I have made this cake a couple of times, from scratch, from a mix, and from a doctored mix. Anyway, my questions are about the red coloring. My scratch recipie uses 2 bottles of food coloring (liquid). If I wanted to just leave the color out, what liquid would I need to adjust? the milk? or just don't change anything.
My other question is, Does anyone know the history of this cake? (I'm a nerd, sorry) I know around here it's very popular, is it a regional thing? or do other areas of the country like it as well?
The recipe that I have been using, Southern Red Velvet, by Sarah of FoodNetwork calls for two ounces (1 bottle) and NOT two bottles.
Are you sure it is TWO bottles ? One bottle is two ounces.. two bottles sounds tooo much !! Check out her recipe. This is the one I like.
I've tried the Magnolia Bakery recipe and I didn't really like it.. it was a little bit too sour. It called for vinegar, besides the buttermilk. 
ive never made it from scratch..but i would think you wouldnt need to adjust the liquids but not sure.
from what i know the history is somewhat sketchy...it was popular in canada since the 1940s..
it is considered a *southern* cake, but there was a LEGEND that it was actually started in NYC in waldorf astoria with a similar story as the neiman marcus cookie recipe
it was made popular again when the movie Steel Magnolia came out
you can also use devil's food cake or german chocolate cake mix and add the food coloring to it, but i usually just buy the DH Red Velvet Mix
What part of AL?
This is a really good Pillsbury recipe:
1 pkg (1 lb 2.25 oz) pudding-included German chocolate cake mix
1 cup sour cream
1/2 cup water
1/4 cup oil
1 bottle ( 1 oz) red food color
3 eggs
350 for 25-35 mins (2 9" pans)
Paula Deen also has a GREAT red velvet pound cake recipe.
Anyway, all the recipes that I have baked only call for 1 bottle (1 oz size) of red food coloring. Not much help..... 
The food coloring bottle is one ounce, and my recipe only uses one bottle. From my understanding, the original recipe didn't use food coloring at all. The reaction of the vineger and cocoa would cause the cake to turn "red." Can't remember where I saw that though.
sorry my bad !!! 
I meant two tablespoons in the whole bottle, but not two bottles. The Magnolia Bakery recipe still calls for Red Food Coloring besides the vinegar.Quote by @%username% on %date%
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