Red Velvet Cake
This American classic is traditionally made for Valentine’s Day and Christmas. Red velvet cake is typically covered in a French-style butter roux icing, though recently cream cheese frosting and buttercream have both been used as a simpler and tastier alternative.
During World War II and the Depression, this moist cake got its vibrant coloring from boiled beets, but has since adapted into red food coloring courtesy of a Texan company called Adams Extract. The cake gets its light and fluffy texture from the reaction caused by mixing buttermilk and vinegar together in addition to eggs, sugar, butter, baking soda, flour, cocoa powder, and salt.
Interestingly enough, even though this cake is a typical southern American dessert, a department store in Canada called Eaton's promoted it as an exclusive recipe, mistakenly fooling many people into believing it was created by the store's matriarch, Lady Eaton.
Recipe variations
Adams "Original" Red Velvet Cake
READY IN 1h 40minThe Adams "Original" Red Velvet Cake recipe significantly contributed to the cake’s increase in popularity during the twentieth century. Its main ingredient is, of course, the Adams Red Food Color. If you cannot get your hands on Adams Extract Company’s products, any other brand will do.
Waldorf-Astoria Red Velvet Cake
READY IN 4hOne of the origin theories says that the red velvet cake was created at New York's Waldorf-Astoria, but the truth is they just capitalized on what was already there and offered their version of the cake. While most modern red velvet cake recipes call for cream cheese frosting, this Waldorf-Astoria recipe uses the traditional ermine (butter roux) icing.
Southern Red Velvet Cake
READY IN 3h 10minToday, red velvet cake is considered a Southern classic, although there is no connection between the cake and the South per se. However, what solidified it as a Southern icon was the 1989's Steel Magnolias, which featured the red velvet armadillo cake as the groom's cake. In this variant, the cake is layered with a tangy cream cheese frosting and decorated with crushed pecans.
Beet Juice Red Velvet Cake
READY IN 1h 55minThe red velvet cake can easily be made without the use of food coloring. The answer lies in beet juice, which was often used in the time after World War II when cocoa was scarce. However, not only does beet juice make the cake visually pop, but, despite the common misconception, it adds to the sweetness of the cake without compromising its traditional flavor. The following recipe gives instructions on beet juice-colored sponges and cream cheese frosting.
Red Velvet Cupcakes
READY IN 35minRed velvet cupcakes were a big deal in the early 2000s, primarily thanks to New York's Magnolia Bakery, who first put them on the menu. In this recipe, the cream cheese frosting on top tempers the sweetness of the cupcakes, which take almost no time to prepare.
Red Velvet Cake Authentic recipe
The Adams "Original" Red Velvet Cake recipe significantly contributed to the cake’s increase in popularity during the twentieth century. Its main ingredient is, of course, the Adams Red Food Color. If you cannot get your hands on Adams Extract Company’s products, any other brand will do.
WHERE TO EAT The best Red Velvet Cake in the world (according to food experts)
