I used my friend’s grandmother’s recipe for red velvet cake:
It turned out delicious (photos here) - very fluffy and light, with a delicate flavor. I made a half recipe, and it was plenty. Her frosting recipe with 4oz butter to 8oz cream cheese, plus 2c powdered sugar (and I added bourbon vanilla extract) was likewise wonderful. I’ve been thinking this cake could be adapted to other flavors, like almond or lemon.
