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Red Velvet Cake
By Susie Kopecky
Do you love chocolate? You might love red velvet cake.
Do you hate chocolate? You might also love red velvet cake.
It's time to give red velvet cake a chance.
The name itself is something of a mystery; however, it is widely assumed that the cake obtained its smooth-sounding name because of its (ideally) soft, nearly "velvety" texture. The rich red velvet cake is not quite like a yellow cake, nor is it quite like the typical chocolate cake (hence the good news for all). There are even recipes for this treat, sans any trace of cocoa! (However, without the darkness of the cocoa, be prepared for a very bright red end product!)
Looking at the ingredients in a red velvet cake recipe, one may be surprised at the odd combinations: beets or red food dye, vinegar (the acidic component which helps to bring out the rich, red color), with butter milk, and cocoa flavoring. The best part, perhaps, of actually cooking red velvet cake, is seeing how these disparate ingredients ultimately come together to great effect. The traditional red velvet cake is sometimes referred to as a red Devil's Food Cake; and this makes sense, as the Devil's Food Cake is different from the typical chocolate cake in its cocoa flavoring, rather than chocolate flavoring.
The red velvet is interesting, in that it has yet to arouse the same level of love or hate, as the typical yellow cake and chocolate cake (and unless you are the great Alton Brown (who lists red velvet cake as a "can't stand" dish), you may become a fan of this well-kept secret, too.
When baking red velvet cake at home, using food dyes, and be prepared to have red hands for the next day or so. The deep red color created by the combination of the red dye and the cocoa can be rather jarring. The ingredients one will find in the typical red velvet cake recipe include the following: sugar, vanilla extract, eggs, vinegar, a leavening agent such as baking powder or baking soda (used as a base to react with the acidic buttermilk or vinegar), a lubricant (to include butter, oil or shortening), cake flour, cocoa powder, buttermilk, red dye/food coloring, baking soda and salt. One red velvet cupcake recipe that I tried, was labeled as more "healthy," and called for vegetable oil, in place of butter. The batch from that recipe came out very light and fluffy, and tasting surprisingly like cake-flavored pancakes. Another recipe called for butter. The end product was a little denser, but also exceptionally delicious. If you're not interested in the striking contrast offered by red velvet cake, simply do not add in the red dye; the lack of food coloring/dye should make no difference in the flavor of the cake or cupcakes.
The charm of the cake starts with its unusual color, which may fall anywhere on the scale between bright red and dark brown. The bright red cakes will be sure to catch the eye. The most common frosting flavor is cream cheese. Butter cream frosting will work just as well, though. Typical recipes for cream cheese frosting can be found easily - sometimes even on the back of cream cheese containers themselves! When looking for a good cream cheese topping recipe, look for one that includes the following ingredients (alter per health and dietary restrictions): cream cheese, vanilla, butter (or margarine/similar products), powdered/confectioner's sugar and salt.
Nowadays, it's quite easy to find ready-made versions of this somewhat exotic cake. The local bakeries of some bookstore chains have already begun to offer red velvet cake to their patrons. Some of the most popular bakeries and cupcake stores in the Southland offer their own variations on the dessert; Sprinkles' red velvet cupcake has become so popular, the ready-made mix is now being sold at William-Sonoma for about $17 per canister. Cold Stone Creamery has jumped in, offering ice cream cupcakes, sitting atop variously flavored slices of cake, including, you guessed it - red velvet!
Next time when you see red velvet goodies, go ahead and take a chance!