Every time hear this I giggle to myself and after doing such I simply state "a red velvet cake IS a chocolate cake"
A red velvet cake is a popular cake with a dark red (mine is dark red), bright red or red-brown red. It is usually prepared as a layer cake topped with a creamy vanilla icing or most popularly, cream cheese icing. The reddish-brown color of the cake was originally from a reaction of the cocoa powder with an acidic ingredient such as buttermilk (the acid that I use); however red food coloring is often added (use it too!!).
Common ingredients include butter milk, butter, flour, cocoa, and beetroot (yuck!!!) or red food coloring. The amount of cocoa used varies in different recipes(I use lots). Cream Cheese frosting (my favorite on top of red velvet) is most commonly paired with the cake, as well as the traditional butter cream.
James Beard's 1972 reference American Cookery describes three red velvet cakes varying in the amounts of shortening and butter. All use red food coloring, but the reaction of acidic vinegar and buttermilk tends to better reveal the red anthoyanin in the cocoa. Before more alkaline "Dutch Pressed" cocoa was widely available, the red color would have been more pronounced. This natural tinting may have been the source for the name "Red Velvet" as well as "Devil"s Food and similar names for chocolate cakes.
So if you say you don't like chocolate cake yet you LOVE Red velvet cake they are basically the same.
A red velvet cake is a popular cake with a dark red (mine is dark red), bright red or red-brown red. It is usually prepared as a layer cake topped with a creamy vanilla icing or most popularly, cream cheese icing. The reddish-brown color of the cake was originally from a reaction of the cocoa powder with an acidic ingredient such as buttermilk (the acid that I use); however red food coloring is often added (use it too!!).
Common ingredients include butter milk, butter, flour, cocoa, and beetroot (yuck!!!) or red food coloring. The amount of cocoa used varies in different recipes(I use lots). Cream Cheese frosting (my favorite on top of red velvet) is most commonly paired with the cake, as well as the traditional butter cream.
James Beard's 1972 reference American Cookery describes three red velvet cakes varying in the amounts of shortening and butter. All use red food coloring, but the reaction of acidic vinegar and buttermilk tends to better reveal the red anthoyanin in the cocoa. Before more alkaline "Dutch Pressed" cocoa was widely available, the red color would have been more pronounced. This natural tinting may have been the source for the name "Red Velvet" as well as "Devil"s Food and similar names for chocolate cakes.
So if you say you don't like chocolate cake yet you LOVE Red velvet cake they are basically the same.