This is the first time I bake a red velvet cake mainly because this cake is not very common from where I come from. I have to admit that I recognized red velvet cake from pictures illustrating American cookbooks and magazines I could get a hold of at my grandma’s place. I still remember all those red, heart-shaped cakes on Good Housekeeping. But, it never interested me much. What could an artificially colored cake have to grab my attention?

When I moved to the US, I gave a chance to a few red velvet pound-cakes with no surprises. Every time, red velvet cake tasted like a plain yellow cake plus tons of red coloring. I couldn’t even tell that red velvet is actually a chocolate cake.

Last Friday, when I saw that my week’s assignment was baking a red velvet cake and a dozen red velvet cupcakes, I was certainly not thrilled. Nevertheless, I kept an open mind and it paid off. THIS is the best red velvet cake I have ever tried in my life and I am not saying that just because I made it. The red velvet cake in the pictures above is amazing.

The first bite had a flawless fluffiness, tenderness and softness. But, what really thew me off was the perfectly defined cocoa flavor and scent. Even now, four days after baking the cake, the aroma is still impregnated in my palate.

The cream cheese icing is also very good. Its freshness couples very well with the cake by enhancing its flavor.

I seriously think that this is not only the best cake I have ever done, but the best red velvet cake I have ever tried. You should really try it if you have a chance.
You can find the formulas in this book.