There’s a little lady in every Southern town who makes the best red velvet cakes. The recipe is often a variation of the traditional devil’s food cake, adding vinegar and red dye for color.
Red food coloring is a must, as it amplifies the natural tanginess of buttermilk and creates the bright scarlet hue of authentic red velvet cake. Using vinegar and baking soda for leavening results in an interesting chemical reaction that gives the cake its signature zing.
Origin
Red velvet cake’s roots go back to the 1800s when recipes for cakes that used cocoa powder developed. This powder softened the flour and produced a finer, crumbed texture that was lighter than traditional cakes. In the early 1900s recipes for a mahogany cake and a chocolate-based devil’s food cake emerged that were similar to our modern red velvet cake. A blend of the two, which was called a velvet cocoa cake, first appeared in 1911.
During WWII when foods were rationed, bakers looking to boost the flavor of their cakes turned to boiled beet juice. This also served as a filler ingredient to keep cakes moist and light in texture.
The cake grew in popularity as it made its way from the South to other parts of America. It took a cameo in the 1989 film Steel Magnolias to propel it to its iconic status. Today, many bakers use Adams Extract’s red food coloring to produce the famous crimson hue.
Ingredients
Red velvet cake uses buttermilk and vinegar along with a small amount of cocoa powder to impart its signature tang and bright color. It’s usually paired with cream cheese frosting (affiliate link) and is often referred to as a cross between chocolate and vanilla cake.
Vinegar sounds strange in a cake, but it is needed to help activate the leavening—baking soda alone won’t do the trick. White vinegar is most common, but other types can be used. The acidity helps the cocoa powder react with baking soda to leaven the cake. Originally, red velvet cakes sydney were colored with beet juice, but when ingredient rationing began during World War II, bakers turned to food coloring instead.
You can use liquid or gel food coloring (affiliate links) to achieve the vibrant red of most red velvet recipes, but you’ll need at least 2 tablespoons of liquid kind to get the right color. Choose either Dutch-process or natural cocoa powder; the former is darker and more intense in flavor, while the latter is lighter in flavor.
Variations
Although there are plenty of variations to choose from, red velvet cakes tend to be lighter than chocolate cake with a subtle cocoa flavor and tangy cream cheese frosting. Whether a cake, cupcakes, or cookies, these treats are perfect for Valentine’s Day or any celebration.
Historians believe that red velvet cakes first became popular during the Victorian era, when cake flour was unavailable. Because vinegar tenderizes cakes, it was added to recipes that used natural, non-Dutch processed cocoa powder, and the acid caused the red anthocyanins in the cocoa to react with baking soda and turn the batter a dusty maroon hue.
These days, most red velvet cakes are made with a combination of buttermilk and vinegar to activate the leavening agents for a light and fluffy cake. For the best results, use full-fat blocks of cream cheese, rather than the kind sold in a plastic tub. The softer, low-fat variety can make the frosting too runny.
Finishing Touches
Red velvet cakes are popular for birthdays and holidays, especially Valentine’s Day. They are often layered and frosted with cream cheese frosting, which pairs well with the cake’s silky texture.
Some people use ermine icing, which is similar to the buttercream icing that supermarket cakes are frosted with. However, many people prefer the lighter, creamy texture of cream cheese icing.
To frost a red velvet cake, place the first layer of the cake on a cake stand or plate that’s larger than the cake. Spread a thick layer of frosting over the top of the cake, then add the second cake layer on top. Use a knife or spatula to smooth the frosting over the cake. If desired, decorate the cake with flowers or other decorations. Then serve and enjoy!
