Ever wonder “what is red velvet cake?” What about what makes it so darn red? We share where it comes from and why it’s so good.
Red velvet cake and cream cheese frosting are an integral part of the American dessert experience. But between bites, we’ve all asked ourselves what is red velvet cake exactly? It’s not quite chocolate, it’s not quite vanilla, but it is completely delicious.
We share the details of this unique cake and its delightful history.
What Is Red Velvet Cake?
TMB Studio
Red velvet cake is a vibrantly colored cake that’s typically topped with cream cheese frosting. This uniquely American dessert gets its potent color from plenty of red food coloring.
And you’re certainly wondering what flavor is red velvet cake? This cake is flavored with a small amount of cocoa powder and vanilla extract. Some recipes also call for buttermilk which can also add depth of flavor.
The Colorful History of Red Velvet Cake
TMB Studio
In her award-winning cookbook Bravetart: Iconic American Desserts, Stella Parks explains that the first “Velvet Cocoa Cake” was published back in 1911 in an Ohio newspaper.
Over the years, variations of this dessert spread across the States. In the South, bakers added buttermilk to the cocoa-infused batter which gave the cake a reddish cast. This earned the cake the nickname “Red Devil” (a name that combined the devil’s food flavor and red color), in the 1920s, according to Stella.
As time went on, bakers began to see this red color as an asset and sought to augment it with a drop or two of food coloring. Soon, red dye became an essential part of the recipe and, as Stella writes in Bravetart, the term “red velvet” was finally coined in a 1951 edition of a Texas newspaper, the Santa Cruz Sentinel.
Red Velvet Cake and the Waldorf Astoria
Red velvet fanatics may also be aware of another version of this cake’s history. Many foodies believe that this cake was created in the kitchen at the Waldorf Astoria in New York City.
However, not even Hilton, the company that runs this storied hotel today, can quite pinpoint its origins. Though, it is safe to say that this cake grew in popularity thanks to its inclusion on the Waldorf Astoria menu.
The Significance of Red Velvet and Juneteenth
While red velvet cake wasn’t part of the American food landscape when Juneteenth was first celebrated, it became an integral part of the holiday over the decades. Red is a symbolic color for this celebration and red food is a major part of Juneteenth menus.
That’s because African cultures, including the Yoruba, Kongo and Asante, used the color in important celebrations and to symbolize power. Additionally, red is a nod to the blood shed by enslaved peoples.
Red Velvet Cake vs. Chocolate Cake
TMB Studio
When you look at a recipe for red velvet cake, you’ll notice that it does include cocoa powder. However, compared to a traditional chocolate cake, this amount is fairly minimal.
For example, our top-rated red velvet cake contains 2 tablespoons of cocoa powder. In contrast, our most popular chocolate cake recipe contains 3/4 of a cup of cocoa.
This means that red velvet cake has a more subtle cocoa flavor overall, but one that’s no less delicious.
What Makes Red Velvet Cake Red
Taste of Home
When this cake first came onto the food scene in the early 20th century, red velvet cake wasn’t truly red. Rather, this cocoa-infused cake had a slightly brick-colored tone. This was thanks to the combination of the particular cocoa powder available in the early- and mid-20th century and the buttermilk or vinegar in the batter.
As time went on, cocoa powder was processed slightly differently (meaning it was no longer quite as acidic) and red velvet recipes required red dye to achieve the desired hue.
Don’t want to use red food coloring in your red velvet cake? You can try a few other methods to create a vibrant dessert. First, you can try naturally derived food colorings. Watkins makes a natural red food dye that’s completely interchangeable in recipes.
You can also use beet powder to add color. This veggie-based powder is mellow in flavor so it shouldn’t impact the taste of the cake much. Know that beet powder tends to give red velvet cakes more of a magenta tone rather than a warm red.
No matter how you decide to color this cake, it’s sure to be a real treat.
Get Inspired with These Red Velvet Recipes
Taste of Home
Grandma’s Red Velvet Cake
In our family no one thinks it’s the holidays without this Red Velvet Cake recipe. I baked the first one for Christmas in 1963 when I found the recipe in the newspaper and my Mother kept the tradition going into the ’80s. It’s different than other Red Velvet Cakes I’ve tasted over the years, since this one tastes only mildly chocolate and the icing is as light as snow. —Kathryn H. Davison, Charlotte, North Carolina
Go to Recipe
Looking for a healthier alternative? Don’t forget to check out this gluten-free red velvet cake.
Red Velvet Cinnamon Rolls
Turn a box of red velvet cake mix into this easy dessert—or breakfast! The icing tastes good and makes a pretty contrast with the rolls. —Erin Wright, Wallace, Kansas
Red Velvet Thumbprint Cookies
These festive sugar-coated red velvet cookies are perfect for Christmas. They’re just as delicious as they are beautiful. —Colleen Delawder, Herndon, Virginia
These Ree Drummond red velvet cake cookies offer another delicious alternative for this sweet treat.
