the amount of red coloring gives a wierd after taste... also the color in the photo is off.. ive been baking for many years and i only kind of like this recipe...
I made these and was pleased with the taste. Red velvet it is normally a very dense cake but this was nicely balanced.
I brought these to school for my friend's birthday, and mine were gone in a flash! I didn't have a large cupcake pan so I used a mini muffin pan and it worked fine. After putting in the food coloring I thought it wasn't dark enough so I added more and the cupcakes ended up being a dark red but were tasty nonetheless. I highly recomend! They were a hit!
Very easy recipe to follow and they tasted great the day that I made them but the next day they were as dry as sand paper. I don't know if I did something wrong, I'm pretty sure I didn't. But this was no good at all.
Not bad...obviously not as good as my family recipe -...but these were decent. The only thing missing -frosting! Absolutely must be frosted w/ a butter roux frosting to achieve perfection!
I was really excited to make this recipe after reading all of the great review's but I was disapointed once it was made... It doesnt taste that good, it mostly tastes like the cocoa power... The last time I had red velvet cake it was amazing and I think it had strawberry in it. If I do make this recipe again I will have to tweek it alot and probably add strawberry flavering somehow...
I thought these were great. Very moist, but not too sweet. Will definitely make again!
it was so good :D since this was first time to make red velvet cupcakes, i halved the recipe and made 9 muffin sized cupcakes! for the buttermilk, i just sub in 1tsp vinegar and enough milk to make 1/2cup. Now, my whole family is in love w/ this little amazing cupcake <3 thx
Really good. I made them for my entire class. Everyone loved them! I used a cream cheese frosting from betty crocker or whoever. They NEED frosting though. And a glass of milk! :) really good. I hate chocolate and I loved these!
This is a really easy recipe, and the cupcakes that come out are really moist and yummy. I like to cut 1/4 of the sugar (the frosting makes up for it, I think) and add some espresso powder.
Pretty good, loved the flavor, but for some reason mine came out just a little dry. I would give it a higher rating if they were more moist.
First time I made them, but I found I needed to add more food coloring and this recipe has too much cocoa powder, I only used 2 Tbsp in my second attempt
This is a great recipe, easy, great tasting, and it comes out perfectly every time I make it. I have made it at least five times, and am just now rating it. I think that's a compliment!
This was the first recipe I've tried for red velvet cupcakes; and they turned out great! The cupcakes were light and fluffy, and topping it with a cream cheese frosting made it perfect. I didn't end up using as much red food coloring as the recipe called for, because personally I think a whole ounce of food coloring is way too much! But other than that, I would definitely recommend this recipe.
This is a great recipe... I made red velvet cupcake for the second time with this recipe and this time the cupcake came out super delicious.... They are moist and very soft!! The only thing is that you might want to reduce the cocoa powder since I can became a bit too chocolate (I don't know if it's because I was using baking cocoa instead!!!) In addition I added a bit of baking soda and powder to create a reaction and have it more red, and because i wanted the cupcakes to grow!! perfect everyone just loved the cupcakes!!
By far my favorite cupcake recipe! I use it for everything! I don't put red food coloring in because I don't find it necessary and I make my own buttermilk with 1 cup of milk and 1 tablespoon of lemon juice. Everyone loves them and they're perfect for school bake sales, birthdays and just for fun. A very simple and great recipe. Goes great with strawberry cream cheese frosting
This is a good red velvet cupcake recipe. Tasted good. The cake was light but could be a bit lighter. And even with a whole 1 oz bottle of food coloring, the cake was still dark and not a bright red color. I'm willing to sacrifice color if that slightly extra cocoa flavor adds an extra yum factor to the flavor. Would have to try other recipes to find out.
This recipe was very good, but i only gave 4 stars because it contained to much cocoa powder it made it into devil's food instead of red velvet. Besides the cocoa powder this cake was very moist and is perfect with cream cheese frosting.
My first time ever making red velvet cupcakes and they turned out great! I was a little worried when the vinegar had a reaction with the cocoa powder it got a little fizzy in the batter but they still were delicious. Next time I wouldnt use as much cocoa powder. And maybe I am just inexperienced baker but i found these guys rose quite a bit so only fill the pan half way instead of 3/4 how I usually do. Great recipe and I will be using again!
