Southern Red Velvet Cake

Total Time:
1 hr
Prep:
30 min
Cook:
30 min

Yield:
about 6 to 8 servings
Level:
Intermediate

Ingredients
  • Vegetable oil for the pans
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 1 teaspoon cocoa powder
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk, at room temperature
  • 2 large eggs, at room temperature
  • 2 tablespoons red food coloring (1 ounce)
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon vanilla extract
  • Cream Cheese Frosting, recipe follows
  • Crushed pecans, for garnish
  • Cream Cheese Frosting:
  • 1 pound cream cheese, softened
  • 4 cups sifted confectioners' sugar
  • 2 sticks unsalted butter (1 cup), softened
  • 1 teaspoon vanilla extract
Directions
Watch how to make this recipe

Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.

In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.

Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.

Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.

Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.

In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)

Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.

Yield: enough to frost a 3 layer (9-inch) cake

Chef: Sara Moulton


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4.1 553
I have a question. I loved the recipe, though I used my own cream cheese frosting, the cake was great. My question is, why is it so oily?? Especially when making cupcakes. The oil constantly seeps through. Should I just sub butter? Would butter affect the taste and moistness of the cake??? item not reviewed by moderator and published
Best recipe EVER!!!!!!!! item not reviewed by moderator and published
almost 2 cups of oil? yuck. use butter instead<br /> item not reviewed by moderator and published
My family enjoyed this cake making another one tonight. item not reviewed by moderator and published
Made this cake and didn't like it - too oily tasting.  I made with canola the first time and olive oil the 2nd.  The liquid food coloring also gives it a bitter taste. I had always thought that a red velvet cake is a chocolate cake with red food coloring. item not reviewed by moderator and published
I loved making this cake, It was a test cake and everyone who ate it loved it, I garnished it with peacans then forgot my daughter don't like nuts of any kind she will get the first slice on the Fourth of July Two Thumbs Up. item not reviewed by moderator and published
I love this recipe and I get so many compliments from it! I love because I live in the North and I don't like the chocolatey taste of the Red Velvet cakes from the bakeries and restaurants.  My fondest memories of Red Velvet cake are from my aunt in Florida, and this recipe is very close to it.  It does not taste like chocolate, it has it's own distinct taste.  I have a convection oven so I bake at 325 for 25-30 minutes.  I also use cake flour, and you can get away with 3/4 teaspoon of baking soda.  Like any other recipe the cook/baker has to prepare it until they get it to their exact taste.<br /> item not reviewed by moderator and published
This cake was good overall. I used less baking soda, cut down on the food coloring by half, and used 3 cups of powered sugar instead of 4 for the icing. I wouldn't mind making it again. item not reviewed by moderator and published
i tried this cake it was simply divine it tasted so good and so rich. i did make a few adjustments hen i baked it for the second time i used 3 eggs instead of 2 and i seperateed the yorks and white and i whisked the white and folded them inafter mixing everything else it definitely made the cake fluffier.all in all i am soo in love with red velvet cake<br /> item not reviewed by moderator and published
the icing was runny and looked horrible... and the cake didn't have much flavor to it. The only thing that was good was the taste of the icing. I was making it for an anniversary party and had to go buy a cake. ate it later anyways, but looked nothing like the picture. I am NOT making this again. item not reviewed by moderator and published
I just finished making this cake. It was very and dense but it had good flavour. So I make it again and substitutethe all purpose flour for cake flour and opt the the vanilla to a tablespoon add a pinch of ground cinnamon and nutmeg. It came out prefect very most and great flavour. I recommend anyone making this to use cake flour...trust me you will not regret it. item not reviewed by moderator and published
The best part of this whole cake is the frosting. The cake was dry and the taste was unappetizing. I bake and cook regularly with my own homemade recipes, so I could have easily done myself a favour and baked one of my own. A complete waste of time and money.<br /> item not reviewed by moderator and published
Horrible taste!! Are you sure it needs a teaspoon of baking soda?? I'll never bother to make this cake again! item not reviewed by moderator and published
