Red Velvet Cake, a delicious, unique, cake, that was introduced to people during the Great Depression Period. Let’s find out everything about it!
1.The red velvet cake is a red cake, of an unbelievably smooth and velvety texture!
2. It is usually combined with a cream cheese frosting.
3. Red velvet cake was not originally made with food coloring!
4. Red velvet cake was given it’s amazing maroon/red color by the chemical reaction of some basic ingredients.
5. The responsible ingredients for the cake’s color were: non-Dutch processed strong cocoa, vinegar and buttermilk! This super combination resulted a firm, smooth, deep red-brown texture. A moist cake.
6. If you want your cake to turn out naturally red and velvety avoid food coloring! When foods were rationed during World War II, bakers used boiled beet juices to enhance the color of their cakes.
7. Creating a super tasty red velvet cake you should not miss adding to your recipe: unsalted real butter, eggs, vanilla extract, sugar, buttermilk, vegetable oil, white vinegar, cake or plane flour, salt, baking soda, and of course non-Dutch processed cocoa powder!
8. As mentioned earlier, the original red velvet cake did not contain any food coloring, as it was actually discovered during the Great Depression Period, where depression and poverty was reaching every single place on earth, and food coloring was to be avoided as an unnecessary expense.
9. This beautiful treat can be also found in a cupcake form! Yummy!!!
10. Velvet Cakes had been made since 1800s, but the Red Velvet Cake’s true origins aren’t completely known.
11. The first nationalized mention of the Red Velvet Cake happened in Irma S. Rombauers’ book “The Joy Of Cooking” in 1943!
12. It is said that the creation of this cake first took place in Adams Extract Company, when they first put some red color in this explosion of taste (1920).
13. It is also claimed by the Waldorf Astoria Hotel in New York, that this hotel was the birthplace of the cake as it was a famous menu item in 1950s!
14. Nowadays, food coloring is preferred in the United States because there is hardly any non-Dutch processed cocoa there. Dutch processed cocoa has a weaker color and definitely does not react with buttermilk the same way non-Dutch cocoa does. Result: a non-red color.
15. The red velvet cake has become extremely popular over the last years.
16. Pay attention on how to bake your cake, because harsh baking might have a risk of losing the intensity of the color and the moisture of the texture.
17. Apart from cream cheese frosting, you can alternatively make a buttercream, or even Ermine frosting!
18. Heads up. Red Velvet Cake is also known as: “real Waldorf Cake”, “Waldorf Astoria Red Cake”, “Red Carpet Cake”, “Red Mystery Cake”, “Flame Cake”, and so many more names!
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