Yes. I dare to say that. I really don’t see what the big deal is. Really don’t.
I mean, people call it a chocolate cake, but I see it more as a white cake dyed red. The amount of chocolate hardly justifies it being called a “chocolate cake”.
Anywho.. I figured that it’s about time I gave Red Velvet a shot. Especially since I’ve been asked to make a semi-red velvet cake for a friend’s friend’s wedding (more details to come on that in the future!).
I did not realize how much red food dye goes into red velvet cake. I suppose I should go for the au natural option of using beet juice, but it didn’t occur to me to try it until I dumped an entire bottle of red food dye into the batter. Sick.
Doesn’t the red look SO scary?! YIKES. 😦
But, I suppose the contrast of red against the white is visually appealing. Cream cheese frosting, of course.
I think I need to try a different recipe. I didn’t particularly like the taste. Perhaps a recipe that requires more cocoa powder? And less food dye. Yuck. Though, I was actually hoping for a brighter red. In which case… calls for MORE food dye. Oh, the dilemma.
But my verdict still stands. Hate me all you want! Red velvet = overrated. 🙂