I thought I would give this recipe a shot... with so many positive reviews I thought... what could go wrong. I followed the recipe to a T.... and I am a trained pastry chef... so I know I did everything correctly. These are greasy, and taste like cornbread (as a previous poster had mentioned). I would never make this recipe again; red velvet is supposed to be rich, chocolately, a little dense, and moist-- these are nowhere near what I hoping for. item not reviewed by moderator and published
Amazing delicious cake very easy recipe item not reviewed by moderator and published
Red Velvet is red because non-alkalized cocoa turns reddish in an acidic environment. So, yes, red velvet began as a chocolate cake. The cocoa available today is alkalized, so it doesn't go through the same chemical process. It is not a white cake dyed red, as some seem to think. It is not a development of the South, as it's roots start in the early 1900's in the North East. Some research shows beets were used in the Great Depression--as a sugar substitute. But 1-2 oz of RED food coloring is not a historic ingredient and surely cannot be good for anyone. I cannot fix typ-os in this review, so sorry about those... item not reviewed by moderator and published
This was a very easy recipe to follow. Seriously, if it came out bad...then you messed up somewhere. Follow the recipe exactly the first time..don't try substitutions if you don't understand the difference between cake flour and all-purpose, baking soda vs baking powder. I have made several times and EVERY time is PERFECT!! Great recipe!! :-) item not reviewed by moderator and published
My family love this cake each time I bake for holiday. If you messed up this recipe then stay way from baking. item not reviewed by moderator and published
Terrible. Tastes almost like cornbread. No chocolate flavor. item not reviewed by moderator and published
Can I use the same measurements for cake flour? item not reviewed by moderator and published
I've used this recipe several times before to make cake, and this time I made cupcakes. They came out tasting great!! item not reviewed by moderator and published
Make this cake &amp; LOVED it!!! Need to make this recipe into cupcakes for this weekend, but don't know what to change the bake temp. and time to... HELP! item not reviewed by moderator and published
Every holiday my family looks forward to me making this cake. Yesterday (Thanksgiving) when I cut the 1st slice, in the matter of 5 minutes the entire cake was GONE! My family even gets upset with me if I don't bring it to the family gatherings! I DO COOK THIS CAKE AT 375 DEGREES FOR 19 MINUTES ( I KNOW, A WEIRD NUMBER)! item not reviewed by moderator and published
this cake was dense, had a weird flavor, and the outside was over cooked while the inside was under cooked. this cake pretty much ruined my mom's birthday and i will not be making it again. item not reviewed by moderator and published
Cake was moist, chocolately enough after adding extra cocoa. Bake to just barely done for maximum moistness. I understand the love for cream cheese icing , but would sure like to see more red velvet cake recipes offered up with the traditional cooked-and-whipped icing...the true velvet of the cake. If you've not had it, you're missing something special. item not reviewed by moderator and published
Very unhappy with this recipe. The batter was like glue and so thick. I have made several red velvet cakes and this was a big FAIL! item not reviewed by moderator and published
This is by far the best Red Velvet Cake recipe I have come across! This statement is based on so many compliments from family, friends and church members who claim that Red Velvet is their favorite cake. One note (if not indicated in previous reviews), the recipe mistakenly calls for baking soda in lieu of baking powder. I also doubled the recipe to have a larger cake. It turned out perfectly! Thank You Cake Man! item not reviewed by moderator and published
Can I use a springform cake pan for this if I don't have individual layer ones? item not reviewed by moderator and published
Great recipe. Made no changes and cake came out perfect. item not reviewed by moderator and published
Made this today, after a disaster of trying Nigellas red velvet cupcakes. Have to say, it turned out pretty awesome. http://i.imgur.com/wyiEUV1.jpg http://imgur.com/wyiEUV1 item not reviewed by moderator and published
The best i ever had. item not reviewed by moderator and published
I don't understand the bad reviews, i followed the recipe to a t, and it came out great, not dry,taste the flavor and all i will be bookmarking this recipe. item not reviewed by moderator and published
Does it have to be a stand mixer I only have a hand mixer? I havent made the cake yet item not reviewed by moderator and published
Came out fantastic. Made no changes to the recipe. Thank you item not reviewed by moderator and published
Simply amazing item not reviewed by moderator and published
Super easy and delicious! Changed to 1C oil and added 2T of cocoa powder as others suggested and it was great! Added crushed pistachios to the top of cake to add some salty to the sweetness of the cake. Will make this cake again. item not reviewed by moderator and published
