Comments on: Red Velvet Cake Recipe

By: Pork Scratching

Pork Scratching — Thu, 22 Dec 2011 11:59:06 +0000

I love this cake. Thanks to share Ingredients of this recipe.

By: cheryl

cheryl — Sun, 18 Dec 2011 23:16:44 +0000

Im going to try this receipe for christmas, my question is I love lots of icing on my cake this receipe doesnt seem like it makes enough for a 3 layer cake, should I double the ingreident?

By: Tasha

Tasha — Mon, 28 Nov 2011 19:41:35 +0000

my mother clipped the recipe from a new york newspaper in the 1960′s. A lady spent a lot of money purchasing the recipe from a designer store, then she published it for the world. It calls for 4 bottles of food color. I have never found this recipe since. Your recipe sounds good and I will try it. I am glad to get the butter roux icing recipe. thanks

By: frances

frances — Fri, 28 Oct 2011 10:15:58 +0000

I really like this recipe so im going to make it

By: Krystal

Krystal — Mon, 17 Oct 2011 05:48:15 +0000

My boyfriends birthdays this wednesday and i know he likes red velvet cake. Its going to be the first time i ever make it so i hope it comes out as delicious as you described it >.<
though i have a question, as for the ingredients part..would that be vanilla extract? And white vinegar you are referring to?

By: sharon garner

sharon garner — Wed, 12 Oct 2011 16:30:14 +0000

I made this cake for my son’s birthday. it boasted it was the original red velvet cake. it tasted like red velvet cake but it was so dry i could have sanded sheet rock with it. i followed the recipe word for word so was there an ingredient left out, maybe oil? this was the worst cake i’ve ever made.

By: Kathy Waldrop

Kathy Waldrop — Fri, 07 Oct 2011 20:41:10 +0000

TULSA JEFF: While visiting friends in Charleston, SC, several years ago I had a REAL red velvet cake with a cooked frosting and have been trying to find the right one just to prove to west coast friends and family that it is the best ever. The hostess gave me the recipe but in my travels it was lost. Couple questions, I see you call for all purpose flour and not cake flour? That might have been one of my problems in the past and I wonder if using a sifter for the flour is necessary? Will be making the cake for group of attorneys getting together. Large group so should have lots of different opinions. If overall success will feeze and slice and send it FedEx. Thanks.

By: TulsaJeff

TulsaJeff — Thu, 14 Jul 2011 18:56:27 +0000

In my experience, cakes usually fall due to sudden changes in temperature or if the oven temperature is not correct. You might check to make sure your oven is holding a good temperature and also , try not to open the door at all until it is completely done and then very carefully move the cake to a cooling rack without any sudden or jerky movements. This can also be caused by ingredients that are not fresh. the baking powder and the flour are probably the prime suspects when it comes to ingredients.

My mother used to make us tip-toe through the house when she was baking a cake.. she always said that if we didn’t, it would make the cake fall;-)

By: Michele Restainer

Michele Restainer — Thu, 14 Jul 2011 14:58:32 +0000

Jeff, I tried making your Red Velvet cake for my daughter’s birthday. It started to raise while baking and them fell in the middle before I took it out. I went back through the recipe to make sure I didn’t miss something and I had put everything in. Do you have any ideas as to why this happened?

By: Frank

Frank — Tue, 12 Jul 2011 05:17:11 +0000

The time is all wrong. It is 12:15 AM CDT Omaha, Ne