This is a great cake. I wasn't sure about the frosting, but made it anyway. Even when the frosting was done, it wasn't my favorite. BUT once it's on the cake, it's absolutely delicious! I don't know what happens, exactly, but it blends in with the flavors of the cake and is perfect. Will make again and again!
Troyh, thank you for posting this.
I made half the batter and made 12 wonderful rich cupcakes for my moms birthday. Everyone loved them and said I should give 5 stars. The recipe was easy to follow and the frosting was good and not so time consuming as I thought, because some other reviews said so. I cooked the milk and flour mix before even starting with the cake batter, so it was cool when the batter was in the muffin tins. Than I made the frosting and it was finished when the cupcakes came out of the oven. Thank you for a great recipe.
But if you live in Germany please note: the food coloring isn't that good, they batter turned out more brown than red, but that had nothing to do with the recipe and it didn't effect the great taste.
The cake is delicious. It's not difficult at all to make and not time consuming. I used 1/2 cup of butter instead of shortening and one ounce of red food coloring instead of 2 at the suggestion of other viewers. The cake was very moist. Do not overbake it.
NOW for the frosting. It tasted a lot like Dream Whip Whipped Topping ( it is a powder you mix with milk) and I didn't care for it. My mom made it a lot when I was growing up. My family didn't like the Frosting either. Because of the milk in the frosting, I refrigerated the cake because I was afraid it would spoil. And it seemed the icing became heavy instead of light and fluffy like when I first made it. It's also time consuming. If you do decide to make the icing, double it. I used 1 1/2 times the recipe, but I really stretched it to cover all 3 layers and the sides.
My family said that next time I make this, they want me to use buttercream icing. That's why I rated this 4 stars - because of the frosting.
Amazing icing, probably the best icing I've ever made... although it was the strangest icing recipe. Overall the cake is delicious but dry, and I checked it early and took it out as soon as the toothpick came out clean. I will definitely try it again, and try to adjust ingredients to moisten it up.
This is, by far, my favorite cake. I grew up with this cake and had it for my birthday every year. We always called it $200.00 Red Cake because of the urban legend regarding someone sending for the recipe and receiving a bill for $200.00 for that recipe. I did not know until I was an adult that the real name was Red Velvet Cake. I find it interesting that after all these years the cake is now more popular than ever! And for good reason... YUM!!!
Like others, I used butter instead of shortening and half the amount of food colouring. It looks and tastes great.
The frosting is a total winner as well, not sweet at all. It is similiar to one I have been using for years.
Wow...made this for my sons birthday and this is absolute bliss. The frosting is die for! Great recipe!
I made this cake for the first time today. It turned out beautifully (3 high layers), even at almost 7,000 feet! I'd recommend a traditional cream cheese and butter frosting, however.
The batter is extremely thick, but don't panic -- it's not dry after baking.
I had never had red velvet before this year. I made these for my son's first birthday party on Kentucky Derby Saturday. I picked red velvet just because I thought they would be nice "red rose" compliment to the party. I am now a hooked fan of red velvet forever!