I have never tasted or made red velvet cake. I found a few recipes, some have very little cocoa powder...other's have a lot.
Is it supposed to taste chocolatey or is the cocoa simply to enhance the color along with the red food coloring?
I don't have any answers for you.... but I am interested in seeing what everyone else has to say...
I have always wondered about this myself!
Not much on the chocolate flavor, more like a German chocolate
It's basically a german chocolate cake with red food coloring. It's not super chocolaty. I think it's yummy.
Hmmm... to me it's a tangy buttermilk cake with a hint of chocolate.
Recipes that use butter are tastier, have more flavor but if it's served cold, the cake will be too firm and somewhat dry.
Recipes that use oil may not be as rich as butter cakes but keeps its tenderness and moistness even when cold.
I prefer butter and just make sure I bring the cake to room temp before serving.
A true Red Velvet recipe only has several Tablespoons of cocoa. Without the coloring, how chocolatey can that really be? The cake gets its unique flavor from the buttermilk and vinegar (at least from my recipe).
Typically they have very little chocolate flavor.
I have found that most red velvet cakes are disappointing on the taste side. If it weren't for the icing it would be rather blah.
But, they say you eat with your eyes first.... and the color is a WOW.
I had a red velvet cookie last weekend that my mom bought from a local bakery. YUM!!! I don't think I've ever had red velvet anything before, but it sure was tasty. It was just slightly chocolatey, not too much. I agree that it's a unique flavor. After tasting the cookie, I think I'll have to give baking a red velvet cake a shot one of these days (and try not to eat it all).
thanks to all.....this really helped me!