This is an exceptionally moist and tasty cake that I liked even better than the red velvet cupcakes at our most esteemed cupcake shop in town. I really think that the success lies in the method... follow it exactly and it will turn out. I read the other reviews and made sure to really cream the butter and sugar well (adding air helps with leavening) and was very careful not to over-mix once I started adding flour. And that vinegar and baking soda combo... loved it. But you have to work fast! The frosting was a very interesting change from cream cheese frosting... I like both, so whatever suits your mood and taste. Again, though, the method was critical, and it took me 10 minutes of beating the butter and sugar together to get rid of the grainy-ness. The result, however, was worth it!
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This is an exceptionally moist and tasty cake that I liked even better than the red velvet...