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Red Velvet Sheet Cake with Classic Red Velvet Frosting Recipe

Red Velvet Sheet Cake with Classic Red Velvet Frosting

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (44)

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Average Rating:

Total Reviews: 44

Showing 31-40 of 44

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  • on March 03, 2012

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    I have to agree with another use who rated this 1 star. I threw the cake away. It tasted pretty bad and I followed the directions to a T, including using cake flour. I did not like the frosting AT ALL and found it greasy and tasteless. Very disappointing.

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  • on March 02, 2012

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    I tried this for the first time and wasn't very impressed with the texture of the cake. I took it to the college for students to rate and most gave it a thumbs down. They thought it was dry.....not up to the quality they are used to me bringing in. I probably will not make this cake again.

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  • on March 01, 2012

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    WOW! If nothing else, MAKE THE FROSTING!!! I have a red velvet cake recipe that I'm pleased with so I didn't use this cake recipe, but I wanted a frosting that WASN'T cream cheese based (let's face it, cream cheese frosting really only pairs well with carrot cake. I did worry when my frosting didn't separate (since it was mentioned in the actual recipe, but i beat it till i was happy with the consistency. All I could think of was all the different ways I would make the frosting for other cakes...chocolate flavored, lemon flavored, endless! Additionally, I will definitely substitute powdered sugar for granulated to avoid the "crunch" as the granulated sugar didn't have a chance to dissolve. Otherwise, delicious!

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  • on February 29, 2012

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    The icing was good.

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  • on February 28, 2012

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    To die for!

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  • on February 27, 2012

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    best red velvet cake i ever had my favorite part was the icing so different and yummy my family loved it.

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  • on February 26, 2012

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    Once I saw this episode, I had to try this recipe....like, moments after the credits were running-so was I...to the market! I whipped up the batter and it baked evenly and beautifully! But I think I went South when I used low fat milk instead of whole as the recipe calls for--user error! It was difficult to ice as the icing wanted to separate, again MY fault! I got it iced finally and dressed to impress with raspberries on top! I'm calling it "Red Carpet Cake" in honor of the Oscars. Thanks Ree, wonderful recipe my husband and four kiddos will enjoy!

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  • on February 26, 2012

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    I really can't rate the cake properly because I used Splenda Blend rather than sugar for the cake and the frosting. Having just discovered that my husband is a diabetic, this was my first adventure baking a cake using a sugar substitute. The cake turned out fine, but I am quite sure that the texture and taste would be different using sugar. So, that said, I am going to rate the icing only. Even though I used Splenda for the icing, it turned out great. I have never seen this flour based icing before but it is wonderful. Even if you don't make the cake you must try the icing recipe! I think it would be terrific as well on carrot cake!

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  • on February 26, 2012

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    Great recipe, I love it!!

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  • on February 25, 2012

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    I have been making this frosting for 51 years. It is a family favorite for my Quick, Dark, Moist Chocolate Cake. I found it in a cookbook I bought from a church. It is just perfect. Not too sweet and so fluffy. I have never had a cake from anyone else that used this frosting.

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