I followed the recipe exactly . I never had any issues . My grandma and dad taught me how to bake. Also with the exception of having a culinary degree . Never open the oven when it’s baking . And try not to open it so often . Wait 5-10 minutes after the right temperature pops up to make sure it’s at the correct temp. 

I made this cake in a sheet cake for a Juneteenth celebration.  I doubled the recipe for a half sheet cake pan.  It turned out delicious.  Everyone at the celebration raved about it.  I decorated it with the Juneteenth colors.

I made this cake and it was the best! It was so soft, moist, and not extremely sweet, just perfect. It was a big hit with my husband. He said this recipe is a keeper. Thank you for sharing.

I use this recipe every Christmas but today ain’t Christmas so I might make one tonight let see

The best red velvet cake and red velvet brownies and the icing was the greatest and all loved the moistness and great flavor!

Flavor is good, but cake is oily. Also no matter what I do, the middle sinks then sticks to the pan !!! Every time!!!

This is the best red velvet cake recipe that I have ever had. I have tried it with the cream cheese frosting that’s included with this recipe and also ermine frosting. I use this same recipe for bundt cakes and cupcakes. They all turn out super moist and delicious. Thank you so very much for this recipe. It is one of my favorites.