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Red Velvet Cake I
April 13, 2007

I made this cake with the changes other reviewers recommended, and it was fantastic! I used one cup of oil instead of the shortening, two cups of sugar instead of 1 1/2 cups, and an extra tablespoon of cocoa powder. Also, I only used 1 ounce of food color because that's all I had and it gave it a nice red color. I think 2 ounces would be overkill. I did make the mistake, though, of sifting the cocoa powder together with the flour, and the food dye with the buttermilk, thinking it made more sense to do it that way, but I ended up with some brown swirls. The second time I made this, I did everything except I made the cocoa powder and food color into a paste like you're supposed to and the color turned out an even red color. Also, the second time I made it into cupcakes and baked them at 325 degrees for about 25 min. The frosting is to die for! I'll be using that on most every cake from now on! Thanks for a great recipe and all the reviewers' suggestions.

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