Fun Fact: The original red velvet cakes got their color because imported cocoa was actually red tinted. The food coloring came later. [3] X Research source
Add the flour slowly to avoid splatter. It can help to add it with the buttermilk.
In a pinch, you can gently microwave them to speed things up, but keep it very brief. You don’t want liquid. [8] X Research source
Do not try to frost the cake while it is still hot. Let it cool completely. [11] X Research source
If you’ve got time, real pros will “double frost. " Start with a thin layer of frosting everywhere – it is okay if it pulls up crumbs. Then freeze the cake for 15 minutes, pull it out, and frost “for real. " You’ll be astonished how easily it goes on![12] X Research source
