A red velvet cake is not only about the colour, but also its velvety texture. When the acidic buttermilk and cocoa (or cacao) react with the alkaline baking soda and baking powder, the fizzing of carbon dioxide bubbles creates the unique texture that resembles pancakes soaked in syrup. The majority of recipes out there do not contain enough alkaline ingredients to react with the acidic ingredients. If you've only had crumbly or airy red velvet cakes, you have not had a properly made one. Most people see the Ronald McDonald red colour and immediately think that they are having a velvet cake. Technically, you could have a brown velvet cake, and it would be more like the real thing than a bright red sponge cake. Flavour is important as well. The cake needs a subtle chocolate taste, so neither a chocolate cake nor a vanilla cake dyed red.
It's not "just" a chocolate cake. It contains buttermilk and usually a little vinegar, which most chocolate cakes don't. I like your historical recipes.
This cake is missing an added acid which is why it is barely red. Add citrus juice or vinegar to increase the chemical reaction that makes the cake naturally red.
Wonderful recipe and the enthusiastic young lady presenting makes this video enjoyable to watch. I really liked the history lesson about "red velvet" cake.
I can't believe people thought taking chocolate out of a cake and adding in so much red food coloring that you could taste it, was a good idea. The coloring was really more important than the flavor? Not on my plate! I'm surprised how many food bloggers do not agree and post their recipes with food coloring as "original". I had to filter through a lot of recipes to find this. When I learned real red velvet is basically devil's food, I started just making devil's food cake with the cooked milk frosting. I now have non alkalized cocoa and I'm so excited to try it! I love that you shared the history of the cake while you were making it.
I didn’t fully agree at first, but by halfway I thought the music overpowered the host & by the end I was legit struggling to hear what she had to say. The video was entertaining enough even if it was silent. Sound mixing & music choices were a fail for sure.
I've researched the original frosting of red velvet cake before, and it was this ermine frosting. But it's so hard to find a recipe of red velvet cake with ermine frosting. I'm so glad I found this video.
Thank goodness this is the legit Red Velvet Cake. Some channels claims that their recipe are the REAL Red Velvet since they didn't use any red food coloring but instead they used beets for *natural* red color. YOU STILL USED SOMETHING TO DYE YOUR CAKE.
@simplegateaux I've never tried RVC, but I was always intrigued by it. Which recipe would you recommend? Also, I'm from a small town in Argentina. It is difficult for me to find ingredients such as buttermilk (which I replace with regular milk with vinegar or lemon juice). Thanx in advance!
@simplegateaux Thanx! I'll try it! Just a few questions. First: do you actually WEIGH the buttermilk? Second: what do you mean by "cake flour"? Is it flour with a leavening agent, or plain flour with a finer "grain", so to speak? Finally: what do you use for frosting/icing?
@simplegateaux Thanx a lot!! It's always difficult with foreign recipes, to get the exact ingredients. Your protein-&-finer-grain explanation is by far the clearest I've ever read. I'll try the recipe with my son!!
@simplegateaux real contemporary red velvet might not be a chocolate cake, but it was a chocolate cake originally. Like what the video said, and also if you looked up online, the non-dutch processed cocoa is pretty much the main colouring of the cake, so it played a big role in the original recipe.
You are so informative and funny. I couldn't stop watching. I love the idea of NOT using all that food coloring! I haven't heard of ermine frosting. Can't wait to try that out!
I like the way you show the recipe like you are telling a story. After watch it, all of my questions about redvelvetcake had the answers. Thank you so much 😘
The "Fact of the day" sound was too loud, makes it hard for us to hear her over it. Edit: In fact, all of the music bits are too loud. I didn't come here to hear the music, I want to hear her.
I love your historical cake video. I also love your fun and enthusiastic personality! However, one critique is that the “background” music, its too loud to be background music. It’s difficult to hear you over the loud music. 😕 Love your videos can’t wait to see more!
