Red Velvet Cake With Raspberries and Blueberries

The sponge is dry and chewy, and the icing is too sweet. I will but make this cake again!

• amalu2088

• 10/12/2020

Delicious red velvet cake, as I just wanted to make the standard cake, I excluded the berries, it can be garnished with some crumb instead.

• Anonymous

• Victoria, Australia

• 8/23/2020

This cake looks good !!! but unfortunately, I am not too much confident on my cup measuring method I prefer the weight method, Do you have the measures on weight?

• petuniasul

• mexico

• 6/16/2020

This cake turned out moist and delicious! After reading reviews I doubled the coco powder as well. I mistakingly started sifting regular flour and when I realized my mistake I googled substituting regular flour for cake flour and followed those directions. That involves removing 2T of flour and replacing with 2T of cornstarch for every 1C of flour in the recipe. So I resifted with cornstarch, baking soda, baking powder-forgot the salt-sifted adding salt for the 3rd time! I also added the food coloring after all the ingredients were mixed together at the end so I could get the color to the red I liked. I baked in a 13x9 pan for about 40 min. Kept a close eye on the cake as the 27min in the recipe was not going to be enough time. Cake was perfect! With a few of the changes I made I think you can't really go wrong with this one! Plus my flour mixture ended up being more like 2.5 cups and I used all of it. Frosting was delicious. Modified quantities for my cake which was more sheet pan style.

• msofro

• Chicago

• 4/12/2020

Made this for a friends bday / super bowl party and it was a HIT! You must sift the flour prior to measuring it as another reviewer noted, as you do end up with some leftover sifted flour. I did double the cocoa powder and used paste food gel for a deeper color. The cake was super moist with a perfect crumb...I followed the directions as written otherwise. I will definitely make this again...it was so pretty when done...and fairly easy!

• Anonymous

• Dallas TX

• 2/3/2020

I make this as my go to red velvet...with a few additions. I add 1/2 cup of a mildly flavored oil to the liquid ingredients and whip the buttermilk, red color and vinegar prior to adding the oil and vanilla. This helps to bind the color and keep it vibrant.

• Anonymous

• Alexandria, VA

• 7/21/2019

为什么啊为什么这道菜告诉我烤c吗akes for 27 minutes?! I set the timer for 18 minutes and when I checked the cakes they were already done! I’m not trying to get a dry hard cake here… hoping it’s not dry after I frost it and put it together! Instead of using artificial food coloring I threw a beet in the blender with the buttermilk and wizzed it up for a good long time then strained out the solids and used that. It does look a little bit more maroon and less fake red .

• cristenanne946088296

• San Francisco

• 6/18/2019

The cake looks great and is great for every party. Sadly it is too dry fot me.

• Taladega

• switzerland

• 1/20/2018

This is THE BEST Red Velvet Cake recipe - I followed it exactly except I added an extra tbsp of cocoa, so it wasn't so red, I think I'll skip it next time. I used Bob's Red Mill 1 to 1 gluten free flour as we had a celiac dining. You could not tell it was gluten free. My only complaint is the tbsp of vanilla in the icing, it was too overpowering, 2 tsps should be sufficient. This will be a regular for our family.

• Anonymous

• Calgary, Alberta, Canada

• 7/10/2017

Marvellous cake!!!! I became very happy after taking it, Thanks for sharing this wonderful recipe.I saw, CakenGifts.in has also such awesome Cakes. Thanks alot!!!!!!! Same Awesome cakes are also available on :

• cakengiftsDelhi

• Noida

• 5/16/2017

Wonderful red velvet cake! I added pecans to the frosting, as well as 2 more tablespoons of cocoa, 1/3 cup more buttermilk and 1 tablespoon of vanilla extract (instead of 1 tsp). It turned out perfect.

• Anonymous

• Sacramento, California

• 12/10/2016

A young lady of my acquaintance requested red velvet cake for her birthday and this came out beautifully--thick layers of moist fluffy cake and a stupendously rich cream cheese frosting. It's important to double-sift the dry ingredients and watch baking time carefully to get that moistness. I had no trouble getting it out of the pan as some have reported here--sprayed with cooking spray, placed a round of waxed paper in the bottom, sprayed again, and floured. Said young lady would not want fruit in/on her frosting--but it certainly would go well with the cream cheese and be a spectacular presentation for the Fourth of July. I will definitely make this again for red velvet lovers.

• sbeegel

• Phippsburg, ME

• 6/20/2016

A young lady of my acquaintance requested red velvet cake for her birthday and this came out beautifully--thick layers of moist fluffy cake and a stupendously rich cream cheese frosting. It's important to double-sift the dry ingredients and watch baking time carefully to get that moistness. I had no trouble getting it out of the pan as some have reported here--sprayed with cooking spray, placed a round of waxed paper in the bottom, sprayed again, and floured. Said young lady would not want fruit in/on her frosting--but it certainly would go well with the cream cheese and be a spectacular presentation for the Fourth of July. I will definitely make this again for red velvet lovers.

• sbeegel

• Phippsburg, ME

• 6/20/2016

I made this cake as part of a 4th of July torte, and it turned out amazing! Very rich and moist, and paired well with the light Chantilly cream that I used. However, I did have a little trouble getting it out of the pan, so I recommend that you should grease the pan well.

• lilypad12

• Minneapolis, MN

• 5/16/2016

I used this for 24 cupcakes and made a white chocolate cream cheese buttercream instead, it was perfect! Very moist and fluffy, I love this recipe.

• Anonymous

• San Diego, CA

• 4/6/2016