I've been asked so often for red velvet cake, that I thought I ought to give it a go. It's still relatively new to the UK... it's been around for a couple of years, but it's certainly not a staple, as far as cake flavours go.
I don't "get" it....
... it's not a lovely chocolatey chocolate cake.
... it's not a light, fragrant vanilla sponge.
It's just 'meh', really.
Buttermilk... that's just a thin natural yoghurt, as far as I can make out. I know it's used in things like scones. Not by me, personally... it's new to me. But certainly NOT a new ingredient, I grant you. But there wasn't enough of it to make a difference to flavour or texture.
All I could taste was the cream cheese frosting (and I DO like a little bit of cake with my frosting!!! LOL!!)
So... help me understand red velvet cake.