Here's everything you need to know about red velvet cake including its history how to make it and whether the cocoa content makes it chocolatey.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Mental Floss | 2023-05-31 19:00:08 |  24,692 Views |
Food History: Red Velvet Cake
Before emigrating to the United States from her native Germany Nadia lived and worked in several other countries. This experience along with her fluency in several languages has given her a deep understanding of other cuisines and cultures.
Red velvet cake is a layered red cake with a white icing and a subtle chocolate flavor. The cake contains such a small amount of cocoa somewhere in the range of 2 to 3 tablespoons per 2 ½ cups of flour that it really does not taste like a chocolate cake.
The main ingredients of red velvet cake are butter sugar flour eggs unsweetened cocoa baking powder sometimes buttermilk and most importantly a generous amount of red food coloring (gel or paste) to give the cake its signature color. Some recipes add cooked beets to the batter to enhance the red color or vinegar to increase the acidity of the cake and help the rising process.
