Monday, February 22, 2010

Red Velvet Cake


After yesterday’s post, I thought it was only appropriate to follow up with the real thing. No purse this time. This is all cake.

Velvety and yes … red.


And delicious. And moist. And one of my favorites.


It’s covered in cream cheese frosting that’s to die for. Help me.


There’s something about a red velvet cake that always makes me feel good inside. And it’s not just the taste. It’s the memories it brings of family and holidays and home. But it doesn’t have to be saved for special occasions. I think it should be loved all year long.



Red Velvet Cake

2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 1/2 cups oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
2 oz. red food coloring

  • Preheat oven to 350 degrees.
  • Grease and flour two 8 inch cake pans.
  • Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.
  • Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk.
  • Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
  • Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles.
  • Bake for about 30 minutes or until a toothpick inserted comes out clean.
  • After about ten minutes, remove from pans and cool completely on a wire rack. I also cover in plastic wrap while the cakes cool.
  • Then make the frosting.

Note: This cake has a pretty good amount of oil and is really moist. I haven’t tried this one with cake balls yet. But, if I did, I would either use less oil or less frosting to mix together. Next time I make it, I’ll do a little experimenting.


Cream Cheese Frosting

8 oz. cream cheese, room temperature
1 cup butter, room temperature
1 teaspoon vanilla
6 cups confectioners’ sugar

  • Sift sugar and set aside.
  • Beat cream cheese and butter on high until creamy. Add vanilla.
  • Then, add the sugar in batches. Scrape down the sides in between each addition.
  • And frost away.


Please enjoy your heart out.

Bonye Newcomb said...

Bakerella or Shannon Bush, what is a cube of butter? Is that a stick? I’ve never heard it called a cube? And what type of frosting is this? Just plain white frosting? Thanks very much!

February 10, 2011 02:46 PM
Darlene said...

Judging by the amount of Confectioner’s Sugar called for in the frosting recipe, I reckon this icing is really sweet ?

I don’t bake much, but if I were to reduce the amount of Confectioner’s Sugar say by.. half, would anything else in the recipe need to change or could they stay the same ?

February 10, 2011 06:15 PM
Barbara said...

OMG!!! That looks so incredibly moist – my mouth is watering as I type this! Definitely making it this weekend : ) Thanks for the awesome pics and recipe.

February 10, 2011 09:43 PM
Baking is my Zen said...

LOVE everything you do…thank you for such beautiful, yummy desserts! I bought your book and look forward to trying the recipes.


February 11, 2011 07:42 AM
Michelle Suleman said...

I used your recipe to make Red Velvet Cupcakes …Oh my word ! Yummy….my girls love them and we are going to deliver so to our neighbors tomorrow for Valentine’s day. Thanks again !!

February 13, 2011 03:45 PM
amanda said...

This is the only red velvet recipe that I have used multiple times. It’s easy to bake, it tastes delicious, and comes out PERFECTLY every single time.

February 13, 2011 03:57 PM
Jeanny said...

Delicious cake! How did you get your cream to be so white?

February 13, 2011 07:44 PM
Elaine Darby said...

Found your website yesterday when I was looking for a replacement recipe for my Red Velvet cake. I love your site! This cake was so easy to make and very moist! I was a little concerned about the amount of oil, but the cake turned out perfect! My guys loved the cake and neither are big cake eaters! I will definitely make this again!

February 13, 2011 08:28 PM
maddie said...

love red velvet cant wait to try this for my bday!!!!!!!!:) but how do u get it out of the pan without it falling apart???????????
i need ur help bakerella im so exited to finallymake one:):):):)!!!!!

February 15, 2011 10:08 PM
Sici said...

I make this recipe but cupcakes, is wonderfull!!!!
Thanks for the idea.

February 16, 2011 01:44 PM
3nani.pulelehaus said...

This cake recipe is so scrumdiddlyumptious like no other! I have never been a fan of red velvet until now. It was so lush and divine. I know I’m late in the game but thank you so very much for sharing!

February 16, 2011 11:22 PM
Kate said...

Where did you find this fabulous cake stand? It looks vintage.

February 25, 2011 04:56 PM
mariana said...

Bakerella HELLO, I loved this cake, a cake of perfection and that’ll do it tomorrow because is the birthday of my youngest son and he well deserves this treat, I hope to do well, thanks for the precious recipe.

