Red Velvet Cake

Photo Credit: Gonna Want Seconds

We know how popular Red Velvet cake recipes are and we have one to share here with you. The history of the Red Velvet cake recipe is a long and wonderful one, with plenty of story and myth about how it was created, how it evolved, who was involved, and lots of other questions and queries about the funny little cake recipe. Today, the cake can be found in a range of colors from a relatively deep brown to a bright red, depending on how the coloring for the cake is achieved. It is often, today, made with the very popular cream cheese frosting, but the earlier versions of this cake often were frosted with a roux icing that comes from France. This icing is challenging to make, and takes a bit of time, not to mention significant skill, and that might explain why it is not often made for this cake any more, and why the much quicker and easier cream cheese frosting is what usually accompanies another Red Velvet cake.

Some of the ingredients that are included in this Red Velvet cake recipe are there less for the flavor they bring to the cake and more because of how they influence the red color of the cake. So, for example, the interaction of vinegar and buttermilk can deeply influence and bring out the red coloring that is found in cocoa, a main ingredient in the cake recipe. As it happens, buttermilk also does a wonderful job keeping cake moist, and helping it to rise well, thus resulting in a very light product. So buttermilk does double duty with this cake. In the Second World War, bakers were limited as to the amount of sugar and other ingredients that they were allowed to us (or could even find or buy) and so bakers used beets to help retain the moisture in their cakes. Beets also colored the cakes, so again, there was a double bonus in using this product.

Over time, commercial products slowly replaced things such as beets in the baking. Today, of course, there are many ingredients that can add the red coloring in to the cake. The French style of the roux icing is also occasionally still found on the cake. This icing is quite extraordinary, and truly worth the trouble if you have made this cake from scratch. The Red Velvet cake recipe offered here is a lovely one, and one you may want to consider making next time you are in the mood for a Red Velvet cake. The roux begins with milk and flour, and ends with a lengthy mixing to result in a light and almost whipped cream texture in the icing that is fabulous.

Nutrition Facts for: Red Velvet Bundt Cake From Gonna Want Seconds
Ingredients: Flour, sugar, baking soda, salt, cocoa powder, vegetable oil, buttermilk, eggs, vinegar, vanilla, butter, cream cheese, powdered sugar.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 16 servings. * Per Serving: Calories 481, Calories from Fat 259, Total Fat 28.8g 44%, Saturated Fat 10.4g 52%, Cholesterol 55mg 18%, Sodium 296mg 12%, Potassium 90mg 3%,, Carbohydrates 53.4g 18%, Dietary Fiber 0.7g 3%, Sugars 37.5g, Protein 4.6g, Vitamin A 8%,Vitamin C 0%, Calcium 2%,Iron 3%

Learn MORE / Get RECIPE at Gonna Want Seconds

To help with slow website load, we have put all photos for this article here: View photo gallery.

Privacy Policy