Red velvet cake sounds so luxurious—like a soft, creamy, and expensive version of a regular cake, but so much better. Despite red velvet cake's popularity in recent years, most people have no idea what the dessert really is, assuming it's chocolate cake with lots of red food coloring added. Although a traditional red velvet cake has elements of a chocolate cake, there are a few key ingredients that make it so distinctly different from other cakes. The list of those ingredients might surprise you! Show
Where does red velvet cake come from?Before the 1920s, red velvet cake was more of a rust color than the brighter scarlet you usually see now. A chemical reaction among a few key ingredients occurred (more on that in a second) to create that deeper reddish tone naturally. In the 1920s, food coloring company Adams Extract of course wanted to sell more food dye, and released a recipe made with red food coloring that really amped the color up to what we usually see today. What is red velvet cake?On top of having all the typical cake ingredients (flour, sugar, butter, and eggs), red velvet cake is also comprised of cocoa powder, buttermilk, and vinegar. When combined, these ingredients create the color as the cocoa powder reacts to the acids. However, if you try this today sans red food coloring, it might not turn out to be that red. Some cocoa powders today are alkalized, a.k.a. not processed in the same way as they were in the early 20th century, so it's best to just opt for the artificial stuff if you want that expected vibrant color. However, don't skimp on those strange additions. The buttermilk and vinegar give the cake that tender, light, and fluffy texture. Red velvet cake is also usually paired with white cream-cheese frosting. The white contrast highlights the lush red color, while the tanginess of the cream cheese plays off the buttermilk so well. We're so glad this cake has come back into favor over the last decade or so. It's always a showstopper! Felicia LaLomia is the Food & Culture Editor for Delish. When she isn’t covering food news or writing features about delicious trends in the culinary world, she’s searching for her next perfect bite. This content is imported from OpenWeb. You may be able to find the same content in another format, or you may be able to find more information, at their web site. This Red Velvet Cake recipe is far more complex than a chocolate cake with red food coloring. The tenderizing buttermilk and vinegar create a texture that’s soft, velvety, and full of tangy-rich flavor. Plus this recipe only needs one bowl, so it’s an easy delicious recipe with very little cleanup required. Pair it with cream cheese frosting or Ermine buttercream for a new favorite cake recipe! Red food color can have a bitter flavor, so you don’t need to over-color this cake, the cocoa powder and food coloring work together to deepen the color. (You don’t even have to use red if you don’t want to!) What’s In This Blog Post
Red Velvet Cake IngredientsButtermilk: This is a key ingredient to achieving the tender “velvety” texture of this cake. The lactic acid (which is milder than lemon juice or vinegar) breaks down the long strands of gluten, and it thickens the buttermilk, giving it a creamy quality. I recommend using real cultured buttermilk for this cake to give it that distinct “velvet” flavor. If you don’t have any buttermilk on hand, learn how to make it with my buttermilk substitute recipe. White Vinegar: It sounds like a strange ingredient in a cake, but it is essential for helping the baking soda leaven the cake. Originally red velvet cake was colored with beet juice, however, when it is baked it can turn blue, so the acid from the vinegar would keep the beet juice a vibrant red color. You can use a different vinegar or acid, like lemon juice and it will achieve the same chemical reaction. Cocoa Powder: The purpose of cocoa powder in this recipe might not be what you think it is! The natural cocoa powder works alongside the buttermilk and vinegar to tenderize the flour and create a softer, finer, velvety crumb. Making The Red Velvet Cake
Making The Cream Cheese Frosting
Assembling the Red Velvet Cake
Tips For SuccessIs this your first time decorating a cake? Watch my free video tutorial on how to decorate a cake for the first time.
