A Little History... Red Velvet Cake
Red carpet cake. Red mystery cake. Flame cake. Authentic red velvet cake. Waldorf Astoria cake.
The Red Velvet Cake we all know and love today goes by many different names, and has a history that is rarely agreed upon either. So, where did this cake come from, and who gets the credit? Join us on this delicious journey as we dive in.
Red Velvet Cake History
Our first stop is the Victorian Era, 1837 - 1901. Cakes were popular at this time, but not the kind of cakes we know and love today. Cakes were dense and chewy. The elite needed a “luxury cake” to elevate their dinner parties and fancy gatherings (oh, how we miss gatherings… okay, back to the cake…). Cooks worked endlessly to develop a cake with ingredients that would help break down coarse flour. They discovered cocoa did the trick. Because of their softer textures, these luxurious cakes became known as “velvet cakes.”
Recipes started to circulate for this softer, rich, and sometimes-red cake. It got its first national mention in a 1943 cookbook, “The Joy of Cooking” from author Irma S Rombaue (who, ironically, doesn’t care for the cake).
Several US institutions claim they deserve the credit for bringing the rouge cake to the U.S. One being the Waldorf Astoria Hotel — they claim they are the American birthplace. However, there is little proof as to where it truly originated.
Red Velvet Cake: Where Does the Red Come From?
Many argue that the red color originated from a chemical reaction between the natural acidities in the cocoa mixed with baking soda and buttermilk.
Fast forward a few years to WWII where sugar and butter ingredients were sparse. Bakers looked for a filler ingredient they could use to keep the cake red and soft in texture. The find? Beet juice! Beet-juice-infused cakes had no problem selling — people loved the look of a red cake. It provided some smiles during a somewhat difficult time in history.
Contrary to popular belief, the red color of the cake has virtually no effect on the flavor. Nowadays, cocoa powder is of better quality and doesn’t produce the same chemical reactions it used to. Food coloring has become a close companion in helping both professional and amateur bakers achieve that sought-after color. We owe this groundbreaking discovery to Adams Extract, a Texas extract & flavoring company that is partly responsible for its American fame.
Red Velvet Cake: Why Cream Cheese Frosting?
Why, because it’s the perfect combo of tangy and sweet, and the stark white contrasts the red wonderfully. That’s why!
Red Velvet Cake & Valentine’s Day
Where along the line did the Red Velvet Cake become associated with the holiday of love? Who knows! Maybe it’s because of the luxurious name. Maybe because it waves the official colors of Valentine’s Day. Whatever the reason, we aren’t mad about it.
Red Velvet Cake: Gourmandise’s Edition
We are self-proclaimed leaders of the cult-following this cake has. We love it so much we decided to have ours available all month and deem it “Cake of the Month.” Order yours here or swing by our two locations to pick one up!