Okay, but at least the icing is without controversy. Second to the redness, the cream cheese frosting is doubtless the other element that gives red velvet cake its air of je-ne-sais-quoi. Plainly, some things need clearing up. Before we get into the history, what even is red velvet cake? Fluffy, depending on the recipe, with just a hint of chocolate.
These seem to go really well together. This is what we have presently come to know as red velvet cake, but like many other enigmatic foods and beverages , the precise origins of its glorious existence remain elusive, as several times and places have claimed at least partial credit for producing it, with the different elements coming together as separate puzzle pieces.
If there was a party, there was red velvet cake. While no tidy conclusions exist, here we delineate many of the major players in its storied life, element by element. Red cakes were becoming popular around the time of World War II for a variety of reasons: First, because of the rationing of supplies, beet juice or even pureed beets were often added to cakes for both color and moisture.
Second, during the same time the availability of Dutched or Dutch-process cocoa was limited. Fortunately, The Hummingbird Bakery has shared their secret, and it's super easy.
First, use gel food coloring, not liquid. You won't need nearly as much, and you won't be adding all that extra liquid to your cake. Also, don't just pour it in your batter.
Prep it first by mixing it with your vanilla, then mix that with your cocoa. Then, add that to your batter. Easy peasy, velvet squeezey! The wine has some of the same components that came into play in the olde timey red velvet recipes, and when you pair it with natural, raw cocoa powder, the ingredients act together to give you a naturally deep burgundy color without the common food dyes. Here's some good news: cake doesn't have to be terrible for you. She suggests using something completely different to get the distinctive red color of red velvet, and that's beet powder.
Brilliant, right? She calls beet powder a great alternative to red food dye for a few reasons. Not only is it all natural, but beets contain high levels of nitrates, which help regulate blood pressure and have been shown to contribute to increased stamina, which is brilliant if you're going to be exercising to work off that cake. They also have vitamin C — that's good for the immune system — and a natural sweetness that works surprisingly well in cakes. Have some picky eaters in the house?
Always looking for new ways to get them to eat their veggies? That'll just make this one extra rewarding when you sneak it into their birthday cake. It'll be your little secret. Everyone knows it's cream cheese frosting with red velvet cake, right? Today, sure, but it wasn't always like that. If you want to make a real, authentic red velvet cake of the original kind, you'll need to skip the cream cheese and reach for something else.
Red velvet's original partner was something called ermine frosting, which is also known by the decided less cool name of boiled milk frosting. It's more delicious-sounding when you put it this way: it's got less sugar and much more butter than buttercream frosting, and it's not-too-sweet and slightly vanilla-y.
How do you make it? Keep stirring until it gets an almost pudding-like consistency, then add a dash of sugar and a quarter teaspoon of salt. Dissolve, whisk, and set aside to cool. Once it's cool, you'll whisk in about six ounces of butter and vanilla to taste.
Keep whipping, and it'll turn into a light, fluffy, super-silky frosting that's just perfect for your red velvet cake. It's so perfect, in fact, that you'll wonder why we ever started using cream cheese. And the strange thing is, no one's sure. According to Philadelphia Cream Cheese via The New York Times , the first time they ever issued a cream cheese frosting recipe was in the late s.
That was some serious ingenuity! Velvet cakes were once a big deal Shutterstock. Red velvet cakes weren't always so red Shutterstock. Red velvet cake was used to sell food dyes Shutterstock. The Waldorf-Astoria also claims some of the credit for the red velvet cake Timothy A. Red velvet cakes have gone by some pretty awesome other names Shutterstock. The red velvet cake was shaped by difficult times Shutterstock. The difference between red velvet and chocolate cakes Shutterstock.
Red velvet cake isn't as Southern as you think Shutterstock. Red velvet cake was part of an urban legend Shutterstock. The red velvet cake shouldn't be as popular as it is Shutterstock. You can actually make a heart-healthy red velvet cake Shutterstock. Another reason why food coloring is used to give the cake its signature color is because of the way cocoa is now processed in the United States. Most cocoa available in the groceries stores is known as Dutch process cocoa.
The thing is natural coca is fairly acidic. When it is processed, the acid is reduced while creating a rich brown color. It is the acid in the natural cocoa that reacts to the buttermilk creating a reddish hue. Search for:. Share Facebook.
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