Red Velvet Cake With Coconut Cream Cheese Frosting
Red velvet cake did not hold it’s iconic status while I was growing up. I actually had never heard of this cake variety until I was a young adult. The resurgence of red velvet seems to coincide with the proliferation of cupcake cafes. These diminutive cakes have evolved from the traditional children’s birthday treat into an adult obsession, fueled by decadent flavor combinations that tantalize the palate. At every café you will find red velvet on the menu.
So what gives these chocolate cakes their scarlet hue? Predominantly, red food coloring or rarely some recipes suggest boiled beets. However, a reaction between acidic vinegar and buttermilk can enhance the red anthocyanin in cocoa. This may be how red velvet and devil’s food originally earned their titles. The taste of chocolate is often subtle; typically the ratio of cocoa powder to flour is 2 Tablespoons to 2 ½ cups flour (for regular chocolate cake it is 3/4 cup to 2 1/2 cups).