Recipe by Sarah Phillips; Food styling and photos by Kelly Hong © 2003 Sarah Phillips CraftyBaking.com
Most Red Velvet Cakes are dry. I have a thing about eating dry cakes - no good! So, I make sure I work harder to create cake recipes that are moist. It is because I became so tired of eating butter cakes that are dry and flavorless. So, I took a lot of time to develop this recipe so it was tender and had a good mouthfeel. This cake does not turn bright red, either - I wanted to add in some real chocolate flavor, too - it has a nice mahogany color that won't turn your mouth red.
Red Velvet Cake is a favorite throughout the South. No one is quite sure why you add red food coloring to chocolate cake, but coloring does make its naturally light brown color more appealing. The use of red dye to make "Red Velvet" cake was probably started after the introduction of the darker cocoa in order to reproduce the earlier color. It is also notable that while foods were rationed during World War II, some bakers used boiled beets to enhance the color of their cakes. Boiled grated beets or beet baby food is still found in some red velvet cake recipes. Red velvet cakes seemed to find a home in the south and reached peak popularity in the 1950s - just before a controversy arose about health effects of common food colorings.
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Layers, Premium Member, Says: "And for those of you who have not had the pleasure of trying this recipe--do so! You'll never go back, it's really that good!"
Efrain Delgado, Premium Member, Says: "Excellent red velvet recipe! I try it and its a wonderful, moist and flavor full cake. Thanks a lot SARAH!"