Brian Levy is a writer, recipe developer, and dessert menu consultant. He worked as a pastry cook at Michelin-starred Babbo before moving on to the fields and kitchens of farms and inns and cooking as a private chef. His first cookbook, Good & Sweet, was published in 2022.
With careful attention paid to the ingredients and method used, anyone can make a red velvet cake that’s a feast for both the eyes and the taste buds. The star ingredients of red velvet cake—natural cocoa powder, buttermilk, and baking soda—help to leaven the cake, but are also responsible for the chemical reaction that first gave the cake its iconic color. A few drops of red food coloring help to further enhance the natural color of the cake, ensuring a crumb that is inarguably red.
“Presumably frustrated with results that didn’t live up to the hype,” writes Stella, “Lynn Chambers popularized doctoring buttermilk-cocoa cakes with a teaspoon of red dye in her In addition to Juneteenth, red velvet cake is wonderful for Valentine’s Day, anniversaries, and birthdays, but of course there’s no need to wait for a specific holiday to make this fabulous cake.The recipe that follows is the result of rounds of testing and tweaking to produce what I believe is the ideal red velvet cake: one with a luxurious, velvety crumb that’s flavored with brown sugar, buttermilk, cocoa powder, and vanilla.
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