redvelvet1.jpg
Felted Red Velvet Cake
I love, love, love Red Velvet Cake–it’s my default cake for birthdays and special occasions. Really it’s all about that cream cheese frosting, but that gorgeous contrast of deep red and pure white never fails to delight. (Although I must admit I usually use less than half the food coloring and am quite happy with the result.) I’ve always used this Red Velvet Cake recipe from the New York Times, but when I saw our post on Red Velvet Pancakes from Taste and Tell recently, it got me thinking that I should start expanding my horizons. I did some searching around and am sharing this pantheon of delight with you.
Baked_Red_Velvet_Donuts_recipe1.jpg
From the maker of the pancakes comes Red Velvet Donuts! Can you believe it? This lady is even more serious about red velvet than I am; she has an entire week of reimagined red velvet recipes, including this incredible-sounding Red Velvet Cheesecake Cake, which I am making ASAP.

red-velvet-truffles-recipe-8.jpg
If you prefer your treats bite-sized, check out these delectable Red Velvet Cake Truffles, which have red velvet cake in them!

redvelvetcookies.jpg
If truffles seem a bit labor-intensive, these Red Velvet Cookies from Bakerella give you the same great color combo but are easy as … cookies.

redvelvetcheesecakepops.jpg
I keep hearing about cheesecake pops, but have never had the courage the try making them. These Red Velvet Cheesecake Pops might be the ones to motivate me.
redvelvetavocado.jpg
Lest you’re getting a sugar high just reading about all of these, try this (relatively) healthy Avocado Red Velvet Cupcakes with Honey Avocado Frosting Recipe

dye-free-red-velvet-cupcake1.jpg
And because I want everyone to have access to the glories of red velvet, here’s a recipe that can be gluten free and/or dairy free: Dye-Free, Ganache-filled, Gluten-Free Red Velvet Cupcakes

redvelvetcolor.jpg
As I mentioned before, I’m always a little put off by the huge amount of red food coloring involved in red velvet cake. I really enjoyed this post about the history and chemistry of red velvet color.

And here’s one last Easter egg for you: the recipe doesn’t have a photo, which is too bad because I am wildly curious to see what Red Velvet Fried Chicken looks like. (That’s right, it’s chicken fried in red velvet batter and crumbs. Wow!)