Comments on: Seeing Red Over the Origins of Red Velvet Cake

By: Lindsay Myers, LC Social Media Intern

Lindsay Myers, LC Social Media Intern — Wed, 18 Apr 2012 08:28:22 +0000

That’s a curious question, Sue! All cakes should taste great. That’s why we’re especially glad Bea Vo’s recipe doesn’t use artificial red dye–you still get that beautiful color without a funky taste. It might just change your stance on red velvet cake, too!

By: sue

sue — Wed, 18 Apr 2012 02:48:02 +0000

I have not tried this recipe but I think red velvet cake is horrible! All I can imagine is the taste of red dye!!! I looked up the history as I thought it would have been a really old recipe that used tomatoes or beets in the cake. Why would red dye make a cake taste good???

By: Beth Price, LC Director of Recipe Testing

Beth Price, LC Director of Recipe Testing — Mon, 20 Feb 2012 15:39:49 +0000

I agree, Steve. Red Velvet Cake is my absolute favorite, and I always think of it as a Southern treat…

Beth

By: Steve @ the black peppercorn

Steve @ the black peppercorn — Mon, 20 Feb 2012 01:11:56 +0000

I found this very interesting! I have often wondered the origin of the Red velvet cake. I read on other posts on different blogs that the cake has a more southern tradition than a New York one. Either way, it can be a delicious cake when made well!

By: gary

gary — Wed, 09 Nov 2011 16:03:00 +0000

Hi Anika,

I think we’re talking about two different issues.

Anthocyanins are pigments, and have little or no effect on leavening.

For baking soda to work (release CO2), it requires the presence of an acid. You can see this easily by dissolving some in plain water. You’ll see little or no bubbles. Add a small amount of vinegar and watch out!

Normal, unDutched cocoa is slightly acidic, so it could react with baking soda in a similar way, albeit more gently. Dutched cocoa has been treated with an alkaline substance that renders it chemically neutral or even alkaline — so it no longer contains an acid to react with the baking soda.

This may be more chemistry than you wanted — but, if not, you can read more at http://www.hersheys.com/nutrition-professionals/cocoa-powder/composition/physical-properties.aspx.

By: anika

anika — Sun, 06 Nov 2011 03:56:50 +0000

Dear Gary, thanks for the information on the chemistry of cocoa and baking soda. It’s also often said that natural cocoa powder can be leavened with baking soda while Dutched/alkalized will have no reaction with baking soda, thus requiring the use of baking powder.

From what you said about the insignificant quantity of anthocyanins in cocoa powder, it seems that, in reality, natural and alkalized cocoas probably act mostly in the same way. Is that correct? Thanks in advance!

By: Deborah Welton

Deborah Welton — Mon, 25 Jan 2010 08:01:45 +0000

I ate Red Velvet Cake for the first time in my life. I am not usually a fan of chocolate, but this cake was DELICIOUS!!!!! There was a creamy white frosting and the cake was so moist. So, just letting you all know…. this cake is to die for……