Comments on: Red Velvet Cake

By: Sofia

Sofia — Sun, 11 Mar 2012 18:58:43 +0000

Beth, I wish I would have seen your comment earlier, but we still have Eeyore's butt to finish off! So feel free to come over, plus we have an open-door policy anyways.

By: Beth Price, LC Director of Recipe Testing

Beth Price, LC Director of Recipe Testing — Sat, 10 Mar 2012 20:56:42 +0000

Yum, Sofia. Can I come over? Red Velvet is my absolute favorite cake of all time. Pretty please?

Beth

By: Sofia

Sofia — Sat, 10 Mar 2012 20:32:36 +0000

Make this cake last night and some of us already tried bits and pieces of it as we sculpted it into an Eeyore. The taste was fantastic, not too sweet, very moist. We used a different icing so that the fondant would stick well to it. Tonight we will be enjoying it for my daughter’s birthday!

By: Renee Schettler Rossi, LC Editor-in-Chief

Renee Schettler Rossi, LC Editor-in-Chief — Mon, 26 Dec 2011 16:03:52 +0000

Thanks for such an enthusiastic response, Christine! Always lovely to hear that recipes can withstand a little Macgyvering…

By: Christine

Christine — Mon, 26 Dec 2011 02:37:17 +0000

What a wonderful recipe! As SH remarked, it works GREAT at high altitude! I used 1 1/4 cups sugar because my family prefers desserts that are less sweet than required in recipes and this cake still turned out beautifully. I started to bake early this morning and was dismayed to discover that I didn’t have enough cake flour! I found a substitute that produced the same results: for every cup of cake flour, use 3/4 cup all-purpose flour and 1/4 cup cornstarch. THANKS for such a great recipe!

By: David Leite

David Leite — Tue, 27 Jul 2010 03:54:42 +0000

Hollie, such a tradition. Well, I don’t know when your birthday is, but here’s to red velvet wishes.

By: Hollie

Hollie — Mon, 26 Jul 2010 17:32:37 +0000

My mother has faithfully made this cake for me every year, since my first birthday. I am now 46 years old and she has never missed a year! She also makes it for my children’s birthdays—they are 22 and 24. Her recipe is a clipping from a news paper prior to 1964 and it is called Waldorf-Astoria Cake. The recipe tells the story of purchasing the recipe from the famed Waldorf-Astoria Hotel

The recipe is similar to this one, but it calls for the icing to be made with crisco—sounds gross, I know, but it is delicious and perfectly white. The other difference is that mom cools the milk and flour mixture in the freezer. When she makes the icing she always makes 1 1/2 recipe, so she has plenty for the cake and plenty for “licking the bowl.”

The cake is our families favorite.

By: David Leite

David Leite — Tue, 16 Mar 2010 03:51:36 +0000

Rhonda, I hope you make it, and when you so, please let us know how it turns out.

By: Rhonda

Rhonda — Mon, 15 Mar 2010 19:26:42 +0000

I haven’t tried this yet, but it is most like the recipe my aunt used to make. It has the right frosting recipe. Most recipes I see have a cream cheese frosting recipe–not right.

By: David Leite

David Leite — Tue, 25 Sep 2007 03:53:13 +0000

S.H. that’s wonderful to hear. Thanks for the high-altitude nod.