Once upon a time there lived a girl who hated cake. Oh, she thought they were cute and lovely, but she never really cared for frosting or ganache or even fondant. She always thought that cake was too heavy of a dessert and preferred to munch on fruit instead.
Then one day, she met Red Velvet. And the Red Velvet rocked the socks out of her world.
I've tried many red velvet cakes, but this one, I think, is worth sharing because it's a red velvet that doesn't use vegetable oil. Almost all the recipes I've found call for at least a cup of oil, which makes the cake very moist, but also leaves a nasty, greasy feeling in my mouth. This recipe uses butter. I'll tell you now, the cake is still moist, but isn't AS moist as your typical red velvet cupcake. The upside is that you can eat more than one. AND Cream cheese buttercream frosting. 'Nuff said.