Congratulations and a friendly kiss from Portugal.
(sorry my english but i hope you understand)

February 26, 2011 01:31 PM
Bryony said...

This cake is amazing! Never had red velvet cake before but this is so easy to make, so moist, and looks fab with the White icing! My new favourite cake! And after just becomming a mummy I treated myself to the yummy mummy diaper bag which is beautiful too! Thanks for the cake and bag!

March 4, 2011 05:48 PM
Ro said...

i love red velvet cake and yours looks so good

March 7, 2011 02:58 PM
lo said...

@darlene. the powder sugar’s purpose isn’t really to make it sweet or not it’s to give the frosting consistency. since it’s cream cheese it’s not that sweet. just follow the recipe and it should be good :]

bakerella, i know you’ve been busy and probably can’t answer me but does anybody know if i can use this recipe for cupcakes? thanks

March 15, 2011 10:28 AM
chirese said...

just made this cake but green and it came out great i will try and do it in blue for 4th of july

March 17, 2011 07:21 AM
Rose said...

This cake looks good! I might make it!

Oh, and please support my new blog, LittleBigSweets! I’m not those promoters or anything, but I just made this and I don’t know how to get subscribers…but I want to make a commitment and keep posting.

Hope you see this bakerella and bakerella lovers!

March 20, 2011 02:26 PM
ha said...

it’s a really perfect cake..
But it’s so salty maybe it’s from the baking soda can replace it with baking powder?
Thank you.

March 24, 2011 06:34 AM
Le said...

So, I tried making cake pops from this. They turned out AMAZING. It only needed a little less frosting to mix in. Also, I used blue instead of red. They have been a HUGE hit in my house and amongst my friends.

April 2, 2011 05:19 PM
Gracie Ann Tan said...

I came across your recipe last week and gave it a try. I made cupcakes instead of cake and served them for my niece’s birthday. Everyone loved the red little cupcakes. I added green food color to the icing and topped it with a fondant flower since we had a fairy theme for the party. I can’t thank you enough. My first try on red velvet cake was a success because of you. Now everyone’s asking for the recipe. I referred them to your site. :)

April 10, 2011 11:22 AM
Nadia said...

Made this recipe for cupcakes….baking at this moment…cant wait to see the results.
Did not have enough food coloring so used wilton gel colors. Hope it turns out ok.

April 13, 2011 11:03 PM
Katie said...

I made this cake yesterday for my birthday and took it to work to share with my co-workers and everyone just raved about how wonderful and moist it was. This cake is truly one of the best I’ve tasted and it will definitely be something I make again and again. Thanks so much for sharing this wonderful recipe!!!

April 21, 2011 05:38 PM
Danielle said...

I’ve made this recipe several times in cake and cupcake form. The best response however has come when I’ve made the into cake balls. Everyone has mouthgasms over them!

April 25, 2011 01:46 AM
andi said...

how will i make it a cupcake? please answer asap! thanks.

April 26, 2011 09:57 PM
Mehvish said...

Does the cake from this recipe weigh 4 lbs? Please reply, it is urgent.

April 27, 2011 01:35 PM
Aarsi's Kitchen said...

Greetings from!

When I brought all the ingredients together, realized the recipe does not call for baking powder, lets c what happens?

April 28, 2011 11:15 PM
Aarsi's Kitchen said...

OMG, out of this world cupcakes!!! Sure shot recipe, perfect texture, don’t frgt the food color o/w they will be light brown and doesn’t work well for a cake.

Happy Baking;-)

April 28, 2011 11:38 PM
Anonymous said...

I made this cake for Easter and decorated it up (I’m trying to get some more decorating practice in because my sister wants me to do her wedding cake!), and it was so delicious. The frosting was so good too!

April 30, 2011 12:32 PM
Jasmin said...

My sister, friend, and I did Red Velvet cake pops and it was a hit!! We used a Red Velvet cake mix and cream cheese frosting and it was delicious!! I was introduced to Red Velvet cake years ago and I fell in love with it!

May 6, 2011 05:48 PM
Lucy said...

Sorry to ask this but I’m kind of a noob in baking cakes. How do u actually get buttermilk? Do u mix things together or get it from the shop?

May 9, 2011 10:51 PM
Femke said...

