Red Velvet is so much more than red food coloring. The texture and the tangy flavor are the true stars here. Vinegar creates a magical chemical reaction that results in a unique cake experience.
Red Velvet cake originated during the Victorian Era. They combined high quality non alkalized cocoa with acidic ingredients, such as vinegar and buttermilk. When they realized that the resulting cake texture was much more soft and velvety than their other cakes, the Velvet cake was born. Food scientists say a reaction takes place with the cocoa and acidic ingredients, enabling that smooth, soft texture, but also resulting in a natural reddish brown color.
Fast forward to WWII and many were not able to get their hands on all of the high quality baking ingredients, such as natural cocoa powder. So, in walks beets. In order to replicate that natural red color, many started using beets. Currently, it's common to see beets or red food coloring used to get a super vibrant red color that we all now know as a Red Velvet Cake. But, it is totally optional. The flavor the cake gets from the subtle chocolate addition and the tangy buttermilk is what this cake is really all about. It's so soft and moist and pairs well with just about any kind of buttercream. My personal favorite, like many, is that iconic Cream Cheese Frosting.
When you make this cake, you may be surprised to see that it only uses vegetable oil. But, do not fear. That vegetable oil is going to guarantee your cake is moist no matter what. Also, I like to bake my cakes on a lower temperature for a little longer, just to ensure an even bake and a flat top. A good way to check for doneness is to stick a toothpick in the center of the cake and wait for it to come out clean. If it's still wet, add a few more minute before rechecking. I hope you all enjoy this classic recipe.
Cocoa - Try to get the highest quality natural cocoa possible. It tends to be more acidic and redder in tone. This will result in a more naturally reddish cake and a practically melt-in your mouth cake crumb.
Buttermilk - You can use store bought buttermilk or you can your own by following this easy formula: 1 tbsp Vinegar + enough whole milk to make 1 cup of buttermilk.
Vinegar - This particular recipe still requires extra vinegar. I added the additonal 1 tsp of vinegar into my buttermilk. All of the acidic ingredients in this recipe cause the cake to rise and develop that "velvet-like" texture.
Enjoy making this iconic cake and remember that baking is an experiment. This recipe is a great example of that.