Discovering the Southern Charm of Red Velvet Cake with Real Simple

The Decadent Delight of Red Velvet Cake

Red velvet cake is not just a luxurious fabric, it's also an iconic American pastry. Originally a traditional layer cake, it has now become a popular treat in various forms, including cupcakes, pints of ice cream, whoopie pies, special-edition Oreos, and many more. The classic combination of vanilla and chocolate in a soft and decadent cake, paired with cream cheese frosting, has captured the hearts and taste buds of many.

"Red velvet cake is a deep red, light chocolate cake," says Bobbie Lloyd, CEO and Chief Baking Officer of Magnolia Bakery. Its history is a bit murky, but it is widely considered a Southern tradition dating back to the late 1800s. The Waldorf-Astoria Hotel in NYC is thought to be among the first to introduce it to its menu in the late 1950s.

Red velvet cake has a unique flavor; it is a vanilla cake with a small amount of rich dark cocoa added. Apple cider vinegar is also added, which causes a chemical reaction with the cocoa, turning the cake brownish-red. At Magnolia Bakery, an old-fashioned icing called 'whipped vanilla' is used to top the delicate cake.

While some may use food coloring to enhance the color of their red velvet desserts, that's not the traditional method. "Like with any cake, the key to making a delicious red velvet cake lies in the details," says Lloyd, who also suggests following the recipe carefully to ensure that the key chemical reaction happens at the right time and in the right way, and not over-mixing the batter to successfully create that light, delicate texture.

Ingredients:

• 1 and 1/2 cups of all-purpose flour
• 1 teaspoon of baking powder
• 1/4 teaspoon of salt
• 1/2 cup of unsalted butter, at room temperature
• 1 cup of granulated sugar
• 2 large eggs
• 2 tablespoons of cocoa powder
• 2 tablespoons of red food coloring
• 1 teaspoon of vanilla extract
• 1/2 cup of buttermilk
• 1 teaspoon of white vinegar
• 1 teaspoon of baking soda

Directions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch (23 cm) round cake pans.
2. In a medium bowl, mix the flour, baking powder, and salt.
3. In a large bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition.
5. In a small bowl, whisk the cocoa powder, red food coloring, and vanilla extract together to create a paste. Add it to the butter mixture, mixing until well combined.
6. Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk, beginning and ending with the dry ingredients.
7. In a small bowl, mix the vinegar and baking soda together. Add it to the cake batter and mix until just combined.
8. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center of each cake comes out clean.
9. Let the cakes cool in the pans for 10 minutes before removing them from the pans and placing them on a wire rack to cool completely.
10. Frost as desired and enjoy!

Originally Post From https://www.realsimple.com/what-is-red-velvet-cake-8674132

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