What Makes Red Velvet Cake Red

What Makes Red Velvet Cake Red. Although, the resulting cake is more of a ruddy brown color and not the gaudy red color you get from using food coloring. This is because the cocoa powder contains an ingredient known as anthocyanin.

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In red velvet cakes, the contact between the cocoa powder (acid) and vinegar (acid) or buttermilk (acids) results in a dark red color. This does not mean, however, that every time you indulge in red velvet cake your stool will turn bright red. Cocoa powder contains an antioxidant called anthocyanin, which is pH-sensitive, meaning it reacts to acids and bases.

Remember in acidic condition, anthocyanins appear as red.

Red velvet's flavor comes from the use of buttermilk, vinegar, and cocoa powder.

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Add the oil, egg yolks, vanilla, and vinegar. S., southerners started adding another acid to the cake: buttermilk. These red velvet pancakes actually use the classic vinegar and cocoa powder combination to create its color (along with a little bit of red coloring).

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