Red velvet cake is traditionally a red, or reddy-brown, coloured chocolate layer cake, covered with white cream cheese icing. The popularity of red velvet cake has catapulted in recent years with all kinds of variations popping up across coffee shops and bakeries across the world. Personally I made this hulk of red perfection to add a sweet ending to a perfect beef roast and it cut through the salty dinner wonderfully.
When I first started reading recipes I found myself pondering, "vinegar?? in a cake?? WTF??"
For baking soda to effectively make a cake rise, it must react with an ingredient that contains acid. Although most red velvet cake recipes contain acidic ingredients such as buttermilk and cocoa, the addition of vinegar provides just a little extra acid to ensure the baking soda can do its best rising work.
Another potential reason that vinegar is an ingredient in red velvet cake recipes has to do with the hallmark colour. Originally, the colour of the cake came from the addition of beets or beet juice, not the red food colouring of current times. Well we added both. And it was amaze balls.
Prepare your bundt pan by spraying the inside liberally with non-stick cooking spray. Fill the bundt pan about ¼ of the way up with the red velvet cake batter.
Bake for 55-65 minutes or until a toothpick stuck in the cake comes out clean. When the cake is done remove it from the oven and let it cool for about 20 minutes then remove the cake from the bundt pan placing it on a cooling rack until completely cooled.