What makes it 'velvet'?
The velvety texture comes from a combination of buttermilk, a little vinegar and bicarbonate of soda, which react to produce a fine, soft crumb. Originally the reddish hue came partly from a reaction between natural cocoa and acidic buttermilk; today almost all red velvet cakes use food colouring โ sometimes beetroot โ for the vivid red. A small amount of cocoa gives a mild chocolate note rather than a full chocolate flavour.
Traditional versions in the US sometimes used a cooked flour-and-milk frosting known as ermine icing. In the UK, cream cheese frosting is almost universal.
Formats to look out for
- Layer cake โ three or four layers with frosting in between
- Cupcakes โ the most common counter format
- Sheet cake or traybake squares โ good value for parties
- Red velvet cheesecake โ a sponge base under a cream cheese layer
- Red velvet cookies and brownies โ the flavour as a novelty bake