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Southern Red Velvet Cake Recipe

Southern Red Velvet Cake

Recipe courtesy Cakeman Raven, Cakeman Raven Confectionery, NYC

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (472)

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Average Rating:

Total Reviews: 472

Showing 411-420 of 472

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  • on June 22, 2006

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    cake was moist and delicious, not a fan of the cream cheese frosting.

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  • on April 03, 2006

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    I also thought the frosting was a bit rich but it went on nice and smooth, resulting in a very pretty cake. The cake itself was really red, I mean RED folks. I wonder if that is supposed to be the end result as the cake in the photo accompanying the recipe didn't look that red. Insofar as the flavor of the cake, I thought it was just fine. I believe it is meant to be rather nondescript in flavor because the frosting is so flavorful and rich. I baked this cake for my son's 23rd birthday party. Everyone loved it and I most certainly will make it again. Next time, I will decrease the red food coloring by half, perhaps double the cocoa in the batter and more chopped pecans on the top and sides of the cake as they compliment the dense frosting perfectly. This recipe is a keeper. Try it!

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  • on March 30, 2006

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    this is the best Red Velvet Cake is the best I've had. Worked the very first time.

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  • on March 29, 2006

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    Is this cake suppose to come out so flat? I usually don't stray from my usual recipes. I prefer Gale Gand's version but I figured I'd try something new. Bad idea. I haven't even eaten it yet. I was suppose to give it to someone for a birthday but I'm just going to make Gale's version instead. If this cake ends up tasting okay I'll update the rating.

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  • on March 22, 2006

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    Best red velvet ever! MOIST and DELICIOUS!

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  • on March 12, 2006

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    Bless Sara's heart, this is what happens when a northerner takes on a southern recipe. Because she doesn't know what it is supposed to taste like, she doesn't know whether or not she has succeeded. The recipe she gives is not just moist but a bit wet. Alas, it is wet with oil. When I first saw the recipe, I thought that surely someone had made a typo but it remains that way so I suppose she meant to use that much. It also lacks enough cocoa. The RVC is not supposed to have a strong flavor; it certainly is not supposed to taste like a chocolate cake. But the tiny amount of cocoa in this recipe accomplishes virtually nothing. Oh, and by the way, you well meaning nawthun folks, authentic RVC does not EVER have butter in the batter. And, while we are setting the record straight, it doesn't have cream cheese frosting, either. It has a very simple cooked frosting of milk, butter, flour, and vanilla. So, Sara, you made a pretty good cake, but not a red velvet cake.

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  • on January 24, 2006

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    Sometimes when I make recipes that I saw on TV they don't quite turn out the same as on TV. This cake recipe was quite different. It was such a vibrant red in color and very moist as well. I got a lot of complements on this cake.

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  • on January 20, 2006

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    By no means an "easy" cake (at least for me, a beginning baker, but it all came together nicely. What I liked about this cake it that it is not as overpoweringly sweet as some desserts are (the frosting is though, holy cow!. Very pretty presentation.

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  • on January 16, 2006

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    I am a 22 yr old male college student. I made this cake for the first time ever. I heard nothing but great things about this cake. Everyone thinks that its the best cake they have ever tasted. It is extremely moist and delicious. I would recommend this recipe to anyone who wants to impress that special someone. Everyone wants to know when I will make anothercake and will I make them one. Thanks alot for the recipe. NOTE: Anyone who says that this cake is not a hit or isn't good just can't COOK!!!!!!

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  • on January 08, 2006

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    My mother-in-law's favorite cake is red velvet. She just loved this recipe. She said it was the best cake she ever had. Thanks!

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