![]() The white contrast highlights the lush red color, while the tanginess of the cream cheese plays off the buttermilk so well. Red velvet cake is also usually paired with white cream-cheese frosting. The buttermilk and vinegar give the cake that tender, light, and fluffy texture. However, don't skimp on those strange additions. 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. Some cocoa powders today are alkalized, a.k.a. However, if you try this today sans red food coloring, it might not turn out to be that red. When combined, these ingredients create the color as the cocoa powder reacts to the acids. 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. 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. A chemical reaction among a few key ingredients occurred (more on that in a second) to create that deeper reddish tone naturally. The list of those ingredients might surprise you! Where does red velvet cake come from?īefore the 1920s, red velvet cake was more of a rust color than the brighter scarlet you usually see now. 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. 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. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.Red velvet cake sounds so luxurious-like a soft, creamy, and expensive version of a regular cake, but so much better. When measuring flour, we spoon it into a dry measuring cup and level off excess. Spread the remaining frosting over the top and sides of the cake, swirling decoratively. Refrigerate until ready to serve. Frost the sides of the cake with another 1 1/2 cups frosting and smooth out completely to make an even crumb coat. (It's ok if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set. Spread the top with 1 1/2 cups of the frosting. Place the remaining cake, domed-side up, on top. Spread 1 1/2 cups of the frosting evenly over the top. To assemble the cake: Place one cake, domed-side down, on a platter. Reduce the speed to low and gradually mix in the confectioners' sugar. Once all the sugar has been added, increase the speed to high and beat until the frosting is light and fluffy, about 2 minutes. Let the cakes cool in their pans on a wire rack for 30 minutes, then turn them out onto the rack to cool completely.įor the frosting: Beat the cream cheese and butter in the bowl of a stand mixer with the paddle attachment on high speed (or a large bowl if using a hand mixer) until smooth, about 1 minute. Scrape the batter evenly into the prepared pans.īake until the cakes are slightly puffed, and a toothpick comes out clean when inserted in the centers, 20 to 25 minutes. Reduce the speed to low. Add the dry ingredients in 3 additions, alternating with the wet ingredients, beginning and ending with the dry ingredients mix until smooth. With the mixer still running, slowly add the eggs one at a time until fully incorporated. Whisk together the buttermilk, food coloring and vanilla in a second medium bowl.īeat the granulated sugar, brown sugar and butter in a stand mixer with the paddle attachment (or a large bowl if using an electric hand mixer) on medium-high speed until very light in color and fluffy, about 5 minutes, scraping down the sides of the bowl as needed. Whisk together the flour, cocoa powder, salt, baking powder and baking soda in a medium bowl. ![]() Line the bottoms with parchment paper rounds and lightly coat the paper with nonstick spray. For the cake: Position a rack in the center of the oven and preheat to 375 degrees F. Coat two 9-inch round cake pans with nonstick cooking spray. ![]()
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