That’s right! This eye-catching bakery favorite can get even better with one simple, old-fashioned addition.
Although you won’t find it on the side of a boxed mix, or even in most recipes swapped among friends, vinegar is an ingredient that goes way back with red velvet cake. We know it doesn’t sound as appetizing of an ingredient for desserts as, say, butter or sugar, but you’ll reconsider when you find out just what it does for the classic confection.
Spiking the batter with vinegar makes your cake even fluffier, a key characteristic of red velvet cakes of years past. This pantry staple adds just a little extra kick of acid that ensures the baking soda can work its magic, lifting the cake and lightening its texture. Paired the rich, dense cream cheese frosting, the light texture is perfection.
Although you might have heard that red velvet cake gets its name from a slight red hue that came from mixing cocoa and vinegar in the batter, historians aren’t quite sure this is true. There are multiple theories as to where to name comes from, but there’s no denying the delicious effect of vinegar on the final product.
In fact, you don’t even have to dye your dessert red to have the same great taste and texture. Don’t believe us? Try out this Chocolate Velvet Cake from Add a Pinch to taste test it for yourself!
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