The iconic red velvet cake has undergone quite a few makeovers over the past hundred years: what started as a naturally colored cake made with beets in the early 1900s has now been all but replaced by a mainstream version that relies primarily on food coloring. Without beets red velvet cake was also made through an accidental reaction of acid (buttermilk and/or vinegar) and untreated cocoa powder. This natural reaction creates a much more subtle red color that eventually gave way to the modern consumer obsession with a chromatic red hue.
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5 TIPS TO BAKE THE PERFECT RED VELVET CAKE
As a flavor red velvet has earned its place as a cult classic especially over the past two decades. Appearing in everything from frozen coffee to Oreos to lip gloss it remains timeless among home bakers and consumers alike. But sometimes there’s nothing quite like a big slice of the original: red velvet cake with tangy cream cheese frosting. So how do you make the best red velvet cake out there? You need to find a trusty recipe follow it exactly and keep temperature and time in mind when assembling it. We’ve got all the best advice and tips for making the perfect red velvet cake so you can skip the store-bought mix and bake something truly special with confidence.
Step one for a successful red velvet cake is to find and review your recipe and make sure you have everything you need. If your recipe calls for room temperature eggs butter and buttermilk to make a smooth batter make sure you give them time to warm up after removing them from the refrigerator. Eggs take about 30 minutes to warm up to room temperature but to speed up the process you can soak them in a bowl of warm water for a few minutes. Milk takes a little time too so plan ahead and remove your ingredients from the oven up to an hour before you plan to bake.
It is always advisable to follow the French cooking method of mise en place which means that you measure out each of your ingredients into separate containers or bowls and have them ready when you start cooking. You can also easily count your ingredients when they are in their own containers and then check the recipe and make sure the total matches. This may take a little more time but it is much better to prepare things ahead of time and double check than to bake a cake that doesn’t turn out right!
