As a result, the flour was softer and the cake was velvety. Some people argue that the red color comes from a chemical reaction.
A chemical reaction between the cocoa and acid give the cake it's red color. Natural cocoa has a lot of acidities and works well with the baking soda and buttermilk.
Along with a delicious chocolate flavor, the cocoa makes the cake nice and soft. Around the 's cake recipes with cocoa as the main ingredient began to surface. People were finding recipes for cocoa velvet cakes, red cocoa cakes and other "cocoa" types of cakes. Finally, around , a popular cookbook, "The Joy of cooking" debuted a red velvet cake. The maker of the cookbook, Irma S Rombauer, comically states she doesn't care for the cake. However, Irma felt she had a duty to her customers to include the red velvet cake recipe.
The Joy of Cooking, recipe was the cake's first national mention. During WWII soldiers and civilians had to ration off food and supplies. Baking products like sugar and butter were a part of the rations. As a result, some bakers chose to use beet juice in their cakes. You can still find red velvet cake recipes today that call for beet juice. The red color of the beets makes the cake have a more delicious appeal. However, not only do the beets make the cake pretty, but they also make the cake soft.
Beets work as a filler that keeps the cake from being dry. The reaction between the buttermilk, vinegar, and baking soda helped to aid in the leavening process — but it also caused something else to happen. Cocoa powder contains an antioxidant called anthocyanin, which is pH-sensitive, meaning it reacts to acids and bases. When raw cocoa powder reacts with acidic ingredients such as buttermilk and vinegar, it turns dark red.
Although, the resulting cake is more of a ruddy brown color and not the gaudy red color you get from using food coloring. Today, you're not going to be able to recreate that natural reddish-brown hue with your run-of-the-mill, Dutch-processed cocoa powder.
That's because most cocoa powder is now processed with an alkalizing agent in order to neutralize the acidity. In order to achieve the same results today, you'd have to use raw cacao powder. Here's how to make red velvet cake with no food coloring. Starting in World War II, many baking products were rationed, which led some cooks to use beet juice to make red velvet cake. It not only gave the cake a red hue, but it also made it super moist. You can still find recipes for Red Velvet Cake with Beets today.
This reaction makes the cake its famous red-tinted color. Adams' purpose, however, was to sell more food coloring, so their recipe included a lot of red coloring. This transformed the traditional deep maroon color into the bright red that we know today. Chocolate cake usually doesn't have red velvet's signature cream cheese frosting. Jonathan Boulton. Honestly, after writing this, I have no idea why chocolate cake has been confused with red velvet for so long.
They are truly so different. From the ingredients to the texture to the frosting. A traditional red velvet cake has cream cheese frosting , which is my favorite part of the dessert. This is compared to chocolate cakes, which can have any frosting you want although traditionally with a chocolate ganache or frosting. Red velvet is super versatile. Another way to ditch the dye? Consider using another unexpected ingredient: beets.
And that's all that really matters, right? As weight loss strategies go, this one's pretty delicious: miniature desserts that let you have your cake and lose it, too.
The story behind how the iconic cake got its famous hue is actually rather complex. By Laurie Wilson. Read This Next.
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