Fantastic cupcakes! I know that red velvet recipes typically call for only 2-3 Tbsp. cocoa powder but the fact that this one called for more is what drew me to it. I actually threw in a little more than even called for here and the result was wonderful. I didn't go with the standard cream cheese frosting and instead used "Creamy Chocolate Frosting" from this site which I have found to be the best frosting recipe I've tried so far. Breaking all the rules :)
Making these again for the Superbowl.. we're Cardinals fans.. so I thought a red dessert would be fun! Only change I'll make is to use a touch less chocolate.. maybe a couple tablespoons. This is not a chocolate cake and the chocolate should enhance the flavor, not be noticeable. Thanks for the great recipe - GO CARDS!!!
Why does my red velvet never turn out red?! This is the second this has happened to me - I used an entire tube of red food gel coloring.
I don't really know how a great velvet cake would taste like, .but there is a slight odd bitter taste to this cake, I am not sure if my food colouring is too much or perhaps the cocoa is too much hence causing a stronger chemical reaction wit the vinegar like what some of the readers wrote. The texture of the cake is good, moist and airy. The cake looks good. I managed to savage the taste by piping cream cheese frosting into the center of cupcake hence balancing it. Maybe will do more research before making it again
Followed the recipe exactly and my cupcakes turned out super super dry. I'm not really sure what happened, but I won't be making this recipe again.
I reduced the cocoa powder to 2 tbls. I frosted the cupcakes with Cream Cheese Frosting II, then sprinkled them with chopped walnuts. They were great!
Good recipe. Not a mind-blowing one, but still, good. I also used the cream cheese frosting 2 recipe posted by Janni.
Wonderful recipe. Nice and moist. Very simple and easy to follow. Substituted 1Tbs vinegar to 1 cup milk for the buttermilk as I did not have any on hand. Don't know if the real thing makes a big difference but I was very pleased with this recipe.
I made these for Valentine's Day for my co-workers. I got so many compliments. They absolutely loved them. I have never made red velvet before and was not even sure if I liked them that much, but these were delicious. So moist and light!
I found this recipe to have too much cocoa and it came out too dry. I wouldn't bake as long as they said.
Almost finished making them right now. They were easy and I substituted a bit, but they look great! I didn't have red food colouring though because I hate the taste of food colouring in baked goods. :)
These were yummy cupcakes...but I found the amount of cocoa to be way to much, Instead of being nice and red (hello, Red velvet Cupcakes) they were chocolate brown and to much cocoa flavor...next time i'm going to cut the cocoa in half...see how that goes. really good with white chocolate cream cheese frosting. They were a hit for Valentine's.
These are red but not velvet for sure. They are more spongy choc. cake than anything. Tasted no so great. Red velvet is rich & dense and light at the same time. And really red, not chocolate reddish. The photo lied. Never used butter in my red velvet cakes. Always oil.
These are absolutely delicious our chief complaint and only complaint is that you had to use way way more food coloring then the recipe called for to get any kind of red tint. They puffed up gorgeously and we ended up with 18 large sized cupcakes
These cupcakes are yummy - my kids like them even without frosting and just with sprinkles on top. Easy ingredients for last minute "snow day" recipe.
I was a little disappointed with this recipe. Even with extra food coloring my cupcakes turned out more closer to a mahogany than a red, and they were pretty flat. The consistency was just okay as well as the taste. I will probably be looking for another red velvet recipe as I do not feel this one is true to the real 'red velvet.' sorry! : (
Great all together I used a whipped cream cream cheese with coconut icing and they were to die for!!!
Use less coco powder and I also did not use any vinegar. If you have any extra- add some more coco powder(mix well) put it in a sqaire pan and make brownies!! Whenever I make this recipe I aways add extra to make brownies and they taste great!(makes good brownie cake too??)
I thought these were great but some people at my party thought they were a little bland. I also used the cream cheese frosting from this site.
In terms of cake, this cake is tasty, moist, and... CHOCOLATE! It is a delicious cake, but it is NOT a red velvet cake. Red velvet cake is supposed to be a LIGHT chocolate cake, closer to German chocolate. Anyway, I made this and am disappointed that it doesn't taste like red velvet, but it sure is a good cake recipe regardless, and the red looks good for Valentine's.
Yes, definately great recipe, everyone loves this cake, when I make it. Did not change a thng in the recipe.
These were a hit at my son's 1st birthday party! I topped with cream cheese frosting and it was amazing.
