Red Velvet Cake Texture. Red velvet cake also has cocoa powder and a slight tang from the buttermilk and vinegar. Historically red velvet cake was just chocolate cake tinted red from the acid in cocoa powder not from food coloring.
Nowadays most cocoa powders are alkalized as in stripped of acid. What makes red velvet cake taste different. Use milk buttermilk or even coconut milk instead of water to make your cake mix a little richer.
Look for a non-alkalized one for this old-fashioned recipe.
Nowadays most cocoa powders are alkalized as in stripped of acid. Look for a non-alkalized one for this old-fashioned recipe. Completing the classic look is a coat of bright white ermine frosting cooked the old-fashioned way. Nowadays most cocoa powders are alkalized as in stripped of acid.