I normally use a light or medium roast Alternatively, you can use hot water but…coffee is so much better. This will ensure that the cake doesn’t stick to the pan.
Velvet cakes have a tender crumb and always consist of buttermilk and distilled vinegar. It’s a signature flavor that is well-loved in the south. Red velvet cake tastes like a light chocolate cake with vanilla buttermilk notes. The modern take on classic red velvet cake uses red food coloring to enhance the natural redness of this cake and turn it into bold red color. Traditional red velvet cake started as a buttermilk chocolate cake that is has a signature reddish hue from the cocoa powder.
Until I played around with merging three recipes (God I love chemistry when it cooperates) and out came THE MASTERPIECE!!! Or at least we think so in my house! What is red velvet cake?īefore we talk about what red velvet cake is, it’s important to establish what it’s NOT! Red velvet cake is not just a chocolate cake with red food coloring. Nothing that really blew my heels off though.
I wanted one that was easy, super moist, melt-in-your-mouth soft with that signature light chocolatey buttermilk red velvet flavor. I have been on the search for the best homemade red velvet cake recipe for a while now actually. Hooooowever, I still knew that the perfect red velvet cake was still out there somewhere. I swear everybody in my family has their way of making red velvet cake and to them, it is the best!! Being from the south my recipe options were endless. I’ve been getting a lot of requests for red velvet cake. Whatever it is, I’m totally present for all things RED VELVET!!! Red Velvet Pound Cake anyone? Or maybe it’s the delicate crumb and light chocolatey flavor with a tad bit of tang from the buttermilk.
Maybe it’s the name or that beautiful, bold red color. There is something so elegant about a red velvet cake.