What makes red velvet cake taste so good?

While red velvet cake is technically a cocoa cake, there is a key difference between standard chocolate cake and red velvet cake. Chocolate cake recipes traditionally use Dutch-processed cocoa, while red velvet cake uses unprocessed cocoa , a more acidic ingredient that produces a deeper, more intense chocolate flavor.

What was the original red velvet cake made of?

The earliest velvet cakes date back to Victorian times, when bakers in both the United States and England began to use cocoa powder to produce cake of a fine, crumbed texture, one that was much softer than the traditional yellow or white varieties.

Why does red velvet cake need vinegar?

The vinegar You also can't have red velvet cake without vinegar. The vinegar reacts with the baking soda which gives your cake an extra lift as it bakes, giving you a much fluffier cake . I use white wine vinegar, apple cider vinegar works great too.

What is the best cocoa for red velvet cake?

The Best Cocoa for Red Velvet Cake Is Natural Cocoa Natural cocoa is the best cocoa for red velvet cake for two reasons. With a higher acidity, natural cocoa works with the cake's baking soda and buttermilk to leaven the cake to a tight, tender crumb. The results are an almost melt-in-your-mouth tender cake.

How do I make my red velvet cake more red?

The trick to using our Red Velvet Color when baking cakes and cupcakes is to lower the pH . Some ways to do this is by substituting baking powder in place of baking soda, using a natural non-alkalized cocoa powder, adding more white vinegar or buttermilk to your red velvet recipe, to achieve a bright red color.

Why does my red velvet cake taste like chocolate cake?

Chocolate cake is flavored with cocoa powder, chocolate chips, or melted chocolate. On the other hand, though red velvet cake has cocoa powder that gives it a slightly chocolatey flavor , the buttermilk and vinegar add a tart edge making it different between the two.

Grandma's Red Velvet Cake Recipe (2024)

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I know I really missed the boat on getting this posted in time for Valentine’s day and the rest of red velvet-palooza that’s been happening here all month.

Palm to the head.

But I just had to post it anyway, because it’s seriously the best red velvet cake I’ve ever had. And even better than that– it’s a family recipe. Like, a real family recipe.

I mean, of course I have other family recipes on hand. But they mostly come from… like, you know… underneath the Cool Whip lid and stuff.

But not this one. It’s completely legit, from scratch, and totally amazing.

I have a small notebook with a handful of recipes that come from my mom, aunts, grandparents, and those recipes are really special to me. This one happens to be from my great grandmother (and we even have it in her handwriting!). My Grandma made it for our Christmas dessert last year, which was the first time I remember eating it.

I was blown away.

The cake manages to be moist and dense at the same time. The frosting isn’t a traditional cream cheese frosting, which surprised me– but in a good way. It’s filled with pecans and coconut, and it’s not overly sweet since the base is made from a flour and milk paste. I know that sounds a little weird, but you’ll have to take my word on it. This frosting is FABULOUS. And it really pairs perfectly with the red velvet.

My great-grandma’s recipe calls for making this a 6 or 8 layer cake (which my Grandma, the queen of layered cakes, pulled off beautifully at Christmas), but I’m took that down a notch and went for 4 layers. However, if you have the magic touch with layered cakes, definitely go for it. I’d double the frosting if you’re doing more layers though… just a note.

Red Velvet Cake Tips and Tricks:

Sift the cocoa powder to avoid any clumps in your cake batter.
Be careful not to overmix the batter– stop mixing as soon as the ingredients are combined. Overmixing will result in a tough cake.
If you don’t have red food coloring, you can use beet juice! I’ve used both and they work equally well.
If you want a really deep red color, add a little bit of blue food coloring to your batter. This will counteract the natural red tones in the cocoa powder and give you a true red color.
If you want a really tall cake, bake the cake layers in half sheet pans. You’ll need to adjust the baking time– start checking them around 15 minutes. They should be done when a toothpick inserted in the center comes out clean.
To make transporting your cake easier, use a cardboard cake round or cake board underneath your assembled cake. This will help keep everything together and prevent any sliding.
If you want to get really fancy, pipe some frosting around the edge of each layer before adding the next one. This will give your cake a nice finished look.
Leftover cake can be stored in an airtight container at room temperature for up to a week.

Red Velvet Cake FAQ

What is red velvet cake?

Red velvet cake is a type of cake that originated in the United States. The most notable characteristic of this cake is its bright red color, which is often achieved with food coloring. The cake is typically moist and fluffy, and it is often layered and frosted with cream cheese frosting.