Original Red Velvet Cake Without Food Coloring

Original Red Velvet Cake Without Food Coloring – I worked in a pastry shop for a while and our red velvet cupcakes were probably the best selling item on the menu. People went crazy for these cupcakes. As many red velvet cupcakes were baked each day as any other flavor combination, and most days the red velvet sold out before anything else. I thought most of the cupcakes were great, but the red velvet was probably my least favorite. It was bland with no flavor besides the swirly cream cheese on top. I’m not sure I actually used it because there wasn’t enough vanilla to make a vanilla cake and there wasn’t much cocoa flavor. There were much more delicious and interesting desserts, and I couldn’t understand why people always chose red velvet. Do people really like red velvet because it’s red? It has to be more than just color, right?

Curiosity got the better of me and I started browsing the internet. It turns out that the history of red velvet, the roots of its popularity and the original recipe are quite difficult to decipher. There are almost as many stories about the origin of red velvet as there are recipes for “real” red velvet. “Real” red velvet means very different things to different people.

Original Red Velvet Cake Without Food Coloring

Original Red Velvet Cake Without Food Coloring

I’ve always heard that red velvet cake first became “red” due to a chemical reaction between the acid in the buttermilk and vinegar and the natural cocoa powder. Actually the cake will not be RED, but it will add a slight reddish tint to the cocoa cake. The Devil’s Food cake should be of the same origin, but with more cocoa. I thought this was amazing, so I think a real “original” red velvet cake should be a deep red-brown, with a hint of cocoa flavor and topped with a cream cheese frosting.

Gluten Free Red Velvet Cake Recipe

When I started digging, I ran into a few problems. At first there were different stories about the origin. Some believe that this cake was invented by the wife of a wealthy department store president in Canada, others believe that this uniquely Southern cake was invented in the South, and still others that it was invented at the Waldorf Astoria Hotel in New York. .

Original Red Velvet Cake Without Food Coloring

Then there were the recipes. Everyone believes their red velvet recipe is the only true way to do it. Google “real red velvet” and you’ll find many different recipes. There are many “rules” about red velvet, many of which conflict with the rules of the following type. Most of the rules dictate something about the color, taste and icing of this beautiful cake.

According to the internet, red velvet should always be made from artificial dyes. If you don’t pour in red food coloring, it’s not red velvet. Also, red velvet cake should never contain artificial colors. If you’re using red food coloring, you’re doing it wrong. The color should be cocoa powder, butter, vinegar, or both. The truth is, the red in red velvet cake requires an additive, not food coloring. Red color from red wine should be added along with the cocoa and the acid reaction. In fact, it should come from beet juice.

Original Red Velvet Cake Without Food Coloring

Red Velvet Cake (with Cream Cheese Frosting)

Red velvet cake should have a very unique taste and you should not go wrong with it. Red velvet cake seems like it should be a cocoa cake with a little chocolate because red color usually reacts with the acidic components of natural cocoa. Even a red velvet cake should have only a very small, almost indistinguishable cocoa flavor, because the color of this cake should be the main one, and too much cocoa will make the color dull. At the same time, a red velvet cake recipe should never contain cocoa powder. Red velvet cake is a bright red cream cake, cocoa will spoil both the color and taste of this favorite cake.

I think everyone agrees it’s frosting. Everyone knows that red velvet cake always calls for a tangy cream cheese frosting. Well yes. It turns out that some people think the OG red velvet frosting is buttercream frosting or ermine frosting, also known as boiled milk frosting.

Original Red Velvet Cake Without Food Coloring

Through conflicting stories, different rules and recipes, I began to discover some facts. At the turn of the last century, people’s taste in sweets changed, so it seems that the name changed as well. At first, the name was mostly symbolic and had nothing to do with the color of the cake.

The Red Velvet Cake Recipe

In the late 19th century, brown sugar as we know it was often called red sugar. Cakes that are finely ground and finely crushed are called “velvet” cakes. So at the time, cakes made from “red sugar” and fine cake flour could be called red velvet, but no one was really crazy about red velvet, and there is almost no evidence that such a recipe was ever printed. we have today. At the time, natural cocoa was the most popular cocoa on the market. Unlike modern Dutch processed cocoa, the PH of natural cocoa causes a chemical reaction with acid to produce a slightly reddish color. Devil’s Food Cake, made with natural cocoa, has a slightly reddish shade of dark dark chocolate cake, which is probably where the name comes from. Red velvet cake is the less chocolatey cousin of Devil’s Food, but then again, the cake was never RED. At the time, these cocoa cakes were often called “mahogany cakes”.

Original Red Velvet Cake Without Food Coloring

It wasn’t until the Depression that red velvet cake became truly red. Supplement and extract companies struggled at the time as most Americans cut back on such luxuries. To increase sales, Adams Extract began marketing food coloring and flavoring by providing grocery stores with real red velvet cake recipes with color photographs. At that time, especially in the south, red velvet began to gain ground. Through the generations, the popularity ebbed and flowed, and then there was the wife’s steel magnolia cake. Growth. Everyone knew and wanted red velvet. And then a decade or so later, the candy stores came along and started stuffing us with red velvet.

I’m not a historian and I don’t know if any of the things I’ve read are completely true, but this seems like the most likely story. Unfortunately, I have not been able to find the Depression-era recipe that made red velvet the popular cake it is today. While the “real” recipe seems to remain a mystery, I believe that natural cocoa is as important in history as red food coloring.

Original Red Velvet Cake Without Food Coloring

Traditional Red Velvet Cake Recipe

Another point of contention is icing. I have always heard and believed that cream cheese is the king of red velvet cake, and I was shocked to learn that this is not always the case. Cream cheese frosting was not popular for red velvet until the mid-20th century. Before that, traditional red velvet icing was a thick, light frosting made by boiling milk and flour and mixing them into creamed sugar and butter. It may be called Butter Roux Icing or Ermine Icing. This frosting was very popular in the South because its texture is similar to whipped cream, but it is more stable and holds up better in the heat.

When I set out to bake my first red velvet cake, I knew I had tons of recipes, but I had to decide which one to make. I went back to natural cocoa and butter, but decided that adding red was fine for me. So I came across my favorite food blog, Smitten Kitchen, and guess what, it had a recipe that sounded exactly like what I was looking for. I also decided to ditch the cream cheese frosting and go back to the traditional ermine frosting.

Original Red Velvet Cake Without Food Coloring

This recipe calls for lots of red food coloring. At first I thought it might be a typo. Not this one. This recipe contains more cocoa than the others, so it needs a lot of food coloring to bring out the red color on the brown. Well. This cake is red. The dough before baking is literally made from beetroot. It darkens slightly in the oven, but the finished cake is dark RED. The color you’d almost see if you cut open an armadillo. I just said’.

Red Velvet Cake With Cream Cheese Frosting

As someone who used to resist red velvet, I have to admit that this cake is excellent. The texture is perfect, super moist,

Original Red Velvet Cake Without Food Coloring

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