LOVE THIS RECIPE. CAME OUT GREAT THE VERY FIRS TIME. LOVE YA'LL.

By LYNNETTE EDWARDS on April 24, 2013

Do you have a recipe for icing that is not cream cheese for red velvet cake?

By Tracy Esselman on April 15, 2013

Did ya'll use unsalted or salted butter? And sweetened or unsweetened coconut?

By Anonymous on March 07, 2013

omg!! this recipe saved my life! My mom has alll of these recipes from decades ago and we were looking for the red velvet cake we found one that was so faded you can hardly see it so i went on the search to find one using the same exact ingredients and tada!! So happy didn't think i would find an exact replica!! the only difference was mixing the soda and vinegar where as my mom would put the soda in the flour mixture and sift.

By angie on February 26, 2013

Are you supposed to soften or melt the butter before mixing it with the other ingredients?

By Rochelle on February 15, 2013

the greatest red velvet cake you could ever smack you're lips @ teeth on!.

By Shirley Capps on February 01, 2013

Kimberly smith I found a recipe that has beet juice here is the link http://www.larecetadelafelicidad.com/en/2012/11/natural-red-velvet-cake.html Hope this helps.

By Lisa on January 23, 2013

This is fabulous. The only thing is that I followed the recipe exactly and it only filled two 8" rounds. I suppose you could try for three but it would literally barely cover the bottom. Made two great layers though!

By Brittany on November 27, 2012

I am looking for the recipe for a red velvet cake like my grandmother used to make... Instead of using food coloring for color, it called for "beet juice" for coloring.. Can anyone please help me... Thank you, sincerely kimberly smith

By kimberly smith on October 25, 2012

Im going to try this recipe for Thanksgiving an the sweet potatoe pie this wk..hope it comes out as good as it looks! wish me luck!

By LASHONDA C. on October 14, 2012

Absolutely perfect. This recipe has just the right amount of everything. Moist, fluffy, deep rich color...it smelled heavenly while baking. I made this for my fiance for his birthday, its his favorite cake. I tweaked it a little for a bundt style cake by adjusted the baking time accordingly (slightly longer for bundts mine took roughly 30 mins vs the standard 25), converted the frosting to a poured glaze, added a little lemon zest, vanilla extract and used home made marshmallows, toasted the coconut and pecans for the topping. It is by far the best one I've used...ever. I still cant get over how perfectly deep blood red the cake is. The color was perfect! Thank you so much for sharing this, we enjoyed it immensely.

By Monique Robinson on May 10, 2012

I love your recipes and have been looking for a red velvet cake recipe for my sister's birthday cake. However, I do not want to use food flooring. Have you tried using beets and if so can you recommend how I can alter the recipe accordingly? Thank you so much!

By Gina on April 16, 2012

sooooo cool i love it but lay of on the shugar and the salt a little bit! ;0

By addison on March 14, 2012

awesome i love this recip doing it for a project at school!!!!!

By Anonymous on March 14, 2012

paula its my dear friends birthday march 13, her favorite cake is red velvet. iam never disapointed in your recipes. i look forward to making this for her. thanks again paula sincerely darla rector ps, maybe someday i can treat her to a meal at lady and sons. GOD BLESS YOU AND YOUR FAMILY

By darla rector on March 10, 2012

English is not my first language and I couldn´t get the sense of the part of the recipe that says "Beat eggs; add sugar. Mix cocoa and food coloring. Add butter and egg mixture;" So I did beat the eggs, food color and half of the sugar in one mixer. Then in a separate bowl I beat the butter and the other half of the sugar, then I mixed the two mixtures together. I sifted the cocoa with the flour and salt. And because here we can´t get cake flour I took out one tablespoon per each cup of flour and substituted by cornstarch. The cake came out fluffy, moist and delicious. The color is beautiful. I have been looking for a good recipe and some other cakes were always dry and dense. Finnally I am 100% satisfied with this one. Thank you Paula

By Linda G. Stampfli on March 06, 2012

Hi to Paula, and everyone who helps her post these delicious recipes! I made this cake for my daughter-in-law's birthday. She had told me it was one of her favorites. I need to know if the melted marshmallows can be substituted with marshmallow cream. If so, what amount? I found that melting the marshmallows ended up being a real sticky situation! I did not eat any of the cake, but my family told me it was one of the best Red Velvet Cakes they had EVER eaten. I do plan to bake this one again, and this time...you can bet I'm going to eat it!!! Thanks for your response!

By Becky W B on February 16, 2012

Tried Grandma Paul's recipe for red velvet cake. I omitted the marshmallows in the icing. I have an individual who does not like coconut, so I frosted half the cake with plain icing and added coconut to the other half. With or without the coconut, the cake was excellent and it was quite beautiful.

By F. Randle-El on January 06, 2012

Paula I want to thank you for helping learn how to enjoy cooking at first and now I love being in the kitchen. I am 20 years old and this is my first Christmas contributing to the feast my mother cooks for my family and I every year. With this recipe for red velvet cake my family raved over it, which warmed my heart so. Thank you for giving me the gift of having the ones I love enjoy, request more CAKE, and bond on this wonderful celebration.

By Charnelle on December 25, 2011

Excited about trying this recipe but I have one individual in the family that doesn't like coconut...has anyone left it out and the cake still turn out?

By Dori on December 24, 2011