White velvet cake (recipe) + color variations | Sugar Geek Show (2024)

FAQs

What makes cake velvet? ›

When bakers added vinegar, baking soda, or buttermilk to their recipes to tenderize the cakes, the acid in those ingredients reacted with the cocoa, which was not Dutch-processed, to give the cakes a red tint. That color became a signature of velvet cakes.

Buttermilk and cake flour make a white velvet cake soft and tender. It is all white because it is made with only the egg whites. Using the reverse creaming method gives it its velvety texture. It is made with both butter and oil to stay moist.

Can you can make velvet cake with different colors? Yes! If you want a different color of velvet cake then simply replace the food color with any other color you like.

A red velvet cake is a combination of a vanilla and chocolate cake, with a distinct tangy taste. This is due to the buttermilk and vinegar (which are common ingredients in a red velvet cake).

This pink velvet cake is ultra fluffy, tender, moist, and frosted with a luxurious cream cheese frosting. It's pink inside and has vintage piping decorations all over the sides and top! It's similar to red velvet cake, but doesn't contain any cocoa powder.

To successfully colour or dye cake batter it is necessary to use a “bake stable” edible food colour. Not all food colours on the market will hold their colour during baking, the colour can change completely or just be very pale and washed out regardless of the amount of colour used.

The difference between Red Velvet Cake and other cakes are its ingredients and colors. No other layer cake uses buttermilk and vinegar in the recipe. When mixed with cocoa powder, the buttermilk and vinegar cause the chemical reaction that turns the cake red. The vinegar also helps preserve the cake's iconic color.

The buttermilk and vinegar give the cake that tender, light, and fluffy texture. Red velvet cake is also usually paired with white cream-cheese frosting. The white contrast highlights the lush red color, while the tanginess of the cream cheese plays off the buttermilk so well.

The taste of red velvet cake is like mild cocoa with a slight edge. And the texture of this beautiful cake is soft, tender, smooth, and light with creamy icing. The benefit of this delicious dessert is that you get iron, vitamin A, and calcium that your body requires daily.

Powders such as spices, matcha, cocoa powder, coffee/espresso powder, or pulverized freeze-dried fruits can be added directly to the recipe for an extra pop of color. To incorporate these ingredients as a powder – run them through a food processor or spice grinder beforehand to make sure the granules are extra fine.

Why won't my red velvet cake turn red? ›

If you're finding that your red velvet cake is turning out more brown than red, you may want to consider adjusting the amount of cocoa powder and red food coloring in your recipe. You could reduce the amount of cocoa powder or increase the amount of red food coloring to achieve a more vibrant red color.

Try using concentrated beet juice in place of red food coloring. Berries - Raspberries, Cranberries, Currents, Goji, Strawberries are all the most red when they are fresh and in season. Berries make a star feature to a dish whether they are cooked, pureed or just left raw.

There are a few theories as to how it got its name. One, it's the decadent counterpart to angel food cake. Two, it's sinfully delicious. Finally, devil's food cake came about during a time when food that was spicy, rich, or dark was described as deviled, like deviled ham and deviled eggs.

Popular in the southern U.S., red velvet cake is a vanilla cake with a few tablespoons of cocoa powder and red food coloring mixed in. Vinegar and buttermilk bring some acid to the batter, adding a bit of tanginess that balances out the sweet cream cheese-butter frosting that is standard.

The flavor of blue velvet cake is the same as a red velvet cake—fluffy vanilla cake with a hint of chocolate slathered in tangy cream cheese frosting. It is easy to make a blue velvet cake from scratch with a blend of cocoa powder, vinegar, buttermilk, and bright blue food coloring.

While Chocolate Cake is made primarily with cocoa powder and sometimes melted chocolate, Red Velvet Cake is made with a small amount of cocoa powder, but is also known for its signature bright red color, which is usually achieved by adding red food coloring to the batter.

This black velvet cake is naturally colored, soft, moist, has a luscious chocolate cream cheese frosting, and a vibrant red cherry filling. It has the rich and tender texture of a red velvet cake but uses black cocoa powder to make it black. The black cocoa powder makes this cake taste like an oreo cookie!