A red velvet cake is a fluffy cake that has a delicate crumb with a little touch of both cocoa and cream cheese. It has a moderate sweet taste and a light chocolate taste with a bit of tang from buttermilk. This cake is commonly served on Valentine’s Day because of its red color or during a special occasion. You do not have to serve it during those two events, it can be served as a meal. The red outlook is usually from a red food color, but you can use beets if you want a more natural color source. Depending on your choice of look, you can make either a bright red or dark red velvet cake. Because of the pure combination of buttermilk and vinegar, red velvet cakes are normally very moist with a smooth texture, making it fluffy.
In regards to different cake recipes, other cakes can be baked using regular milk while some use no milk, but for red velvet you have to use buttermilk. There have been arguments based on the explanation of red velvet not having a chocolate taste despite the use of chocolate powder. People confuse it with a light chocolate cake instead a red velvet cake is just a form of a chocolate cake. There are different recipes that can be used to bake red velvet cake, as long as you have vinegar and buttermilk. The number of ingredients will depend on the size of your cake or the number of red velvet cupcakes you want to bake.
A person can substitute vinegar with lime juice but if you don’t want anything acidic, one tablespoon of baking powder for every teaspoon of baking soda will help. Add an equal amount of water instead of vinegar, the mixture will not be chemically identical, but the difference is small. The purpose of vinegar is to leaven the cake after interacting with baking soda. Its distinct red tinge is also given by a mixture of vinegar and cocoa. People with long experience in baking, suggest that if an individual uses lemon juice instead of vinegar the cake becomes dense with a very flat flavor.
Cream cheese frosting attributes to its creaminess, providing a different dimension of flavor. This cake has a unique taste due to the tart and salty taste which makes it a perfect heavenly dessert. A red velvet cake does not have to be red colored, a person can bake any colored cake with the same basic recipe. This particular cake is the classic version because when unprocessed cocoa interacts with vinegar, it brings out batter red which is of good quality.
Therefore, red food coloring does not add flavor to the cake, it just contributes to the red color. The amount of food coloring used, will contribute to the cake flavor. For instance, when a cook overuses it, it will turn out to be a dull maroon which is not attractive. A specific study suggests that red food coloring was invented for promotional purposes.