Delicious! I make red velvet cupcakes for my friends and family every Valentine’s day and cake on many other occasions. People always complement my red velvet creations, and often ask why it is different than regular vanilla cake. The first obvious difference is the red food coloring but the real differences lie in three ingredients: buttermilk (or sour milk) instead of regular milk, a little vinegar, and about two tablespoons of unsweetened cocoa powder. Then, I argue that to be true Red Velvet cake it must be made with cream cheese frosting or else it is not real red velvet.
But even more than I enjoy baking Red Velvet creations, I enjoy eating them! Yum!