POPULARITY OF THE RED VELVET CAKE

As you may know, red velvet cake has been a staple flavour of many cake shops and bakeries around the world. The popularity of the red velvet cake has been such a phenomenon that even other baked goods besides cake have made their own red velvet flavour. Examples like these are varieties of red velvet cookies, red velvet croissants, red velvet cinnamon rolls, and much more! Not only are they flavoured red velvet, but the colour is also very distinctly red, as well as adding cream cheese frosting to compliment it.

THE HISTORY OF RED VELVET CAKE

Did you know that red velvet cake has been around for many centuries? It was a cake created as early as the 20th century in the United States. The reason for the name is because of its velvety and crumbly texture. Unlike sponge and pound cakes, this cake is very moist and luscious.

Thanks to the internet, the red velvet cake has been made popular through the recent decades and has become many’s favourite cake flavour, including myself. So I thought, what better than to make your own red velvet cake!?

THE FLAVOUR OF RED VELVET CAKE

When you think of red velvet cake, what comes to mind? To me, it’s the vibrant red velvety colour of the cake as well as the delicious cream cheese frosting.

What gives red velvet cake its distinct flavour is the vinegar, buttermilk and cocoa as three of the key components of the cake itself. Vinegar and buttermilk adds that slight tanginess as well as when working together with baking soda, gives a reaction that makes the cake its light and moist texture. The cocoa powder balances out the sweetness of the cake as well as giving the colour of the cake that velvety dark kind of colour that compliments the red colour from the food dye.

SERVING THE RED VELVET CAKE

Like any other cake, this red velvet cake recipe is super addictive. It’s super moist and flavourful, everything is made from scratch and you don’t need to add any extra “red velvet flavouring” as many bakeries use, including your very own cream cheese frosting.

There are no shortcuts when it comes to this recipe and I’m sure you will enjoy and be proud of yourself, every step of the way when you make this!

So grab that whisk and let’s get baking, shall we?!

Some tips that might be useful:

• Please avoid using powdered food colouring. Instead, use liquid or gel.
• Let the cake cool completely before taking it out of the pan as it will be very delicate and crumbly.
• You have the option to add more decorations and feel free to decorate the cake however you’d like.
• The cake needs to chill in the fridge for 8 hours or more so that the cream cheese frosting will set and it will be easier to cut.