Red velvet cake stirs the romantic imagination. Flowing gowns on the dance floor of the Waldorf Astoria; a nervous young valentine saying, “Will you be mine?”; your grandmother’s hand-stitched wedding dress on the biggest day of your life. Red velvet cake evokes a certain sensuality that makes most other cakes blush.
Red velvet has a chocolate flavour, but the origins of its colour are contested. One theory is pure science experiment: When it was originally developed in the American South, just the right blend of acidic vinegar and buttermilk would react with a certain kind of cocoa powder to release anthocyanin, a water-soluble pigment that would turn the cake a modest but pronounced shade of red. The other theory is a little more practical: During the Second World War, food rationing forced bakers to use plentiful beet juice to both enhance the colour of their cakes and help retain their moisture.
These days, a rich cream cheese frosting is paired with this tender, moist cake to create an enchanting and memorable experience that will complement any occasion calling for a show-stopping centrepiece on the dessert table.