Hai Bakerella,

Here is Femke from The Netherlands. I’ve been watching your website..YUMMIE!!! I would like to try and bake this red velvet cake, but.. can you tell me what you mean with: confectioners’ sugar? Is this vanilla suger or something else? I can not translate it into dutch.. Thank you so much!

Greets, Femke

May 12, 2011 02:08 PM
Dianne said...

This is absolutely the best Red Velvet Cake ever! My family requests it all the time! Admittedly, I was never a fan of it until I had this recipe.. it is soooo good!

May 12, 2011 11:02 PM
Lydia L. P. said...

I’m going the lazy route, I just ordered one of her cakes, she was featured on the show “Shark Tank” so I decided to order one and see if I like it, before I go off and try baking one on my own!

May 13, 2011 10:54 AM
Tram said...

Wait a minute…. For the red coloring, how much do we put it in??

May 25, 2011 05:07 PM
Ayesha said...

Is the temperature in degrees Fahrenheit or Celsius?

May 29, 2011 12:00 PM
lola said...

sorry its a bit of silly question, but wat is the measurement in grams of 1 cup? cheers!

May 31, 2011 12:25 PM
jamie said...

I have made this many times & love it! I made it (& your cheesecake) for my wedding this weekend & it was fantastic. Just had to say “Thank You” again! We love this cake!!!

June 2, 2011 09:56 AM
Anonymous said...

How many does this feed? i need a cake that can serve 50+

June 11, 2011 06:42 PM
Carmella Mitrano said...

Again you did it you are amazing with everything you put on your Internet, My daughter loves Red Velvet Cake and I have been looking for one to make so I am looking forward to making this, You have the best receipes and I look up your receipes before anyone else’s you are great.

June 13, 2011 12:07 AM
Anna Watson said...

I never thought red velvet would be my favorite, but this is my absolute favorite ever. Out of all the cakes. I like to bake a lot, and I make a lot of different cupcakes, but I make this when I celebrate, or when I’m stressed, or when I’m sad…haha I find an excuse all the time to make it.
Another thing I like about this recipe-with the cupcakes, it lasts DAYS. Most cupcakes kinda don’t taste that great after a few days. It seems like these just get better and better. LOVE IT!

June 17, 2011 12:13 AM
Anna Watson said...

P.S., a friend of mine tasted this and said “it’s not sweet enough. You should make the one out of the box!” and I had to try SO hard not to slap her in the face. This recipe is so completely perfect, I’d never dare change a thing about it. Also, I use this icing recipe everytime I make cream cheese icing. I like all the powdered sugar!

June 17, 2011 12:15 AM
Donna said...

Yum! My recipe is very similar, except it has less cocoa, food coloring and sugar. Will have to try yours to see if the extra cocoa and suger masks the oily taste. Does the extra food coloring make it bitter?
My frosting recipe is the same, EXCEPT, being from the South, we add 2 cups chopped pecans. Takes it to a whole different level. You couldn’t make the beautiful rosette icing, though. I have to find a compromise to get the best of both cakes! Thanks for the beautiful cake.

June 17, 2011 12:56 PM
K.D. said...

Absolutely wonderful, just finished serving to my family:)

June 18, 2011 10:05 PM
Helena @ Foodyphile said...

This looks delicious! :) Will bake this soon. I wish you well for the kidney operation and days to come. Love from Sydney!

June 20, 2011 05:29 AM
Resham said...

Hi Bakerella.

I’m not going to tell you something that you have not yet heard before. Your website is AMAZING! I am totally inspired and mostly in awe of your work and creative ability. I’m just wondering where I’ve been for so long, missing out on all this goodness?!

Anyway, I was looking through your recipes and had a question to ask. You mention the quantities of the ingredients that are required to make all your cakes but this is shown through a measure of ‘cups’. I live in the UK, and we mostly use exact units of measurements. Can you please give me an idea of how many grams/ounces 1 cup equals to, so I can work out the recipes.

Thanks very much :)

June 23, 2011 01:11 PM
Jessica Phan said...

I tried to make these into cupcakes. same recipe, 24 cupcakes, baked at 350 for 18 minutes.. but they totally fell in the middle.. what happened? Also, when I opened up the cake, the crumb was very loose and had huge spaces in it..

June 24, 2011 11:54 PM
Jessica said...

