I know this recipe is usually used for cupcakes, but has anyone successfully adapted this for regular cakes? I am waffling between this one and the Martha Stewart recipe because I have heard good reviews on both.

I need it for a 14 inch cake so if anyone can help me out with the measurements that would be great.

Thanks,
Annie

I discovered the red velvet re-mix recipe on here and have never used anything else. It's really good. I paired it with a cannoli filling and got rave reviews.

I've baked the Elisa Strauss red velvet as a cake and it tastes fantastic. Not for carving though.