There’s always a red velvet cake in February – somewhere around the 22nd, my mom’s birthday.
Red velvet is her favorite, so I’m always ready to whip one up this time of year – plus I feel like red velvet is the perfect cure for late winter exhaustion. It’s bright and cheery, but resembles the weather with the snowy white frosting. (PS – Frosting video blog to come in the next week or so! 🙂
Much like I’ve said in the past, I’m not so great at repeating recipes. I mean my oatberries are always a success, as well as my graham cracker cake, but when it comes to red velvet, I’m always reading about high rated recipes on twitter or in food emails and I came across this post. The only change I made here was I only used a little more than 1 ounce of food coloring (I actually like the look of a brighter cake anyways), but I think I may have waited a little too long to add the vinegar/baking soda to the rest of the ingredients because I didn’t feel like my cake was very fluffy.
I loved the discussion about the addition of more cocoa in a red velvet and actually my brother and my dad commented on the chocolate taste versus any other red velvet, which I thought was interesting. Personally I thought the cake was a little dry, but that may have been due to the ratio of frosting to cake (I used fat free cream cheese upon my mom’s request and I think it thinned my frosting), or potentially because I was getting sick and my taste buds weren’t up to par.
Either was it was a cute little birthday cake and everyone enjoyed it – my favorite part of a red velvet is the inside picture 🙂
I also continued the red velvet theme with my present to my mom – I’ve been searching EVERYWHERE for this wine for her, almost for a year and I finally found it!
Happy Birthday Mom!