Respectfully, a red velvet cake isn't a chocolate cake dyed red. It's a tangy, sweet cake with a slight hint of cocoa. If you take a look at Cakeman's red velvet recipe, his only calls for 1 teaspoon of cocoa powder. If your recipe calls for three tablespoons, simply scale it back to one or two teaspoons and that will be more authentic.
7/23/14 at 6:13am