I am horrible at baking but decided to try this. It was super easy to make.I did exactly as the recipe calls for and it was super moist, tasty, and not oily at all! Definitely becoming my go-to baking recipe! item not reviewed by moderator and published
This cake was moist and fluffy but I did not like the taste. Didn't taste like red velvet me. Will not use this recipe again. :( item not reviewed by moderator and published
Red dye #6 cake! Seriously people, this affects the brain. What's wrong with rich chocolate with no unnatural color? item not reviewed by moderator and published
I have made this recipe twice. Once as a cake (blue velvet instead of red) and tonight as red velvet cupcakes. Each time the cake was moist and delicious. What I love most about this recipe is that it is simple and does not involve as many bowls as the average red velvet recipe. Simple to make and delicious! My new go to red velvet recipe! item not reviewed by moderator and published
This is the best red velvet cake I ever tasted, it was PERFECT! Red velvet cake was not a favourite of mine until I was asked to try this recipe, now I cannot get enough. I will be making this all the time now item not reviewed by moderator and published
Perfect!! The only one my son would eat :). item not reviewed by moderator and published
perfect classic red velvet cake item not reviewed by moderator and published
red velvet flavor was missing and it was way over oily. when we eat we wanted to squeeze out all the oil b4 eating i will definitely reduce the oil to 1 cup and add like 2 tbs of cocoa. item not reviewed by moderator and published
My first time trying this recipe and the cake was so moist !!!! Great recipe ! item not reviewed by moderator and published
Followed the exact recipe....cake dry, no flavor of red velvet cake and an overpowering taste of oil even though I only put a cup of oil. Waste of time. item not reviewed by moderator and published
Okay, so Cakeman says "baking powder", but the ingredients on this website list baking soda. FAIL! I'm going to replace the soda with the powder and go for a second attempt. Touche' Cakeman. ;) Sorry we missed seeing you last week when we stopped in to visit you. My review of the recipe is based on how incredible the cake was that we purchased from your place in Brooklyn. :D Best cake I have ever tasted in my life!! item not reviewed by moderator and published
This is a really good recipe and made a delicious cake. I'm not sure why people are adding extra sugar to the batter because the icing is soooooo sweet, you don't need the cake to be super-sweet too. I think the amount of sugar in the recipe is just right. HOWEVER, I believe this is not the exact recipe that the Cakeman himself used because I used to go to Brooklyn just to buy his red velvet. There's a reason the lines at his bakery were out the door - it was simply the best tasting cake ever. This recipe comes close but is not exactly the same. I would pay to know the secret - and now that he is out of business, I wish he would let us all know. item not reviewed by moderator and published
Really good cake. Very moist. I used 3 tablespoons cocoa powder ,2 cups of sugar, a half cup of oil, and half cup of melted butter. I didn't have buttermilk so i made some.( 1 tablespoon of vinegar, put that in a 1 cup measure, and fill the rest up with half and half. let sit 5 minuets. ) You could substitute vinegar with lemon juice and the half and half with heavy cream. The amount of cocoa I used gave it a nice rich flavor, and a deep burgundy color. I kinda feel like, whats the point in using only a teaspoon? When I make it again, I will try using just two tablespoons of cocoa, to get a brighter red. I made cupcakes, and 3" mini bundt cakes, baked them for 20 min. :) item not reviewed by moderator and published
This Red velvet cake was the BEST red velvet cake I ever made in my entire life. This cake is so much better than Paula Deen's "red velvet cake". The ONLY people who probably had a probably with making this cake must of made some mistakes in making this cake.. item not reviewed by moderator and published
I never made red velvet cake before, but I tasted many throughout the years.... This is by far, the best I ever had... and I was the one who made it!!!! Easy and idiot proof :) item not reviewed by moderator and published
This cake was moist and taste just like my grandmother's cake! I will forever use this recipe! It does take a little bit of work but it is worth it! I promise! Make this cake everyone! item not reviewed by moderator and published
Simply AMAZING! one of the best cakes I have ever made. It was moist and delicious, I added double the amount of cocoa powder it calls for and I still didn't taste it much. Next time I might add another teaspoon. Either way it was GREAT!. item not reviewed by moderator and published
great This is an excellent cake! It's light, moist, ...delicious! item not reviewed by moderator and published
