Years ago, the red didn't come from food coloring, but rather from the type of cocoa powder that was used. Now that the Dutch processed cocoa powder is used more often, the cake lost the red tinge and food coloring has been added. The old red velvet cakes weren't anywhere near as true red as the ones you see now; more of a reddish brown.

But anyway, of course you don't get it! You're a Yankee! It's definitely a Southern thing.