Tania Kettle

So I'm on a mission for a traditional Red Velvet Cake.  

And the reason is:

I had an unpleasant experience with a chocolate cake the other day, masquerading as a Red Velvet and well, I've got my hump on.

Because I love Red Velvets.

I mean, seriously, it even looks sexy.

But anyway, I say, traditional because contrary to popular belief a Red Velvet Cake is not a chocolate cake with red food colouring, but an actual Red Velvet Cake which gets it colour from, wait, let me really tell you what a Red Velvet is.

Is Red Velvet a flavour?

Yes.  Yes, it is.  It's unique flavor comes from buttermilk, vanilla, cocoa powder and vinegar, which creates a mild chocolate, buttery flavor, with a little bit of tang.

Is it just a chocolate cake with food colouring?

No! Hell No!

A Red Velvet Cake only has a teensy amount of cocoa powder in it.  And as much as you can use food colouring to make the colour redder, it doesn't actually need it.  However, it does have vinegar. 

Chocolate cakes never have vinegar in them.

Do I need to use food colouring?

No! No! No! and NOOOOOOOOOO!

Red Velvet Cake rely on the chemical reaction of the buttermilk, vinegar and cocoa powder for coloring.  If you choose not to add food coloring your cake will be more of a mahogany color. Opt for the food color to get that classic red cake.

Texture

Is an amazingly moist and tender cake with a fantastic velvety crumb.

What type of icing does Miss Velvet have?

If you are going the traditional route then use Butter Roux frosting, because it’s rich and creamy and is amazing with the acidity of the cake, but Cream Cheese is a close second. 

But anyway, whichever way you look at it, it's not just a damn chocolate cake with red food colouring.

And hard icing.

Just saying.

Wishing you much love and abundance and a truly courageous heart.

T and Spirit

xx