I made red velvet, sans red (to be a bit more of a masculine cake). Unfortunately, I only have a pink cake stand....
I used my favorite (and Pat's) red velvet recipe from Magnolia Bakery with creamy vanilla frosting. I omitted the red food coloring (this time only!) and made 2/3 of the recipe because I thought a three layer cake was just too much!
This was the first time I used this recipe to make a cake...I always make cupcakes. Pat and I both love this recipe because both the cake and frosting are not overly sweet. The frosting takes a bit longer to make than a regular butter cream or cream cheese, but it well WORTH it. It is just that good! Although, making this recipe in cake form was still very delicious, I think I still prefer it as cupcakes. It seems to be a little more moist in cupcake form.
And here's the inside, much different from the normal red pop! But still yummy! mmm I can't get enough of that frosting :)
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