I loathe red velvet cakes. I think that red velvet cakes are just for people who want an excuse to eat frosting because I don’t think that the cake tastes like anything. But it’s in the cookbook so it has to be made! I was flipping through the book one day looking for a recipe that wouldn’t require me to go to the store and this was the first one that I came across. Actually, I didn’t have dark unsweetened powdered chocolate but for some reason I bought TONS of unsweetened chocolate chips so I melted those down and used them.
The Verdict: I’m not going to lie, the frosting is delicious, but it’s also not light and fluffy. I don’t see how it could be, it’s literally milk, sugar and butter. I didn’t really care of the flour in the frosting, I could still taste it but it was tasty enough that I could overlook it. By adding the cinnamon it made it taste like cinnamon toast crunch, and there is nothing wrong with that. I sent the cake with my husband to his work so I didn’t get a slice but from the scraps, I think it was probably pretty tasty. Bonus points, the frosting doesn’t have eggs or cream cheese so I would feel a little bit more confident with leaving it out for a longer period of time. Minus point, there is nothing “red hot” about this cake except for maybe the color and I was kinda expecting a spicy element.
Tips for Next Time: I would maybe cut down the food coloring a little bit next time but that’s just because 2 tablespoons of coloring grosses me out. If someone made me make a red velvet in the future (which I’m betting is pretty inevitable), I would probably make this one again.
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