There are several reasons why red velvet cake is my favorite cake. First, is the flavor. I’ve had friends ask me, “So what makes a red velvet cake red?” Most of the time, they look a little disappointed when I tell them it’s food coloring. But it isn’t just white cake with red food coloring. It isn’t a chocolate cake or a white cake. To me, red velvet is right in the middle. Most recipes call for a couple tablespoons or 1/4 cup of cocoa powder, so it’s almost a chocolate cake. Most chocolate cake recipes call for anywhere from 1/3 cup cocoa powder to 1 cup. My favorite go-to chocolate cake recipe uses 3/4 cup. Red velvet has just enough cocoa powder that you can taste it, but not so much that, when the red food coloring is added, the cake turns out a dark, reddish-brown color.
While I’m a huge fan of extremely chocolaty cakes, the slight chocolate flavor of red velvet paired with cream cheese frosting is the perfect combination to me.
The second reason why I love red velvet cake is (Surprise!) the color. I graduated from the University of Alabama back in May, and I definitely made my fair share of red velvet cakes and cupcakes during football seasons while I was there. It just happens to be the perfect crimson color for game day festivities.
But this isn’t just perfect for Alabama fans. The best thing about red velvet cakes is that you can use any color of food coloring you want. It doesn’t have to be red. If you’re an Auburn fan, just use orange or blue food coloring. If you’re an LSU fan, use purple or yellow. I’ve seen blue velvet cupcakes for baby showers, green velvet cupcakes for St. Patrick’s Day, and black velvet recipes around Halloween! You can use any color you want and still experience the joy of creating something with a colorful presentation and baking up a cake that also tastes delicious. That’s why it’s my favorite cake flavor.
If you’d like to see more of our red velvet recipes, make sure to check out the following recipes: