How to make red velvet cake

 

History of velvet cake

The history of velvet cake, particularly the popular Red Velvet Cake, has colorful origins and a few debated points.

Early Beginnings:

The term "velvet" in relation to cake initially described the texture of the cake, rather than its color or specific flavor. Cakes made in the 1800s sometimes were called "velvet" to denote a soft, smooth, and velvety crumb. This was typically achieved through the use of cocoa, which contains an acid that softens the protein in flour.

Evolution into Red Velvet:

The distinct red color that Red Velvet Cake is known for today was originally a result of the reaction between natural cocoa powder, which contains anthocyanins (a type of natural pigment), and acidic ingredients like buttermilk and vinegar. This reaction could give the cake a reddish hue. Over time, as cocoa processing methods changed and the natural pigments were reduced, bakers began adding red food coloring to achieve the desired vibrant color.

Popularization

Red Velvet Cake became widely popular in the United States during the 20th century. Some stories claim that the cake was invented at the Waldorf-Astoria Hotel in New York City, where it supposedly gained fame as "The Waldorf-Astoria Cake." Another popular tale is that Eaton's department store in Toronto was responsible for the cake's creation, though this is less commonly cited.

Boost from the Great Depression:

During the Great Depression, a food coloring company called Adams Extract is credited with helping to popularize Red Velvet Cake as part of a marketing strategy to sell more food dye. They promoted the recipe that included their red food coloring, which helped spread the cake's popularity across the United States.

Cultural Significance:

Red Velvet Cake became a cultural icon in the American South where it was embraced for its unique look and flavor. It often featured as a festive dish on important occasions and holidays.

Modern Day:

Red Velvet Cake experienced a resurgence in popularity in the early 2000s, partly due to its appearance in the film "Steel Magnolias" (1989) where it was featured as a groom's cake in the shape of an armadillo. Since then, it has been included in numerous cookbooks, featured in many cafes and bakeries, and adapted into various other desserts like cupcakes, cookies, and even ice cream.

The allure of Red Velvet Cake continues today, not just in America but worldwide, cherished for its distinctive look, luxurious taste, and the rich history behind it.

Making a classic velvet cake, often known as Red Velvet Cake, is a delightful baking project. Here's a simple recipe to guide you through the process:

Ingredients:

For the cake:

2 1/2 cups (312g) all-purpose flour

1 1/2 cups (300g) granulated sugar

1 teaspoon baking soda

1 teaspoon cocoa powder

1 teaspoon salt

2 large eggs

1 1/2 cups vegetable oil

1 cup buttermilk

2 tablespoons (30ml) red food coloring

1 teaspoon vanilla extract

1 teaspoon distilled white vinegar

For the cream cheese frosting:

1/2 cup (115g) unsalted butter, softened

8 oz (225g) cream cheese, softened

4 cups (480g) powdered sugar, sifted

1 teaspoon vanilla extract

Instructions:

Making the Cake:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper for easy removal.

Mix Dry Ingredients: In a large bowl, sift together the flour, sugar, baking soda, cocoa powder, and salt.

Combine Wet Ingredients: In another large bowl, whisk together the eggs, oil, buttermilk, food coloring, vanilla, and vinegar.

Combine Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients in batches, stirring until the mixture is smooth and well combined.

Bake the Cake: Pour the batter evenly into the prepared pans. Bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Cool the Cakes: Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

Making the Frosting:

Prepare the Frosting: In a large bowl, beat together the butter and cream cheese until light and fluffy. Gradually add the powdered sugar and beat until smooth. Stir in the vanilla extract.

Assemble the Cake: If the cakes have domed on top, level them with a knife or cake leveler. Place one layer on your serving plate and spread a layer of frosting over it. Top with the second layer, and then cover the entire cake with the remaining frosting.

Decorate: Smooth the frosting with a spatula, and if desired, decorate with cake crumbs, red velvet crumbs, or other decorations.

Tips:

Ingredient Temperature: Ensure all refrigerated ingredients are at room temperature to mix easily and bake evenly.

Food Coloring: The amount of red food coloring can be adjusted based on your preference for color intensity.

Cocoa Powder: Use a good quality cocoa powder for the best flavor.

Enjoy your homemade velvet cake as a special treat or a festive addition to your celebrations!