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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 51-60 of 472

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  • on January 03, 2012

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    The cake was good but not real flavorful. Either I dont get the whole red velvet craze or the recipe is bland. The icing is perfect.

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  • on January 03, 2012

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    This is a great receipe I made some changes I used less oil, I doubled the cake batter so that the layers will be thicker. I used chocolated syrub instead of coca and the cake was very moist, tasty just down right delicious I made it twice and both times it lasted a day!!

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  • on January 03, 2012

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    I have to agree with several other posters on the cake being way too oily. It tasted more like oil than anything else, and the cake was dense, not light and fluffly like I prefer. After a couple of days, you could actually see the oil settling. It could definitely use more cocoa powder, too. I will continue my search for the perfect RV recipe....haven't found it yet.

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  • on January 02, 2012

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    This recipe was really good. It was my first time making this cake and it was super moist everybody loved it. I made it in cupcakes with red and green food coloring only because I ran out of red food coloring and it was really good. Thank you Cakeman Raven.

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  • on January 01, 2012

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    This recipe was the best! I have tried others on here and this one was my favorite! I highly recommend this cake for whatever occasion, we had it for new years. Thank you food network for the recipe.

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  • on December 28, 2011

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    This was my first attempt at red velvet cake and I must toot my horn (toot, toot. My family was very impressed and is requesting this cake every christmas. Thank you cakeman raven and food network. I took the advice of others and added one additional tsp. of cocoa. Taste amazing and my picky teenager loved the frosting.

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  • on December 27, 2011

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    I tried this cake recipe because most of the reviews were positive. But, now having tasted I have to say it is oily and not much flavor. The frosting is the only sweet and flavorful part of the cake. Nest time i'll try Bobby Flay's or Alton Brown's.

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  • on December 25, 2011

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    I made these into cupcakes and my family loved them. Although I made them healthier by substituting one cup of white flour for whole wheat. I also cut out half the oil and added 3/4 cup of hot water (just under boiling. The trick is to mix the oil with the water until the oil emulsifies. I also used 3 heaping teaspoons of cocoa powder and two teaspoons of vinegar, this made my cupcakes light and fluffy. Bake at 18-20 min. Perfection.

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  • on December 24, 2011

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    Cake was good. Frosting was excellent. Cake could stand to be a little sweeter/more flavorful. I buy cakes from Cakeman Raven's bake shop in Brooklyn, NY and the one I made tastes a little different. Will definitely make it again, but will tweak it when I do.

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  • on December 24, 2011

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    I have to agree there is something OFF in this recipe. Have had RVC before and this is not at all it. If anyone thinks this is RVC is good they are so wrong..I can not believe people are actually eating this..This cake recipe is oily, horrible sour tasting and just plain wrong...This is the second cake I have made from Food Networks recipes..I have been highly disappointed in both. a Johnson and Wales education gone to waist..BLAHHHH best thing is the frosting..Everyone who had some completely agreed..DON"T MAKE THIS RECIPE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! YUCK YUCK YUCK!!

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