Room temperature ingredients are important. Make sure your buttermilk and eggs are slightly warm and your butter is soft but not melted so that your ingredients mix together properly. FAQCan this recipe be made into cupcakes?Yes, you can definitely use this recipe for cupcakes. Do not fill cupcake liners more than 2/3 of the way full or they will overflow and collapse. Then bake at 335°F for 15 to 20 minutes until the tops bounce back when you touch them. What can I use if I don’t have buttermilk?You can use an equal amount (by weight) of sour cream or you can add 1 Tbsp of vinegar into regular milk and let it sit a few minutes until it starts to curdle to make homemade buttermilk. Is red velvet cake just a chocolate cake? Classic Red Velvet Cake is far more complex than a chocolate cake with red food coloring. Buttermilk and vinegar naturally bring out the red undertones in the cocoa powder, giving the cake a red tint. They also break down the gluten in flour resulting in a more tender cake. The small amount of cocoa allows the other flavors to come through and not be masked with the deep richness that is in a traditional chocolate cake. Why doesn’t my red velvet cake look red? You most likely didn’t use enough food coloring. Gel food coloring works best to get that true shade of red after baking. What flavor is red velvet?Red velvet cake flavor is very tangy and slightly acidic with a hint of chocolate. That’s a pretty unique flavor combination but when you add in some cream cheese frosting or ermine frosting, then it adds even more tangy flavor. Can I leave out the red food coloring? Yes, you can. But the cake will not be very red on the inside. More Cake Recipes You’ll LoveDoctored Red Velvet Box Mix Cake White Velvet Buttermilk Cake Recipe Pink Velvet Cake Recipe Lemon Velvet Cake Did You Make This Recipe?Leave a rating and tell me how it went! Red Velvet Cake RecipeOne bowl, one spatula, one amazing cake! The cake is soft and tangy and has a personality of its own, which is why it’s so popular! It pairs perfectly with cream cheese frosting, ermine frosting, or my personal favorite, white chocolate ganache. 4.92 from 484 votes Print Rate Never Miss A CakePrep Time: 10 mins Cook Time: 30 mins Chilling time: 1 hr Total Time: 1 hr 40 mins Serves: 8 cups Calories: 446kcal Author: Elizabeth Marek IngredientsRed Velvet Cake Ingredients
Cream Cheese Frosting Ingredients
Equipment
InstructionsRed Velvet Cake
Cream Cheese Frosting
Red Velvet Cake
NotesIf you do not have buttermilk, you can use an equal amount (by weight) of sour cream or you can add 1 Tbsp of vinegar into regular milk and let it sit a few minutes until it starts to curdle to make homemade buttermilk.Important Things To Note Before You Start1. Bring all your ingredients to room temperature or even a little warm (eggs, buttermilk, butter, etc) to ensure your batter does not break or curdle. 2. Use a scale to weigh your ingredients (including liquids) unless otherwise instructed (Tablespoons, teaspoons, pinch etc). Metric measurements are available in the recipe card. Scaled ingredients are much more accurate than using cups and help ensure the success of your recipe. 3. Practice Mise en Place (everything in it’s place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.4. Chill your cakes before frosting and filling. You can cover a frosted and chilled cake in fondant if you wish. This cake is also great for stacking. I always keep my cakes chilled in the refrigerator before delivery for easy transporting. 5. If you do not have buttermilk, you can create your own with one of my buttermilk substitutes. 6. For red food coloring, I prefer to use Chefmaster. Use code “SUGARGEEKTEN” to get 10% off your Chefmaster purchase. What is the difference between red velvet cake and regular cake?You may have heard it said that red velvet cake is just chocolate cake with the addition of red food coloring, but that is actually not the case. The cake's classic red hue actually came as a by-product of the combination of ingredients used to create its signature "velvety" texture.
What makes traditional red velvet cake red?A chemical reaction between the cocoa and acid give the cake it's red color. Natural cocoa has a lot of acidities and works well with the baking soda and buttermilk. Along with a delicious chocolate flavor, the cocoa makes the cake nice and soft.
What makes red velvet cake different from chocolate?Whilst both chocolate cakes and red velvets cakes contain cocoa; a red velvet cake contains considerably less cocoa powder. It's the unique combination of the acid content in the buttermilk, cocoa powder and baking powder that react; giving the sponge a reddish hue.
Is red velvet cake really just chocolate?Red velvet cake is a traditionally crimson-colored chocolate layer cake with cream cheese icing. It's usually made with a combination of buttermilk, butter, cocoa, vinegar, and flour.
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