Peppermint Red Velvet Hot Chocolate
Add a festive touch to your next cup of drinking chocolate. The red velvet pairs nicely with the traditional peppermint and chocolate flavor combination. —James Schend, Taste of Home Deputy Editor, Culinary
Red Velvet Pound Cake
This delicious red velvet pound cake is the perfect combination of flavors. Make sure the cake has cooled before icing it, and for extra crunch sprinkle some roasted pecans on top. —Robin Smith, Old Fort, North Carolina
Red Velvet Whoopie Pies
Everyone gets a kick out of this fun take on the popular red velvet cake. Take a shortcut and use packaged cream cheese frosting for the filling. —Judi Dexheimer, Sturgeon Bay, Wisconsin
Red Velvet Cheesecake
Festive and oh, so good, this cheesecake will become a fixture on your holiday dessert menu. The red velvet filling is spiked with cocoa, topped with cream cheese frosting and baked in a chocolate cookie crumb crust. —Karen Dively, Chapin, South Carolina
Red Velvet Jar Cake
I love to make these red velvet jar cakes for friends, family and teachers. Red velvet is my favorite during the holidays, but you can use your favorite cake and frosting flavors. Then dress up the jars with homemade labels and ribbons for gifting. Don’t forget to tie a spoon to the jar; everyone likes to dig right in! —Lillie Collier, Mobile, Alabama
Red Velvet Spritz Cookies
I had never come across a red velvet spritz recipe, so I decided to create one. The hint of cocoa makes these taste like red velvet cake. Add peppermint flavoring for a little extra kick. —Crystal Schlueter, Northglenn, Colorado
Blue-Ribbon Red Velvet Cake
This two-layer beauty features a striking red interior. It calls for more cocoa than most red velvet cakes, making it extra chocolaty. Feel free to change the color of the food coloring to suit the occasion. This recipe won a blue ribbon in the holiday cake division at the 2006 Alaska State Fair. I think this cake will be a winner in your house, too! —Cindi DeClue, Anchorage, Alaska
Red Velvet Crinkle Cookies
This recipe is special to me because it is totally original, my very own! The cookies are firm but not crunchy on the outside, and they’re tender inside. The powdered sugar makes them melt in your mouth. —Jane Rundell, Alanson, Michigan
Doughnut Hole Cake
This is the easiest, most impressive cake I’ve ever made! You can use chocolate, lemon or strawberry cake mix in the place of red velvet if you prefer. —Robert Pickart, Chicago, Illinois
Red Velvet Peppermint Thumbprints
Red velvet cookies and cakes are so pretty, but I always wish they had a bigger flavor. I infused these thumbprints with a peppermint pop. —Priscilla Yee, Concord, California
Pink Velvet Cupcakes
My daughter loves all things pink, so this recipe was just right for her birthday. Even my teenage son (not a fan of pink) ate his share, too. —Paulette Smith, Winston-Salem, North Carolina
Red Velvet Cake Bites
Everyone loves red velvet, but any cake mix can work here. I’ve even rolled chopped macadamia nuts into pineapple cake and dipped them into white chocolate. Whatever you do, have fun! —Anne Powers, Munford, Alabama
Cheesecake Layered Red Velvet Cake
I love both red velvet cake and cheesecake. So why not combine them into one stunning red velvet cheesecake recipe? It’s best when served chilled, right out of the fridge. —Melissa Gaines, Knoxville, Tennessee
Raspberry Red Bakewell Tart
I fell for the Bakewell tart, a British dessert, while stationed in Dubai with the Navy. Jam with almond filling is traditional, but red velvet makes this a holiday dazzler. —Crystal Schlueter, Northglenn, Colorado
Frosted Red Velvet Cookies
My student job in college was in the bakery. These dreamy morsels take me back to that special place and time. Red velvet lovers will appreciate this fun take on the cake. —Christina Petri, Alexandria, Minnesota
Little Holiday Cakes
My college friend shared this cupcake recipe that has pie crust on the bottom, raspberry jam in the middle and cake on top—scrumptious for a buffet or potluck. —Dana Beckstrom, Salt Lake City, Utah
Red Velvet White Chip Cookies
These cookies are soft, chewy and taste as good as they sound. The first time I baked them, I took them to an aunt’s yard sale. Now they’re my go-to for any special event. —Samantha Gstalder, Montoursville, Pennsylvania
>>> Read full article>>>
Copyright for syndicated content belongs to the linked Source : TasteOfHome – https://www.tasteofhome.com/article/what-is-red-velvet-cake/
