BBC Good Food Magazine
HISTORY OF RED VELVET CAKE
‘Velvet’ cakes emerged during the Victorian era, when refined cake flours and cocoa powder were
combined to create luxuriously soft bakes. The distinctive rouge tones of today’s signature red velvet cakes can be credited to rationing during WWII, when resourceful bakers supplemented cakes with
beetroot juice to both improve their texture and add a dash of pretty colour.