The Theory behind Famous Red Velvet Cake

22-10-2019 | Author : Inchara Govind

One of the most famous and most frequently ordered cakes in modern days, the velvet cake has its history well rooted since the 1800’s! One theory regarding the history of this cake suggests that the red velvet was an outcome of the rationing of food during World War 2, when bakers used beet juice to enhance the colour of their cakes and keep them moist.

However, it is said that Adams Extract, a Texas company were the ones to bring the red velvet cake to the kitchens of America during the Great Depression. They are known to have been one of the first to sell red food colouring, along with tear-off recipe cards, which made this cake so popular.

Another theory claimed by the Waldrof Astoria Hotel in New York City says that they were the ones who invented the Red Velvet cake in the 1950’s.

Although each theory sounds as plausible as the rest, the true origin of the red velvet cake is still unknown.

The Red Velvet cake is traditionally a brick red coloured cake layered with a French style butter roux icing called ermine icing.

The colour is achieved due to the chemical reaction between cocoa powder (which contains anthocyanin, a pH sensitive antioxidant that reacts to acids), and the acidic vinegar and buttermilk. However, this requires natural cocoa powder and not Dutch processed cocoa powder, as the acid in Dutch processed cocoa powder has been reduces to give it it’s rich dark colour, but more on that later.

Head over to the recipes section and try out my red velvet cake recipe!