Thanks for all the information. My question was if anyone here has made the cake, I have seen several recipes on the internet myself but I rarely bake cakes (I make a lot of bread though) so I just wanted a 'tested' recipe....rather than just randomly picking one of the internet.

Jana, the cake is deep red with white frosting. Historically the cocoa was processed differently and i believe a reaction with one of the other ingredients contributed the dark red color. Now a days they add red food coloring to achieve the same effect. This type of cake is popular in the south (USA) my friend is from there.

and here it is:, this one's got fruit *licks her lips*,- and baking powder as well as soda, which would give a more delicate flavor.
( from epicurious.com )


2 1/4 cups sifted cake flour (sifted, then measured)
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 tablespoon red food coloring
1 teaspoon distilled white vinegar
1 teaspoon vanilla extract
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
Frosting
2 8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon vanilla extract
2 1/2 cups powdered sugar

3 1/2-pint baskets fresh raspberries
3 1/2-pint baskets fresh blueberries




For cake:
Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift sifted flour, cocoa powder, baking powder, baking soda, and salt into medium bowl. Whisk buttermilk, food coloring, vinegar, and vanilla in small bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating until well blended after each addition. Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions.
Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 27 minutes. Cool in pans on racks 10 minutes. Turn cakes out onto racks; cool completely.

For frosting:
Beat cream cheese and butter in large bowl until smooth. Beat in vanilla. Add powdered sugar and beat until smooth.

Place 1 cake layer, flat side up, on platter. Spread 1 cup frosting over top of cake. Arrange 1 basket raspberries and 1/2 basket blueberries atop frosting, pressing lightly to adhere. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Arrange remaining berries decoratively over top of cake. (Can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.)

Makes 12 servings.
Bon Appétit
June 2003
Adapted from B. Smith





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86% would make
this recipe again
flin98 from Perrysburg, OH on 03/11/07

I made this cake for my husband's birthday party. Unlike other reviewers, I didn't think this cake was any drier than other Red Velvet cakes that I've tried. I did make sure to sift the flour before measuring it for the batter--which perhaps others didn't and thereby led to a drier cake. I did forget to put the berries in between the layers, but the cake still got rave reviews from my guests.
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A Cook from Seattle, WA on 02/15/07

I've made the cake twice exactly as directed. It was a little dry both times, but not horrible. I didn't like the frosting so I replaced it with the following: 8 oz room temp cream cheese, 12 oz melted white chocolate cooled to lukewarm, and 1 stick softened butter whipped together until light and fluffy. Delicious and a big hit for my friend's birthday.
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A Cook from Spokane, WA on 02/14/07

This is my second time making this Red Velvet Cake. I follow the recipe exactly how it's written. I found that the 1 tablespoon of food coloring that is calls for is just the right amount. Like other's have said.. I would probably increase the cocoa powder to 3 tablespoons next time I make it. It makes more than enough frosting for the entire cake. It does call for sifting the flower several times though.. that gets tiring.
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