Red food coloring…
Common ingredients include buttermilk, butter, cocoa, and flour for the cake
A light-textured chocolate layer-type cake with a deep reddish-brown color. Devils food cake is usually thought of in terms of dark chocolate, but originally it was red.
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, where they also serve to keep moisture.
Red Velvet is an American classic layer cake with a subtle hint of chocolate and a “In your face” red hue that is courtesy of a large amount of red food coloring.
The decadent frosting is a rich, soft, and fluffy white frosting that is much of the cake’s rich flavor and adds the perfect color contrast.
Red Velvet cake and its original recipe are well-known in the United States. However, it is widely considered a Southern recipe, though its origins date as far back to post-Civil War era, and from New York City’s famous Waldorf-Astoria Hotel. A “Brown Velvet Chocolate Cake” –- without a drop of food coloring — was popularized in the 1940s.
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 cup buttermilk or sour milk
See image below for one of my “Money Saving Tips”
1 teaspoon vanilla extract
2 large eggs
2 tablespoons cocoa powder
2 tablespoons red food coloring or 1 1/2 bottles (1oz) of red food color
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
Adjust oven rack to middle position and heat oven to 350 degrees.
Line bottoms of pan with parchment paper and oil and lightly flour two 9-inch round baking pans.
For this recipe I choose to mix everything by hand. However you can do the same or use either a hand or stand mixer.
In a medium bowl, whisk together flour, baking soda, and salt; set aside.
Mix cocoa powder with food coloring in small bowl until you get a smooth consistency; set aside.
In bowl beat soften butter and on medium-high until fluffy, about 2 minutes, scraping down bowl as necessary.
Mix together sugar, vanilla and butter/sour milk; set aside.
Mix together egg/butter mixture and sugar mixture, then in small batches add your flour and blend until you get a pancake like batter, scraping down bowl as necessary.
Add cocoa mixture, and beat on medium speed until completely combined, about 30 seconds.
Pour cake batter into floured cake pans and bake until toothpick inserted in center comes out clean, about 25-30 minutes. Cool cakes in pans 10 minutes then turn out onto rack to cool cakes to room temperature, about 2 hours.
Frosting Ingredients and Directions:
12 ounces cream cheese, cut into pieces, softened
1 stick unsalted butter, softened
1 1/2 teaspoons vanilla extract
4 cups confectioners’ sugar
Using a medium bowl and/or stand/hand mixer fitted, mix cream cheese, butter, vanilla and salt at medium high-speed until fluffy, about 2 minutes, scraping down bowl with a rubber spatula as needed.
Add confectioners’ sugar a cup at a time and mix until very fluffy, about 1 minute. Refrigerate until ready to use.
When the cakes are cooled, trim the top of the cake with a long serrated knife, to make the cake even. Note the cake you are trimming will be on the bottom.
Don’t throw out the cake you trimmed just crumble it by hand into small bits and set aside.
Spread about 1 1/2 cups frosting on one cake layer. Top with second cake layer and spread top and sides of cake with remaining frosting.
Cover and refrigerate until ready to serve, up to 3 days.