Who can refuse a moist, chocolatey (I know it isn’t a word but you know what I mean) slice of cake, smothered in a cream cheese frosting? I know I can”t. But for the life of me I don’t know why I always passed up red velvet cake at dinner parties. I really just didn’t know that it was chocolate cake colored red. Why color it red? Who knows, but once I was finally coaxed into eating it, I loved it.
So for cake’s sake and mine, I had to make a red velvet cake at home and make sure the recipe was easy enough to want to make it again and again. The secret to this perfectly moist cake is the white vinegar and buttermilk. The crumb is perfect, soft, melt in your mouth yummy…you won’t want another recipe for red velvet cake ever again. Don’t want a red cake? Leave out the food coloring for a just as delicious chocolate cake.
Delicious Rating: I have made this recipe a few times now and love it more and more each time. It is the perfect layer cake and works wonderfully as cupcakes as well. Each time this is served it is gone, none left over what so ever. I used just a basic cream cheese frosting, you can use your favorite recipe or if you prefer the cake alone, it would be perfect with ice cream too. There is 1/2 cup of hot coffee in the recipe that really enhances the chocolate and you mustn’t leave it out! If you give this a bake let me know how you enjoyed it.
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I brewed the coffee first so that it would be fresh and hot once I needed it for the recipe.