It was either the Lee Brothers or Paula Deen who said it best: Red velvet has always seemed to me to be a name in search of a flavor.
I've read a lot of cookbooks, and as best I can tell, Red Velvet originated as a way to dress up a cake with no other flavoring than a spoonful of cocoa. The originals used a "poor man's buttercream" (flour and milk cooked to a sauce consistency then whipped with margarine) while a cream cheese frosting is the usual topping now. To me, that's not a flavor profile.
These Red Velvet Cake balls were as close to good as it gets for me. The cook combined cake with frosting, then dipped them into more frosting. A few included coconut, which was a good idea. A little orange zest would have been good, too.
Still, I don't get the appeal of Red Velvet Cake. If it were white cake, or yellow cake, would people get worked up about it?