We had a massive red velvet cake in the office last week to mark the 60th birthday of one of my colleagues, who has been with the company for 25 years. That was easily big enough to feed 50 people.
And it was truly incredible. Ever so soft and light, and the cream cheese icing was not too sickly. I think I now get the fuss about red velvet cake.
No idea how to make it though, sorry! My understanding is that most of what passes for red velvet cake is just ordinary chocolate cake with red colouring added, but real red velvet cake gets its colour from the cocoa. Or something like that.
I'll make enquiries as to where the cake we had came from if you like.