Excellent recipe! This is the fourth Red Velvet Cake recipe I've tried, and finally found the one I've been looking for. It's very moist, and has great flavor. I did make a few changes; I used Cake Flour instead of All-Purpose, increased the baking powder to 1 1/2 teaspoons, and increased the vanilla to 2 teaspoons. Turned out great! I also made two 9" layers (32 minute baking time) instead of a 9"x13". I used my own Cream Cheese frosting recipe instead of this one. Everyone who had a piece raved about it!
This was good.
FANTASTIC!!! Until I found this recipe I did not like red velvet cake. Always too dry. This recipe is moist and dense. The icing is the perfect compliment! Side note - didn't have red food coloring so subbed the red food coloring paste (spooned it into my buttermilk mix I prepared by adding 1 T white vinegar to 1 C milk) and it worked just fine. Can't wait to make these into heart shaped cupcakes with maybe some sparkle sprinkles on top.....hmmmmmm??
My first try at making red velvet cake. Easy recipe to follow. I only changed the amount of food coloring to half of the 1 oz called for. I also used the gel no taste red color from Wilton