Red velvet cake is a classic American dessert that has been popular for over a century. It is known for its distinctive bright red color and luscious cream cheese frosting. But where does the vibrant red hue come from? Many people assume it must contain beetroot, but that is actually a myth!
The Origins of Red Velvet Cake
While the exact origins of red velvet cake are unclear, most food historians agree it emerged in the late 1800s. Recipes for “red velvet cake” began appearing in cookbooks in the early 20th century. The Waldorf-Astoria Hotel in New York City is often credited with popularizing it as a dessert in the 1920s-1940s.
Early red velvet cakes got their color from non-Dutched cocoa powder, which has a more reddish tone than natural cocoa powder. Some say the reaction between the acidic vinegar/buttermilk and the alkaline cocoa helped boost the red hue. Beetroot or food coloring were not originally used.
How Red Velvet Cake Gets Its Color
So when and why did bakers start adding beetroot to red velvet cake? The trend seems to have emerged in Canada in the 1960s. Canadian food brands like Adams Extracts may have helped popularize the idea of using beetroot in red velvet cakes and icing.
However, beetroot has never been an essential or even common ingredient in traditional red velvet cakes in the United States. Today, the distinctive color primarily comes from:
- Non-Dutched cocoa powder
- Red food coloring
A tablespoon or two of natural cocoa powder provides a reddish hue. Adding a couple teaspoons of red food coloring takes it to the next level for an eye-catching crimson cake.
Beetroot’s Role in Red Velvet Cake
While beetroot isn’t necessary for making red velvet cake, some bakers do like to incorporate it for flavor and color:
- Provides earthy, sweet flavor
- Enhances moisture
- Deepens red color
- Makes recipe more natural
If using beetroot, it is often blended into a puree and substituted for some of the oil or butter in the cake. About 1-2 tablespoons of concentrated beetroot juice could also be added to intensify color.
Common Red Velvet Cake Ingredients
Here are the ingredients typically used to make the cake component of red velvet cake:
| Ingredient | Role |
|---|---|
| All-purpose flour | Provides structure |
| Unsweetened cocoa powder | Contributes to color and flavor |
| Granulated sugar | Sweetens cake |
| Oil or butter | Adds moisture and richness |
| Eggs | Help bind and add structure |
| Buttermilk | Makes cake tender and adds tang |
| Baking soda & vinegar | React to leaven cake |
| Red food coloring | Provides vibrant color |
| Salt & vanilla | Enhance flavor |
As you can see, the ingredients are similar to any basic cake recipe. There is no beetroot in the traditional ingredient list!
What About Cream Cheese Frosting?
Cream cheese frosting is the perfect creamy, tangy counterpart to the sweet red velvet cake underneath. It is made by whipping together:
- Cream cheese
- Butter
- Powdered sugar
- Vanilla
Some bakers will use beetroot juice or beetroot powder to tint the frosting pinkish-red. But this step is optional, since the focus is more on the cream cheese flavor.
Beetroot-Free Red Velvet Cake Recipes
Want to bake classic red velvet cake without any beetroot? Here are some highly rated recipes to try:
Southern Living’s Favorite Red Velvet Cake
This recipe relies on cocoa powder, food coloring, and vinegar for its red hue. It uses vegetable oil instead of butter for great moisture and tangy buttermilk for tenderness.
Paula Deen’s Classic Red Velvet Cake
Paula Deen’s beloved recipe contains butter for rich flavor. It gets its color from non-Dutched cocoa and red food color. The cream cheese frosting is lightly flavored with vanilla.
Baked by Rachel’s Red Velvet Cupcakes
For a fun twist, try these luscious red velvet cupcakes. They are made with oil, buttermilk, cocoa, and food coloring. The recipe yields a batch of 2 dozen cupcakes.
Beetroot Red Velvet Cake Recipes
Want to work some beetroot into your red velvet cake? Here are some highly rated recipes:
Chocolate Covered Katie’s Healthy Beet Red Velvet Cake
This veggie-packed cake uses roasted beetroot puree for moisture and color. It’s topped with dairy-free cream cheese frosting made with coconut milk and beetroot powder.
Minimalist Baker’s Vegan Beetroot Red Velvet Cake
A vegan recipe that substitutes beetroot and avocado for the eggs and dairy. It uses cocoa powder for extra red color. The frosting contains coconut cream and beetroot juice.
Beetroot Bakery’s Best Red Velvet Cake
This recipe uses raw beetroot puree in the cake batter, enhancing the red color while keeping the earthy flavor subtle. The cream cheese icing gets its pink hue from beetroot powder.
Conclusion
While beetroot can add flavor, moisture, and color to red velvet cake, it is not an essential ingredient. The vibrant red color actually comes from non-Dutched cocoa powder and red food coloring in traditional recipes.
However, beetroot has been embraced by some bakers – especially those creating natural or vegan versions. When used, beetroot is often blended into a puree for the cake batter or powdered to tint the frosting.
So feel free to enjoy classic red velvet cake without beetroot or experiment with adding it for extra nutrition and natural coloring. Either way, you can’t go wrong with this beloved, beautiful dessert!