I made these today, they taste really good, but when they cooked they went kinda bubbly? So they don't look very nice. :)
Very moist and delicious. I have never made or eaten red velvet before this, and I found them to simply taste like chocolate (and no red even with food coloring!). Overall, very tasty and simple. Use Janni's cream cheese frosting!
Everything was perfect with this recipe. They were my first cupcakes that I made. I used a regular muffin dish in aluminum and had the cupcake liners but 20 to 25 minutes cooking time was too long for me and the cupcakes were a little burned at the bottom. Next time, I'll cook 18 minutes. Enjoy!
Fantastic!! Very light and fluffy!! Normally when I make a Red Velvet cake it always seems to come out a bit dry and dense not These!!! Delicious!!!
I reduced the coco to 2 tblsp after reading reviews. I used the whipped frosting also in the reviews-Wow This is a keeper. Thanks
These were a hit! I've made them a couple times with a couple different recipes, and I did change one thing here. I used Wilton's no taste red food coloring. It takes away a bit of the "dyed" taste. I've also heard of people using beets :)
Following some of the comments, I cut back on the cocoa powder because I wanted the cupcakes to be bright red like the cover photo. Unfortunately, they still wound up looking dark red/brown like many of the other photos. I also found the cake to be fairly dense and rather void of flavor; it definitely relied on a sweet cream cheese icing. Unless I could get them to come out a brighter red, I would not make these cupcakes again.
Had no idea what red velvet cake was, but decided it would be fun to try it for Valentines day. They were actually really good! The colour was not red cake like I sort of expected.. they came out brown, but not as dark as chocolate... and a lighter taste than chocolate.. very, very good though! I used a cream cheese frosting and added red sprinkles on top. This recipe made quite a lot of cupcakes, but they did not last long around here. Will definately make them again
Magnificent!! I used to not like red velvet cupcakes but these are delish.I am looking forward to making them again. Simple and fun to make. I thought a bit to much food coloring. If you don't put enough though it looks like chocolate cupcakes but still tastes great. Thanks for putting the recipe on here!! I enjoyed cooking it.
My husband loves red velvet cake and this was a hit with him. I will add a little less salt next time, as the teaspoon seemed to be a bit much for us. But overall a very nice recipe.
These were a hit! I didn't bake them as long as it was suggested. Very moist and tasty.
yum, loved the frosting the most. wonderful. this amount of coloring is right on, if you want it the bright fake red go for it best this is nice color also ps. to all of you that think its not chocolatey enough, make a chocolate cake if you want chocolate, red velvet is MEANT to be lightly flavored with cocoa.
This recipe didn't work out for me AT ALL! I don't know what went wrong! Edit: I actually end up really loving it!!! I reviewed too soon!
MOMMA LIKES! Delicious. That was the FIRST time I ever made red velvet cake batter from scratch!
This was my very first time baking cupcakes.. and I am SO HAPPY I chose this recipe!! The coloring came out perfect, the cupcake was nice and moist.. just perfect! The only thing I changed.. was using less cocoa - WHICH I REGRET! I guess for a true Red Velvet, less cocoa is better.. but for my own personal preference, I like it to have more of a chocolate flavor. My boyfriend took it to work with him...... and it was A BIG HIT! I used Janis' Cream Cheese Frosting II too!
I always wanted to make Red Velvet cake and thought it was complicated. I followed the recipe exactly...well, it was a piece of "cake"! LOL I made cupcakes for a tailgating party. Everyone loved them. I definatley will be making this again. THANKS!!
Too dry and didn't taste like red velvet cake. Wouldn't make this again - still searching for a good recipe.
Perfect as cupcakes, the icing didn't turnout but I think that was my fault. I used store bought icing and they were wonderful. I kept them fresh in a sealed container in the refrigerator for over a week. Just take out of the refrigerator a couple minutes before you want to serve. A wonderful cupcake that the kids LOVE!
This recipe is great! I didn't have buttermilk so I had to use a substitute but other than that I followed the recipe to the letter and it turned out great, my family loved it, it was a nice red color, light and fluffy and the kids loved it.
Red Velvet cake should be moist and dense like Devil's Food Cake but red instead of brown. "Dutch" processed cocoa is used to get that effect. It reacts differently than regular cocoa and is LESS healthy. BUT, that's not to say that this recipe didn't taste good, because it did. AND it had less calories due to the regular cocoa. Thanks for sharing!