Pretty close to perfect. I added another teaspoon of vinegar and cocoa powder. This is a good RV recipe. item not reviewed by moderator and published
The cake is moist but the oil is a bit overpowering. I will add more vanilla, sugar and only one cup of oil the next time I make the cake. I used cake flour instead of regular flour. For the icing, I added 4 1/2 cups of confectionary sugar and more vanilla. item not reviewed by moderator and published
This recipe is somewhat dry. It does not have very much flavor and only lists 1 teaspoon of cocoa powder, thus having no flavor. It simply tastes like a plain cake with no distinct taste. item not reviewed by moderator and published
I am from Georgia and Cakeman Raven is the best red velvet cake I have ever had!!! I am so excited to have found this recipe however I am sad that the magic is gone:-( Im gonna make this later this week and I am kinda hoping it does not taste exactly the same... Will post more once I use the recipe item not reviewed by moderator and published
This cake was the bomb. The only thing we changed was putting about a 1/2 cup more of sugar in the cake batter and about a 1/4 cup more of the sugar in the icing mixture. Then we add a pinch more of flavoring in the icing. Other than that, if you follow the recipe, you will make a great cake. The cocoa is not too overpowering either. It was just enough for us. This cake has made me a star on my job!!! lol. item not reviewed by moderator and published
A southern red velvet cake recipe from New York City? Please. Not a true southern red velvet cake recipe with a teaspoon of cocoa. Come down south. I'll show you a real "Southern" Red Velvet Cake. item not reviewed by moderator and published
Ihavent yet made it. Hopefuly it is good. Looking at all the comments gives makes me wanna get started soon. wish me luck. item not reviewed by moderator and published
I made this cake for my cousin bufdae, she loved them as well the others. My uncle thought I bought the cake from Secret recipe, he liked it too. p/s: I used 1 cup of olive oil instead of 1 1/2 cup vegetable oil. The cake was moist enough. I am going to stick with 1 cup the next when I bake again. Thanks for the recipe. :) item not reviewed by moderator and published
Best Red Velvet I've ever made. Icing was peerfect too.... Tasted about like a cheesecake atop the most perfectly moist cake . . .I made them into cupcakes... even great still warm without the icing . . . item not reviewed by moderator and published
This is an excellent cake! It's light, moist, tender...delicious! I tweaked it a little, substituting half of the oil, with melted butter. It gives the cake an even more delectable mouth feel, and I love the buttery taste. I previously used Paula Deen's recipe, but I like the Cakeman's process and end product better. Yummy! item not reviewed by moderator and published
Im'm from the south were people judge cooking very harshly. The recipe is the bomb! I have been using it every year since 2008. Thanks Cakeman Raven for sharing your recipe! item not reviewed by moderator and published
This is an amazing recipe. Before I made this cake I had never made a cake from scratch before. The recipe is easy to follow and the flavor was amazing. I do however add just a little extra cocoa powder. But I do enjoy extra chocolate. item not reviewed by moderator and published
i am going to make this cake for Thanksgiving!!! item not reviewed by moderator and published
OMG. Moistest cake EVER. Not tooooo sweet, just right. And the icing will make you slap. your. mama. Not too difficult, and cake flour can be used in lieu of the all-purpose flour (I prefer cake flour). Excellent! item not reviewed by moderator and published
I was wondering if this cake is a good moist cake? I was curious because I was thinking about making it for Thanksgiving item not reviewed by moderator and published
This is a delicious cake! I did make a couple of adjustments: added 2 more teaspoons of cocoa and 1/3 cup more sugar. I baked it in a sheet pan (13x18). I used the easy buttercream frosting by Gale Gand. It was moist and light, perfectly sweet, a big hit at the family dinner with 35 people. item not reviewed by moderator and published
This cake is delicious and not nearly as rich as most red velvet cakes. I am not a big chocolate fan so 1 teaspoon of cocoa powder is perfect. Used this recipe for my niece's wedding cake and received many compliments on it. I do use cake flour though and sift the dry ingredients together three times. item not reviewed by moderator and published
Awesome! came out just like the video, taste was heavenly!! Thanks for sharing.. This goes in my recipe book im creating for my daughter.. item not reviewed by moderator and published
