Super Moist and Delicious Red Velvet Cake with Cream Cheese Fros

This recipe is by far the best one I've tried. I did tweak it a bit too, and the end result was AMAZING. I could not be more satisfied with the results. SO light, SO moist! I used 2 1/s C cake/pastry flour, 1 1/2 C of vegetable oil instead of 1 3/4 C, and I added 1/2 C of sour cream (as suggested by another reader) and added 1 TBSP cocoa powder. I used this recipe to make mini cupcakes, however! Baking time was just 10 min. Turned out AWESOME, and now everybody else wants a copy of the recipe! Thanks for sharing!

Yes I experienced what someone said making a large cake the center remains uncooked. This is my second time making this recipe and now I put the mixture in 2 - 9 inch pans it is in the oven I hope it comes out great. I also reduced the oil to 1 1/8 and added 1 cup of sour cream. So lets see how it taste. I also agree that .3 red coloring is not enough - the cake needs to look "red" like its name!

Cake: Delicious, soft, tender, moist, rich, AMAZING Red Velvet Recipe. Be cautioned that the center will not be fully cooked in the recommended pan size, so two pans would be advised. Additionally, 2 tablespoons of cocoa powder adds a delightful undertone to the cake. Frosting: Never made so I don't know.

This cake was good but I would have to agree with the previous review, definitely less oil. I actually only used 3/4 cup of veg oil not 1 3/4 cups. It was just as moist as I wanted it to be. If buying food coloring from the multi-color pack please make note that the individual bottles are only .3 oz. Remember this recipe calls for 1 oz. Batter will be red but not red enough once you bake it. As for the frosting, also very good but not as much powdered sugar needed. I would suggest to add sugar to taste. An entire 16 oz box is A LOT. Good recipe though.

This certainly is a very moist cake, with a really good texture, quite nice flavour but a little bland for my taste, and a touch too oily. I didn't add the food colouring, which I know is traditional, but I don't think people have even heard of red velvet cake here in the UK, so that wasn't really an issue! Unless there's a REALLY good reason I'd never in a million years add that much colouring to something I'm actualy going to feed people (especially children!)!!!! I did find, however, that this recipe was easily "tweaked" to make it more to my taste. After searching on the internet I found that most other red velvet cake recipes have cocoa in, and that you can make it with butter too, so I added 2 tbs of cocoa & used 1/2 melted butter & 1/2 oil, and only used 1 1/2 cups total volume of butter & oil. This gave it more interesting flavour, not quite chocolatey, just a different dimension to the flavour, and the reduced oil & addition of butter didn't seem to affect the texture at all. I had a few compliments on this modified version! Also, my version turned out a fairly reddish-brown colour even without the colouring, I think because of the cocoa. Overall, though, the original is a nice cake with an excellent texture, but could do with a bit more flavour & less oil.