For those of you who are new to this experience and have never heard of, or sampled, Red Velvet - let me explain. It is cake, and it is very particular. The key ingredients that separate it from its chocolate cousin are butter milk and white vinegar. Other key ingredients include cocoa powder and plenty of butter. The cake becomes red with the addition of red food coloring - beet root juice, or for those with less time on their hands, Red 40.
The icing is either cream white, roux (flour based), or cream cheese. I find that regular white sugar icing makes the cake too sweet, and that roux reminds me too much of glue. I am partial to the cream cheese (by a lot).
The flavor is unique - you won't taste it anywhere else but in this cake. There's a tang, a sweetness, and then a richness that stays in your mouth. It is wonderful.
