#erratus

omg ok let's real talk about baking (which i do a LOT of). i've like, looked up red velvet so many times to try to figure out the different and all i've seen is that it's made with buttermilk and cocoa. the thing is, if you're baking a chocolate cake from scratch, this is a perfectly valid recipe. 100% of the time i make chocolate cake from scratch, i use cocoa powder, and i think i've used buttermilk before just to see what it was like--when baking with buttermilk it mostly just lends fluffiness and a slightly different flavor than if you didn't use it. also, 100% of the time i'm making frosting from scratch, i'm making a buttercream frosting. 

the buttermilk will give it a different flavor, but not something radically separate from your average chocolate cake, so as to earn a totally different flavor name. it BAFFLES me and it always has. if people were just like "it's red chocolate cake" i would totally get that bc dying things different colors is fun (like rainbow cake! no one talks about rainbow cake as if it TASTES better than vanilla cake). but people talk about red velvet cake as if they prefer the taste so remarkably to chocolate cake and i don't fucking get this. 

dan i wasn't like ~singling you out or anything because there was your post on my dash but then someone else reblogged red velvet brownies (which are LITERALLY just brownies with a ton of red food coloring in them--the recipe is COMPLETELY the same as a regular brownies recipe) like a few posts later and it just made me think about this