Red Velvet Wedding Cake: A Good Choice?

Red velvet cake is a popular choice for weddings due to its stunning appearance and rich flavour. The cake's distinctive red colour, soft texture, and blend of cocoa, vanilla, and cream cheese frosting create a unique taste experience that is both refreshing and indulgent. Its roots can be traced back to the South, where it initially gained popularity as a simple chocolate cake with a reddish hue, enhanced by the reaction between cocoa powder and acidic ingredients like buttermilk and vinegar. Over time, it has become a symbol of celebration, often adorning wedding tables and bringing a touch of sweetness to the special day.

Red velvet cake's unique texture and flavour

Red velvet cake is known for its unique texture and flavour. The cake is dense and soft, with a moist and velvety crumb. The texture is soft and tender, making every bite a delight. The secret to achieving this texture is in the ingredients and their specific quantities, as well as the mixing techniques employed.

The key ingredients that contribute to the distinctive texture include buttermilk, which adds tanginess and moisture, and vinegar, which, when combined with baking soda, helps to leaven the cake and create a fluffier texture. Additionally, the use of both butter and oil in the batter ensures a moist, soft, and cakey texture with a buttery flavour.

The cake flour also plays a crucial role in achieving the desired texture. It is much lighter than all-purpose flour, resulting in a light and soft-crumbed cake. The light texture is further enhanced by whipping the egg whites separately and then folding them into the batter, incorporating air and promising a velvet-rich texture.

The unique flavour of red velvet cake is a blend of cocoa, vanilla, and cream cheese frosting. The cocoa powder, while adding a mild chocolate flavour, also works to tenderise the flour and create a softer, finer crumb. The buttermilk and vinegar not only contribute to the texture but also impart a subtle tanginess to the overall flavour.

The cream cheese frosting, a classic pairing with red velvet cake, provides a tangy edge that perfectly complements the sweetness of the cake layers. The frosting is delicately sweet, silky smooth, and undeniably creamy, making it a delightful contrast to the fluffy, moist cake.

The history of red velvet cake

The origin of the red velvet cake is a mystery, with no written record of its creation, but it is known to be a popular dessert in the Southern United States. The earliest known recipes for "velvet cakes" date back to the Victorian era in the 1800s, when the term was used to describe cakes with a soft and fluffy texture, thanks to the use of almond flour, cocoa, or cornstarch. These cakes often had a vaguely reddish hue due to the use of brown sugar, which was more readily available and affordable than refined white sugar.

In the late 1800s, the first recipes for chocolate velvet cakes appeared, and some of these recipes included buttermilk or other acidic ingredients. When combined with raw cocoa powder, the batter and resulting cake took on a natural burgundy colour. Cakes from this type of recipe include red devil cake, mahogany cake, and oxblood cake. According to food journalist Stella Parks, the concept of a velvet cocoa powder cake originated in the early 20th century when the recipes for mahogany cake and devil's food cake were merged.

During World War I, the Great Depression, and World War II, bakers had to ration ingredients and turned to vegetables, fruits, and their juices to replace the moisture from dairy and eggs. Chocolate cakes made with beets took on a burgundy colour, and the natural red hue of the cake was enhanced by the addition of beet juice or pureed beets.

In the 1930s, with the development of artificial food colourings, manufacturers began creating recipes that featured these new products, including a red velvet cake created by the Adams Extract Company after its owners, John and Betty Adams, tasted the cake at the Waldorf-Astoria Hotel in New York City. The Adams' recipe, based on mahogany cake, featured red food colouring and ermine icing.

The red velvet cake became a famous dessert at the Waldorf-Astoria in the 1920s, and the hotel, along with Eaton's in Canada, claims to have developed the original recipe. The cake gained widespread popularity in the 1990s through the 2010s, with various food products and consumer goods mimicking its unique flavour and scent.

The best type of food colouring for red velvet cake

Red velvet cake is a vibrant, deep red cake with a soft, velvety texture. To achieve the right colour and texture, it is important to choose the correct food colouring. While some manufacturers have switched to natural-only food colourings, these will not give the correct depth of colour.

Some recommended brands of gel food colouring include Sugarflair and Wilton. To use gel food colouring in a red velvet cake recipe, mix cocoa with vanilla essence, and then add the gel food colouring gradually using a toothpick, along with a little extra water. Mix the colouring, cocoa and vanilla well to form a paste, and then add it to the cake batter. If the colour is not deep enough, simply add a little more gel food colouring and mix again.

If you prefer to use a natural food colouring, you can use beet powder. However, this will affect the colour of your red velvet cake, and it will likely turn out a darker brown-red or terracotta shade.

How to make red velvet cake

Red velvet cake is a popular choice for weddings, with its dramatic red colour and unique flavour. It is a crowd-pleaser and a showstopper, so it's no surprise that it is a common choice for a wedding cake.