I must admit - I have never had a red velvet cupcake before, but I decided to make some and see what all the fuss was about. Well, I am not super impressed. First, they are not very red, despite the entire bottle of red food coloring. They look more like a chocolate cake. Second, they taste like cake that doesn't have enough chocolate in the recipe. From what I have read, I actually think these have too much cocoa powder for the classic red velvet cake. I think I will keep looking for a better recipe. However, I thought the texture was great, the cream cheese frosting delicious and they were easy to put together. My hubby is happy - we are having biscuits tonight because I want to use up that buttermilk!
Honestly, this was my first try on this recipe....I WAS AMAZED at how delicious the recipe came out!!!! It has the perfect balance of sugar! My husband and I have very sensitive palate to sugar....it came out not too sweet. I decorated some of them with buttercream and others with powdered sugar glaze...they were DELICIOUS. If you wish to preserve their moist a bit longer, I recommend to decorate them with the sugar glaze and make sure your muffin or cupcake pan has a lid. Keep them covered in a dry but not extremely cold place.
this red velvet cupcake recipe was delicious. I paid close attention to some of the reviews I read and made some simple changes to the recipe, specifically with the unsweetened cocoa power. Delicious cupcakes, i would definitely bake them again. Thank you.
I made these for Thanksgiving (Cdn) and they were amazing. Better than anything that could have come out of a box. Thank you very much for posting this recipe. It was really easy to follow too thankfully because I am by no means a baker. Again thanks for posting a recipe that made my Thanksgiving just that much more special. :)
These had a good flavor but had a (too much food coloring) aftertaste. I might try with less food coloring and see if the color is to compromised.
This recipe was a hit with family at Thanksgiving! The only thing I changed was the amount of cocoa. I reduced it to 3 tablespoons and it was perfect. It gave it a hint of chocolate taste but not too much. It was perfect!!
I halved it and found I should have used more than just half the amount of cocoa. Will remember for next time. Great recipe, lots of compliments.
Cupcakes were very easy to make. My cupcake seemed a little dried out. Next time I will not bake as long. The frosting was a little on the sweet side for my family but they still ate them.
Been making these for years, and put a maraschino cherry on top before baking, ends up in the middle for nice surprise!
Disappointed in these cupcakes! Very dry. Not sure what I could have done differently to change the outcome. I will try another recipe next time.
Delicious! I followed the recipe, used a total of 2 ounces of food coloring and added 1T of sour cream as suggester by another review and it was delicious and I got tons of compliments. It did not have enough chocolate for me and next time I will increase the chocolate (probably to 1/2c like someone else suggested). Also would recommend sifting the flour and chocolate together, to get it to blend better. For icing I used the white chocolate cream cheese frosting from red velvet cake IV which was perfect for this!
My foods class made these and 7 out of 7 groups said they were dry. Usually it is only one or two groups that mess up a recipe. So when the whole class had dry cupcakes it must be the recipe.
NB: cut the cocoa back to 2 T Frosting: 1/2c. of unsalted butter (softened) 2- 8oz. packs of cream cheese (softened) 3 1/2 cups of powdered sugar 1 tbsp of vanilla extract.
They were okay. They were fairly moist, and they tasted good. But thats all-- good. They were sweet, but nothing special.
I couldn't get enough of these. They turned out great and the color was a rich red a must for red velvet. I topped them with a simple cream cheese frosting and they were perfect.
Delicious, although it's in part due to the suggestions I picked up in the reviews. I only used 2 tbsp of unsweetened cocoa powder and baked the cupcakes for 17-18 minutes, and they came out perfect.
I made these this afternoon to take to my doctor's office in the morning. First, let me say that this is my second time trying this recipe. Secondly, I tweaked it just a bit. First go round they seemed a bit dry to me. I bake for a lot of people so I could not be delivering "dry" goods. That being said....I made the following changes. I increased the butter to 3/4 cup and I used 2 jumbo eggs. I increased the vanilla to 2 teaspoons and mixed it in with the buttermilk. The vinegar I poured over the baking soda before I added it. The rest of the directions were followed as is. They smelled wonderful and tasted even better. My daughter ate 2 of them before they could cool. These are keepers!!
This worked okay. Not as great as I would have hoped. Definitely not as good as my neighborhood bakery.
Yuuuuummmmm....My first attempt at red velvet. I was a little concerned at how lumpy it seems at one point, but everything works out in the end!
