What is the point of Red velvet cake?

[schroeder]

Is it just that it's red?

I don't know I have only read about it (in American novels iirc)

Has anyone here made it or eaten it?

sounds stainey

Yes, as far as I can tell. I had a Red Velvet cupcake from the Hummingbird bakery after hearing others rave about them and just thought, 'Oh. It tastes like...cake.'

it's just red, and not particularly velvety.

the cream cheese frosting on top is the best thing about it

Traditionally made in the US, it was a chocolate sponge that turned a deep red colour when a particular type of cocoa reacted with baking soda or powder. The trick was to use just the right amount so the colour looked right. Now, it's a plain sponge with loads of food colouring so not quite sure of the point either!
My American Step-Mother was very critical of a red velvet cake I ordered from a posh bakery in London saying it was too dense and is meant to be very light.

I have eaten it, was not to my liking. We lived the US for 12 months and DH's family all over there. DH's grandma made it, it had vinegar in it ! not sure if thats the norm.