Ingredients:

• 2 1/4 cups of all-purpose flour (or 3 cups of cake flour)
• 1/2 teaspoon of baking powder
• 1 teaspoon of baking soda
• 1/2 cup of unsalted butter, softened to room temperature
• 1 1/2 cups of granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons of vanilla extract
• 2 tablespoons of cocoa powder
• 1 cup of buttermilk, room temperature
• 1 tablespoon of white vinegar
• 1 to 2 tablespoons of liquid or gel red food colouring

For the Cream Cheese Frosting:

• 2 8-ounce blocks of cream cheese, room temperature
• 1 1/2 cups of unsalted butter, room temperature
• 1 teaspoon of vanilla extract
• A pinch of kosher salt
• 1 1/2 pounds of confectioners' sugar, sifted

Method:

• Preheat your oven to 350 degrees F. Butter and flour two 9-inch cake pans or three 8-inch cake pans.
• In a medium bowl, sift and combine the flour, baking soda, cocoa powder and salt. Set aside.
• In a large mixing bowl, cream the butter on medium speed. Add the sugar and mix until light and fluffy. Add the eggs one at a time, beating each until well combined.
• Beat in the vanilla. Scrape down the bowl.
• In a liquid measuring cup, mix the buttermilk, vinegar and red food colouring.
• With the mixer on low speed, add half of the flour mixture, followed by half of the buttermilk mixture to the mixing bowl. Beat until just combined. Repeat with the remaining flour and buttermilk. Stop and scrape down the bowl occasionally.
• Divide the batter among the prepared pans.
• Bake for about 30-35 minutes, or until the centres are springy to the touch.
• For the cream cheese frosting, beat the butter and cream cheese together on medium speed until smooth and fluffy.
• Add the vanilla and salt and beat until combined.
• Gradually add the sifted confectioner's sugar to the mixer and continue mixing until incorporated.
• Place one cake layer on a serving plate and spread about 1/2 cup of frosting on top. Add the second cake layer and repeat. Top with the final cake layer and spread the remaining frosting over the top and sides of the cake.
• Refrigerate the cake for at least 30 minutes before serving.

Storing and freezing red velvet cake

Storing Red Velvet Cake:

• Cool the cake: Before storing, allow the cake to cool completely. This prevents condensation and sogginess.
• Divide the cake (optional): If desired, use a serrated knife or cake slicer to cut the cake into individual portions for easier storage and serving.
• Wrap the cake: Use plastic wrap or aluminum foil to tightly wrap the entire cake or each slice, ensuring no part is left exposed. This protects the cake from drying out and preserves its texture.
• Place in an airtight container: Store the wrapped cake in an airtight container, such as a cake box or a plastic container with a tight-fitting lid. This helps keep air out and maintains moisture.
• Label and date: Label the container with the date of storage to keep track of how long the cake has been stored.
• Choose a storage location: The ideal storage location depends on the type of frosting and desired shelf life. Perishable frostings, such as cream cheese frosting, are best stored in the refrigerator to prevent spoilage. For stable frostings that don't require refrigeration, store in a cool, dry environment, avoiding excessive heat or humidity.
• Monitor the cake: Periodically check the cake to ensure it remains fresh and shows no signs of spoilage.

Tips for Extending the Shelf Life:

• Protection from air and moisture: Proper wrapping helps seal in moisture and protects the cake from drying out, especially when storing at room temperature.
• Avoid direct sunlight: Keep the cake away from direct sunlight to prevent discolouration and texture changes.
• Avoid strong odors: Red velvet cake can absorb surrounding odours, so store it away from strong-smelling foods or substances.
• Minimal handling: Limit handling the cake, especially after it has been cut into slices, to reduce the risk of introducing bacteria and compromising freshness.
• Store in the right-sized container: Choose a container that fits the cake or slices snugly to minimise air space and prevent moisture loss.
• Store frosted cake separately: If you have leftover perishable frosting, store it separately from the cake. This ensures optimal freshness, allowing you to frost each slice as needed.

Freezing Red Velvet Cake:

Freezing is an excellent option to extend the shelf life of your red velvet cake. Here's how to do it:

• Cool the cake: As with storing, allow the cake to cool completely before freezing to prevent condensation and ice crystals from affecting the texture.
• Wrap the cake: Use plastic wrap to tightly cover each layer or the whole cake, ensuring no part is exposed.
• Double wrap: For extra protection, add a layer of aluminum foil or place the wrapped cake in a freezer bag after wrapping it in plastic.
• Label and date: Label the wrapped cake with the date of freezing so you know how long it has been in the freezer.
• Freeze: Place the well-wrapped cake in the freezer, where it can stay good for up to 3 months.

Thawing Frozen Red Velvet Cake:

• Fridge thawing: For slow and gentle thawing, move the cake from the freezer to the refrigerator. Keep it wrapped during the thawing process to prevent moisture loss.
• Patience is key: Depending on the size of the cake, it can take about 24 hours for a standard cake to thaw completely in the refrigerator.
• Room temperature thawing: If you're not in a rush, you can let the cake thaw at room temperature for 30 minutes to an hour.

By following these storage and freezing instructions, you can enjoy your red velvet cake for several days, savouring its delicious flavours and maintaining its impressive presentation.

Frequently asked questions