I hate red velvet cake. It is just chocolate cake with red food coloring. Really. That’s it. I don’t understand the entire world’s excitement over it, especially when some recipes call for two entire bottles of red food coloring for one cake. Why bother?
Some people say that they prefer the rich cream cheese frosting. Ok, got it – so just make a chocolate cake with cream cheese frosting. There is also the acidic component of the cake that often comes in the form of buttermilk, which I understand can be delicious. But I feel that the cake would be just as wonderful without the fake red color. It reminds me of years ago when ketchup companies tried to make purple and green varieties of ketchup. Not for me.
I’d rather have my chocolate cake without any Red 40.