I wouldn&amp;#39;t say I&amp;#39;m an experienced baker, but it&amp;#39;s not hard to follow a good recipe and make something spectacular. I&amp;#39;ve baked all kinds of cakes, cheesecakes, cookies, brownies, you name it I&amp;#39;ve done it. However this was my first attempt at a red velvet cake and I honestly think it was the worst recipe I could have picked. The cake itself tastes like food coloring and flour. It wasn&amp;#39;t sweet and didn&amp;#39;t taste like cake should taste. The best comparison would be a buttermilk biscuit- it was a three layer red buttermilk biscuit. Red Velvet is my fiancé&amp;#39;s favorite cake so I wanted to make him one for his birthday. I will not be giving him this! I&amp;#39;m honestly embarrassed that this cake came from my oven! item not reviewed by moderator and published
I have made this cake twice, the first time I could have left it in a little longer but it turn out great. The second time was for my husband&amp;#39;s birthday and it was better then the first one. I will be making this cake many, many times. Thank you. item not reviewed by moderator and published
too dry item not reviewed by moderator and published
Made this cake Sunday for a friend. I made some changes to the recipe. I used 1 1/4 cups of oil and 2 tablespoons of cocoa. Also it only took the 3 layers 22 minutes to bake. So don't trust he 30 minutes as stated in the recipe. Don't worry about how thin the layers look when they come out of the pan. Layers will look perfect once you icing the cake. Cake came out flavorful and moist and the icing is sinful!! Hope this helps....Happy Baking! item not reviewed by moderator and published
Flavorful Red Velvet recipe with balance for wide appeal. It should satisfy those who want their RV tender and cake-like as well as those of us who prefer a *really* moist (some have called it gooey texture. I increased the cocoa a touch (okay, doubled it and used 1 cup butter plus 1/2 cup oil in place of all oil as called for in the recipe. I was able to completely skip greasing/flouring pan with a decent home cook nonstick set and parchment on bottom. The layers were the most perfectly beautiful, even things I've seen emerge from my oven: no leveling required. The birthday girl was very happy, and this was a great step up from my last RV recipe experiment. This missed 5 stars by not being whatever undocumented concoction our late family friend always whipped up, but it is very good. item not reviewed by moderator and published
This was amazing. So simple just follow directions. I did make the following changes - added an additional 1 teaspoon of cocoa powder, greased and sugared the pans (instead of flour, baked for 25 minutes instead of 30 and did not frost the sides. Very moist and beautiful presentation. My husband has requested this cake for EVERY birthday from this point forward! item not reviewed by moderator and published
Absolutely delicious! Everyone loved and it the cheesecake frosting was amazing! I had some problems with baking the cake evenly because I live above 5000 feet but it still came out amazing! item not reviewed by moderator and published
I simply loved this cake, although there were some substitutions and one tiny mistake made.I used Apple Cider instead of white vinegar and three small eggs instead of two large ones. The tiny mistake was instead of using bicarb soda I thought the recipie called for baking powder and guess what, it turned out to be such a smooth cake. My family and I just loved it! Thank you for the easiet recipie ever. Renuka item not reviewed by moderator and published
This is a solid recipe. The cake wasn't as chocolatey as I was hoping, little cocoa, but it tastes great. I got great reviews. The icing though...OMG it's awesome. I'm thinking of matching it with a chocolate cake I'm looking to try out. It was super easy to make with my mixer. A little history for those who don't know, this cake was originally made with beets. Between the beets and the cocoa, the cake would turn bright red. Today, people don't usually use beets anymore and the cake needs a little extra help to get that bright color. I used Adams Extract red food coloring and the color was a beautiful bright red. On a side note, I made this as a sheet cake. I used a whole batch in a half sheet pan, about 12" by 18". I didn't cook quite as long and rotated it 180 degrees about half way through. I also used a whole batch of icing. Everyone thought it was the right amount of icing, but if you're worried about it being too much, just cut it in half. item not reviewed by moderator and published
I simply want to know why we would want a cake with a bottle of red food coloring in it. No one will answer that question for me. I admit that I didn't make it and probably never will unless someone can enlighten me by telling me what the point is. (I mean besides it being a deep red color. So I tried this cake and it was pretty good. I tried it WITHOUT the red food coloring and it was the same. Why oh why would we do this??? item not reviewed by moderator and published
I loved this recipe, it was so easy to make and very delicious, one of my friends never stopped wating until it was finished the cake! The only thing i did differently, I made the cream chesse frosting with 900 grs of cream chesse and everything else the same. This is going to be my red velvet favorite from now on! item not reviewed by moderator and published
I followed the whole recipe. I thank the heavens above for NY Cakeman recipe. I will definitely make this several more times. Perfect! item not reviewed by moderator and published
This is a great recipe!! My husband loved it!!! I used cake flour &amp;&amp; doubled the cocoa powder ....it was so heavenly moist....not too oily at all...it was perfect!!! item not reviewed by moderator and published
The only thing I altered in this recipe was to use cake flour instead of all-purpose and use 1 tablespoon of cocoa instead of 1 teaspoon. The texture was truly very velvet like and baked evenly all the way through. Baked it in three 9" pans at 325 and they were done in 21 minutes. Each layer about 1-1/4" and was nice and flat on top. The moisture was perfect and they were not oily in the least. Icing great too. The taste, color and texture were exactly what I was looking for in a red velvet cake. There's a lot to like about this cake, including the simplicity of making it. This will now be my go-to red velvet cake. All the folks who tried this one absolutely raved about it and said, "this is it!" item not reviewed by moderator and published
This was my first time trying a red velvet cake recipe; It was very moist and very tasty. Based on some of the reviews, I opted to reduce the recipe's oil amount to 1 cup. I also added white chocolate to the cream cheese and made mini red velvet cakes instead of a layered cake. My family loved it. I will definitely use this recipe again. item not reviewed by moderator and published
This is the same recipe I have used for years. It is the favorite of my family. The cream cheese icing is different though mine is 1 stick of butter 1 pkg cream cheese, 3 3/4 cups powdered sugar, 1 teaspoon vanilla, and 1 cup finely chopped pecans. item not reviewed by moderator and published
I thought that this was amazing though I didn't make the cream cheese frosting along with the recipe so I don't know how that tasted but the cake is marvelous! item not reviewed by moderator and published
THE BEST RED VELVET CAKE RECIPE EVER!!!!!!!! I love Red Velvet, that's my favorite cake. This is by far the Best Homemade Red Velvet Cake ever! This was my first time baking a cake from scratch. I was nervous. But rest assured even though it was a lot of work, it was worth it! The cake was moist, tender and not too sweet. It was a PERFECT kind of sweetness! Just remember to bake it as directed and no longer, or you risk over-baking it. Although I have to say, the cream cheese recipe (frosting was not as I expected. The frosting was liquid-y. Maybe it was on my behalf or did anyone else have the same problem? item not reviewed by moderator and published
I had fun making this recipe with my son. Not hard at all to make and the taste is great. item not reviewed by moderator and published
MY FRIEND GAVE ME THIS RECIPE. BEST RED VELVET CAKE EVER!!! item not reviewed by moderator and published
One of the best cakes I have ever tasted! Very easy to make, this one my first homemade cake ever made...it made it's debut during Christmas 2012 and my family loved it! I'm making it again tonight for New Year's Eve! I am now addicted to baking, thanks!! item not reviewed by moderator and published
This cake has been a family favorite for a few years now. Making it to take to our family christmas gathering and it will be hit of the party. Followed others reviews and increased the frosting. item not reviewed by moderator and published
I have been making this cake for about five years now mostly at Christmas. It is wonderfully moist. I came across an article many years ago about red velvet and why a once hugely popular cake almost faded away from existence (carcinogenic red food coloring and how it's making a comeback now. Since then, I have been searching and sampling all things red velvet and this is the best recipe I have found. I multiply the frosting by 1.5 so I am sure to have enough. When decorated with intact pecan halves on top and coated with chopped pecans on the side this cake is a real stunner! item not reviewed by moderator and published
cake tasted felt and looked oily. there was so much oil from touching the cake that if i had ashy legs i could get rid of it. but seriously though, it saturate a dinner napkin in a matter of minutes item not reviewed by moderator and published
My sister has a favorite red velvet cake from a local bakery. This recipe now beats it! This has become the birthday and holiday request! It is moist and lucious without being too sweet. YUM! item not reviewed by moderator and published
very good item not reviewed by moderator and published
This recipe was great! We prefer moist cakes and red velvet is a favorite in our family, so this one is a winner! item not reviewed by moderator and published
One of the best I've ever tasted item not reviewed by moderator and published
