Southern Red Velvet Cake

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this was amazing. I made them as cupcakes and honestly the only thing I didn't like was the amount of oil on the bottom of the cupcake liner. I was so scared to try this recipe, I hardly ever venture out from the box mixes due to time/money constraints. Red velvet in the box however just is disgusting to me.

The only thing I did different was add one more teaspoon of cocoa. My cupcakes still came out a beautiful bright red, and tasted SO delicious!!!! The frosting is what really pulls it together though, and it just gives these cupcakes a delicious moist buttery taste. MMMMM, so good!

Also, I don't like cupcakes to taste burnt so I started the timer at 15 minutes... and went up in 2 minute increments...and at 350F and 17 minutes my cupcakes were absoloutely perfect!

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It was okay, but it wasn't the best red velvet that I've ever had. Also, mine only made 2 layers, instead of 3, and they were kind of dry. I wouldn't make it again, but I'm assuming that I did something wrong, because so many other people had great results!

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This is by far the best red velvet I have ever had! Ive tried for yrs to find the best recipe and this is it. I made it for my daughters wedding and everyone was very impressed. It only calls for 1 teas. cocoa which made me a little apprehensive but it works. Red velvet is not supposed to be a chocolate buttermilk cake thats red. And let's face it, if its truly a chocolate cake than the red doesnt come through very well and that's the point of this cake, its RED velvet. I would recommend, and have this recipe to anyone. Absolutely outstanding and the cream cheese frosting is hands down the best as well. Not too sweet, its perfect!

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This recipe is good, but the recipe only calls for ONE teaspoon of cocoa. Having never made a red velvet cake before, I trusted the recipe, only to realize it didn't taste like a typical chocolaty red velvet cake at all. It just tasted like white cake that had been colored red. Otherwise, very good.

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Delicious! Used more cocoa powder and make them as cupcakes. The only thing I couldn't get was the right shade of red but all around great!

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The basis for this recipe is good, but the volume of oil used in this recipe is sure to result in a heavy greasy cake. I reduced the oil significantly and use a different kind of food colouring, my red velvet modifications ensure that I end up with a delicate crumb and bright red cakes.

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My 14 year old friends and I just made this cake and it was amazing. If we can do it, you can do it. The only thing we changed was the amount of cocoa powder; we used double the amount. After we baked it we layered it and decorated like the ocean. It wasn't hard to make and in fact it was pretty delicious.

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I made this recipe to try last week, it was too dense, dry and floury. So I made this cake today for our Orthodox Easter and my Grand daughter's Birthday. I had the eggs and buttermilk at room temperature and used cake flour instead of all purpose flour. The result was an amazing, delicious, moist and beautiful cake. The frosting was delicious, my grand daughter couldn't stop sticking her finger in it and licking it. The end result was the most delicious Red Velvet cake I have ever eaten. My family totaly devoured it.

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This cake is great,not sure why some are having trouble with this cake, I add 1/2 to 1 tsp more cocoa, & I prepare my baking pans with Bakers Joy baking spray with flour. I only bake my cakes for 19 min, they never stick, & always come out moist,lite and fluffy. I make cakes often so I combine the ingredients in a different way. I mix eggs & sugar first in my free standing mixer, & shift the flour,cocoa, salt & baking soda together in a bowl. Oil, vinegar, vanilla & food color is whisked together in another bowl then poured into the mixture bowl with the eggs & sugar mixture. Then alternate adding in the flour mixture,& buttermilk, start with some of the flour, mix then add some of the buttermilk, be sure you end with adding flour mixture. I always have to make 2 of these cakes because my boyfriend eats one by himself (it never last more than 3 days he eats half of it in 1 day, all he ever says is how moist and good it is The other I share with friends & my neighbor and they love it

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I've made this cake several times and it is delicious!