What Makes Red Velvet Cake Red

What Makes Red Velvet Cake Red? Scientific Reasons, the Mystery, and Facts Behind the “Redness” of Red Velvet Cake

You must remember the first time you had a red velvet cake at any event. The sheer astonishment of biting into a piece of cake, only to find it moist, soft, and wholesomely good. However, a bit more unusual than the usual birthday cakes. It’s a vibrant red velvet cake!

I’m sure you must have stopped mid-bite and wondered, “What makes red velvet cake red?”

And it’s the question that got me writing about the journey, the history, and the mystery behind the “redness” of the iconic Red velvet cake.

Stay with me to learn everything about your favorite crimson-red treat.

A Brief History of Red Velvet Cake

Today, we know red velvet cake as a popular American culinary icon. However, the history of red velvet cakes tells us something different.

If we go back to the Victorian era at the beginning of the 1800s when the cooks started adding cocoa powder to give the cake a soft, velvety texture. Before 1800, the cakes were drier in taste and lacked a velvety texture. Thus, the cooks named the fluffier and lighter version of the cake, “velvet cake”

However, the cake was widely known after the 1940s when it had its cameo in the movie, “The Joy of Cooking.” Especially, later, when the Waldorf-Astoria Hotel in New York started selling their signature version of red velvet cakes by their name, “Waldorf-Astoria Cake”. And soon, after the popularity of the hotel’s cake, many duplicate recipes started appearing in magazines and newspapers across the country.

After that, the red velvet cake is a staple treat with its striking appearance, silky, velvety texture, and unique taste.

But what exactly makes red velvet cake red?

Is it the cream cheese frosting or beetroot juice, or just red food coloring? Let’s find out!

Why Are Red Velvet Cakes “Red”?

The red velvet cakes have cocoa powder, buttermilk, and acidic vinegar as the main ingredients. And when unsweetened cocoa powder reacts with acidic vinegar and buttermilk, the result is a red-colored cake.

But, in modern cakes, the amount of cocoa powder is far less than required to achieve the perfect red color for red velvet cake. Therefore, many cake artists now rely on red food coloring to get a distinctive red color.

So, today, we have another ingredient on the list for the best red velvet cake ever, which is food coloring combined with cocoa powder, buttermilk, and vinegar. Where cocoa powder gives your chocolate cake that chocolatey flavor and buttermilk, vanilla extract, and vinegar contribute to the moist, tender, and buttery flavor.

Red Food Coloring

As mentioned earlier, nowadays, the popularity of red velvet cakes is increased by the red food coloring because the color red is associated with many occasions, such as Valentine’s Day, birthdays, anniversaries, and much more. So, it has more visual appeal, ultimately letting companies and manufacturers allow the use of red food dye as the main ingredient.

In fact, a company named Adams Extract Company specifically started selling red food dye with recipes for red velvet cake. Imagine the hype!

Therefore, food coloring is easily used to achieve that scarlet red signature color.

While most contemporary versions of red velvet cake contain food coloring to get a more vivid and uniform red color, the classic red velvet cake depended on a chemical interaction between cocoa powder and acidic components like vinegar and buttermilk to generate a subtle red color.

Here’s an amazing recipe for Red velvet cake batter with red food coloring:

Things you need

All-purpose flour, 2 1/2 cups

Sugar, 1 1/2 cups

Baking soda 1 teaspoon

Salt 1 teaspoon

Cocoa powder, 1 teaspoon

Vegetable oil, 1 1.2 cups

Buttermilk, 1 cup at room temperature

Eggs, 2 large

Red food coloring, 2 tablespoons

White distilled vinegar, 1 teaspoon

Vanilla extract, 1 teaspoon

Cream Cheese Frosting

Cream cheese, softened, 1 pound

Unsalted butter, softened, 2 sticks

Vanilla extract, 1 teaspoon

Sugar, 4 cups

Raspberries/strawberries/chopped pecans for garnish

Beetroot Juice

During the Great Depression and World War II, many cooks used beet juice in the velvet cake batter to achieve that red hue. The purpose of beet juice was to give the cake a reddish color and make it super moist and gooey.

Fun Fact

The “velvet” part of the name of the red velvet cake refers to the smooth texture of the cake and not the color

Impact of Red Velvet Cake on Modern Culture

Like most dessert treats, the impact of red velvet cake in modern culture and society is noticeable, especially in American society.

During the celebrations of Christmas and Valentine’s days, the demand for red velvet cupcakes and cakes is high because of their striking color and exceptional taste. During Christmas, you will usually find Red velvet cupcakes or cakes with green decorations and frosting to align with the holiday color scheme.

Many people prefer red velvet desserts for their special occasions, such as anniversaries, birthdays, and sometimes, weddings. Meanwhile, many TV shows and films have featured red velvet cakes for decadence and celebration. In films like Steel Magnolias, the red velvet cake has made a significant appearance.

Also, in TV shows called “Cake Boss” and “Cupcake Wars”, the cakes take shape into much different red velvet desserts such as Red velvet ice cream, cookies, and coffee, giving these cakes a whole new identity. 

What Makes the Red in a Red Velvet Cake?

The red in red velvet is just a chemical reaction between cocoa powder and acidic vinegar and buttermilk. When you mix these ingredients together, they react and exhibit a subtly reddish hue that contributes to the red in the red velvet cake.

Is Red Velvet Cake Just Chocolate Cake Dyed Red?

No, they are two cakes with different taste and texture. The chocolate cake batter has cocoa powder, chocolate chips, and melted chocolate in it.

Whereas the red velvet cake features cocoa powder, which gives it a chocolatey taste but buttermilk and vinegar give it a tart edge. And this is the biggest difference between chocolate cake and red velvet cakes.

What is Red Velvet Cake Dye Made From?

There are different ways you can get your red velvet cake dye from. The first and the most popular one is from manufacturers that make artificial food coloring. This dye is mainly derived from coal and petroleum and is absolutely safe to use. However, some people may be prone to allergies and other sensitivities.

The second option is natural food coloring, which includes beet juice that adds a pinkish-red hue to the cake. You can also make DIY food coloring at home using natural fruits and vegetables, and even spices.

Final Thoughts

Red velvet cake is the staple dessert on most special occasions. Now that you know the ingredients in the velvet cake, it’s easier to distinguish between a red velvet cake and a regular chocolate cake. Also, I’m sure, answering your children about the redness of red velvet cake has become a lot easier than before!