Comments on: Red Velvet Layer Cake with Cream Cheese Frosting

By: thedomesticrebel

thedomesticrebel — Sat, 15 Aug 2020 20:27:12 +0000

In reply to Marium Mahmood. Hi Marium, yes, this could be made into cupcakes! I would fill about 2/3 of the muffin cups full and bake around 18 minutes.

By: Marium Mahmood

Marium Mahmood — Thu, 13 Aug 2020 21:34:07 +0000

Can this recipe be used for cupcakes..also scant?

By: Ravi

Ravi — Sun, 22 Dec 2019 06:21:30 +0000

boiled frosting? How to make it?

By: thedomesticrebel

thedomesticrebel — Thu, 20 Dec 2018 03:46:18 +0000

In reply to Lauren. Yes!

By: Lauren

Lauren — Wed, 19 Dec 2018 16:18:46 +0000

Is this with unsweetened cocoa powder?

By: thedomesticrebel

thedomesticrebel — Fri, 09 Nov 2018 15:36:36 +0000

In reply to Nancy. Thanks for this recipe, Nancy! In my other red velvet cake recipe, I make a boiled frosting. I prefer it as well, but most people enjoy the cream cheese!

By: Nancy

Nancy — Fri, 09 Nov 2018 01:58:29 +0000

My mom has been making red velvet cake forever. I’m 62 years old now, and it was the cake I always requested for my birthday. She never made a cream cheese frosting. Ever. It’s not red velvet cake to me without her frosting. I’m giving you her recipe for frosting, in case you would like to try it.
1cup milk (any, I use skim)
3 Tablespoons flour
Dash of salt
1 cup butter
1 cup sugar
1 tsp vanilla

Whisk milk, salt, and flour in a pan, and cook over medium heat until it thickens. Let it cool. Meanwhile, cream butter and sugar until light and fluffy, (About 5-7 minutes). Add cooled flour mixture two tablespoons at a time, miding continuously, until all is incorporated. Add vanilla and mix just until combined.

Everyone loves this frosting/cake combo. If you try it, I hope you will, too.