I tried making this recipe, but the cake never turned out to taste as good as other recipes, kinda like plain sweet bread, not exactly what i was aiming for.

June 26, 2011 03:12 PM
Shameeka said...

I just made this recipe a couple hours ago but I decided to do cupcakes instead of a cake. Good flavor, very moist BUT very greasy. Next time I would probably cut back on the oil. Other than that I like this recipe. Thanks for sharing. It looks beautiful by the way!

June 28, 2011 05:38 PM
Rachel said...

Hi Bakerella! Love the website and the cake.. Just wondering, did you use a mixer for the red velvet cake? Coz from the instructions, it doesn’t seem so.. Also, any suggestions for getting a bright red cake where the colour really pops? :) As i notice most red velvets are deep red..

July 5, 2011 05:11 AM
Ta'shay said...

The cake looks great . Can’t wait to try it What kind of oil do you use, u do not say . thanks for the recipe

July 6, 2011 12:04 PM
simplybakes said...

Hey your pictures are amazing! I just made some red velvet cupcakes with cream cheese frosting recently and posted them on my blog! Please link me! :D

July 18, 2011 08:53 AM
Megan (Bakeralla Fan!) said...

Cake looks beautiful, even though I’m not the biggest fan of red velvet. I’m here mainly to comment about your cream cheese frosting! Delicious!! I used it to make some cake balls and couldn’t resist trying a finger (and more) full of it. I have a really hard time finding cream cheese frostings that I like. I think this recipe is simply perfect :) In fact, I’m planning on making it again this weekend to top some strawberry cupcakes! Thank you so much for sharing!

July 18, 2011 10:45 PM
Cakelover? said...

I LOVE this cake!!!!!! It looks beautiful and when i made it tasted just as good too. Im only 15 but your site is now my favorite place in the internet to go!!! Keep posting!

July 19, 2011 12:10 PM
Rachel said...

This looks friggin’ awesome!!!! Gurl be gettin’ it!

July 23, 2011 07:30 PM
Sabrina!! said...

Hi Bakerella!
Love all your recipes! I`M fromArgentina and its a bit hard for me to try your recipes since the meassures are not the same if possible could you be so kind to tell me how can i tell hoe much is a cup? Iwould really love this `cos its quite hard for me unless they are in onzes or grames! Another thing… Is shortening butter or a kind of butter! Iknow this is asking to much to ask but I would really love to cook one of your recipes I usually use grames but any meassure you use would be nice since I can then convert them into grames!!

July 27, 2011 02:22 AM
Melissa said...

This cake looks great but is there a way I can convert the recipe to a 12 by 18 sheet cake? I want to bring it to my school for a potluck and it is easier when it is a sheet cake.

August 1, 2011 12:13 AM
Jessica said...

I made this yesterday… So wonderful!

August 2, 2011 12:59 PM
sara said...

Looks amazing! can this recipe be doubled?

August 8, 2011 03:04 PM
Mae said...

This cake is absolutely delish! i used half of it to make cake pops and it just didn’t work. the balls were covered in oil. so, i mos def recommend only using half the oil.

August 11, 2011 02:35 PM
Melinda said...

This looks yummy. My Daughter wants a Red Velvet Cake for her 15th Birthday. So this is the recipe I choose. I have never made this kind of cake before.

August 13, 2011 09:18 AM
lauren ross said...

what are the wet ingredients

August 21, 2011 12:53 AM
Sarah said...

the frosting was not white, more looking like butter

August 21, 2011 11:19 AM
Sarah Paige said...

Red velvet cake is so overrated. I’m thinking BLUE velvet cake.

August 21, 2011 07:17 PM
Didi said...

Hi Bakerella!
I was wondering if you’ve ever done any of your recipes using whole wheat flour and brown sugar? I understand that the coloring will be different, but I’m not sure if whole wheat flour has something different in it than all purpose flour.
I’m trying to stay away from too much processed food, and would like to do your red velvet cake (or should I say your grandmother’s?).
Anyway, I hope it’s basically just the same as the original recipe! Thanks :)

August 23, 2011 07:53 PM
Valarie said...

My mouth is watering after looking at the pictures. Looks so yummy! I must try it soon!

August 25, 2011 12:44 AM
Patyta said...

Whatever it is, bakerella make’s it better ;) im from venezuela..

