Red velvet cake is a classic American dessert that has been popular for over a century. Known for its distinctive bright red color and rich chocolate flavor, this cake is a staple at potlucks, birthday parties and weddings across the country.
But not all red velvet cakes are created equal. There are distinct differences between traditional red velvet cake and its Southern cousin.
In this in-depth article, I will explore the history, ingredients, and preparation methods of both cakes to understand what sets them apart.
The History of Red Velvet Cake
Let’s start with a quick history lesson. Red velvet cake is believed to have originated in the 1920s at New York City’s Waldorf Astoria Hotel.
The striking red color came from a chemical reaction between acidic vinegar and buttermilk and the alkalinity of the cocoa. Adding to the intrigue, early recipes called for beet juice as a coloring agent.
The cake rose to prominence when a red velvet cake won a cooking contest in the 1950s. Its fame spread across the country, boosted by the introduction of red food coloring which made preparation easier.
The Evolution of Southern Red Velvet Cake
Red velvet cake became especially popular in the South. Humid conditions made beet-based dyes less stable, so Southerners relied more on food coloring for vibrant red tones.
The classic Southern version uses extra butter and eggs for a richer, denser texture. It incorporates Southern staples like buttermilk, pecans, and cream cheese frosting.
Unlike its Northern cousin which is flavored with cocoa, Southern red velvet highlights vanilla and almond extracts for a distinctly different taste.
The Southern take was largely unknown outside the region until the 1980s and 90s. National companies like Cake Man Raven and Adams Extract began selling pre-made mixes based on Southern recipes, increasing mainstream awareness.
Key Ingredients in Red Velvet vs. Southern Red Velvet
Now let’s do a side-by-side comparison of the ingredients that go into red velvet cake versus authentic Southern-style red velvet cake. This will reveal exactly how the two cakes differ.
- Cocoa powder: Original red velvet cake uses unsweetened cocoa powder for chocolate flavor. Southern red velvet forgoes cocoa completely to allow vanilla, butter, and nuts to shine.
- Vinegar and buttermilk: Both cakes include a reaction between vinegar and buttermilk to activate the leavening agent and tint the batter red. Southern red velvet uses more buttermilk for extra tang.
- Butter and oil: The original cake is made with vegetable oil. Southern red velvet also adds plenty of butter for richness.
- Eggs: Traditional red velvet uses 2 eggs. Southern red velvet uses 3-4 eggs for structural stability and density.
- Food coloring: 1-2 Tbsp of red food coloring gives both cakes their signature hue. Southern bakers tend to use more for an extra-vibrant color.
- Vanilla and almond extract: These are emphasized in Southern red velvet instead of chocolate flavors.
- Pecans: Chopped or ground pecans add texture and nutty flavor to Southern red velvet.
- Cream cheese frosting: This tangy frosting is used exclusively for Southern-style red velvet. Original red velvet cake uses buttercream or fluffy white frosting.
Preparation Methods: Key Differences
Baking techniques also differ between the two cakes. Here’s an overview:
- Mixing method: Conventional red velvet is made by creaming butter and sugar first, then adding eggs and dry ingredients. Southern red velvet uses reverse creaming, beating eggs and sugar first. This contributes to a denser crumb.
- Batter consistency: Original red velvet has a thin, pourable batter. Southern red velvet batter is thicker, for better structural stability when baked.
- Buttermilk incorporation: Buttermilk is folded into traditional red velvet batter at the end to avoid overmixing. It is added earlier in Southern red velvet for maximum tang.
- Vanilla: Vanilla is added with the wet ingredients in classic red velvet. Southern bakers bloom vanilla in the buttermilk for intensified flavor.
- Pecans: Finely chopped or ground pecans are gently folded into Southern red velvet batter just before baking.
- Pan type: Traditional red velvet is baked in sheet pans or multi-layer cake pans. Southern red velvet is baked in a Bundt pan for iconic presentation.
The Perfect Slice: Texture and Taste
When you cut into a perfect slice of red velvet or Southern red velvet cake, what should you expect in terms of texture, mouthfeel and flavor? Here’s a breakdown:
Classic red velvet cake has a tender, delicate crumb that is soft and velvety. It tastes rich from the cocoa, balanced by tangy buttermilk and sweet vanilla.
The flavor and bright color pair beautifully with creamy white or buttercream frosting.
Southern red velvet cake has a slightly coarser, denser crumb with more structural integrity from extra eggs and butter. It tastes deeply nutty from the pecans, with bold vanilla and tangy buttermilk. The use of cream cheese frosting counters the decadence of the cake for perfect harmony.
Occasions and Pairings
Both styles of red velvet cake are crowd-pleasers perfect for celebrations, potlucks and informal get-togethers. Here are some tips for optimal serving:
Classic red velvet cake is ideal for birthdays, weddings, and holidays when you want a classy, elegant dessert. Pair it with whipped cream or white chocolate shavings. It also makes a lovely Valentine’s Day dessert.
Southern red velvet cake is perfect for backyard barbecues, family reunions, tailgates, and casual parties. Pair it with bourbon, brown sugar and berries for a delicious summer dessert. Offer it proudly at potlucks to showcase Southern cuisine.
The Takeaway
Red velvet cake brings joy, flavors, and charm wherever it is served. With its festive color and lluscious taste, this cake has secured a permanent place in American baking culture.
The original version celebrates chocolate, while Southern-style red velvet showcases pecans, butter and cream cheese. Both are fabulous choices sure to satisfy a crowd or cure a sweet craving.
The next time you bake up a red velvet cake, consider adding your own creative spin with different pan types, frostings and mix-ins to invent an inspired new tradition.