There is a difference between red chocolate cake and red velvet cake. Red velvet uses cocoa, buttermilk and vinegar. White vinegar turns the cocoa maroon and ads depth of flavor.
This is a lovely video, but I was a bit sad to see that the recipe linked only listed the ingredients by cups instead of by weight. I have had my fair share of baking projects fail before I got myself a proper kitchen scale, and it's such a cumbersome task to first convert all the cups into grams, and then hope that the measurements given in the recipe actually match up with the estimated weight. Pretty please with strange looking bears on top could you update the recipe to include measurements by weight as well?
this video was so entertaining, awesome to see a historical version of red velvet!! I had no idea that was the difference between cocoa and cacao!! I just wish the music wasn't so loud lol
Okay, this was hilarious and sneaky geeky informative! My favorite combo. Everything was perfect. I didn't even make it through the video before I subscribed... in fact, I subscribed at the sound of the angels because it made me laugh out loud. Can't wait to chk out your other videos. For instance, I love that this a recipe for real food with real ingredients and no fake stuff. 👍👍 Cheers!
So happy to see this original red velvet recipe as i am so sick of all the fake recipes out there that use red food coloring. 90% of people dont know that red velvet cake is made with cacao. Thats really sad.
It took this video for me to finally connect the dots that cacao powder ≠ cocoa powder. I've wanted this info for years and it was right under my nose.
Love this recipe for Red Velvet Cake. My ma has one that uses the red food coloring going to try this one and use it as part of a checker board cake and use the frosting that was used in the video.
I just found your red velvet cake recipe and I can't wait to try it. Especially because there's no red coloring. Please do something about the loud music while you're talking. Thank you.
I made a vegan red velvet cake using non-alkalized cacao powder and it turned out beautifully! The color was a pretty cherry cola/dr pepper red as you said. 💕
I don't really like chocolate but for some reason I like red velvet cake maybe because it's a super moist cake with almost a creamy flavor to it, and is not as bitter as regular chocolate cakes are.
I'm from UK... Cocoa powder the processed Cadbury/Bournville/usual supermarket cooking cocoa IS different to raw, unprocessed cacao you can buy in Holland and Barrett which is used in her recipe.
For more of redness you can add a beetroot juice. I eat such thing in Beverly Hills. Those were cupcakes Red velvet of course. But they were red because of beetroot juice.
I love watching you, but if you had used a dutch cocoa like Red Brute or Guittard it would be a lot more red than using Cacao. That is true red velvet, reversed creamed with a red dutch cocoa and buttmilk or vinegar to neutralize the bitterness in the dutch cocoa.
Great recipe - I LOVE Elise. But who the hell produced this? They should be fired. The music is WAY too loud and the sound is completely unbalanced. Elise is your next great AR star. She deserves a better producer.
FANTASTIC!!!! ❤️❤️❤️YOU AND MY FAVE CAKE RECIPE. ANYONE THAT PREFERS CARCINOGENIC RED ARTIFICIAL COLORING OVER THIS RECIPE IS FRANKLY A WACKNUT!!!!! One minor thing…lower the music volume overall cuz too often hard to hear you. But other than that your channel is AWSOME! 🌟🌟🌟
Red velvet is Chocolate cake in the same was that Scrambled eggs are Boiled eggs. They use the same basic ingredients but they're not the same, yes both are eggs but the preparation and resulting flavors are diffrent. The thing is Red velvet uses cocoa which is used to make chocolate but in the same way you wouldn't call cocoa powder Chocolate, you can't say Red velvet is Chocolate cake.
My only complaint about this video is the music is too loud in the background. I feel like while I was trying to listen there was a lot going on with the music. Otherwise yummy and great recipe.
