The INSIDER Summary:
- Red velvet cake contains more than simply food coloring.
- Red velvet cake contains cocoa powder, vinegar, and buttermilk.
- The chemical interaction between these components contributes to the cake’s rich crimson color, which is typically heightened with additional food coloring.
As someone who has eaten their fair share of cakes and cupcakes, I’ve never known the difference between red velvet vs chocolate cake. Except for the red food coloring in the red velvet, I’ve always believed they were the same.
Both sorts of cakes appeal to me, but for different reasons. To me, a red velvet cake is more special than a typical chocolate cake. It may be due to its unique color, or to the traditional (and scrumptious) cream cheese frosting on top. Even though I’ve tried both, I still don’t know what the difference is. Let’s figure it out together.
What even is Red Velvet?
A chemical reaction contributes to the hue of this dessert.
While some people think the Red Velvet comes from the Waldorf Astoria Hotel in the 1920s, it is actually a product from the Great Depression. Adams Extract, a food coloring manufacturer, used it as a marketing technique.
Red velvet was once produced using cocoa powder, buttermilk, and vinegar. It’s the chemical reaction between the cocoa powder (which contains anthocyanin, a pH-sensitive antioxidant that reacts to acids) and the vinegar and buttermilk. This process gives the cake its distinctive crimson hue.
Adams’ goal, on the other hand, was to sell more food coloring, therefore their formula included a lot of red coloring. This transformed the traditional deep maroon color into the bright red that we know today.
Why is it Even Confused With Chocolate Cake?
Red velvet cake frequently does not contain the distinctive cream cheese icing.
To be honest, I’m not sure why chocolate cake has been mistaken with red velvet for so long. They are actually diametrically opposed. 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. In comparison, chocolate cakes may have whatever icing you wish (although traditionally with a chocolate ganache or frosting).
What Can I Do With Red Velvet?
Red velvet is super versatile.
Fortunately, red velvet may be utilized in a number of sweets and breakfasts. The typical vinegar and cocoa powder combo is used to produce the hue of these red velvet pancakes (along with a little bit of red coloring). These cinnamon buns and cookies are made using cake mix, but they are still delicious.
Now that you know the answer in the classic debate, red velvet vs chocolate cake, go out and make some amazing desserts. Don’t forget to top with some of that amazing cream cheese icing.
What is the actual flavor of red velvet cake?
Red velvet cake is a vanilla cake with a few tablespoons of cocoa powder and red food coloring thrown in. It is popular in the southern United States. Vinegar and buttermilk bring some acid to the batter, adding a bit of tanginess that balances out the sweet cream cheese-butter frosting that is standard.
What makes red velvet cake unique?
In brief, red velvet cake is red because anthocyanin (a pigment found in cocoa powder) becomes red when exposed to acid. This means that the colour of the cake comes mainly from the addition of cocoa powder, buttermilk and vinegar to the cake batter, as well as red food colouring.
Where does red velvet cake get its flavor?
Rations included baking ingredients such as sugar and butter. As a result, some bakers chose to use beet juice in their cakes. Beet juice is still used in certain red velvet cake recipes today. The red color of the beets makes the cake have a more delicious appeal.
Which ingredient is crucial for a red velvet cake?
The most important component in red velvet cakes is buttermilk.