That is a good question. I made this cake last night and was not too fond of the flavor. The recipe I used called for using vegetable oil. I wondered it I should replace that with butter and add a little creme bouquet.
I made the Ruby's Red Velvet recipe listed here last night, but I replaced the flavorings that the recipe called for with butavan flavoring. It was amazing, I could not stop eating the scraps last night! lol
I replaced some of the liquid with french vanilla coffeemate creamer. 
Hello everyone! I tried this recipe this weekend. It has more flavor, which I am not used to. I got it from Hersheys.com.
HERSHEY'S Red Velvet Cake
Ingredients:
1/2 cup (1 stick) butter or margarine, softened
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
1 cup buttermilk or sour milk*
2 tablespoons (one 1-oz. bottle) red food color
2 cups all-purpose flour
1/3 cup HERSHEY'S Cocoa
1 teaspoon salt
1-1/2 teaspoons baking soda
1 tablespoon white vinegar
1 can (16-oz. can) ready-to-spread vanilla frosting
HERSHEY'S MINI CHIPS Semi-Sweet Chocolate Chips or HERSHEY'S Milk Chocolate Chips(optional)
Directions:
1. Heat oven to 350°F. Grease and flour 13x9-inch baking pan.**
2. Beat butter and sugar in large bowl; add eggs and vanilla, beating well. Stir together buttermilk and food color. Stir together flour, cocoa and salt; add alternately to butter mixture with buttermilk mixture, mixing well. Stir in baking soda and vinegar. Pour into prepared pan.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Frost; garnish with chocolate chips, if desired. About 15 servings.
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