Great video by an awesome baker/presenter! While I love that this recipe omits the synthetic food colouring and lets the undutched cacao do its thing, I did read that original recipes of red velvet cake used beetroot juice for colouring. But I guess there is not one original historical recipe of red velvet cake, but at least several, and this video's source is one that does not include red vegetable juices for colouring. Anyway I am a bit disappointed to not find at least any references to beetroot juice in this video. Because without any red colouring agents, natural or synthetic, this does look like an ordinary chocolate cake. I guess it could be red like the presenter's hair, but objectively speaking it is mostly brown. I would have wanted to know how historical ingredients like beetroot juice would have influenced the taste of what is otherwise an acidic chocolate cake, and other whether swaps such as strawberry juice or red dragonfruit juice would work. I have never baked with any of these red vegetable juices but I imagine they probably add depth to a chocolate cake's flavour in ways that synthetic red food colouring can't. Another thing I remarked in this video was the lack of vanilla and spices in both the cake and the frosting. Doesn't it taste bland? I love learning about the boiled milk frosting, it is definitely something I can see myself making. But I think I prefer my red velvet cake with tangy cream cheese frosting, preferably one that contains vanilla, lemon juice and lemon peel.
A red velvet cake is not only about the colour, but also its velvety texture. When the acidic buttermilk and cocoa (or cacao) react with the alkaline baking soda and baking powder, the fizzing of carbon dioxide bubbles creates the unique texture that resembles pancakes soaked in syrup.
The majority of recipes out there do not contain enough alkaline ingredients to react with the acidic ingredients. If you've only had crumbly or airy red velvet cakes, you have not had a properly made one. Most people see the Ronald McDonald red colour and immediately think that they are having a velvet cake. Technically, you could have a brown velvet cake, and it would be more like the real thing than a bright red sponge cake.
Flavour is important as well. The cake needs a subtle chocolate taste, so neither a chocolate cake nor a vanilla cake dyed red.
It's not "just" a chocolate cake. It contains buttermilk and usually a little vinegar, which most chocolate cakes don't. I like your historical recipes.
It’s used Chocolate. It’s a chocolate cake with food coloring
@@rarity4989if you're a lazy fraud
Word! As far as I know it's described as an in-between of vanilla and chocolate. Plus the vinegar, buttermilk, and cacao makes it even more distinct
@@rarity4989 Not the sharpest tool in the shed I see
@@Armistice6246 sabrina carpenter reference?
(she has a song called sharpest tool)
This cake is missing an added acid which is why it is barely red. Add citrus juice or vinegar to increase the chemical reaction that makes the cake naturally red.
Buttermilk is her acidic ingredient.
And also it is utter crap
@@tiffanyshell7375 I've seen lots of people do buttermilk and vinegar! Just buttermilk may not have been enough
Wonderful recipe and the enthusiastic young lady presenting makes this video enjoyable to watch. I really liked the history lesson about "red velvet" cake.
I can't believe people thought taking chocolate out of a cake and adding in so much red food coloring that you could taste it, was a good idea. The coloring was really more important than the flavor? Not on my plate! I'm surprised how many food bloggers do not agree and post their recipes with food coloring as "original". I had to filter through a lot of recipes to find this.
When I learned real red velvet is basically devil's food, I started just making devil's food cake with the cooked milk frosting. I now have non alkalized cocoa and I'm so excited to try it!
I love that you shared the history of the cake while you were making it.
I loved the cake presentation but really No Music Needed. Especially when she is talking, the music is very loud.
So annoying and distracting almost shut it off
I didn’t fully agree at first, but by halfway I thought the music overpowered the host & by the end I was legit struggling to hear what she had to say.
The video was entertaining enough even if it was silent. Sound mixing & music choices were a fail for sure.
That girl was awesome and I'd watch her all day. Hysterical and cute. More please.
Agreed! ☺️
Yes please!!!
She’s at #smartcookie
I just discovered her..and I am a fan!
I've researched the original frosting of red velvet cake before, and it was this ermine frosting. But it's so hard to find a recipe of red velvet cake with ermine frosting. I'm so glad I found this video.
Thank goodness this is the legit Red Velvet Cake.
