This cake is wonderful! I have people raving over it every time I make it. I put the cake in the freezer immediately from the oven for about 30 minutes. I'm always asked "how did you get it so moist?". The frosting is okay, but we prefer cream cheese icing. Thanks for a great recipe!
I was completely unimpressed with the icing, and then I hardly had enough to even ice the cake with. after trying this icing, I know now that I much prefer cream cheese icing with red velvet.
Incredible cake! This is without a doubt the finest red velvet out there. I used 1/2 cup butter instead of the shortening and this cake is killer. Do yourself a favor and make a second right away cause the first wont make it through the night!
The cake tasted wonderful, but the frosting did not, it tasted like fake whipped cream. I prefer a cream cheese frosting on my red velvet myself, but plain real whipped cream would have been better as well.
Can I use butter rather than shortening? When I think of cakes I think butter and not shortening.
This cake is wonderful or I should say cupcakes. I intended to make a cake but decided on cupcakes at the last minute. I followed the recipe except for substituting butter for shortening and reducing the bake time. The cupcakes were light, moist and flavorful. It is the best red velvet cupcake I've ever had!! The frosting was just okay, cream cheese frosting is much better with red velvet. I have a new favorite!
I made this according to directions and it wasn't red enough so I added more red coloring to it. The icing came out grainy... didn't like the taste, so im going to find a different icing to make for it.. this one tasted too much like straight butter, I mean you are using 2 sticks of butter mainly... yuk
I've been making this recipe since the 1960's--My Mom got the recipe a pamphlet distributed at the grocery store by Adam's butter flavor. The frosting recipe for that one used Crisco shortening rather than butter, vanilla, and of course butter flavoring. The milk and flour that was cooked had just a pinch of salt in it. I much rather the frosting with the shortening, kept it snow white, it was much lighter, and it held up better---the butter kind of makes it "melt out". I am a very big advocate of using butter, but here to me, butter was not better.
Yes! This is the correct recipe for Red Velvet Cake. Even Martha Stewart puts cream cheese frosting on hers - wrong wrong wrong!!! Thank you for posting it - everyone needs to print this out and give it to the bakeries that throw red color in the batter and cream cheese in the frosting (or just use whipped cream!!) and call it "Red Velvet". THIS is the cake!
Been making this icing for 45 years. Got it from Grandmother who made it in 1950's. My recipe calls for 5 tablespoons of flour for icing. It is perfect. Using 3 as in this recipe could be a reason it doesn't turn out for some.