I have a potential customer asking for a red velvet cake, but I've never eaten one! Does it taste different from a regular chocolate cake? Other than the food coloring what else is different? Anyone have a good recipe that will stand up to stacking?
Thanks,
Kathi
it tastes way awesome! it doesn't have near the amount of choc as a reg choc cake. its more of a hint of choc in a moist velvety cake.
It tastes like goodness. 
I found this little tidbit online:
A Southern specialty, the Red Velvet Cake owes its red color to history. Originally, its deep red color was thought to be due to a reaction between early varieties of cocoa and baking soda. But this reaction also gave the cake a soapy taste. Thereafter, cooks and bakers must have opted for food color or an edible red dye to get the effect. In the Southern states, where the Devilâs Food Cake originated, it was made with cocoa and beet, hence the original red color effect. The contrasting white frosting completes the effect that has been related to the contrast between The Good and The Evil (the EVIL being represented by a passionate red color).
I don't think it's the flavor so much as the color and texture that people love. The texture is very fine crumb. The cake actually has a velvety texture. And the acidic ingredients give it a mild tang, like a sour cream cake. At least that's how my mouth experiences it.
The taste is very distinctive.. can't really be compared to anything else... You will taste the hint of cocoa.. If you add pecans with the cream cheese icing, it brings the flavors out more and adds another dimension.. It's not for everyone though. You either love it or you don't....Some actually think it's an aquired taste.
This red velvet recipe is really close to my recipe.
http://www.cakecentral.com/cake_recipe-2259-19-Sarahs-Red-Velvet-Cake---a-tradition-of-excellence.html
The mary kay icing is also very close to what I use (below the cake recipe) It just isn't a red velvet cake without this icing for me.
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