Some channels claims that their recipe are the REAL Red Velvet since they didn't use any red food coloring but instead they used beets for *natural* red color. YOU STILL USED SOMETHING TO DYE YOUR CAKE.
@simplegateaux I've never tried RVC, but I was always intrigued by it. Which recipe would you recommend? Also, I'm from a small town in Argentina. It is difficult for me to find ingredients such as buttermilk (which I replace with regular milk with vinegar or lemon juice). Thanx in advance!
@simplegateaux Thanx! I'll try it! Just a few questions. First: do you actually WEIGH the buttermilk? Second: what do you mean by "cake flour"? Is it flour with a leavening agent, or plain flour with a finer "grain", so to speak? Finally: what do you use for frosting/icing?
@simplegateaux Thanx a lot!! It's always difficult with foreign recipes, to get the exact ingredients. Your protein-&-finer-grain explanation is by far the clearest I've ever read. I'll try the recipe with my son!!
@simplegateaux real contemporary red velvet might not be a chocolate cake, but it was a chocolate cake originally. Like what the video said, and also if you looked up online, the non-dutch processed cocoa is pretty much the main colouring of the cake, so it played a big role in the original recipe.
@simplegateaux Traditional recipes do not use food coloring, with the red color due to non-Dutched, anthocyanin-rich cocoa.[1][3][4]
Out of the millions of red velvet recipes... By miles the best!!
"CACAOOOO!!! I've been waiting for like two weeks to say that!" - YOU LOOK SO CUTE BEING THAT HAPPY 😂
I love how entertaining you are ❤ plus the recipe and history of this lovely Red velvet cake
Within first 3 seconds, you had me in your corner. Love your personality. Now, I'm going to watch the video! Thinking of making this for Christmas.
You are so informative and funny. I couldn't stop watching. I love the idea of NOT using all that food coloring! I haven't heard of ermine frosting. Can't wait to try that out!
the music is a bit distracting during the parts where she's talking ngl
Fricken THANK YOU! I've told so many ppl about what red velvet cake is supposed to be. Love the video.
I like the way you show the recipe like you are telling a story. After watch it, all of my questions about redvelvetcake had the answers. Thank you so much 😘
Does this girl have her own channel? Love her personality!
The "Fact of the day" sound was too loud, makes it hard for us to hear her over it. Edit: In fact, all of the music bits are too loud. I didn't come here to hear the music, I want to hear her.
I just had a lot of fun watching her. A lot of trivias and funny moments. Love it
Oh God, ENOUGH WITH THE OVER-POWERING MUSIC!!!
I love your historical cake video. I also love your fun and enthusiastic personality! However, one critique is that the “background” music, its too loud to be background music. It’s difficult to hear you over the loud music. 😕
Love your videos can’t wait to see more!
Yes, turn down the music volume a bit. It was overpowering.
There is a difference between red chocolate cake and red velvet cake. Red velvet uses cocoa, buttermilk and vinegar. White vinegar turns the cocoa maroon and ads depth of flavor.
This is a lovely video, but I was a bit sad to see that the recipe linked only listed the ingredients by cups instead of by weight. I have had my fair share of baking projects fail before I got myself a proper kitchen scale, and it's such a cumbersome task to first convert all the cups into grams, and then hope that the measurements given in the recipe actually match up with the estimated weight.
Pretty please with strange looking bears on top could you update the recipe to include measurements by weight as well?
That host is fantastic!!! I could WATCH HER ALL DAY!
this video was so entertaining, awesome to see a historical version of red velvet!! I had no idea that was the difference between cocoa and cacao!! I just wish the music wasn't so loud lol
Okay, this was hilarious and sneaky geeky informative! My favorite combo. Everything was perfect. I didn't even make it through the video before I subscribed... in fact, I subscribed at the sound of the angels because it made me laugh out loud. Can't wait to chk out your other videos. For instance, I love that this a recipe for real food with real ingredients and no fake stuff. 👍👍 Cheers!
Love, love, love your personality😄 💕❤🙌👍!!!
