I never “got” Red Velvet cake. I went to school in the South, where it’s a huge deal and I never particularly liked it either. I figured out why though. Every time I ate red velvet cake while living in the South, it was some supermarket store bought assembly line cake.
When I finally got inspiration to attempt it myself, I learned “the key” (or at least my key) to amazing red velvet cake: homemade cream cheese frosting. Without it, red velvet cake is just cake made with vinegar (which makes it less appealing to me personally), but WITH it, WITH IT Red Velvet cake is cake and cheesecake combined, and anyone who knows me knows I can eat that all day.