Red Velvet Cake

I've made this recipe before and it is delicious. However, the 3oz of red food coloring are WAY overcool. 1oz is already a ton of food coloring and turns the cake dark red. The extra two ounces are a waste of money...and will make you panic momentarily when you go to the bathroom the next day.

I know people love the cream cheese icing, but I have been making and enjoying RVC since I was a child, and the ONLY frosting that works for me, rarely seen, is this: Combine 1 C. milk ¼ C. flour, dash of salt. Cook over low heat until pudding stage. Set aside to cool thoroughly (best to cover surface with plastic wrap or waxed paper to prevent skin from forming). Cream ½ C. Crisco, 1 stick butter, 1 C. sugar, 1 tsp. vanilla. Add pudding mixture and beat until creamy smooth.

I chose a classic cream cheese frosting instead. This flavor lacked a richness I've become accustomed to with red velvet and the cake itself was a little bit dense (though that might be chef error) Anyone have any tips?

Turned to this cake because I made one by Alton Brown that didn't rise very well. Love the way that this batter performs - very even cake and great rise. But the flavor isn't as fabulous as the Brown one - maybe a little more vanilla? Am interested to see if it improves with the frosting.

40 minutes for 3 9” pans is too long. I made mine 23 mins and it’s perfect.

Everything about this cake is fantastic, I’m not one for food coloring but omg buy the three bottles the cake turns out so decadent and a true red velvet! The taste is sublime and the frosting is perfect! I served this cake to 50 people and they all went crazy over it! Even the people who don’t like cake (like me) couldn’t get enough!! I would not change a thing! I’m making it for the 2nd time this week! It’s a favorite request for birthdays!! Thank u so much!

I was so disappointed by this cake. I am an experienced baker and because this was my first try with this recipe, I followed it carefully. The cake turned out far too dry (could probably cut back the minimum baking time by at least 10 mins). The frosting recommended had so much whipped cream in it that it came out far too soft to work with effectively, and the overall taste was just okay. Big fail in my opinion, so going back to my old Southern Living version.

This review doesn't seem to match the video posted on Fbook that links here, Starting with the pan prep, and including number of layers and ingredients.

This is the worst recipe. I am a very experienced baker and everything was bad about it. The batter is too dark red from a wasteful excess of food coloring. It looked perfectly mixed but wasn’t resulting in brown streaks and swirls ruining the effect of the red cake. The baking time was too long and even pulling it out early early it burnt. And it doesn’t even taste good. What a waste of ingredients.