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My review
Ravishing Red Velvet Cake
Julie Dugas
"Quick and easy red velvet cake."
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Ingredients
1 h 55 m servings 579Original recipe yields 12 servings (1 9-inch layer cake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round pans.
- Beat shortening and sugar until light and fluffy. Add eggs one at a time, mixing until fully incorporated. Stir in butter flavoring. Make a paste with food coloring and cocoa and add to the shortening mixture.
- Mix buttermilk, salt, baking soda and vinegar; add to batter alternating with the flour mixture.
- Divide batter into prepared pans. Bake in preheated oven until cake springs back when touched lightly with a finger or tester comes out clean, 20 to 30 minutes. Cook completely on wire rack.
- To Make Cream Cheese Frosting: beat butter and cream cheese with an electric mixer until smooth. Gradually beat in confectioners' sugar and 1 teaspoon vanilla. Mix until well blended.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 8091 Ratings
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Most helpful positive review
9/13/2002
thanks for everyone who has given my Ravishing Red Velvet cake a chance - I'm sorry to see that some of you did not enjoy your experience. i just thought that i would add a sidenote that i am lo...
Most helpful critical review
1/26/2006
Both my husband and I love red velvet cake, however I'm disappointed by the end results for this recipe. I'm puzzled why this recipe calls for butter extract and not vanilla extract. The fros...
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9/13/2002
thanks for everyone who has given my Ravishing Red Velvet cake a chance - I'm sorry to see that some of you did not enjoy your experience. i just thought that i would add a sidenote that i am lo...
1/26/2006
Both my husband and I love red velvet cake, however I'm disappointed by the end results for this recipe. I'm puzzled why this recipe calls for butter extract and not vanilla extract. The fros...
4/1/2006
I replaced the shortening and butter extract with 1 stick of butter and added vanilla extract to the cake mix. Very moist. Frosting is excellent.
10/29/2002
This was the best cake in the whole world. I followed the receipe exactly and watched my oven very, very closely. I took this cake to my job, which is a restuarant, it was a huge success.
2/10/2002
This cake is fantastic! I had used another Red Velvet cake recipe from my church cookbook for years, but it always seemed to bake too dry. The only difference between this cake and the one I...
2/20/2002
Thanks for such a great recipe! This was my first attempt at making a red velvet cake. This recipe resulted in a cake that was "off the hook". My family and I really enjoyed it. I will certai...
11/25/2005
I tried this recipe expecting a delicious homemade red velvet cake. Well the cake was red and that's about it. It was dry and void of flavor. I will not use this recipe again.
9/26/2003
This cake came out so good!! I've never made a cake from "scratch" and was a little nervous because it was for a friend's birthday. I was the hit of the party. Thanks for the great recipe. Moist...
5/22/2008
This recipe was FABULOUS!! I had rave reviews. I did add the extra 1/2 cup of sugar, but other than that followed the recipe and it turned out wonderfully. I didn't sift the flour though, and it...