Once upon a time, was born a luscious wonder of cocoa, flour, sugar and a big spoon of something more that took the culinary land by storm…
Today it might be a tough task to find a person who doesn’t know the pleasure of biting into a luscious, smooth and creamy slice of the Red Velvet Cake. But have you ever wondered how did this dessert make it to the world?
Digging deep into the delicious books of time, we bring you some interesting insights on the Rise of Red Velvet. While it is said that its true origins still remain unknown, there is plenty much in the history that will interest you all.
Born in the 1800’s, Velvet Cakes were a popular holiday season favorite! Bakers in those times used cocoa to soften the flour and create finer texture cakes, hence giving them their first name ‘Velvet’.
Unfortunately during World War II, food items began to be rationed thus decreasing the possibility of people buying baking essentials such as sugar and butter. Due to this, many bakers started adding Beetroot or Beetroot Juices to their cakes, giving their desserts a unique red color along with a moist texture. That is also a reason why many classic Red Velvet Recipes have Beetroot as an ingredient in them.
Like every tale, this one has a flip side to it too. While some believe Red Velvets were a beautiful creation by adding a vegetable to it, some say the story coming now stands true.
A businessman from Texas, John A. Adams owned a company called Adam Extracts. In the 1920’s during the Great Depression, families started staying away from purchasing food colors, extracts and many more baking items in order to cut their expenses to sustain a living. While the people could survive without fancy food purchases, Adam Extracts on the other hand was experiencing a major downfall in sales. To overcome the scenario, Adam introduced to the world their ‘Red Velvet Cake’ recipes that were to be made exclusively with red food coloring and artificial butter flavorings. He ensured that free cake recipe cards were given out at all grocery stores to catch the eye.
What was next? The clever gimmick made Red Velvets a major crush for everyone and soon it became a hot selling cake of all times. Going strong with some criticism and some love, the Red Velvet grew strong with the coming years and it is said that by 2013 it was 4.1% part of all restaurant menus in the world.
Today, Red Velvets are majorly a mix of Dutch processed Cocoa and food coloring, giving it a rich brown color. Nevertheless, what excites us the most is the fact that now we not just savor Red Velvet flavored classic cakes but also a plethora of desserts with endless variations like cupcakes, brownies cookies & a lot more that use Red Velvet flavorings in the most delicious and innovative ways possible.
Be it combinations of dark & white chocolate, flavored cheese, healthy nuts and even seasonal fruits, Red Velvets have a unique way to dwell into each one’s comfort food.
Here are some delightful picks for you to drool on!