As I understand it red velvet cake is essentially chocolate cake drowned in red food dye. It doesn't sound like anyone who hasn't tried it is particularly missing out so I wouldn't feel bad for not even having heard of it.
That's what most modern Red Velvet cakes are, yes.
Originally, red velvet cakes were very different, getting the red color (and different flavor) from Dutch-process cocoa, which is difficult (impossible?) to find anymore, so now most red velvet cakes just get the red dyed into them.
Still, a good red velvet cake with cream cheese frosting and crushed walnuts...
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I'm sorry but I have to agree with Lysah here about nuts, I cannot stand them and the ruin every fucking carrot cake I want to try. I hate nuts
I suppose they do have a bit of a distinctive flavor, and I can see why they wouldn't belong on carrot cake in particular. I've never really understood that. I like almost any other sort of cake with walnuts or hazelnuts on it, though.
I don't expect a lot of agreement with that, but I don't understand why it is that so many people dislike nuts.
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Almonds arent nuts.
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Neither are peanuts.
I don't like most nuts, but saying the texture of them ruins a cake is telling me you don't understand how textures in cooking work.
Most cakes are soft with a soft and sweet frosting. The crunchy texture of nuts is needed to combat the one overall texture (soft) that cakes have.