Scott's birthday was last weekend, so that means I got to make a birthday cake! The birthday boy requested red velvet cake. I was happy to oblige.
Notes: This was the first time I've ever made red velvet cake. I've been cooking for almost 10 years now and there is still so much I have to make.
People mistakenly think that the fuss about red velvet cake is the red color. False. It's really the fine crumb and the unique combo of buttermilk and cocoa powder. You could leave the food coloring out completely if you wanted to and it would still be worth making.
I followed this recipe from Sally's Baking Addiction almost to a T, so I won't retype it here. It came out great.
If I had to make some changes, I would replace the vegetable oil with another stick of butter. I also used a combo of red food coloring and blue food coloring to make a dark red. I also used a lot less of it, so my cake had a more subtle red color.
I decorated mine with mini chocolate chips. I only needed about 1/3 of a cup.
It's a lot of work, but it's worth it to have made-from-scratch red velvet cake!
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