Background:

Here’s the question: Is red velvet its own flavor of cake, or is it simply a chocolate cake doused in coloring? This seemingly simple question has sparked intense debate amongst those in the baking community, mainly among consumers. But what makes it so divisive?

To start, there’s disagreement over what defines a chocolate cake to begin with. Officially, it’s defined as “a cake containing cacao or chocolate”. While certainly true of the red velvet cake, it contains a significantly smaller amount than traditional chocolate cakes (2 tablespoons compared to half a cup or more!), and its flavor profile holds a key difference due to the addition of a crucial ingredient: buttermilk or vinegar. When added to the batter, they react with the cocoa powder in the batter to not only color the cake red, but also to provide a distinctly tangy flavor that sets it apart from any other type of cake.

But, wait, how can cocoa powder color the cake red? And why, then, is food coloring used at all? To answer this, we’ll have to look at how these ingredients react together, and how that has changed over time. Originally, cocoa powder was intended for drink mixes, but was later added to cake batter as bakers in America experimented with different flavors. Later on, in the deep south, bakers began adding buttermilk, and found that it created a brick red color in the cake while also changing the flavor to something tangier and more distinct. This new red cake was nicknamed the “red devil”, inspired by its counterpart “devil’s food”, a classic chocolate cake mix.

To understand how that happened, we’ll look at the chemical properties of cocoa powder and buttermilk. Natural cocoa powder contains antioxidants called anthocyanins, which also give the red cabbage its vibrant color. You’ll notice however, that red cabbage only takes on a red hue when cooked with lemon or vinegar, both of which are acidic. Because cocoa powder contains the same antioxidant, and is mixed with the acidic ingredient vinegar or buttermilk, it reacts similarly in the batter to change its color into a vibrant red.

Too much of this combination can be a bad thing, as the flavor profile of the cake becomes too tangy as a result. To moderate this reaction, a small amount of alkaline baking soda is added, which reacts to the acidic ingredients to weaken their effects and also produce carbon dioxide, allowing the cake to rise. In addition to further processing of cocoa powder into a neutral dutched cocoa, the natural red coloring becomes much weaker and the cake may even take on a cooler tone, leading to the implementation of red dyes.

Its vibrant red color may be just one of the reasons why this cake is rather popular during the christmas season. It’s usually paired with a cream cheese frosting, but this recipe will cover a standard vanilla frosting as well as the cake itself. 

What you’ll need:

Red Velvet Cake Ingredients:

1 ¾ cup of granulated sugar

1.5 sticks of softened butter (unsalted)

1 egg

1 tsp of vanilla extract

2.5 tbsp cocoa powder

4 tbsp red food coloring (gel is preferred)

3 ¼ cups of All Purpose flour

1 tsp salt

1 ½ cup whole milk

1 ½ tsp baking soda

1 ½ tsp white vinegar

Extra butter and flour for greasing the pans

Vanilla Icing Ingredients:

4 cups of powdered sugar (sifted)

2 sticks softened butter (unsalted)

1 tbsp vanilla extract

4 tbsp whole milk

Notes: For every cup of powdered sugar, combine 1 cup of granulated sugar, 1 tbsp of cornstarch, and blend in a food processor.

Red Velvet Cake:

To start, preheat the oven to 350°F. Coat 2 pans with the extra butter and sprinkle flour over it. Shake off the excess and set aside the pan. In a large bowl, cream together the butter and sugar until smooth before mixing in the egg. In a separate bowl, mix together the cocoa powder, vanilla, and red coloring until it has a smooth consistency. Add it to the sugar, butter, and egg mixture and fold it in gently. Add more coloring as needed.

Then, alternate between the flour and the milk and combine slowly. Finally, add the vinegar and baking soda and give it a final mix.

Pour the batter into your prepared pans and bake for about 20 minutes. When finished, take the pans out of the oven and let them cool for about 30 minutes before decorating.

Vanilla Frosting:

While the cakes are chilling, make vanilla icing by sifting four cups of powdered sugar into the butter. It’s best to add the sugar in small batches. Add vanilla and milk and continue to mix until a smooth consistency is reached.

Simply smooth the icing out over the surface of the cakes, or get creative with online inspiration, food coloring, or different icing tips to achieve a stylized look. Happy Baking!

Sources:

What Is the Difference Between Chocolate and Red Velvet?

https://www.collinsdictionary.com/dictionary/english/chocolate-cake

The science of red velvet cake goes beyond food coloring

Red Velvet Cake: A Christmas Tradition | O&H Danish Bakery

Georgetown Cupcake's Red Velvet Cupcake Recipe | SideChef

Quick and Almost-Professional Buttercream Icing Recipe