What originally gave red velvet cake its signature crimson color?
Answer Cocoa powder, buttermilk, and vinegar
When it was first made popular at the Waldorf Astoria in the early 1950s, red velvet cake batter received its trademark color from the chemical reaction between cocoa powder, buttermilk, and vinegar. It was not a chocolaty flavor, but a much milder one. It was a very moist cake, and the term "velvet" came from its texture, not its flavor.
Asked by Leni Davenport · Last updated 5 years ago · 191.9K views · SOURCE
