Comments on: Red Velvet Cake!

By: Jeff K

Jeff K — Tue, 15 Jul 2025 12:02:48 +0000

Thanks for this amazing recipe! I made it over the weekend with my daughter for her 9th birthday. It’s the first cake either of us has ever baked completely from scratch. It came out perfect, even better the red velvet from an expensive bakery!

By: Brooke Hollenbach

Brooke Hollenbach — Sat, 12 Jul 2025 18:03:59 +0000

Would add the “paste” directly in with the butter and sugar next time instead of adding after the eggs as the written recipe suggests. The chocolate clotted into tiny balls and I had to sieve all of the batter. I should have rested through the entire recipe first, I would have thought of it.. otherwise fab!

By: Esther J

Esther J — Tue, 24 Jun 2025 17:56:19 +0000

I made this yesterday – absolutely amazing. Stunning looking and tasting Thankyou so much I used the red flair dye so super bright red.

By: Sarah

Sarah — Sat, 14 Jun 2025 10:50:59 +0000

Hi Jane, how can you increase the ingredients to make this into a traybake?

Thanks.

By: Sinéad

Sinéad — Sun, 08 Jun 2025 18:57:28 +0000

Greetings from Ireland This is an amazing recipe! Thank you so much for sharing it I'm making niece's wedding cake and this is definitely 1 of the tiers. You may have posted this already but would you have quantities for a 12 inch/30 cm version? If not no worries, I'll work on scaling it up. Thanks again! S

By: Jane's Patisserie

Jane's Patisserie — Thu, 22 May 2025 13:01:22 +0000

In reply to Megan. What exact cream cheese did you use, and what exact butter? This is usually why it's too soft (using low fat, or a baking margarine for example doesn't work). The recipe in the notes is the original recipe in case someone still wants to make it, but I use the updated version now x

By: Megan

Megan — Thu, 22 May 2025 12:01:54 +0000

In reply to Shirine Mahawish.

My cream cheese frosting so so runny I can’t pipe it? Is 150g icing sugar enough?
Why is it different on the recipe to what’s in the notes. at the bottom?
Thankyou

By: Helen

Helen — Thu, 08 May 2025 16:02:30 +0000

In reply to Jamie. Hi, I've just made this cake using pro gel concentrated food colour in red from Hobbycraft and it's worked a treat.

By: Jane's Patisserie

Jane's Patisserie — Fri, 02 May 2025 09:06:42 +0000

In reply to Jamie. I would say no - it's not strong enough and the bake will likely still be brown. x

By: Jamie

Jamie — Thu, 01 May 2025 09:20:23 +0000

Can I use dr oetker instead of sugar flair? If yes, how much should I use?

By: Allyson

Allyson — Wed, 09 Apr 2025 21:07:12 +0000

In reply to Phyllis Ryan. I’ve been requested to do a 10” cake for a wedding also, so this would be great x

By: Shirine Mahawish

Shirine Mahawish — Thu, 27 Mar 2025 19:11:20 +0000

In reply to Caitlyn. Hi There. Did you ever find this out, as I'm think of making this cake using gluten free flour, but don't want to mess it up, as it's for my friends birthday. Thank you. Shirine

By: Shirine Mahawish

Shirine Mahawish — Wed, 26 Mar 2025 19:40:26 +0000

Could I use gluten free flour instead and if so, is it the same quantity? I’m baking this for my friends birthday…..fingers crossed it looks like the pics!

By: Jane's Patisserie

Jane's Patisserie — Wed, 12 Mar 2025 08:48:28 +0000

In reply to Janine. Hey! You can use block unsalted butter at room temp, or any baking spread in the sponge x