Red velvet cake

A Red velvet cake (German: Red velvet cake ) is a cake in a light to dark red or red-brown color. Normally it is made as layered cake in vanilla or chocolate flavor and covered with a creamy cast. The red-brown color of the cake is the result of a chemical reaction of the cocoa contained in the cake with acidic ingredients such as buttermilk. Nevertheless, often red food coloring is added to intensify the effect, especially if the cake does not contain chocolate and rather bright red to reddish brown as.

Usually, the cake buttermilk, butter, flour, cocoa, and beetroot (or red food color). The amount of cocoa varies in different recipes. The coating is typically either cream cheese or butter cream.

History

In American Cookery 1972 James Beard describes three different Red velvet cakes that differ in the processed amounts of shortening and butter. All three use red food coloring, but vinegar and buttermilk bring the red of the anthocyanins contained in cocoa is usually better advantage. However, before the basic "Holland cocoa " was open to the general public, usually the food coloring was used. The natural coloration may be the alternative name " Red Velvet " and "Devil 's Food " (Devil's Court ) and also responsible for other names of various chocolate cake. During the Second World War, when food was rationed, confectioners began to improve the color of the cake through the use of beetroot. Cooked beetroot continues to be found in some recipes and also serves to keep the cake moist.

In Canada, the cake was a well-known dessert in the restaurants and bakeries of the Eaton's department store chain during the 40s and 50s. As a special Eaton sold prescription, over the silent staff, the widespread belief, the cake was an invention of Kaufhausmatriarchin Lady Eaton was born.

The revived popularity owes the cake also the movie Steel Magnolias in 1989 in which this cake is baked in the shape of an armadillo.