Red Velvet Cake – The Iconic All-American Classic

Red velvet cake has been an all-American classic for decades. The iconic four-layer cake is made with cocoa, vinegar, and buttermilk, features a distinct vivid-red tone, and has a light, soft, and moist crumb. From the first glance, it’s easy to understand why it’s a beloved cake around the world.

History of Red Velvet Cake

The history of the all-American classic red velvet cake is a topic of debate. Some trace the recipe back to the late 19th century, while others suggest it’s a recipe that dates back to the early 1930s. In all likelihood, the recipe evolved over time and was adapted to use new ingredients and techniques as they became available.

One of the earliest recorded recipes for red velvet cake appears in a cookbook published in 1924, called The Favorite Recipes of the Lady and Her Friends. The recipe called for the cake to contain “just a few drops of red” food coloring, and for the cake to be baked in two layers.

Ingredients and Flavor

Today’s red velvet cake gets its distinct red hue from food coloring. Traditionally, red velvet cake is made with cake flour and cocoa powder, which gives it the signature soft and tender crumb. It also contains buttermilk and vinegar, used to differentially affect the flavor and to allow the cake to rise more quickly in the oven.

The cake is then typically frosted with cream cheese frosting, lending a more subtle sweetness and a delightful tangy finish.

Conclusion

Although the exact date of its origin remains up for debate, one thing is certain – red velvet cake is a timeless classic. With it’s distinctive red hue, soft texture, and subtly sweet flavor, it has stood the test of time and is enjoyed by millions of people around the world.