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.
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