What's The Actual Flavor Of Red Velvet Cake?

Red velvet is the crème de la crème of cakes. It's known as the fancy pants of desserts that when you hear someone say they're serving it, you're expecting great things. This luxurious treat is characterized by its striking crimson red hue and creamy frosting, but the actual flavor is more nuanced than many realize. So what flavor is red velvet?

Some may say chocolate, and that's technically correct (sort of), but that doesn't really capture the essence of it. Unlike a typical chocolate cake, red velvet has a mild cocoa base that is complemented by a tangy undertone. This element is integral to the cake's signature texture and flavor. The mild cocoa flavor is balanced by the addition of acidic components, which creates this unique taste that is neither overwhelmingly chocolatey nor purely vanilla. Let's say the flavor is somewhere between a vanilla white cake and a chocolate cake, with a twang of cheesecake... does that make sense? 

But what really sets everything off is the cream cheese frosting. You get this luscious bite of sweet, tangy, and creamy that works really well together. I've always kind of viewed it as an acquired taste because I wasn't originally a fan, but it grew on me. The flavors are sort of complex, but red velvet is much different from any other cake I've ever had, and it has a nice history to it as well.

The flavor of red velvet cake is built on the combination of its main ingredients. The small amount of cocoa powder lends a slight chocolate flavor, but it's the acidity from the buttermilk and vinegar that makes the cake unique. These acidic components react with baking soda to create a moist crumb and light texture, distinguishing it from denser chocolate cakes.

Back in the day, natural cocoa powder was what gave red velvet its signature reddish tint. When mixed with acidic ingredients like buttermilk and vinegar, a chemical reaction caused the cocoa to turn red. This reaction not only added to the cake's look but also its unique flavor. However, as alkalized cocoa powder (which doesn't react the same way) became more popular, the natural red color faded. To keep the vibrant red look we know today, red food coloring became the go-to solution; creating that deep red or burgundy shade people expect from red velvet.

Most people choose to pair red velvet with cream cheese frosting because it complements the cake's delicate cocoa flavor, sour-ish notes, and overall sweetness. There are other recommendations like vanilla or bourbon vanilla frosting that you could try if you're looking for something a little different.

Red velvet cake has an interesting backstory that goes back to the Victorian era in the late 19th century. Back then, bakers used cocoa to break down the protein in flour, creating a soft, velvety texture that made these cakes stand out. By the early 20th century, "velvet cakes" was a term used to describe cakes with this luxurious texture; setting them apart from the rougher sponge cakes. The Waldorf-Astoria Hotel in New York played a big role in popularizing red velvet by serving a version of the cake in the 1930s.

During the Great Depression, the Adams Extract Company boosted the cake's popularity by marketing red food coloring and promoting a brighter-red version of red velvet. Later, during World War II, bakers got creative by using beet juice as a natural food dye because of rationing.

The cake made a comeback in the late 20th century, partly due to its cameo in the film "Steel Magnolias." It was especially popular in the South, where it became a staple at celebrations. Today, red velvet's iconic color and unique flavor have kept it relevant, inspiring countless variations from cupcakes to cookies while still honoring its classic roots. It's no doubt a statement piece.