I finally made and tasted my first red velvet cake. I used Jaymes' friend's recipe with a couple of little tweaks. I used 1 1/2 oz of red coloring to get it really red. I have to say, if you can taste the coloring, you have a far better palate than I do. I couldn't detect anything off about it. I made a double batch of frosting, and I doubled the vanilla it called for. The buttery-flavored oil is not to be found here, so I used plain canola. I would have tried the buttery thing just once, but it seems not to be something we can get here.
I made it in a half sheet pan, then trimmed the edges and made a 2 layer rectangle. I crumbed up the trimmed edges to get the fluffy crumb decoration.
The optional pecans I put between the layers. People really did rave about this cake. Everyone asked how it got so red, but nobody went nuts when I said it was food coloring. I served this to 16 people and as far as I can tell, they'd all happily eat it again and again. It's more-ish, in that you do tend to keep having another little piece. Although it's very sweet, the balance of the sugar with the cocoa, buttermilk, vinegar, and cream cheese keeps you having just one more bite.
Edited by Abra, 21 January 2007 - 06:56 PM.