Hi Donna, I found this article helpful when trying to determine a distinction between the two: http://www.joyofbaking.com/flour.html. The primary difference is the metric weight difference of approximately 10 grams which would indicate a slightly higher moisture content. I'm no expert..but I've tried it ALL!! :-) item not reviewed by moderator and published
You didn't watch the video did you. It's supposed to be like glue, smart one! item not reviewed by moderator and published
Did you make two cakes one with baking soda and another with baking powder or just made the correction at the time of adding the ingredients? I added milk to a pound cake when it only called for 7-Up and wondered why I had the jello-like ring in the center. Making two cakes is a little expensive just to see which one works best baking powder or baking soda. I await your response. B item not reviewed by moderator and published
I don't see why not! Comes as a high single layer cake. Or you can split the batter in half and bake half in the pan then when the other is done you can bake the other half of the batter item not reviewed by moderator and published
Curious how this turned out for you? I would probably lower baking temperature slightly.. item not reviewed by moderator and published
Why would you rate a recipe that you haven't tried yet? item not reviewed by moderator and published
You have to rate it in order to leave a reply.......yeah that sucks!! item not reviewed by moderator and published
Sorry, I meant you have to rate it in order to post a review. item not reviewed by moderator and published
I will replace the food coloring with natural - I hope it works. i agree with you. item not reviewed by moderator and published
There are plenty of recipes that use beets for the red color if you have a problem with the red food coloring. item not reviewed by moderator and published
Why would you rate a recipe 1 star for having red food coloring? It is Red Velvet Cake; that's a classic part of the recipe. Your rating makes it look like this cake isn't as good as it is. Bah! item not reviewed by moderator and published
Why would you rate a recipe 1 star for having red food coloring? It is Red Velvet Cake; that's a classic part of the recipe. Your rating makes it look like this cake isn't as good as it is. Bah! item not reviewed by moderator and published
I used the 2 tbsp of cocoa and it was dark red but I also used a gel red, so maybe I needed to use more colour but the flavour was incredible, a nice hint of cocoa. item not reviewed by moderator and published
What did the extra teaspoon of vinegar do for the cake? Just curious. item not reviewed by moderator and published
I totally agree. No flavor at all. I am not sure why everyone thinks it is so good..it has no flavor like a Red Velvet cake should. item not reviewed by moderator and published
That's funny, we think alike. I had started adding more sugar in the batter and the icing because it just needed a to be a little sweeter. Makes all the difference, right? And just the right amount of cocoa. I hate a pseudo-red velvet cake that is really a chocolate cake with red food coloring! Who wants that? Just eat a piece of chocolate cake and let a red velvet cake be! lol Happy Baking, Jelly from the original Red Velvet Snob! item not reviewed by moderator and published
Cakeman Raven is from South Carolina . His business was in NY item not reviewed by moderator and published
Lee I wish you would share a good recipe because this was not one..it had no flavor.. item not reviewed by moderator and published
Why do you perfer cake flour. Just want to know the difference? item not reviewed by moderator and published
It gives the cakes more of a lighter/airy texture without drying out quickly item not reviewed by moderator and published
Since you sub AP flour for cake four, did you have to adjust your measurements? item not reviewed by moderator and published
It is VERY moist. That's why I've kept this recipe since 2006! And that is the SOLE reason I keep making it. I cannot stand a dry cake. item not reviewed by moderator and published
If your cake tasted like a buttermilk biscuit then you did not make it correctly. I have made 2 by this recipe and both have been amazing. item not reviewed by moderator and published
Try 6 tablespoons of cocoa powder. item not reviewed by moderator and published
The cake is very moist because it is oil based.. if yours was dry you probably didn't follow the recipe exactly.. I suggest watching the video first to see Cakeman do it and then try.. item not reviewed by moderator and published
This cake was FAR from dry. You did something wrong, aurora. item not reviewed by moderator and published
I have made 2 cakes from this recipe and neither have been dry. item not reviewed by moderator and published
I will try greasing and sugaring.. item not reviewed by moderator and published
Red velvet cake is red. Otherwise, it is just plain old chocolate cake. If you don't like to use food coloring, you can substitute beet juice or beet puree. That is the way red velvet cake used to be made. item not reviewed by moderator and published

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Southern-Style Thanksgiving Menu