Red velvet cakes can be vanilla cakes as well as chocolate, so it is unfair of reviewers to dock stars based solely on the fact that there is no cocoa present. I tried the cake as written and also with 1Tbs natural cocoa powder and both were delicious. I do prefer it with the light chocolate flavor, though, and 1Tbs made it just right. I had only about 0.5oz coloring, so I added 1.5oz water to keep the liquid ratio the same. Though the batter was not very richly colored, it darkened in the oven to a beautiful, rich red. I've had problems before with red velvets being slightly dry, but this one was so moist and light without being overly delicate. My guests all had multiple pieces. I would recommend this cake extremely highly with no modifications, except the optional bit of cocoa. *UPDATE* I made this again with the listed amount of food coloring, and it was so red that it looked comical. I'm going to permanently reduce the amount of food coloring used.
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Red velvet cakes can be vanilla cakes as well as chocolate, so it is unfair of reviewers to...