Comments on: Red Velvet Cake

By: Olivia

Olivia — Wed, 17 Sep 2025 18:54:37 +0000

In reply to Ann marie. Hi Ann Marie! It will be fine at room temperature for several hours. I would chill it well before you transport it so it's more stable.

By: Ann marie

Ann marie — Fri, 12 Sep 2025 21:43:27 +0000

Hi there!!

I love all your recipes ! Question about food safety for this cake . I’m baked it for tomorrow . Will add icing in the morning … driving almost 2 hours to the event . How long can the cake be out at room temperature? Thanks so much !

By: Olivia

Olivia — Mon, 14 Jul 2025 16:52:25 +0000

In reply to fribar bettinting. Hi Fribar! I'm sorry to hear you had trouble. It's not uncommon for cake batter to curdle, especially if ingredients are added too fast and not given time to incorporate. I'm not sure if that's what happened here. As for the cake falling apart, that is strange. That would only happen if there was too much fat in the recipe. Did you make any substitutions?

By: fribar bettinting

fribar bettinting — Fri, 11 Jul 2025 08:02:41 +0000

Hey, Olivia. I noticed a bunch of great reviews which is why your recipe stuck out to me. I was excited though I followed everything perfectly, your recipe caused my cake to curdle, even though I did use ROOM TEMP everything. I was making this for my mother’s birthday and I couldn’t really salvage the cake, it was wet and falling apart. I used the exact Us customary measurements and i used the right cake pans (3). I then was panicking so I asked my sister to try it make it again. she tried and it failed once again. I don’t know how it happened despite the reviews, so I would like your insight on how your recipe failed me 2 times. I then tried a recipe by another author, it baked up perfectly. I don’t know if it was my fault but I would love some insight to improve my skills and see the problem.

By: Olivia

Olivia — Fri, 14 Jun 2024 16:11:37 +0000

In reply to Tina. Thank you, Tina! I'm so glad yo hear that :)

By: Tina

Tina — Thu, 13 Jun 2024 14:13:16 +0000

I made this for my father in law’s 75th birthday it was a huge hit and turned out perfectly!

By: Olivia

Olivia — Wed, 06 Mar 2024 17:25:56 +0000

In reply to Sarah. Hi Sarah! I am so happy you love my recipes :) I have tried a CC SMBC and it was a total fail. The CC is too watery and the frosting turned into a mess. I think the best route would be to combine SMBC with a regular cream cheese frosting if you want that CC flavour.

By: Sarah

Sarah — Fri, 01 Mar 2024 07:20:21 +0000

Hi Olivia!
I’m a huge fan of yours and can dedicate all my cakes to you and your recipes! (Insta @cakes_eh)
I was wondering if I could do a cream cheese swiss meringue buttercream? I know you have a lot of variations for the swiss meringue buttercream but not with cream cheese, so I guess I’m wondering what is the reason ie taste, texture etc.
Thank you
Sarah

By: Olivia

Olivia — Wed, 13 Dec 2023 17:15:14 +0000

In reply to Jennifer.

Hi Jennifer! Converting pan sizes is always tricky. Here are some sites I use as a guideline:
http://www.joyofbaking.com/PanSizes.html
https://www.cookipedia.co.uk/recipes_wiki/Cake_tin_conversion_charts

Based on that 1.25x the recipe should be enough but you can 1.5x it if you want thicker layers.

By: Jennifer

Jennifer — Tue, 12 Dec 2023 19:42:47 +0000

If I wanted to make this as a 3 9-inch layer cake would I double this recipe or just 1.5 the recipe?