the red in red velvet cake comes from red dye.
the red in red velvet cake comes from red dye.
where does the red in red velvet cake come from?
red dye
red velvet cake









































red velvet cake is traditionally a red, red-brown, crimson or scarlet colored chocolate layer cake, layered with white cream cheese or ermine icing. common modern red velvet cake is made with red dye; the red color was originally due to non-dutched, anthocyanin-rich cocoa.









































common ingredients include buttermilk, butter, cocoa, vinegar, and flour. beetroot or red food coloring may be used for the color.









































section::::history.
red velvet cake
when foods were rationed during world war ii, bakers used boiled beet juices to enhance the color of their cakes. beets are found in some red velvet cake recipes. beets were and are in some recipes used as a filler or to retain moisture. adams extract, a texas company, is credited with bringing the red velvet cake to kitchens across america during the great depression era, by being one of the first to sell red food coloring and other flavor extracts with the use of point-of-sale posters and tear-off recipe cards. the cake and its original recipe are well known in the united states from new york city's famous waldorf-astoria hotel, which has dubbed the confection waldorf-astoria cake. however, it is widely considered a southern recipe. traditionally, red velvet cake is iced with a french-style butter roux icing (also called ermine icing), which is very light and fluffy, but time-consuming to prepare. cream cheese frosting and buttercream frosting are variations which have increased in popularity.
red velvet cake