Puneet Varma (Editor)

Red velvet cake

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Covid-19
Type  Layer cake
Region or state  Southern
Place of origin  United States
Red velvet cake Classic Red Velvet Cake Recipe BettyCrockercom
Main ingredients  Flour, butter, sugar, buttermilk, cocoa powder, or cream cheese icing, beetroot or red food coloring
Similar  Cupcake, Icing, Cheesecake, Cream cheese, Buttermilk

Red velvet cake recipe


Red Velvet cake is traditionally a red or red-brown layer cake topped with white cream cheese or cooked roux icing. It is commonly served on Christmas or Valentine's Day. Red velvet cake is often made by dying chocolate cake red, however a true red velvet cake contains cocoa as only one of the ingredients and is more accurately referred to as "a cousin of chocolate cake".

Contents

Red velvet cake Red Velvet Cake RecipeTin Eats

Common ingredients include buttermilk, butter, cocoa, and flour for the cake, beetroot or red food coloring for the color.

Red velvet cake Red Velvet Cake Recipe amp Video Joyofbakingcom Video Recipe

Red velvet cake recipe with cream cheese frosting drip cake


History

Red velvet cake httpsstatic01nytcomimages20140514dining

James Beard's reference, American Cookery (1972), describes three red velvet cakes varying in the amounts of shortening, butter, and vegetable oil. All used red food coloring, but the reaction of acidic vinegar and buttermilk tends to better reveal the red anthocyanin in cocoa and keeps the cake moist, light, and fluffy. This natural tinting may have been the source for the name "red velvet", as well as "Devil's food" and similar names for chocolate cakes. Contemporarily, chocolate has often undergone Dutch processing, which prevents the color change of the anthocyanins.

Red velvet cake Red Velvet Cake YouTube

When foods were rationed during World War II, bakers used boiled beet juices to enhance the color of their cakes. Beets are found in some red velvet cake recipes, where they also serve to retain moisture. Adams Extract, a Texas company, is credited with bringing the red velvet cake to kitchens across America during the Great Depression era, by being one of the first to sell red food coloring and other flavor extracts with the use of point-of-sale posters and tear-off recipe cards. The cake and its original recipe are well known in the United States from New York City's famous Waldorf-Astoria Hotel, which has dubbed the confection Waldorf-Astoria cake. However, it is widely considered a Southern recipe. Traditionally, red velvet cake is iced with a French-style butter roux icing (also called ermine icing), which is very light and fluffy, but time-consuming to prepare. Cream cheese frosting and buttercream frosting are variations which have increased in popularity.

In Canada, the cake was a well-known dessert in the restaurants and bakeries of the Eaton's department store chain, in the 1940s and 1950s. Promoted as an exclusive Eaton's recipe, with employees who knew the recipe sworn to silence, many mistakenly believed the cake was the invention of the department store matriarch, Lady Eaton.

In recent years, red velvet cake and red velvet cupcakes have become increasingly popular in the US and many European countries. A resurgence in the popularity of this cake is attributed by some to the film Steel Magnolias (1989), which included a red velvet groom's cake made in the shape of an armadillo. Magnolia Bakery in Manhattan, having served it since its opening in 1996, as did restaurants known for their Southern cooking like Amy Ruth's in Harlem, which opened in 1998. In 2000, Cake Man Raven opened one of the first bakeries devoted to the cake in Brooklyn.

References

Red velvet cake Wikipedia


Similar Topics
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