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The bright red color of this iconic cake is thanks to a businessman who wanted to sell more food dye. The original red velvet cake from the Victorian age was more of a maroon color that developed when vinegar/buttermilk combined with natural cocoa powder. The “velvet
by Joanne Perez, MS, RDN, LD

The bright red color of this iconic cake is thanks to a businessman who wanted to sell more food dye. The original red velvet cake from the Victorian age was more of a maroon color that developed when vinegar/buttermilk combined with natural cocoa powder. The “velvet" refers to its small, tight-crumbed texture which is compliments of the vinegar and baking soda in this cake. Because red velvet cake tends to be less chocolaty and has a slight tang, it pairs perfectly with cream cheese frosting.


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