Yes, as my headline states, red velvet cakes are indeed, LOVE. Whenever I happen to be passing by a bakery, I never pass up the opportunity to get a cupcake one. I've also been known to drive miles out of the way to pick up one of these babies; they're just that good!
The red velvet not only has a gorgeous name, but if made right, has a gorgeous color and texture, not to mention amazing taste and richness. My favorite frosting to go with it is definitely cream cheese frosting, but there has to be a good balance between the cream cheese and powdered sugar in it. I like my cream cheese frosting super cream cheesy, if that makes sense.
The red velvet cake is the perfect tasty treat to get me up and going when I'm feeling down :)
In the last week I have made no less than three four red velvet cake recipes with three different frostings and two moms (one biological, one in-law). The main thought that I leave you with after my experiements is that red food coloring is weird and should be eaten in moderation whenever possible... That said, Red Velvet Cake is a delicious flavor and a wonderment of science. Technically, it is a sort of very light tangy chocolate. … more
The best thing about red velvet cupcakes is undoubtably the cream cheese frosting. I first had red velvet cupcakes at a friend's wedding this summer...I just found out they're now filing for divorce, which is awful....but I don't blame the cupcakes.
When I'm not Lunching, I'm a jeweler, and an all around, self-proclaimed web geek. My passions include social media, the interweb, technology, writing, yoga, fitness, photography, jewelry, fashion, … more
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A Red velvet cake is a rich, moist, sweet cake with a dark red, bright red or red-brown color. It is usually prepared as a layer cake somewhere between chocolate and vanilla in flavor, topped with a creamy white icing. Common ingredients are buttermilk, butter, flour, cocoa, and either beets or red food coloring. The amount of cocoa used varies in different recipes. A typical frosting is a butter roux (also known as a cooked flour frosting). Cream cheese or buttercream frostings are also used.
James Beard's 1972 reference American Cookery describes three red velvet cakes varying in the amounts of shortening and butter. All use red food coloring, but the reaction of acidic vinegar and buttermilk tends to better reveal the red anthocyanin in the cocoa. Before more alkaline "Dutch Processed" cocoa was widely available, the red color would have been more pronounced. This natural tinting may have been the source for the name "Red Velvet" as well as "Devil's Food" and similar names for chocolate cakes.
While foods were rationed during World War II, bakers used boiled beets to enhance the color of their cakes. Boiled grated beets or beet baby food are found in some red velvet cake recipes, where they also serve to retain moisture.
A red velvet cake was a signature dessert at the Waldorf-Astoria Hotel in New York City during the 1920s. According to a ...