What makes a red velvet cake different?
Red velvet is made with cocoa powder, vinegar and buttermilk. The chemical reaction between these ingredients help give the cake a deep maroon color that is often enhanced by extra food coloring.
How can I make my box cake better with red velvet?
Many cake mixes call for adding vegetable oil, water and eggs to dry ingredients. For a richer flavor, substitute equal quantities of melted butter for the oil. Adding an extra egg is one way to add density. Substitute the water with equal parts milk, or in the case of red velvet cake, buttermilk.
Why is vinegar in red velvet cake?
Red velvet cake contains baking powder and baking soda to leaven, or raise, the height of the batter. … Although most red velvet cake recipes contain acidic ingredients such as buttermilk and cocoa, the addition of vinegar provides just a little extra acid to ensure the baking soda can do its best rising work.
Is a red velvet cake just a chocolate cake?
Though both types of cake contain cocoa, chocolate cake is lacking that buttermilk and vinegar combination that is so important to red velvet. The two cakes have a similar cocoa taste, but red velvet is much more fine and rich than chocolate.
Why is red velvet cake so expensive?
The #1 reason for it being very costly is that the bakery people that make it know that a sucker is born every minute and if you are staring at a huge price tag on dyed chocolate cake with the name “red velvet” then their greed and your hunger to eat that cake is all the reason that anyone needs to pay the price!
What flavor of cake is red velvet?
What does red velvet cake taste like? Red velvet cake has an acidic taste that comes from the use of buttermilk and vinegar as well as the cream cheese in the frosting. The acidity is balanced out by the sweetness of the cake itself. It also has cocoa powder added to it for a mild chocolate flavoring.
How do you make a box cake taste like a bakery cake?
Step 1: Look at the directions on the cake mix. Step 2: Add one more egg (or add 2 if you want it to be very rich). Step 3: Use melted butter instead of oil and double the amount. Step 4: Instead of water, use whole milk.
What is the best box red velvet cake mix?
Best Red Velvet: Betty Crocker Super Moist Red Velvet Cake Mix. Though a birthday party favorite, red velvet isn’t an easy cake to attempt from scratch. The much easier—and just as flavorful—solution is to use a boxed cake mix like this one by Betty Crocker.
How do you make a cake super moist?
I promise you SOFT & MOIST cakes!
- Use Cake Flour. Reach for cake flour instead of all-purpose flour. …
- Add Sour Cream. …
- Room Temperature Butter / Don’t Over-Cream. …
- Add a Touch of Baking Powder or Baking Soda. …
- Add Oil. …
- Don’t Over-Mix. …
- Don’t Over-Bake. …
- Brush With Simple Syrup/Other Liquid.
Why did my red velvet cake turn brown?
Red velvet cakes weren’t always so red
According to Bobbie Lloyd, Chief Baking Officer at the Magnolia Bakery (via Mic), there’s a funky color change that happens when the cocoa powder, vinegar, and baking soda in a red velvet recipe react and turn the cake from brown to a sort of brownish-red.
What can I use instead of buttermilk in red velvet cake?
To make a buttermilk substitute, we mix milk with a teaspoon of vinegar. This will give you the same results as the buttermilk version. If you don’t have vinegar at home, you can use lemon juice instead.
Can I use lemon juice instead of vinegar in cake?
Since the acidic content of lemon juice is less when compared to vinegar you might have to double the quantity of vinegar. For example, if recipe calls for 1 teaspoon of vinegar, use 2 teaspoons of lemon juice.
Can Red Velvet Cake kill a dog?
So no, dogs should not eat red velvet cake. The only upside to accidental ingestion is that the amount of cocoa powder has been diluted by the other ingredients of the cake so it is less dangerous than if the dog ate chocolate cake or the straight cocoa powder.
Is Red Velvet Cake bad for you?
Red velvet cake comes in many different variations, but most of the time, artificial food coloring is used and the icing loads on the fat and sugar. It can have anywhere from 250 to 500 calories, so choose wisely.