Is red velvet chocolate cake?

In this short article, we will answer the question “Is red velvet chocolate cake?”, show you how red velvet was created and teach you how to do it.

An intense shade of red, very white and fluffy inside. In the confectionery stores, the contrast grabs customers’ attention.  

The colour burgundy conceals a taste of chocolate. Vanilla is the ideal complementing opposite to white cream. But avoid becoming sick. Cream cheese is her foundation.

The mixture of a few components, notably vinegar, buttermilk, and cocoa, results in the dough’s eye-catching colour. But only a portion of it. 

The tone is definitely not largely caused by the chemical interaction. The most typical is the employment of colours, which can be either synthetic or natural, like decreased beetroot juice.

Is red velvet chocolate cake?

Yes and no, not entirely, but it is made from cocoa. Red velvet is a unique type of cake that falls somewhere between vanilla and chocolate cakes. It is not a completely chocolate cake; there is only a slight trace of chocolate taste.

What is the history of red velvet?

The history of Red Velvet is inaccurate throughout. But let us confirm. The velvet cakes, to which it belongs, have been around since 1800, with the earliest records appearing following the American Civil War. 

The dough is incredibly light and dry, and the recipe calls for both vinegar and buttermilk. It was frequently seen in pineapple and lemon flavours.

The Red Velvet cake first appeared in the 20th century and its reddish colour came from the reaction of acidic components. 

When the New York Stock Exchange crashed in 1929, there was a shortage of chocolate; a different option would be to boil the beet and colour it because purchasing artificial colouring at the time was quite expensive.

Another tale describes a chance that the American dyes company Adams Extract Company saw. 

John Adams, the company’s founder, believed that a striking red cake may be a significant business opportunity after the US Congress passed legislation restricting the use of food colouring in 1938.

Due to the food restrictions during World War II, the corporation created thousands of cards with the recipe in the 1940s AND “lined” it into its items that might be used to make Red Velvet: vanilla essence, red food colouring, and imitation butter-flavoured cream.

But how did it reappear in style after that? The Magnolia Bakery, a fashionable bakery that was featured in the television show Sex And The City, is to blame, according to the New York Times as well. 

The cake was a commercial success, and a cupcake variation was added. Red Velvet rose to fame. So, we’ve provided you with an extremely simple recipe for this treat.

How do you make red velvet cake?


Cake dough

  • 1 cup sifted wheat flour (sifted)
  • 1 and 1/4 cup (tea) of sugar
  • 3 tablespoons of butter
  • 1/2 tablespoon of baking powder
  • 1 and 1/2 tablespoon red food colouring
  • 1/2 teaspoon of vinegar
  • 20 g cocoa powder
  • 100 ml of milk
  • 4 eggs


  • 225 g of cream cheese
  • 2 cups icing sugar (confectioners)
  • 1/2 cup (tea) of butter
  • 1 teaspoon of vanilla extract

Method of preparation:

Cake dough:

  1. In a pan, heat the milk along with the butter, stirring until it dissolves completely.
  2. Then add the red food colouring and mix well until the colour is even. Reserve.
  3. In the mixer, beat the eggs with the sugar and vinegar for approximately 3 minutes, until you get a fluffy cream.
  4. Turn off the mixer, and add the sifted wheat flour and cocoa powder.
  5. With the help of a fouet, mix gently just to incorporate the ingredients.
  6. Add the yeast, mixing well.
  7. Finally, add the reserved red mixture to the dough and stir to obtain a homogeneous colour.
  8. Pour the batter into the pan, covering approximately 3/4 of each pan.
  9. You can use a piping bag to make it easier!
  10. Bake in a preheated oven at 180º C for 25 to 30 minutes.

Cake cover:

  1. In the bowl of an electric mixer, combine the cream cheese with the butter and beat well for 3 minutes.
  2. Add the vanilla extract and icing sugar to the bowl and continue beating until you get a smooth, homogeneous coating.
  3. Place in the fridge for a few minutes until firm.
  4. Transfer to a piping bag and cover the cupcakes gently.
  5. The tip is to wait for the cupcakes to cool before putting the frosting, so it doesn’t melt!


In this short article, we answered the question “Is red velvet chocolate cake?”, have shown you how red velvet was created and taught you how to do it.


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