The iconic Red Velvet cake has a rich history that many might find intriguing. While there’s debate about its exact origins, its popularity surged around the late 1930s. The cake’s unique reddish-brown hue originally came from the reaction between Dutch cocoa, vinegar, baking soda, and buttermilk. This chemical reaction resulted in a funky color change, transforming the cake from brown to reddish-brown.
However, most of today’s cocoa powder contains an alkalizing agent, neutralizing much of the acidity and, consequently, the color-changing properties. This is why modern Red Velvet cakes often rely on food coloring to achieve their vibrant red shade. The cake’s name, “Red Velvet,” doesn’t just refer to its color but also its velvety texture, which sets it apart from other cakes.
Ingredients:
- 4 large eggs
- 1 box of Red Velvet Cake Mix
- 1 package 4.3 ounces of dry white chocolate instant pudding mix
- 1 teaspoon of vanilla extract
- 1 1/2 cups of water
- 1/2 cup of vegetable oil
Instructions:
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Oven Preparation: Set your oven to preheat at 325°F (163°C).
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Pan Preparation: Take two standard bread pans. Spray them generously with cooking spray and give them a light flour dusting to ensure the cake doesn’t stick.
Continue reading instructions & tips on the next page
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