Red Velvet Cake with Cream Cheese Frosting Recipe
Makes: About 10 - 12 servings.
Skill Level: None
Red Velvet Cake with Cream Cheese Frosting is rated out of 5 by 130.
Rated 4 out of 5 by shadowwolfh from This is a very good recipe for Red Velvet Cake. Turns out beautifully. Just make sure your ingredients are room temperature. Helps the batter. And be sure to either spray the pans well or do what we do and cut out parchment paper to fit bottom of pan and then spray. Reduces the chances of cake sticking almost completely. I also find it helpful to set aside about 1/4 of the frosting and use it to very lightly frost the sides and top of cake. Then let the frosting set. If you take the time to "dirty ice" your cake you have a much better chance of keeping crumbs out of the frosting when it is time to frost and decorate your cake. Enjoy
Date published: 2010-12-07
Rated 5 out of 5 by nancy46 from I was impressed with this recipe, I have never made a red velvet cake, we had a bridal shower for a co-worker and its her favorite. I looked at dozens of recipes this looked like the best. The cake was easy to make, was moist with great flavor. Mixing the food coloring with the liquid mixture make sure the color is blended well, then add to the dry ingredients this will help to prevent color streaking, leaving a rich vibrant red color. As buttermilk is very rich it can make the cake a bit denser then a normal cake, you can reduce the flour by 1/4 cup it will be fluffier. This cake was a hit and have had many requests for it again.
Date published: 2012-04-24
Rated 5 out of 5 by michaela11999 from I made this cake for the first time today and it came out fantastic! It was very easy to make. I used 1 cup of butter as was suggested by another reviewer. It was very moist and very tasty. I used Wilton's No Taste Red instead of Red Red. One thing to keep in mind - 1 tablespoon is almost the whole bottle. I would suggest greasing the pans with Crisco, lining the bottom with parchment and flouring the sides. I didn't use the parchment and my cake stuck a little bit on the bottom. I did not use the cream cheese icing, as I am using this recipe for my sister's wedding cake and she wants chocolate ganache. The combination was great! I can't wait to make it for the wedding.
Date published: 2013-03-24
Rated 5 out of 5 by coucoucatchou from I made this cake for the first time today and it came out fantastic! I was affraid that it would be difficult to do but you just need to follow the instructions. So I found it very easy to make. I used 1 cup of butter as was suggested by another reviewer. It was very moist and very tasty. I have tried a method found on the web by a baker to grease the pans and it's magic!! Here it is: mix together 1 cup of butter, 1 cup of Crisco and 1/2 cup of vegetable oil. When you need it just spread it in the pan p.us I have wrapped the pan with band of an old towel 2 inches high that you need to wet before installing around the pan. The cakes have baked evenly and had no "crown". Thank you for the recipe :D.
Date published: 2013-06-27
Rated 5 out of 5 by CupcakeMall from This is the BEST Red Velvet Recipe I have found! Some of the recipes you come across are just a (not so great) chocolate cake recipe with red food coloring. That is not the case with this recipe. It is delicious - I eat the cake plain even (I make them into cupcakes). Though all my friends, family and coworkers love the cream cheese icing with it. They all agree this is the Best! I modified recipe slightly to use apple cider vinegar. Iinstead of buttermilk, I use 2% with a tablespoon of the vinegar added to "sour" it. I use a jar of the Wilton No Taste Red Icing Color. Enjoy!!!!
Date published: 2011-03-06
Rated 5 out of 5 by Barbara Gail from This was absolutely the BEST red velvet cake I have ever eaten. I made it today for my father's 80th birthday and it was a huge hit with the family. I love baking from scratch and was thrilled to find this delicious recipe. The frosting was over the top as well. Most red velvet cakes I have had in the past had a bitter taste to them, likely the red dye. This one did not have the bitter after taste. As for ease, the instructions were very clear and easy to follow. It couldn't have been more perfect.
Date published: 2010-12-06
Rated 1 out of 5 by ColleenP from I followed all the directions and the finished cake was a streaky mess of white, brown, black and red. It also had no flavor whatsoever. I was very surprised because I have made the Wilton butter cake, classic white cake and the chocolate fudge cake and they all came out great. I did not make the cream cheese icing because I was making a wedding cake and just used butter cream. Cannot rule out baker error, but I will not make this again. I don't care for red velvet cake myself, it was the bride's choice so Duncan Hines came through for me. I only gave it one star because I had to in order to submit the comment. I hope you all have a good day or night whatever the case may be.
Date published: 2011-10-01
Rated 4 out of 5 by shelleea71 from Awesome! My nephews favorite cake - wants me to make one just for him. I have to make two of these at a time. The texture of this cake is smooth and the icing is creamy and tasty without being too sweet as some icings can be. The flavors are unique and the addition of cocoa is my favorite part. You taste the red velvet and then a hint of cocoa without it being too overwhelming. It is definately a crowd pleaser and something easy enough that you can quickly make it and no matter how often you take it somewhere, it will still be a favorite!
Date published: 2010-12-01