold on the idea of vinegar baking soda being used to leaven this cake, but it -did- rise. It just wasn't the sort of cake I was expecting.

    It might be as a result of being an untested scaled-back recipe. That would be my guess.

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  • on August 15, 2010

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    the cake is about 1/2 inch think, i followed the directions to the T and it didn't rise at all, we havn't tasted it yet, oh and the bottom of the cake is glossy, very shiny?

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  • on July 03, 2010

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    This cake turned out very well. I baked the batter in 2 round pans. After pulling the cakes out of the oven I let them cool in the pan. When I tried to take the cakes out of each pan they slid out very easy.
    I'm very picky about my cakes, and this came out fluffy, moist, and sturdy enough to decorate without little bits of cake coming off in the icing. I would recommend this to anyone.

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  • on December 11, 2009

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    I've tried several of the red velvet recipes on this sit and this is the best I've found. It has good flavor and is very moist. One change I made was to put the baking soda in with the other dry ingredients. Just make sure not to over mix it or it is terrible.

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  • on November 28, 2009

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    This cake is VERY DRY. I threw out the recipe.

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  • on October 02, 2009

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    Very delicious cake. Recommended.

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