August 27, 2011 02:54 PM
jen said...

hi, i just made these into cupcakes and used 1 cup of oil rather than 1.5 cups. after i baked them, the cupcake linings were so oily! should that have happened? i am a beginner at baking, but i’ve never had this happen to me before.

for those that made cupcakes, did this happen to you?

August 27, 2011 09:32 PM
Eric said...

I found this recipe and it looked delicious! I read the reviews and there wasn’t many reviews on people that actually made the cake. It looked so good I had to make it. It was as good as it looks! Great taste and super moist!

August 31, 2011 12:40 AM
Wine Dog said...

I decided to make a red velvet cake. Your recipe came up on the search. I know your site from engineerbaker, so I went for it. Screaming good cake. And possibly the best cream cheese icing I’ve ever had. Thanks!

p.s. I passed up Martha Stewart’s recipe to try yours. Winning.

September 3, 2011 10:23 AM
Margie Lagesten said...


You are AMAZING!!! I’m a baker too and make a lot of fondant covered cakes but nothing is better than baking for fun, family and friends :)
I live by your red velvet recipe! It’s to die for. In fact, I’m making some later today for my husbands work BBQ tomorrow because everyone loves them!
I just want to tell you that I admire you and all of your fantastic ideas and creations :) I received your cake pops book last Christmas from my Mom…BEST GIFT EVER!!! I’ve made quite a few of your creations and I love them :) I was thinking you should take a trip to Canada…Ontario maybe? Niagara Falls? Lol! Keep up the good work :) I always look forward to checking out all your stuff :) Take Care!


September 4, 2011 02:44 PM
Donna said...

The first cake I remember was the Christmas cake grandma made in 1959, apparently she had been making it for years, but this was my first memory. The Christmas Cake was Red Velvet cake, and its Heavenly Frosting tinted soft green. Jr, high it was the first scratch cake I ever made.Then when I was in HS, they served red velvet cake at the restaurant at the top of Waikiki. All used Heavenly Frosting- a frosting made from combining 5 heaping tablespoons flour and
1 cup milk. In a sauce pan on the stove, stir constantly; with a wire whisk until thickened, like a thick white cream sauce, or pudding. Cool mixture completely. Cream 1 cup sugar and 1 cup softened butter until light and fluffy, beat in1 tsp vanilla and food coloring. Whip in cooled cooked mixture, on high speed until fluffy like whipped cream.
I never saw the cream cheese frosting with it until the last couple of years. Interesting twist!

September 5, 2011 11:59 AM
Laura said...

I just made this last night, following your recipe exactly and was EXTREMELY disappointed. It smelled and tasted like oil. I ended up tossing the whole thing and had to make a late-night run to the grocery store for the boxed version. Everything else I’ve tried on your site has been wonderful, but thought people should know this recipe does not live up to typical bakerella standards.

September 9, 2011 11:05 AM
AriAllure said...

What would it look like if you didn’t use food coloring? (: Red Velvet is my favorite, and my dad is sick of buying me food coloring.. and I’m allergic to beets AND strawberries /:
Thanks so much darling ?

September 14, 2011 04:03 PM
Sabrina said...

How do you make your cream frosting to not drip all over the place, i use the same recipe but y doesn´t hold on the cake, it starts dripping giving a rustic image… :S


September 17, 2011 01:53 PM
toi12 said...

The cake turned out way too oily and crumbly for my liking

September 18, 2011 09:58 PM
Ellen said...

I made this cake and it was awful so I thought I’d make c ake balls out of it with creamed cheese icing mixed with the cake………. this concoction was equally as bad.I will never make it again!!!!!!!!!!!!!!!!!! YUKKKKKKKK

October 1, 2011 04:47 PM
reader said...

Hello Bakerella!!!
I´m such a fan of the Red Velvet cacke, but is there something to substitute the vinegar for? My son is allergic to it!!! :(
Thank you!

October 10, 2011 10:52 AM
Stacie said...

I made this recipe because it looked so beautiful, but after making it twice and it FLOPping twice I am going to have to keep looking for another recipe.

October 24, 2011 05:24 PM
Lu said...

