One more thing, make sure you get two one ounce jars of the Wilton No-Taste Red Food Coloring for this divine cake. Don't dare ruin it by using that disgusting watery cheap food dye found in grocery stores!!
This recipe was awesome. I didn't have cake flour so i used all purpose flour and substituted butter for shortening and it was delicious and fluffy. The frosting was just perfect. Oh so yummy.
I was a little disappointed in this cake - it was coarse-textured and a bit dry. I was expecting a finer-textured cake. However, my family told me that it tasted good!!
Made for V-Day...OMG this is the BEST cake I have ever had. Was simple but time consuming, would def recommend making if you really want to show some love, just know it is very NOT fat free. I sifted flour and sugar just to be sure it was airy and lump free. Enjoy this one folks.
I made this yesterday, but as cupcakes. I substituted butter as suggested. The cake is delicious and the icing is gourmalicious! Will be using this recipe for Red Velvet from now on. My kids prefered this icing to the usual cream chees frosting. It was easy to make and to pipe. The recipe was clearly a hit with the family, as 24 hours later, there is not a crumb left :-)
I've tried several recipes and this is my favorite. I'm actually not a huge fan of RV cake (it tastes a little plain to me) but my kids always ask for this and as far as RV cake goes, this is the best. The frosting is the best part of it. I think that the people who had trouble with the frosting don't know what to expect with it, so some additional pointers in the recipe would help (which I got from other recipes for this frosting on the web). For one, you have to cook the roux until it's nearly solid, like the consistency of brownie batter. It's OK if there are a few lumps in it - I've never gotten it silky smooth but you definitely need to whisk the whole time. It could easily take 5 minutes for it to set up completely (I start with a little flour and milk, then add the rest of the milk gradually). When it's cool, it will be a solid, gelatinous mass. When creaming the butter, sugar & vanilla (and it really is granulated sugar, not confectioner's), whip for several minutes until it's fluffy and almost white. Then add in the cooled lump of roux. It will break the frosting down and will look like a lumpy, curdled mess. Keep mixing. Walk away and do some dishes or something and come back a few minutes later. Eventually, it will pull back together and take on the consistency and color of whipped cream. It will not be thin or runny, it will hold up just fine to heat and humidity. It will have the airy look of real whipped cream and the sugar will be completely dissolved.
Made this into cupcakes. It made 16 normal size cupcakes. There were beautiful, airy and light. Not dry at all and easy to eat!! Will be making these for Christmas time to share with the family. Boyfriend loved them!
I used butter instead of shortening.
I'm sorry, but I wasn't crazy about this recipe. I followed the recipe exactly, and it came out too dry for my taste. I'm an avid baker, and this just didn't hit the mark.
The cake was very dry. Frosting tasted very buttery and was super rich. I've had far better cakes bought in a supermarket... The kids loved it, though.