Red Velvet Cake Recipe Martha Stewart

Reviews (26)

172 Ratings

5 star values: 44
4 star values: 71
3 star values: 40
2 star values: 10
1 star values: 7

I had red velvet cake for my wedding cake. It was incredible. When I saw this recipe I tried it. It was every bit as good as my wedding cake! Everyone loves it when I make it. I put raspberries in between layers. It was amazing!

Martha Stewart Member

Terrible recipe. In addition to other baked goods, I bake a cake about once a week and everything works out perfectly. This cake took way too long to bake, was overly sweet, the tops collapsed, and the sides fell off. I'm sticking with the REAL Martha's Red Velvet recipe.

Martha Stewart Member

I found this recipe on this site a couple of years ago. You can't go wrong with this recipe TRUST ME!!! I saw someone in the grocery store buying a slice of Red Velvet Cake. I told him the cake he has is not good from this store. He said i love their cake and I told him to give me a call. After I made the cake and gave him a slice, he ordered the cake from me. He told me ever since he tasted my cakes he cannot go back to buying store bought.

Martha Stewart Member

This is a wonderful recipe. The cake is very light and could also be used as a "light chocolate" cake without the red food coloring. The directions state to use 8 inch round by 2 inch tall pans -- and this is important since the batter is fluffy after after adding in the baking soda/vinegar ingredients. My pans were only 1-1/2 inches tall and the batter ran over! I cut up the cake itno squares and made a red, white and blue trifle with blueberries and whipped cream.

Martha Stewart Member

A friend was craving a red velvet cake and so I gave this recipe a try. I was so happily surpised at how moist the cake turned out to be. I would use this recipe over any others. Everyone loved it.

Martha Stewart Member

Will This Recipe Work Without The Paddle Attachment ?

Martha Stewart Member

Will This Recipe Work Without The Paddle Attachment ?

Martha Stewart Member

Use Apple Cider Vinegar, it is a little sweeter naturally. White Vinegar is just bland get flavor when you can.

Martha Stewart Member

this cake is pretty good..i used my aunt's cream cheese frosting recipe, 1 lb powdered sugar, 1 stick butter, 8oz cream cheese, and a tsp of vanilla. just enough.

Martha Stewart Member

Recently moved to USA found everyone buying red velvet cakes for valentines, remembering my husbands grandmother gave this recipe to me in 1984, but called it Waldolf red cake. Aussie Ron

Martha Stewart Member

This cake recipe is wonderful; I didn't use the icing so I cannot comment on that. I made a 1/4 sheet cake with this recipe and it was fabulous.

Martha Stewart Member

When I make this cake again, I am going to use 1 1/2 times the amount of frosting. There just wasn't quite enough to spread it very thickly on the cake. Otherwise, it turned out great!

Martha Stewart Member

This cake tastes amazing! I have never been a fan of red velvet cake, but it is my boyfriends favorite so tried this out for his birthday. This recipe definitely changed my mind, and the frosting is great too!

Martha Stewart Member

This is an awesome cake recipe. I've made it several times. It's always perfect and delicious. My In-laws who are picky when it comes to food Loved it, I love it as well it's my favorite cake and i'm not a big fan of cake!! Amazing!!

Martha Stewart Member

I've used this recipe several times now, and always get great comments as to taste and texture. The recipe is easy to follow and bakes beautifully every time.

Martha Stewart Member

Yes, the recipe is wonderful. I make it every holiday season for the family and work and I get many compliments on the texture, color and taste.

Martha Stewart Member

This cake was very good, the girls at work loved it so did I. In Norway they are not seeling buttermilk in the store, so i didnt use that. I used somthing called skummet kulturmelk it`s almost the same. For the people in Norway I used naturel kremost, I used two boxes in the recepise it stod 1,5 box. The cake was good still at the fourth day as the first day.

Martha Stewart Member

try freezing the cake for about an hour before icing - i found this made life much easier!

Martha Stewart Member

I remember seeing once in a show on the food network, (I think it was "Barefoot Contessa") where she added a splash of freshly brewed coffee to the batter of the Red Velvet cake to "pump-up" the flavor. ;o)

Martha Stewart Member

We have an allergy problem in our family with red food coloring. I have read of recipes where the red color was gained by using beets, and, before the Dutch style of processed cocoa was used, a chemical reaction with the cocoa is said to have also caused a red color.[see Wikipedia]. Does anyone have a recipe with natural red coloring? Many thanks Desperanza

Martha Stewart Member

I love red velvet and am always looking for new receipes. I tasted the plain cupcake and I thought it lacked flavor. I also added 1 tablespoon of oil to give it more moisture. The texture was great, but something was missing taste wise. would not reccomend.

Martha Stewart Member

the rest of my comment seemed to have been eaten. all in all, a wonderful cake, flavourful magnificent texture.

Martha Stewart Member

This is my 2nd try @ red velvet cake

Martha Stewart Member

Yummy, easy, fun to do with the kids as cake or cupcakes!

Martha Stewart Member

This is a wonderful cake, very tender and moist. I always have to make it for peoples birthdays at work. I use a milk and flour based buttercream with it. This cake is so delicious and makes great cupcakes also.

Martha Stewart Member

This is an excellent recipe and was so easy to make. The cake was fluffy and moist, the icing was creamy and sweet, and when you cut that first slice to reveal the red cake everyone gets hungry. Thank you to Martha from Montclair!