Loved this cake, I made it yesterday, it was delicious. I made cupcakes with it & made 1/2 of the frosting and had plenty! Great recipe :)

October 24, 2011 08:09 PM
Dia-Dia said...

the cake i agree is deeeelish, but just one thing….it didnt turn out red more like an orangey browny colour is there a reason this could of happened? xx

October 26, 2011 06:09 PM
amy said...

i made the frosting and it looked nothing like the one in the pictures. i followed the directions and everything and it came out yellow and glazish. can you tell me what i did wrong? thank you.


November 11, 2011 11:35 PM
shamiah jackson said...

i love red velvet cake but bakerella u gave a good recipe cuz i tried the recipe and dhat cake was good a** f*** ima cook me one tommorrow to thanks

November 14, 2011 07:55 PM
Kassie said...

ABSOLUTELY LOVE THIS RECIPE!! :) Have made it many times and it always comes out delicious!! :D Was wanting to make cupcakes but I was wondering if the recipe measurements would still be the same??

November 20, 2011 12:25 AM
ice_phoenix said...

I need to try that red velvet recipe.. I’ve been searching for a good one, but I’m usually too rushed and resort to a mix. I don’t believe I’ve ever even tasted a homemade red velvet cake…

Red velvet is my favorite, too. I, however, prefer it with buttercream instead of cream cheese.

November 25, 2011 10:33 PM
hanan said...


i’ve baked this twice and theyve never failed me. i want to make them into cupcakes do you know how much they will make?


November 27, 2011 10:59 AM
Erica said...

Just made this cake for Thanksgiving, This is the best red velvet cake recipe that I have found… I’ve tried others and never could get it to taste right… You guys this recipe is the real deal!!!! Enjoy and happy baking :)

December 1, 2011 01:54 PM
Abby said...

Well… I love the recipes
They are quite delicious thanks Bakerella :)

December 5, 2011 09:02 PM
Sweet Tooth said...

Bakerella, I’ve made this cake 5 times now and I must say it is totally the bomb, super moist! One question, can you do half oil and half butter and it still come out moist? Please answer for me!! Thanks, love, love, love your site!

December 6, 2011 01:40 PM
milla67 said...

I did the experimenting in using this recipe in making red velvet cake balls. OMG!! It was definitely a hit! I had made the cake balls for 5 of my co-workers, and they loved them! Another co-worker wants me to make this cake for her daughter 16th birthday! Thanks for this recipe, very easy to follow and bake.

December 8, 2011 10:06 AM
winnie said...

the highest deg my oven can reach is 300 deg. is this going to affect the texture of the cake?

December 9, 2011 05:02 AM
Brenda said...

I have eaten several different red velvet cakes lately. I have been looking for a rescipe of one that is moist like the cake I had at a diner yesterday. I started looking online and there yours was..just starring at me and saying try me, try me.. I can see that it is moist. This is the one I’ll try for the Holidays. I’ll also write you back to let you know how it measures up!

December 12, 2011 07:51 PM
fa6o0ma said...

in United Arab Emirates ,we dont have red velvet cake mix

December 14, 2011 10:13 AM
fa6o0ma said...

my name is fatima

December 14, 2011 10:15 AM
Libertad Leal said...

I made this cake for Thanksgiving and it was amazing! I followed the recipe to the T and it came out perfect. Moist and delicious!

December 14, 2011 05:58 PM
Anonymous said...

i love dis cake sososososososososo much and i am only 12 i loveeeeeee red velvet cake sosososososso much we make it all the time i gave some to my friends and they wanted more thr frosting is sososososososo good i could eat a whole batch without the cake ur an awesome baker cause this is the best cake ever my mom is even making it right now for her work

December 14, 2011 09:34 PM
Anonymous said...

u r the best i have had red velvet cake b4 but dis is so by far the best

December 14, 2011 09:38 PM
Levi said...

cake is not as good as people are saying…I am a professional pastry chef and have been trying out different recipes just for fun. Too much oil in this one. Tastes bad.

December 19, 2011 07:30 PM
Laryssa Mara said...

Hi bakerella!!!
I’d just love to say that this recipe is an amazing hit with all of my family and friends! I’m making red velvet cupcakes for christmas and i know they’ll all get eaten :)

Thanks again,

December 19, 2011 08:57 PM
flowerek said...

I love this cake. It’s perfect. Made it several times and everyone loves it too. It makes perfect cake pops as well :)

December 29, 2011 05:08 PM
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