VICTORIA'S SECRET - 12 servings - Red Velvet
Red velvet is such a unique cake because it has a vanilla flavor but also a hint of chocolate. It can also be hard to get just right because it should be buttery, yet stay moist. This recipe delivers all of that and it’s incredibly delicious too!
Velvet cakes first came into existence during the Victorian Era. It was during the 1800's that recipes would frequently call for the use of cocoa for luxury cakes.They would call the cakes "velvet" cakes and serve them at fancy dessert parties. The word "velvet" lets guests know the cake will have a smooth and soft texture. describe the soft, smooth texture of the cake. Luxury cocoa powder would help break down the coarse flour. As a result, the flour was softer and the cake was velvety. Some people argue that the red color comes from a chemical reaction. A chemical reaction between the cocoa and acid give the cake it's red color. Natural cocoa has a lot of acidities and works well with the baking soda and buttermilk.