Want to surprise? Try the original red velvet recipe at home

Red Velvet Cake - The Original Recipe and the Story of the Legendary Dessert

The red color, delicate cocoa flavor, and moist texture are the main features of the legendary Red Velvet Cake, which has become a phenomenon not only in the USA, where it originated, but also on European tables. Although this cake looks very modern, its history surprisingly dates back far into the past. If you've ever wondered what the original recipe for red velvet cake is, where it comes from, and why people love it so much, then that's exactly what the following story is about.

Where Did the Red Velvet Cake Come From?

Although it may seem that red velvet is a creation of recent years, the truth is much more colorful – literally. It all started in the first half of the 20th century. Red Velvet Cake first appeared in the 1930s in the USA. Some legends claim it originated in the kitchen of New York's Waldorf-Astoria Hotel, while other versions attribute its creation to the southern states of the USA, where "velvet" cakes were long popular due to their delicate texture.

It was this velvety structure that gave the cake its name. Velvet, in conjunction with sweetness, referred to cakes that were soft, moist, and smooth to bite into – thanks to a combination of buttermilk, vinegar, and cocoa. The red coloring was originally the result of a chemical reaction between cocoa and acidic ingredients, not the use of dye.

Interestingly, the original cocoa powder contained more natural anthocyanins, which react to acid and cause a pink to red tint in the dough. Today's modern cocoa is often heavily alkalized (so-called Dutch process), so it no longer allows this chemical reaction – and that's why we use red food coloring today.

Why Has Red Velvet Gained Such Popularity?

Red Velvet Cake combines several strong advantages: visual appeal, delicate flavor, and distinctive texture. It is a dessert we easily associate with a festive occasion – birthdays, weddings, Valentine's Day. Its striking red color, contrasting with the white cream, makes it an ideal celebratory cake.

In times when ingredients were scarce and baking was more of a festive affair, Red Velvet was a symbol of luxury and exclusivity. Today, when quality ingredients are readily available, it's a joy to prepare this cake at home – and the original recipe for Red Velvet Cake is the best starting point.

Original Recipe for Red Velvet Cake

When searching for the "true" recipe, we often encounter various versions. Some use only cocoa and dye, others add instant coffee, cream cheese, or even oil instead of butter. However, the original recipe for red velvet cake has several basic pillars that are worth preserving.

Ingredients for the Cake:

• 250 g all-purpose flour
• 1 tablespoon quality natural cocoa
• 1/2 teaspoon salt
• 115 g butter (softened)
• 300 g granulated sugar
• 2 eggs
• 240 ml buttermilk
• 1 teaspoon vanilla extract
• 1 tablespoon white vinegar
• 1 teaspoon baking soda
• red food coloring (preferably gel)

Ingredients for the Cream:

• 250 g butter (softened)
• 500 g cream cheese (e.g., Philadelphia)
• 200–250 g powdered sugar (to taste)
• 1 teaspoon vanilla extract

Method:

1. Preheat the oven to 175°C. Grease two round cake pans (about 23 cm in diameter) and line the bottom with parchment paper.
2. In a bowl, mix the flour, cocoa, and salt.
3. In another bowl, whisk the softened butter with sugar until creamy. Beat in the eggs one at a time.
4. Add the vanilla extract and red dye to the buttermilk, mix. Then alternately add the dry mixture and dyed buttermilk to the butter mixture – always start and end with flour.
5. In a small bowl, mix vinegar with baking soda and quickly incorporate into the batter. Immediately pour the batter into the pans and bake.
6. Bake for approximately 30 minutes, until a skewer inserted into the center comes out clean. Let cool and then remove from the pans.
7. For the cream, beat the butter with powdered sugar until smooth. Add the cream cheese and vanilla and beat until the cream is fluffy and smooth.
8. Layer the cake – put the cream between the layers and cover the whole cake on the outside. Let chill for at least 2 hours, preferably overnight.

Tips and Small Tricks from Practice

If you decide to bake Red Velvet at home, it's worth considering a few details. To achieve a truly moist and velvety texture, the butter must be perfectly softened, and the batter must not be overbeaten – otherwise, it will lose its lightness. The use of buttermilk is key because it adds not only fluffiness but also a slightly tangy flavor that beautifully balances the sweetness.

As for coloring, gel or paste dyes work best – they have a more intense color and don't add extra liquid. If you prefer natural options, you can try beetroot juice, although the resulting color will be somewhat muted.

And then there's the cream. True Red Velvet never goes without cream cheese frosting – it's the contrast between the bold red and the light, slightly tangy cream that creates the true effect.

One of the common questions is: "Do I need to use vinegar and soda?" Yes, this combination creates carbon dioxide bubbles that help the cake rise. Moreover, vinegar softens the flavor and activates the cocoa's color.

Red Velvet in Czech Households

While Red Velvet is a staple in American bakery displays, its popularity in the Czech Republic has been gaining ground more in the last ten years. Perhaps it's due to the popularity of baking TV shows, or maybe because of the fondness for original cakes at weddings and celebrations.

One reader of the Ferwer blog, Mrs. Irena from Olomouc, shared her experience: "I baked Red Velvet for the first time when I wanted to surprise my husband on our anniversary. He was afraid the cake would be too sweet, but he was absolutely thrilled. Since then, I make it regularly for birthdays."

And that's the charm of Red Velvet Cake. Despite its reputation as a luxurious dessert, it is relatively easy to prepare and always impresses – both in taste and appearance.

In today's world, where there is a growing interest in traditional recipes without unnecessary experimentation, people are increasingly returning to tried-and-true classics, including this cake. So if you're looking for a genuine recipe for red velvet cake – with no shortcuts, with honest ingredients and a proven method – you've found it.

And what's the best part? That baking such a cake is not just about the result. It's about the whole process – the smell of vanilla, the color of the batter, the quiet anticipation by the oven... And that first piece you taste when you slice the cake. As American chef James Beard said: "Food is our common heritage, our safe anchor, our common language." And perhaps Red Velvet Cake is one of those languages that can bring people together at one table.