Red Velvet Cake with History

Red Velvet Cake with History Recipe - Originating from Oman

Region / culture: Oman | Preparation time: 20 minutes | Cooking time: 25 minutes | Servings: 8

Introduction

Red Velvet Cake is a classic dessert that has been a part of American culinary history for decades. Known for its distinctive red color and velvety texture, this cake is a favorite for many special occasions. The recipe we are going to explore today is a traditional one, using ingredients like buttermilk, vinegar, and cocoa to create a moist, flavorful cake. Topped with a rich cream cheese frosting, this cake is sure to impress.

History

The origins of the Red Velvet Cake are somewhat disputed, with some attributing its creation to the Waldorf Astoria Hotel in New York City during the 1920s. Others believe it originated in the South, where it became a staple at family gatherings and celebrations. Regardless of its origins, the Red Velvet Cake has become a beloved dessert across the United States, with its popularity soaring in recent years.

Ingredients

2.25 cups cake flour
1 tsp baking soda
1 tsp salt
0.25 cup baking cocoa
1.5 cups sugar
1.5 cups oil
2 eggs
2 tsp (or 1 oz / 28 g) of red food color
1 tsp vanilla
1 tsp white vinegar
1 cup buttermilk
Frosting: 1 package (8 oz / 227 g) cream cheese
1 stick butter
1 lb (454 g) box powdered sugar
1 tsp vanilla
milk as needed

How to prepare

Red velvet cake, also known as the $100 dollar cake, $200 dollar cake, or Waldorf Astoria Cake, is a legendary recipe that has become a symbol of consumer dissatisfaction with overpriced goods. The recipe for this cake is a grassroots creation, not an institutional one.
According to James Beard in his book American Cookery, there are three main variations of red velvet cake, distinguished by the use of butter, vegetable shortening (such as Crisco), or oil. Most recipes call for cake flour, buttermilk, baking soda, and vinegar for the leavening process. Despite the chemical reaction between baking soda, vinegar, buttermilk, and cocoa, which results in a reddish-brown color, red food coloring is typically added to achieve the desired vibrant red color of the cake.
Red velvet cake is known for its moist and velvety texture, but its flavor is often nondescript, similar to other red velvet cakes. The recipe for red velvet cake can also vary across different communities in America, including the type of frosting used. The moistest cake is typically made with oil and cake flour. The amount of food coloring used can be adjusted according to personal preference, with a starting base of 2 tsp. The above recipe is sourced from "Celebrating Our Mothers' Kitchen," a fundraising cookbook published by The National Council for Negro Women.
To prepare the cake, line the pans with parchment paper. In a large bowl, combine flour, baking soda, cocoa, and salt. In another bowl, using a mixer at low speed or a spoon, beat sugar and oil until well blended. Add eggs one at a time, ensuring each is well blended. Mix in food coloring, vanilla, and vinegar. Scrape down the sides of the bowl with a spatula. Alternately blend in the flour mixture and buttermilk, adding approximately one-third of each at a time and scraping down the bowl at least twice. Avoid beating on high speed, as it may result in a tough cake. Pour the batter into the prepared pans and bake in a preheated oven at 350°F (177°C) for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool on racks for 5 minutes, then remove them from the pans and let them cool completely. Frost the layers once they are cold. In a bowl, beat the cream cheese until softened and smooth. Add butter and continue beating until softened. Gradually beat in sugar, followed by vanilla. If the frosting is too thick, gradually blend in cold milk, one tablespoon at a time, until the desired consistency is achieved.

Variations

For a twist, try adding chocolate chips to the batter or topping the cake with crushed pecans.

Cooking Tips & Tricks

When preparing the Red Velvet Cake, it's important to ensure that all ingredients are at room temperature before starting. This will help them blend together more smoothly. Also, when adding the food coloring, start with the recommended amount and add more if needed to achieve the desired color. Be careful not to overmix the batter, as this can result in a dense cake.

Serving Suggestions

Serve a slice of Red Velvet Cake with a cup of coffee or tea for a delightful dessert.

Cooking Techniques

This cake is baked in the oven and requires careful monitoring to ensure it doesn't overcook.

Ingredient Substitutions

If you don't have buttermilk, you can substitute it with a mixture of milk and vinegar or lemon juice.

Make Ahead Tips

The cake layers can be baked a day ahead and stored at room temperature, wrapped in plastic wrap. The frosting can also be made a day ahead and stored in the refrigerator.

