LeanneW

the taste was traditional red velvet, but the texture was gummy and dense. Would be better for carving instead of cupcakes, maybe. Did not make a good cupcake. Perhaps self raising flour would help the texture. I liked that this recipe had balsamic vinegar and a whole tablespoon of vanilla in it.

-K8memphis

i made it as written albeit with half an ounce of the wilton no taste red food color -- it was perfectly red enough -- this is a good solid recipe -- the cakes domed beautifully -- at first the texture was nearly gummy but as the cakes seasoned over the next few hours they turned creamy in a good way -- it has a mild classic red velvet flavor -- not too sweet -- they were easy to make -- could have had a bit more tang to them -- but this is a rock solid red velvet recipe -- i typically use self rising flour for my doctored mixes and that would enhance this i believe -- but then again it is a sturdy formula that would do well for a wedding or a big celebration where you need to have a work horse stand up type cake -- well done