Red Velvet Cake

This weeks Tasty Tuesday is brought to you by one of my favorite things… Red Velvet Cake.  Now you may ask yourself “What does this Philly girl know about Red Velvet?”… but I’ve done my research.

What I have learned is that Red Velvet is best known for it’s color and texture. The moist texture comes from using oil instead of butter, as well as adding buttermilk to the batter.  Now everyone has their own opinions, but I believe this classic cake originated in the South and has played major roles in birthdays and other celebrations.

A good Red Velvet is moist, fluffy and smeared in cream cheese frosting. Some people have a hard time finding the perfect balance of all three criteria. I know this because I have made it my mission to try Red Velvet cake and cupcakes whenever possible.

In NYC this past weekend I tried the Red Velvet Cupcake at Ladybird Bakery in Brooklyn. I watched the Bobby Flay and Cake Man Raven Red Velvet Throwdown on Food Network. I’ve had Red Velvet in the North and the South and I can safely say… I think ours is the best!

Our Red Velvet promises to be moist and fluffy yet strong enough to hold its form. Our cream cheese frosting is the right balance of tangy, sweet and creamy. When we put those two together the result is magical. Feel free to try it for yourself…….