Delicious Red Velvet Cake Recipe that can be made at home for special occasions
History of Red Velvet Cake Recipe
The velvet cake recipe is supposed to have developed in the early twentieth century in Maryland. In contrast to the more typical, coarser-crumbed cake, “velvet” cake, a soft and velvety crumb cake, became popular as a sophisticated dessert in the 19th century. Devil’s food cake was introduced at the start of the twentieth century, and it is thought that this is how red velvet cake came to be. The main distinction between the two cakes is that devil’s food cake contains chocolate whereas red velvet cake contains cocoa.
Bakers utilized boiled beetroot juices to improve the color of their cakes when food was rationed in the United States during World War II. Some red velvet cake recipes include beetroot. Beetroot was and still is used as a filler or to preserve moisture in some recipes. The cake and its original recipe are well-known in the United States, thanks to the Waldorf-Astoria Hotel in New York City, which has given the confection the name Waldorf-Astoria cake. It is, nevertheless, usually regarded as a Southern recipe.
Red velvet cake is traditionally decorated with a light and fluffy French-style butter roux frosting (also known as ermine icing), which is time-consuming to make. Cream cheese frosting and buttercream icing are two variants that have gained popularity in recent years.
In the 1940s and 1950s, the cake was a popular dessert in Eaton’s department store restaurants and bakeries across Canada. Many people assumed the cake was invented by Lady Eaton, the department store matriarch because it was promoted as an exclusive Eaton recipe, and workers who knew the recipe was sworn to secrecy.
Red velvet cake and red velvet cupcakes have grown in popularity in recent years in the United States and several European nations, particularly around Christmas and, more recently, Valentine’s Day. Some attribute the increase in popularity of this cake to the 1989 film Steel Magnolias, which featured a red velvet groom’s cake in the shape of an armadillo. Since its inception in 1996, Magnolia Bakery in Manhattan has served it, as have restaurants noted for their Southern cuisine, such as Amy Ruth’s in Harlem, which opened in 1998. In the year 2000, Cake Man Raven founded one of Brooklyn’s first cake bakeries.
Red Velvet Cake
- 1 cup Flour
- 2 cup Sugar
- 1 cup Butter
- 2 Eggs
- 1 tsp Vanilla
- 2 tbsp Cocoa Powder
- 1 tsp Baking soda
- 1 cup Buttermilk
- 2 tbsp Red liquid color
- Mix flour, cocoa, and baking soda and sift three times. Mix buttermilk, vanilla, and color in a separate bowl and set aside.
- In a large bowl, add butter and sugar and beat until creamy.
- Once the mixture is creamy, add a few beaten eggs with a fork and stir.
- Add the flour mixture little by little and mix with a whisk.
- Place in a baking tray and bake in a preheated oven at 180 degrees Celsius for 30-35 minutes.
- Garnish with cream cheese frosting.
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