I so enjoyed learning the history of this cake and it’s trademark red coloring. I think I did once try to make it, but was disappointed in the resulting dull reddish-brown hue. Obviously I didn’t use near enough red food coloring! I’m tempted to try again with this recipe! Thanks for this excellent guest post from Anne Byre!
Enjoyed this fascinating history of a classic American cake. Cochineal is also the ingredient in Alchermes, an Italian liqueur often brushed on cakes and pastries to tint them red.
Interesting! It was also used to dye garments, too. And I think it was used in the Starbuck’s strawberry something or other, but they banned it because of allergic reactions. But don’t quote me on that one!
Feb 8, 2022·edited Feb 8, 2022Liked by Jolene Handy
Love this! I'd never heard of red velvet cake until I met my husband (born and raised in Louisville, KY), whose family has it for every special occasion (hence, it was our wedding cake). My MIL bakes hers in a sheet pan so it's very thin, almost brownie-like, and I'm not sure there's any chocolate in it (the flavor is "red," pure and simple), but it's a family staple and I've come to embrace it for its unique character, if nothing else.
I'm pretty sure there's not. She does it from memory, I've never seen the recipe written down. It's my least favorite version -- there should be chocolate! -- *but I'd never in a million years admit that!*
Back in the early 80s, it was a very common trend to have a red velvet wedding cake in Lancaster County, PA. My cousin was getting married and asked my mom to make the cake--she had a little cake decorating business on the side. My mom contacted a distant relative in that area and acquired a recipe very similar to yours. Of course, she couldn't use the ermine icing for the wedding cake, so she used buttercream. I use this recipe when I make it. Supposedly, my mom was sworn to secrecy for the recipe--it was only shared because my mom wouldn't be cake decorating competition with the relative--it was scarce in the early 80s. There are so many similar ones available now, so I have shared it on occasion.
Red Velvet is definitely Southern because of the Texas connection and Adams extracts. But it has been baked in the Midwest, too. A lot of Southern and Midwestern recipes overlap.
I so enjoyed learning the history of this cake and it’s trademark red coloring. I think I did once try to make it, but was disappointed in the resulting dull reddish-brown hue. Obviously I didn’t use near enough red food coloring! I’m tempted to try again with this recipe! Thanks for this excellent guest post from Anne Byre!
Hi, Ruth! So glad you enjoyed!
Enjoyed this fascinating history of a classic American cake. Cochineal is also the ingredient in Alchermes, an Italian liqueur often brushed on cakes and pastries to tint them red.
Interesting! It was also used to dye garments, too. And I think it was used in the Starbuck’s strawberry something or other, but they banned it because of allergic reactions. But don’t quote me on that one!
Hi, Domenica! Thanks so much and so interesting about Cochineal!
While attending Denison University, the treat of treats was red velvet cake, a specialty at the Granville Inn. So delicious.
Hi, Heather! Is it still open?
Hi Jolene. Yes, still open... since 1924. I don't know if they still serve the red velvet cake, but I hope so! You would love the inn.
Ooh, I’m going to look into it, Heather 💕
Love this! I'd never heard of red velvet cake until I met my husband (born and raised in Louisville, KY), whose family has it for every special occasion (hence, it was our wedding cake). My MIL bakes hers in a sheet pan so it's very thin, almost brownie-like, and I'm not sure there's any chocolate in it (the flavor is "red," pure and simple), but it's a family staple and I've come to embrace it for its unique character, if nothing else.
Hi, Sarah! Would love to try in a sheet pan!
That’s an old recipe if there is no chocolate in it!
I'm pretty sure there's not. She does it from memory, I've never seen the recipe written down. It's my least favorite version -- there should be chocolate! -- *but I'd never in a million years admit that!*
Ha!
Yum ❤️
😃🥂🎂
Lovely cake, I had never heard of that type of icing. That’s another one to go on the list once I have finished with the keto diet 😉😁
Hi, Tracy! It’s a beautiful icing, isn’t it?
Love your accounting of the cake's history.
Back in the early 80s, it was a very common trend to have a red velvet wedding cake in Lancaster County, PA. My cousin was getting married and asked my mom to make the cake--she had a little cake decorating business on the side. My mom contacted a distant relative in that area and acquired a recipe very similar to yours. Of course, she couldn't use the ermine icing for the wedding cake, so she used buttercream. I use this recipe when I make it. Supposedly, my mom was sworn to secrecy for the recipe--it was only shared because my mom wouldn't be cake decorating competition with the relative--it was scarce in the early 80s. There are so many similar ones available now, so I have shared it on occasion.
I love that your Mom was sworn to secrecy!
Red Velvet is definitely Southern because of the Texas connection and Adams extracts. But it has been baked in the Midwest, too. A lot of Southern and Midwestern recipes overlap.
Hi, Amy! So glad you enjoyed!