Someone else was right in that Red Velvet cake used to not have red dye and it was a reaction between the cocoa powder, vinegar and buttermilk that gave it a reddish hue. Then it got bastardized over the years. Here is a link to a modern twist on the original red velvet cake recipes, and it has a link to an article detailing the history of it and how it became a glorified red dye chocolate cake.
It's a glorified chocolate cake, plain and simple.
To hear a woman say, "OMG, they have Red Velvet cake" like it's some hard-to-make luxurious dessert or a restaurant trying to fool customers by acting as though it's something special -- yes it chaps my ass.
soooooooooooooooooooooooooooooooooooooo, this thread blew up.
I never knew red velvet was such a hot button issue. Red velvet and chocolate cakes are NOT the same thing. There is a lot more cocoa in chocolate cake and no vinegar. Also, red is my favorite color so maybe that has something to do with me liking it so much.
I think there was a request for the cookie recipe somewhere in the bloodbath..
2 1/4 cups all-purpose flour 2 1/2 Tbsp cocoa powder 1 1/2 tsp cornstarch 3/4 tsp baking soda 1/2 tsp salt 8 Tbsp butter, at room temperature 6 Tbsp all vegetable shortening, at room temperature 1 1/2 cups granulated sugar 1 large egg 1 large egg yolk 1 1/2 tsp white vinegar 1 1/2 tsp vanilla extract 1 Tbsp red food coloring
Preheat oven to 375 degrees. In a mixing bowl, whisk together flour, cocoa powder, cornstarch, baking soda and salt, set aside. Add butter, shortening and sugar to the bowl of an electric stand mixer and mix on medium speed until very pale and fluffy about 4 minutes. Add egg and egg yolk and mix until combined. Add vinegar, vanilla and food coloring and mix until well blended. Slowly add in dry ingredients and mix just until combined. Scoop dough out by the heaping tablespoonfuls (about 1 1/2 Tbsp) and roll into balls and place on buttered cookie sheets and bake in preheated oven 8 - 9 minutes.