Grandma's Red Velvet Cake

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the best red devil cake ever love it thanks

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SUPER DELICIOUS!!! OMG it was so good. I didn't have butter, so I used margarine and I didn't have buttermilk, so I used 1 T. vinegar and 1 c. whole milk. I also did not have red food coloring....but I was determined to have a good dessert for my family so I tried it anyway. It came out chocolate looking, but super delicious!!!! I will definitely buy the correct ingredients and do it again, but even with all the substitutions, it was one of the best cakes I have ever made (and I've made literally hundreds!!!! MawMaw sure knew what she was doing, that much I have to give her. And the icing is to die for!! So creamy and smooth, easy to icing the cake and it stayed exactly where you put it, didn't run. It'd give it 20 stars if I could! :

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This recipe was great! I've always been intimidated by the red velvet cake... but this recipe has given me confidence. I have even put my own special spin on it. It was a hit at work.

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Good recipe

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I have just made this recipe and it didn't go well. The cake isn't red at all and it fell apart when I took it out of the tin. This was my first attempt at making a red velvet cake and I won't be trying this recipe again, I'm of to find another that may work and that is actually red

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Good cupcakes but nothing special to write home about. I made it into cupcakes and used my own cream cheese frosting.

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Everytime I want red Velvet Cake this is the one for me. Tje first time I saw sonny mak this one I made it, and have been making ever since. My daughter who hates cookiing or baking can make this one like a pro. Love it and you.

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This is one of my favorite cakes. Every time I use it I get great reviews. I use a chocolate frosting most of the time. Besides that I dont change much. Excellent!

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A few things to note:
- I paniced a bit when I added the buttermilk/egg mixture to the butter, because it separated alot and looked like it was curtled! but then when I added the dry ingredients, it formed a nice, smooth batter
- the batter's consistency was VERY THICK and took me a while to spread it evenly in the sheet pan with a spatula... Did anyone else find that they also experienced this?
- the major down-side to this recipe is: after baking the 2 cakes, I noticed that there were ALOT of air bubbles that formed, even though I tapped the pans multiple times on my counter-top before baking
-did anyone else see alot of air bubbles in their cake?

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I have to admit! This is the best red velvet cake I ever bake!! I tried two recipe from foodnetwork chef on red velvet, but is not really as tasty as Sunny red velvet. So moist and soft!! Hardly can handle when I try to cut layer and layer and try to frost them. Is SO GOOD!! You to try this!