Comments on: Red Velvet Cake

By: Atom

Atom — Mon, 26 Feb 2024 21:33:19 +0000

Greetings,
I just made your Red Velvet Cake; it’s currently cooling on a rack, so haven’t tried any yet!

I’m just curious why you omit the white vinegar from your recipe? I have reviewed several different recipes, and they all seem to include the vinegar; have you found that it doesn’t improve your cake, or have you just never included it?

I also made Ermine frosting, since I believe that is the original, classic RVC frosting, and the initial time I ever tried RVC as a child ,it was frosted that way, and I LOVED it.

Thank you!

By: Jane

Jane — Sun, 11 Feb 2024 15:59:33 +0000

Directions for red velvet decoration on the frosting..please provide. Thank you

By: Kendra

Kendra — Mon, 08 Jan 2024 12:51:11 +0000

Great recipe

By: Samira

Samira — Fri, 15 Sep 2023 07:04:19 +0000

It was moist but too much chocolate flavor. Authentic red velvet has a distinct flavor and no taste of chocolate whatsoever. Your chocolate cake is divine though.

By: Melissa Stadler

Melissa Stadler — Tue, 08 Aug 2023 19:05:13 +0000

In reply to Stephanie. Stephanie thank you so much for your sweet comment, I hope that you love these recipes! As for the red on top of the red velvet cake, it’s actually just cake crumbs! I take any leftover cake and crumbs after baking and crumble them on top of the frosting for a pop of color. Hope this helps!

By: Stephanie

Stephanie — Mon, 07 Aug 2023 04:36:11 +0000

In reply to Haley. I am so happy I have found your blog! And can’t wait to make your amazing looking recipes. I have a friend that absolutely loves red velvet cake. I love the photos of the finished cake. I am wondering what & how did you get the red on top of the frosting? Is looks great!! Thank you

By: Ember Weckbach

Ember Weckbach — Fri, 23 Jun 2023 20:53:58 +0000

The butter that is used for the batter , does it need to be softened or no ?

By: Debbie

Debbie — Sat, 29 Apr 2023 23:24:25 +0000

I would suggest that you tell people to flour pans after greasing so getting cake out of pans is easier.

By: Melissa Stadler

Melissa Stadler — Fri, 07 Apr 2023 21:13:17 +0000

In reply to Donna.

Hi Donna! Great questions!
1. I use my paddle attachment on the Kitchenaid.
2. I use salted butter.
3. You want to mix it long enough to coat the flour but not too long or you can develop too much gluten.
4. Oven temperatures vary and so do pan sizes. There is nothing better than a cake tester to determine when it is done. Thank you for sharing your baking time!

By: Donna

Donna — Fri, 07 Apr 2023 17:48:20 +0000

Hi,
Questions:
When you add the butter to the dry ingredients, what do you use to mix it. The paddle or the whisk?
You only grease the pan? Not grease and flour?
Do you use salted or unsalted butter?
Approximately how long to mix the butter with the dry ingredients?
I used a 9 inch pan and it took 25 minutes. 16 minutes and it was still very soupy.
Thank you