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I will say that Red Velvet cake (chocolate cake with red dye and white frosting) never did taste the same after they swapped out Red#2 for Red#3. It was my fri
by kurthr 4y ago
I will say that Red Velvet cake (chocolate cake with red dye and white frosting) never did taste the same after they swapped out Red#2 for Red#3.
It was my friends favorite birthday cake and his mom would put 1-2 bottles of dye into the cake batter. I think it was '77 or '78 and he was so disappointed... him mom eventually found some old bottles and he had a "last cake" in 1980 well after it was banned.
- ProfessorLayton 4y agoUhh, isn't red velvet cake supposed to just be chocolate cake with a bit of vinegar, which causes the cocoa to turn red??
- yamtaddle 4y agoDuck Duck Goes "red velvet cake recipe" First three, including one with "real" in the title of the recipe, all call for food coloring. Wikipedia says the actually-real version achieves its color by using non-Dutch-process cocoa powder, but basically no-one makes it that way, especially not home bakers (nor cheap grocery store bakeries, which is where probably 80+% of non-homemade red velvet comes from). Wikipedia further notes that it didn't become a popular dessert to make at home until the arrival of red food coloring. I've had red velvet cake or cupcakes probably 30+ times in my life, and I doubt a single one was made the "real" way. Food coloring, in every case, I'd bet.