A light chocolate Red Velvet cake with lots of addictive cream cheese frosting and a crown of buttercream roses. This cake is moist but so light and fluffy, it really is the perfect match for all that delicious frosting! You can make this without any food coloring and it will be a light tan color, not quite red, but it will be eaten just as quickly! I did a lot of recipe testing for this much-requested cake but in the end I lightly adapted the recipe for the batter from a New York Times recipe. Wonderful moist fluffy sponge, and I loved the typo saying it made 8 inch layers! LOL, even the best of us make mistakes... Anyhow it's the vinegar that makes a huge difference, acid reacts with the leavening agents to give you a fluffier cake. Make sure to reserve enough batter for a cupcake. You'll use it to make the decorative crumble.
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