Several years ago, red velvet cake went from being a not-so-well-known Southern classic to a fad that you saw everywhere. Unfortunately, once that happened, I don’t think I ever found one good one. Most of them just tasted like a white cake batter with red food coloring added. No thank you.
And say what you will about “variations”, I am a stickler that to be a true red velvet cake, it must be slathered in cream cheese icing.
My introduction to the real, classic, red velvet cake came while I was living in Atlanta. I was student teaching under a wonderful mentor, Miss Cay. More than a terrific model of teaching, she took me under her mothering wing. She took care of me when I had my wisdom teeth pulled and pampered me when I was pregnant.