(Closed) Whats the deal with Red Velvet Cake?

posted 10 years ago in Food
Post # 61
Member
3788 posts
Honey bee
  • Wedding: July 2011

@tksjewelry: I would love it if you could send me the recipe if it’s not a trouble! Cocoa and buttermilk sound much easier (and tastier) than beet juice and food coloring!

I greatly enjoy red velvet cake but have never attempted my own. Being from the north, I had no idea it was de rigueur for a wedding. It probably will not be my wedding cake, but I wouldn’t mind being a guest at a wedding where it is! I do love cream cheese icing on carrot or zucchini or blueberry or just about any cake, though. And I like that it isn’t as sweet as chocolate cake but still has those notes.

Post # 62
Member
5495 posts
Bee Keeper
  • Wedding: September 2010

I had never heard of it before (traditionally), but I’ve also only ever had one “ehhh….it’s okay” red velvet cupcake. I so want one that’s made right!

Post # 63
Member
14492 posts
Honey Beekeeper
  • Wedding: June 2011

@Amaryllis:Send me a PM and I will send it to you (it may take a few days as we are leaving for vacation in the morning).  It is one of the many cakes we are having.  I could not decide on one or two, or even three flavors – so we went with 5 small cakes and one small two tier cake (one of which is RV).  The bakery I am using agreed to use all my mothers recipes and her frostings.  I still get my mothers wonderful cakes and frostings without her having to do all the work.

Post # 64
Member
2186 posts
Buzzing bee
  • Wedding: September 2010

@IvyClimb: if its yellow cake its not red velvet. while commercial cakes might just be glorified red food coloring confections. homemade red velvet has cocoa in it and very little food color (or in place of that, beet juice) – very very different from yellow cake.

Post # 65
Member
14492 posts
Honey Beekeeper
  • Wedding: June 2011

Ok, I wiki’d, and found out why so many people are adding beets and food coloring and (hehe) why mine doesn’t always turn out.  I go back and forth between herseys cocoa and some all natural stuff a friend got me.  It turns out that you can only use non alkalined cocoa (not dutch processed).  If you use the non alkalined cocoa and buttermilk you will get the fine red color.  I will never again use the Herseys.

Post # 66
Member
8351 posts
Bumble Beekeeper
  • Wedding: March 2011

This post got me thinking, so I decided to look up the history of the Red Velvet Cake.

Here it is from: http://www.life123.com/food/baking/cake/history-of-red-velvet-cake.shtml

History of Red Velvet Cake

By: Kristen Oliveri

Red velvet cake, the creamy red decadent cake, has traditionally been a Southern specialty. The main ingredient most Southerners will not do without in their homemade recipes is cocoa. Many believe the additional ingredients of vinegar and buttermilk will turn the cocoa into a deeper red color. During World War II, some bakers who refused to forgo the cake’s signature color despite food rations, used boiled red beets instead of food coloring for their secret recipes. There is another theory that red velvet cake originated in Canada.

The Legend
The exact history of red velvet cake is unknown. There is, however, a well known story of how the recipe came to be. The legend claims a woman was staying at the Waldorf Astoria in New York. She loved the cake she had sampled there so much that she wrote to the hotel, asking for the baker’s name and a copy of the recipe. The recipe arrived in the mail alongside a rather large bill. The story explains that the woman was so furious, she copied the recipe and sent it to everyone she knew. 

Red Velvet On Film
A red velvet cake was featured in the 1989 film Steel Magnolias, which led to a great resurgence of Southerners recreating the recipe for themselves. The armadillo-shaped red velvet cake served as a groom’s cake for one of the film’s main character.

Red velvet cake frosting is typically a white, creamy color, which serves as a dramatic contrast to the color of the actual cake. Although the types can vary, many stick with a traditional cream cheese frosting. Others might opt for a buttercream frosting which will also do the trick.

Post # 67
Member
289 posts
Helper bee
  • Wedding: October 2010

red velvet food coloring?! blasphemy!!

 

Im a Texas girl and we dont use that lol

we’ll use beet root.

RV I was never aware that it was a southern thing until recently, its good.

 

i make it for everyones bdays

its like a reddish dense chocolate cake to put it flatly.

the creme cheese icing gives it that final mmmmm lol

[attachment=1076160,134645]

Post # 68
Member
494 posts
Helper bee

lol. I have never had red velvet cake but I always thought it was like raspberry flavored. I never would have thought it was chocolate.

Post # 69
Member
5262 posts
Bee Keeper
  • Wedding: June 2012

@futuremominlaw: when I made it myself for our trial, I used beet extract. It wasn’t bright red, but it was burgundy-esque. 

Post # 70
Member
542 posts
Busy bee
  • Wedding: November 2010

because red velvet cake is AMAZEBALLS! Our grooms cake will be RV.

Post # 71
Member
2410 posts
Buzzing bee
  • Wedding: July 2011

I luuuuurve red velvet. A ton of people love here too in NYC. In Brooklyn, there is a cake shop called Cake Man Raven that sells nothing but red velvet, and it is a-may-zing. Incredible.

Post # 72
Member
4544 posts
Honey bee
  • Wedding: September 2010

Loooove red velvet cake and I’m from the north. However I’m NOT a fan of the RV cake that is made with a sick amount of red food coloring, YUCK!

We tasted the RV at our bakery and ended up going with almond and chocolate. I still love me some red velvet cake though 🙂

Post # 73
Member
601 posts
Busy bee
  • Wedding: September 2010 - Heinz Chapel Ceremony, Museum Reception

I. LLAAAAOOOOOOVE. RED VELVET.

Post # 74
Member
3124 posts
Sugar bee
  • Wedding: December 2009

I think b/c red velvet is pretty indulgent, so people like it at weddings where they also indulge in booze, dancing, and big big dinners 🙂

Post # 75
Member
1667 posts
Bumble bee
  • Wedding: May 2011

Yep, as stated a thousand times before, it’s a big southern thing to serve at family reunions, parties, and especially weddings. Not a necessity by any means (duh) but somewhere along the lines it became associated with being served at weddings (I’ve seen it several times as the groom’s cake). I have had all kinds, the kind with vinegar and buttermilk, the kind with beet juice (which tasted gross to me), and the imposter kind with red food coloring (which tasted like red food coloring smeared with icing). The buttermilk, cocoa route is the best and most authentic, but it takes practice to get it right. A lot of southern recipes also like to mix in chopped pecans or walnuts to the icing if no one eating it is allergic to nuts (which I highly recommend!). My grandmother told me during a baking of such cake that southern families who used to serve it at weddings were seen as “better off” because red velvet was such a special occasion cake.

It’s well known all over the US now, but retains the most popularity in the south

Maybe you could have one layer with red velvet? Or do the separate grooms cake?

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