So happy to see this original red velvet recipe as i am so sick of all the fake recipes out there that use red food coloring. 90% of people dont know that red velvet cake is made with cacao. Thats really sad.
It took this video for me to finally connect the dots that cacao powder ≠ cocoa powder. I've wanted this info for years and it was right under my nose.
Your upbeat personally is amazing! Thank you for the awesome video!
Love this recipe for Red Velvet Cake. My ma has one that uses the red food coloring going to try this one and use it as part of a checker board cake and use the frosting that was used in the video.
Great video, all that valuable info, and humor ( I laughed out loud ) 😅 . YOU are adorable ❤
I will try I like original old SCHOOL EVERYTHING. EXCELLENT!!!
THANK YOU FOR SAYING VOILA instead or wala - that I hear so often! Also, thank you for making a proper red velvet!
I just found your red velvet cake recipe and I can't wait to try it. Especially because there's no red coloring. Please do something about the loud music while you're talking. Thank you.
I made a vegan red velvet cake using non-alkalized cacao powder and it turned out beautifully! The color was a pretty cherry cola/dr pepper red as you said. 💕
That was the stupidest sh¡t I've ever heard
CACAO !! 🔥☄ 😆
hahaha
I appreciate you making a real red velvet.
A gave this video a like in the first 10 seconds because I knew then I was in for an adventure!
New subscriber just for that opening hahah. This is going to be my birthday cake this year for sure!
You just made my day a happy day, what an enthusiastic 'performance' Love it! Now I just need to find that raw cacao here in Germany :-)
Loved the video!! I will try it!
I don't really like chocolate but for some reason I like red velvet cake maybe because it's a super moist cake with almost a creamy flavor to it, and is not as bitter as regular chocolate cakes are.
I just want to say that I loathe red velvet anything, but- I'd totally try this! I love your content! You have enlightened me!
Great video! I love your personality!
Isn't there supposed to be vinegar?
That's why she didn't have a red cake at the end lol, yes vinegar or another acid like citrus juice (vinegar is original)
@@Agispsi oh okay that makes sense. I heard that to make it a "velvet cake" it needs vinegar as well as buttermilk.
All 'coco' powder is cacao powder in the UK
I'm from UK...
Cocoa powder the processed Cadbury/Bournville/usual supermarket cooking cocoa IS different to raw, unprocessed cacao you can buy in Holland and Barrett which is used in her recipe.
this lady reminds me so much of sookie from gilmore girls. so bubbly, so fun
I just love her! And the recipe is very interesting. So bad buttermilk is hard to find in my country.
You can make your own. For every 1 cup of milk, you put 1 tablespoon of white vinger or lemon juice and leave to curdle for a few minutes
It shouldn't have that much coco powder in it, and where is the vinegar?
Yay! I was hoping you’d tell the Adam’s story!
i see the red ... this gal is sooo sweet XOX
Wonderful recipe ❤❤❤
You my dear are a complete Joy 😘
Awesome video! just the music drowns out your voice at times. Thank you for that history ❤️
Very informative! I loved watching this! Thank you!!
you are hilarious and super fun to watch!
I really appreciate you share those secrets
For more of redness you can add a beetroot juice. I eat such thing in Beverly Hills. Those were cupcakes Red velvet of course. But they were red because of beetroot juice.
Hi. New to your channel and love your personality already. Keep that attitude girl. 👍
Loved the energy. But the reason why it is red is because since it is acidic the anthocyanins in the chocolate stay red. They are ph dependent.
Amazing 😍!
Ok I fell in love with her immediately, this is gonna be good
I love watching you, but if you had used a dutch cocoa like Red Brute or Guittard it would be a lot more red than using Cacao. That is true red velvet, reversed creamed with a red dutch cocoa and buttmilk or vinegar to neutralize the bitterness in the dutch cocoa.
The consensus among food scientists and historians is that “natural” raw cocoa was used by the Victorians to make red velvet cake.
