I’m going to be perfectly honest here: I don’t really get what all the fuss is about with red velvet cake. In fact, most of the time, I tend to agree with the guy who said, “it’s chocolate and red food dye, f*ck that, it’s dumb” (read that entire post – it’s hilarious!). I think that most people who say they like red velvet cake really mean that they like cream cheese frosting, and for that I can’t blame them – but the “red velvet” part just seems like a gimmick. I know it is seen as a classic in the southern USA, but the recipe for the brightly-coloured, dye-laden cake was actually developed as a crafty way for a food dye company to boost sales post-World War II. Plus, I find that the flavour of red velvet cake, which is basically a buttermilk cake made with a tiny amount of cocoa powder, doesn’t taste all that unique or special in the first place and is easily overwhelmed by cream cheese frosting. So when Whittney and Sam requested it for their wedding, I knew I’d have to do my homework to find a red velvet cake with flavour.
Red velvet cake-off
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