Comments on: Classic Red Velvet Cake

By: cookiebakingcutie

cookiebakingcutie — Thu, 18 Dec 2014 21:53:52 +0000

I’m curious, how do you store it after? Does it need to be refrigerated? And also did you just use regular liquid food coloring?

By: Laurie {Simply Scratch}

Laurie {Simply Scratch} — Mon, 25 Mar 2013 17:16:41 +0000

Hi Guy and Stacy! It could be a couple of things, altitude or expired baking soda. I’ve had recipes go all flat on me for merely having old baking soda (same goes for baking powder too!} this is just a suggestion

By: Stacy Child

Stacy Child — Wed, 20 Mar 2013 15:16:25 +0000

Guy, I had the same problem, so I’m wondering if next time I will use some baking powder to it, as well as it could be the altitude where I live.

By: Stacy Child

Stacy Child — Wed, 20 Mar 2013 15:14:33 +0000

This was fantastic, although I only used 1 ounce of red food coloring and it came out perfect in color. So I don’t think the extra ounce is really necessary. It still needed a little more chocolate flavor to it to make it a more true red velvet, so I think next time I am going to try and use about 4-6 tablespoons of cocoa for the added flavor. The frosting was a little on the thinner side, so next time I will use a little more powdered sugar. I used two 8-inch rounds for mine because I was hoping to cut them in half to make 4 layers, but they came out a little thin. Perhaps it’s due to my altitude, so next time I’ll add a little baking powder. Otherwise, this cake was a hit!

By: Guy

Guy — Mon, 28 Jan 2013 03:49:02 +0000

Didn’t raise like I thought it would, but I’m new to this. It is very dense and I’m told that’s the way it is supposed to be. Everyone that had a piece went crazy with delight.

By: Guy

Guy — Sun, 27 Jan 2013 18:01:20 +0000

My cakes look like they didn’t raise – Is there something in your opinion I missed?
Any input would be helpful.
Thx.

By: Guy

Guy — Sat, 26 Jan 2013 12:46:46 +0000

Okay great thank you for answering me – I’m making it today for a birthday. Thanks again!

By: Laurie {Simply Scratch}

Laurie {Simply Scratch} — Sun, 20 Jan 2013 03:11:28 +0000

Yes, what’s listed is the doubled recipe

By: Guy

Guy — Fri, 18 Jan 2013 22:58:52 +0000

Is the frosting recipe listed doubled to include the crumb cover – or does the frosting recipe need to be doubled? Thank you !

By: jessswan

jessswan — Mon, 17 Dec 2012 14:42:26 +0000

This cake is fabulous! The color is perfectly red and with a little refrigeration in my cake keeper, the cake is very moist. I added a bit extra powdered sugar to the doubled-frosting recipe to make it a bit more dense and stiff. Doubling the frosting made for enough to generously frost the cake, frost pumpkin cupcakes and still have a little bit leftover! This recipe is a keeper and a new favorite! Thanks for sharing!