Traditional red velvet cake has a rich slightly chocolate taste and is made with buttermilk and two tablespoons of cocoa. The original icing is one that is boiled with white sugar. It is my absolute favorite cake EVER! But I like cream cheese filling and icing with it best. And I LOVE the Cake Mix Doctor's recipe. It's quick and easy. She uses chocolate cake mix though and I like mine to be really red so I use white instead with TWO bottles of red food coloring. And then add the two tablespoons of cocoa. I have people ask for it ALL the time.
I LOVE the traditional red velvet cake and guard my recipe very carefully. The traditional one is hard to find! The cooked icing that's done for it comes out a lot like whipped cream. It's delicious. The cream cheese is good, too....but not as special, IMHO.
Anyway...what I think gives the RVC its distinct taste is the two ounces - yes..two OUNCES...of red food coloring that goes in it. Most bakeries don't make it that red anymore. It makes a huge difference. The two TBS of cocoa powder does little more than deepen the red color. I don't taste chocolate at all. The cake has a taste all its own. Not easily described.
Somone PM'd me requesting my recipe. I checked the recipe files, and there is one that is very close, but not quite the same. So, I posted mine there and called it "Red Velvet Cake - Sixties Style." It doesn't have as much cocoa as I remembered...which explains why I don't pick up a chocolate flavor at all. I love this cake!
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