Old-fashioned Red Devil’s Food Cake, left, barely gets a tinge of red from the chemical reaction between acid and alkaline ingredients in a recipe from The Spokesman-Review’s Dorothy Dean’s Homemakers Service in 1936. Red Velvet Cake was popularized later in a leaflet from 1962 and called for 2 ounces of red food coloring to achieve the deep red color
A simple recipe request sparked a recent red velvet immersion course.
A grandmother called recently to ask for a red velvet recipe she could make for her grandson, who loves the cake but is allergic to red food dye. I had a vague recollection that red velvet cakes weren’t always made with food dye and offered to dig up a traditional recipe for her that instead relies on the chemical reaction between acid and alkaline ingredients to create the cake’s reddish hue. Lorie Hutson, SR
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