- thedailygourmet's rating
- Reviewed on Jan 15th 2006
This was a definate disappointment. I'm still quite puzzled as to the title of this cake...it's certainly not an authentic red velvet cake. Perhaps you meant buttermilk, as opposed to regular milk, in that aspect, I can understand why it wouldn't need the vinegar, as the buttermilk is quite acidic enough to allow the baking soda to rise. I will stick with my family's heirloom recipe. Thanks for trying to share though.