Presentation Ideas

For a festive look, sprinkle the top of the cake with red sugar crystals or garnish with fresh berries.

Pairing Recommendations

A glass of milk or a sweet dessert wine pairs well with Red Velvet Cake.

Storage and Reheating Instructions

Store leftover cake in the refrigerator, covered, for up to 5 days. There's no need to reheat; it's delicious served cold.

Nutrition Information

Calories per serving

A single serving of Red Velvet Cake contains approximately 400 calories.

Carbohydrates

A single serving of Red Velvet Cake contains approximately 60 grams of carbohydrates, primarily from the sugar and flour used in the recipe.

Fats

The fats in this cake come from the oil, eggs, and cream cheese, totaling about 20 grams per serving.

Proteins

Each serving of Red Velvet Cake provides around 6 grams of protein, mainly from the eggs and cream cheese.

Vitamins and minerals

This cake provides small amounts of calcium and iron, thanks to the buttermilk and eggs.

Alergens

This recipe contains potential allergens such as dairy, eggs, and wheat.

Summary

While Red Velvet Cake is a delicious treat, it's high in sugar and fats, so it should be enjoyed in moderation.

Summary

Red Velvet Cake is a classic dessert with a rich history. Its unique flavor and stunning appearance make it a favorite for many. Enjoy this traditional recipe and make your own delicious Red Velvet Cake at home.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Red Velvet Cake. It was a sunny afternoon in the early 1950s, and I was browsing through a vintage cookbook that I had borrowed from a friend. As soon as I came across the page with the recipe, I knew I had to try it out.

The recipe was handwritten in elegant cursive, and it was accompanied by a note that read, "This recipe has been passed down through generations in our family, and it is said to have a rich history behind it." Intrigued by the promise of a story attached to the cake, I set out to learn more about its origins.

I reached out to my friend who had lent me the cookbook, hoping to uncover the history behind the Red Velvet Cake recipe. She explained that the recipe had been handed down from her great-grandmother, who had learned how to make it from a dear friend in the early 1900s. According to family legend, the recipe had been brought over from Europe by a distant relative who had settled in the United States.

Eager to learn more about the cake's history, I decided to pay a visit to my friend's great-grandmother, who was now in her nineties. As soon as I arrived at her home, she greeted me with a warm smile and welcomed me into her kitchen. I could see that she was excited to share her knowledge with me.

As we sat down at her kitchen table, she began to recount the story behind the Red Velvet Cake recipe. She explained that the cake had been a favorite at family gatherings and special occasions for as long as she could remember. It was considered a symbol of love and celebration, and it was always made with care and attention to detail.

According to her, the origins of the recipe dated back to the early 1800s, when a young woman named Sarah had fallen in love with a wealthy merchant. In an effort to win his heart, Sarah had baked him a cake that was as red as the roses in her garden. The cake was a hit with the merchant, and he had proposed to Sarah shortly after tasting it.

Over the years, the recipe for the Red Velvet Cake had been passed down from generation to generation, with each family putting their own twist on it. Some added extra cocoa powder for a richer flavor, while others experimented with different types of frosting. But no matter how the recipe had evolved, one thing remained constant - it was a symbol of love and tradition.

As I listened to the story, I couldn't help but feel a connection to the cake and the history behind it. I knew that I had to carry on the tradition and make the Red Velvet Cake for my own family. Armed with the handwritten recipe and the knowledge passed down to me, I set out to recreate the cake in my own kitchen.

The process of making the Red Velvet Cake was a labor of love. I carefully measured out the flour, sugar, and cocoa powder, and mixed them together with the buttermilk and vinegar. As I added the red food coloring, I couldn't help but think of the story behind the cake and the love that had gone into creating it.

After baking the cake in the oven, I let it cool and prepared the cream cheese frosting. As I spread the frosting over the layers of cake, I couldn't help but smile at the thought of carrying on the tradition that had been passed down to me. When the cake was finally finished, I knew that it was more than just a dessert - it was a symbol of love, family, and history.

As I shared the Red Velvet Cake with my loved ones, I felt a sense of pride in continuing the tradition that had been handed down to me. The cake was a hit with my family, and they all agreed that it was the best they had ever tasted. And as we sat around the table, enjoying each bite of the cake, I knew that the Red Velvet Cake would always hold a special place in our hearts - a reminder of the love and history that had gone into creating it.