I've noticed some red velvet cake recipes use white vinegar as an ingredient. I've made red velvet cake without the white vinegar and it was so so. Does the white vinegar make a difference in texture and taste?
Thanks for the advice.
I use my grandmother's recipe which includes white vinegar combined with cocoa power and two bottles of red food coloring added to make a paste. The paste is then added to the other ingredients. This recipe has no butter but rather uses vegetable oil. It's what I grew up on but everyone I make it for thinks its the best Red Velvet Cake recipe.
Yes. Red Velvet cake requires the vinegar. It reacts with the cocoa powder to give a reddish look to the cake (IF you are using regular cocoa powder, NOT dutch-processed). The red food dye is used to enhance this reddish look as, over time, a brighter red became associated with this cake. Also, the vinegar, along with the buttermilk, makes the cake more acidic, which gives this cake its unique taste.