I'm going to attempt a Red Velvet cake and am unsure what kind of filling will be good. I will be covering the cake with fondant. Any ideas?

Cream cheese filling usually seems to be popular with red velvet

Cream cheese all the way!

I just made a red velvet cake with Rose Levy Beranbaum's "Dreamy Creamy White Chocolate Frosting" which is a white chocolate and cream cheese icing. It was really good!

I have been making my red velvet cakes with a coconut mousseline filling. It's sooo good!

A really tasty alternative to regular cream cheese icing is add 1/3-1/2 can of whipped milk chocolate icing you get from the grocery store. The resulting icing tastes like malted milk balls. Goes great with red velvet cake!

Cream cheese icing is the traditional icing for red velvet cake.

I set my cakes out naked at tastings, so everybody can mix and match different flavors. Two of the last three people that chose red velvet....chose either caramel BC (caramel folded into SMBC) or my SMBC made with brown sugar or their fillings. Go figure.

Ewwww, choc cake and carrot together would be gross!

I vote for cream cheese icing. Then again, I would probably eat cream cheese icing on cardboard.

how to make coconut mousseline filling?sounds good.

How could caramel BC and red velvet cake be gross? It's a (faintly) chocolate cake. Chocolate and caramel go great together. Some exclaimations of eeeew I can totally jive with, but chocolate and caramel? Say it ain't so!!

I find that there are two basic camps in the RV filling debate. Cream cheese or just good ole vanilla BC. I think it depends on what you grew up with. I think both are good, but the tang of cream cheese is really good with the subtle cocoa flavor of the RV cake.

And I don't know... I like chocolate zucchini bread... chocolate and carrot cake might not be all that horrid together. Kind of like chocolate chips in an oatmeal cookie.

That's just it. A true Red Velvet cake is a "whisper" of cocoa. Not chocolatey at all. And it has that "taste". I can't describe it. I just don't see carmel. And I love zuchinni bread, but I don't know about a chocolate zuchinni cake.

Well yes... it does have that whisper of cocoa. When I make red velvet cake it doesn't scream chocolate to me either... I don't think there is a word to describe the flavor of red velvet cake other than, well, red velvety. BUT... I like caramel with vanilla cake too, so I guess I just don't see caramel being all that eeew with the red velvety flava of red velvet cake. I suppose I'll have to give it a try. I might just come back and eat my words with a big ole' EEEEW.

Don't knock chocolate zucchini cake until you try it... moist, chocolatey and oh so good.

http://www.epicurious.com/recipes/food/views/Chocolate-Zucchini-Cake-907

I made Roses red velvet with an almond/sour cream/vanilla/whipped cream filling. People scraped their plates and I got many requests for the recipe.

150 gr grated almond paste
1 cup thick sour cream
1,3 cups whipped cream
1-2 tsp vanilla

Whip sour cream and then mix it whit the whipping cream, vanilla and grated almond paste - it's just so delicious and a perfect match for red velvet

LOL... there you go. It's like anything sweet with a veggie in it you know? I remember thinking as a kid... zucchini bread??? EEEEEEEEEEEEW!!!! But it does indeed rock. And carrot cake... yak!... but it also rocks. With all the great reviews that chocolate zucchini cake recipe has... you can see I'm not the only one who thinks it's good stuff.