The Decadent Delight of Red Velvet Cake: A Rich History and Recipe
Red velvet cake is a beloved sweet treat that has been delighting palates for generations. With its distinctive red color, moist texture, and subtle cocoa flavor, it’s a cake that is both elegant and indulgent. In this article, we’ll delve into the history of red velvet cake, its origins, and provide a simple recipe to make this show-stopping dessert at home.
A Brief History of Red Velvet Cake
Red velvet cake has its roots in the United States, specifically in the Southern states where baking was a staple of daily life. The cake’s origins can be traced back to the 1920s, when a cookbook author named Loan Clarke published a recipe for a "delectable chocolate cake" that used beets to give it its signature color. The beet juice added a subtle sweetness and a pop of color, making it a standout on any dessert table.
Over time, the recipe evolved and was adapted by various bakers and confectioners, who added their own twists and nuances to the recipe. The cake became a staple in many Southern households, particularly at family gatherings and special occasions.
What Makes Red Velvet Cake Special?
So, what sets red velvet cake apart from other types of cake? For starters, its distinctive color is a result of the presence of cocoa powder, which gives it a deep, rich hue. The cake’s texture is also noteworthy, as it’s typically made with a combination of all-purpose flour, butter, and buttermilk, which creates a tender, moist crumb. The icing on the cake (pun intended) is the subtle flavor of cocoa, which adds depth and complexity to the overall taste experience.
Another unique aspect of red velvet cake is its distinctive name. The term "red velvet" is believed to have been coined by the cake’s early proponents, who were impressed by the cake’s vibrant color and luxurious appearance. Today, the name has become synonymous with a certain level of sophistication and indulgence.
A Simple Recipe to Make Red Velvet Cake at Home
While red velvet cake may seem intimidating, it’s actually relatively easy to make at home. Here’s a simple recipe to get you started:
Ingredients:
For the cake:
- 2 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 2 large egg yolks
- 2 teaspoons liquid red food coloring
- 1 cup buttermilk
- 1 teaspoon pure vanilla extract
- 1/4 cup unsweetened cocoa powder
For the cream cheese frosting:
- 8 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 2 tablespoons heavy cream
Instructions:
- Preheat your oven to 350°F (180°C). Grease and flour two 9-inch (23cm) round cake pans.
- In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- In a large bowl, use an electric mixer to beat the butter until creamy. Add eggs one at a time, beating well after each addition. Beat in red food coloring, buttermilk, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the cocoa powder. Beat until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.
- To make the frosting, beat the cream cheese and butter until smooth. Add vanilla extract, powdered sugar, and heavy cream. Beat until smooth and creamy.
- Assemble the cake by placing one layer on a serving plate, spreading a layer of frosting on top, and repeating with the second layer.
Conclusion
Red velvet cake is a beloved dessert that has captures the hearts of many with its rich flavor, vibrant color, and luxurious texture. With its roots in the Southern United States, it’s a true American classic that has stood the test of time. Whether you’re a seasoned baker or a beginner, this simple recipe will guide you in creating a show-stopping red velvet cake that’s sure to impress friends and family alike. So go ahead, get baking, and indulge in the decadence of this iconic dessert!
Red Velvet Cake
Full recipe including video: [https://cookwitheugene.substack.com/p/red-velvet-cake](https://cookwitheugene.substack.com/p/red-velvet-cake)
Ingredients
For the cake:
* 150g (5oz) butter, softened
* 300g (11oz) caster
* 1 tsp vanilla extract
* 3 eggs, separated
* 250g (9oz) plain flour
* 5g (1oz) cornflour
* 1 tsp baking powder
* 2 level tbsp good-quality cocoa powder
* 250ml (9fl oz) buttermilk
* Red food colouring (use 2 tbsp liquid colour or ¼ tsp thick food paste)
* Pinch of salt
* 1 tsp white wine vinegar
* 1 tsp bicarbonate of soda
For the white frosting:
* 2 large egg whites
* 250g (9oz) caster sugar
* 50g (2oz) golden syrup
* Pinch of salt
* ¼ tsp cream of tartar
* 2 tbsp water
* 1 tsp vanilla extract
Method
1. Preheat the oven to 180°C (350°F). Line the bases with parchment paper.
2. Beat the butter in a large bowl until soft. Add the sugar and beat until the mixture is pale and fluffy. Add the vanilla extract and the egg yolks, one by one, beating well after each egg.
3. Place the flour, cornflour, baking powder, and cocoa powder in a sieve resting on a plate. In a separate bowl, measure the buttermilk and mix in the red food colouring. It should be very red, so add more if needed.
4. Combine the ingredients. Sift one-third of the dry ingredients into the butter and eggs mixture, mixing just until combined. Then pour in one-third of the buttermilk mixture and mix until just combined. Continue adding in thirds until fully incorporated.
5. Whisk the egg whites. In a large, clean bowl, whisk the egg whites and salt until stiff peaks form. Add one-quarter of the whisked egg whites to the batter and mix. Fold in the remaining egg whites in three stages, using a large metal spoon, incorporating as much air as possible.
6. In a small bowl, mix the vinegar and bicarbonate of soda until it bubbles. Gently fold this into the batter. Quickly pour the batter into the prepared tins and smooth the tops.
7. Bake the cake. Place in the oven for 25–30 minutes, or until a skewer inserted into the middle comes out clean. Leave the cakes in the tin for 15 minutes, then run a knife around the edges to loosen them and invert onto a wire rack to cool.
8. Prepare the frosting. Place the egg whites, sugar, golden syrup, salt, cream of tartar, and water in a stainless steel, heatproof bowl set over a saucepan of simmering water (the base of the bowl should not touch the water).
9. Whisk the mixture. Using a handheld electric beater or a balloon whisk, whisk until the mixture is shiny with stiff peaks. Remove from heat and continue whisking for 2 minutes. Stir in the vanilla extract.
10. Ice the cake. Immediately spread the frosting over the middle, top, and sides of the cake with a palette knife. Fluff up the frosting to form little peaks. Work quickly, as the icing sets fast. Leave for at least 30 minutes to allow a thin crust to form, creating a creamy interior.