Thank you for the history and the original recipe, too many of these floating about chucking in food colouring 😫
so fun watching you!!!!!
I love her, I need more of her, she is just lovely
10:25 “The cake of a wife t-“ was my ad placement
Great recipe - I LOVE Elise. But who the hell produced this? They should be fired. The music is WAY too loud and the sound is completely unbalanced. Elise is your next great AR star. She deserves a better producer.
Does Smart Cookie have an instagram or something I can follow? I need more of this energy!
Can I do this with sourdough starter??
FANTASTIC!!!! ❤️❤️❤️YOU AND MY FAVE CAKE RECIPE. ANYONE THAT PREFERS CARCINOGENIC RED ARTIFICIAL COLORING OVER THIS RECIPE IS FRANKLY A WACKNUT!!!!! One minor thing…lower the music volume overall cuz too often hard to hear you. But other than that your channel is AWSOME! 🌟🌟🌟
Red velvet is Chocolate cake in the same was that Scrambled eggs are Boiled eggs. They use the same basic ingredients but they're not the same, yes both are eggs but the preparation and resulting flavors are diffrent.
The thing is Red velvet uses cocoa which is used to make chocolate but in the same way you wouldn't call cocoa powder Chocolate, you can't say Red velvet is Chocolate cake.
This music is soooo loud!
You didnt add the vinegar
ANY RED VELVET STANS HERE?
WHERE MA REVELUV AT?
Thank you for sharing historical reciepe. Disappointed by the new colored version
I need exact measurements, please...👏🏻👏🏻👏🏻
I agree with this recipe as the original red velvet cake except one fact. The cocoa needs a tsp of vinegar to become "red".
Awesome
Hi. May I translate this video to Portuguese and re-up it in my channel??
You can use beet juice.
Yes you can if you want
not original
Video would be much better if the music was quieter
Yes. She has a fun personality, but it's hard to hear her over the loud music.
Excelent video! The music was a bit loud thogh.
Nice
My only complaint about this video is the music is too loud in the background. I feel like while I was trying to listen there was a lot going on with the music. Otherwise yummy and great recipe.
What a sweetie!
Superb Girl😀👍
Great video by an awesome baker/presenter! While I love that this recipe omits the synthetic food colouring and lets the undutched cacao do its thing, I did read that original recipes of red velvet cake used beetroot juice for colouring. But I guess there is not one original historical recipe of red velvet cake, but at least several, and this video's source is one that does not include red vegetable juices for colouring.
Anyway I am a bit disappointed to not find at least any references to beetroot juice in this video. Because without any red colouring agents, natural or synthetic, this does look like an ordinary chocolate cake. I guess it could be red like the presenter's hair, but objectively speaking it is mostly brown.
I would have wanted to know how historical ingredients like beetroot juice would have influenced the taste of what is otherwise an acidic chocolate cake, and other whether swaps such as strawberry juice or red dragonfruit juice would work. I have never baked with any of these red vegetable juices but I imagine they probably add depth to a chocolate cake's flavour in ways that synthetic red food colouring can't.
Another thing I remarked in this video was the lack of vanilla and spices in both the cake and the frosting. Doesn't it taste bland?
I love learning about the boiled milk frosting, it is definitely something I can see myself making. But I think I prefer my red velvet cake with tangy cream cheese frosting, preferably one that contains vanilla, lemon juice and lemon peel.
Where do you buy Cacao ?
I'm surprised the egg was cracked right in the mixing bowl .might get shells that way..
You are so much fun.
OMG! The music. Loud, annoying, distracting.
Its not red
The original Cacao, is it still available?
Just look for and buy non-alkalized cacao
Omg I love you so much!
In case you’re wondering who this baker is, I found her at #smartcookie
Where is she hiding...love this presentation. Want to see more of her.
I have no idea why this video has less views!
😳OMG WHAT TYPE OF COPPER COOKWARE IS THAT AS WELL AS THE PORCELAIN POTS