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What Makes Red Velvet Cake Red? (It’s NOT Just Food Coloring!)

Most people think red velvet cake is just chocolate cake with red dye, but that’s NOT the full story! Here’s what actually gives it that deep red color:

1️⃣ The Natural Reaction (Original Method)
Traditional red velvet cake was made with natural cocoa powder, which contains anthocyanins (a pigment in cocoa).
When mixed with acidic ingredients like buttermilk and vinegar, these pigments reacted and created a natural reddish-brown hue—NO food coloring needed!
2️⃣ Modern-Day Method (With Food Coloring)
Today, most recipes use Dutch-processed cocoa, which doesn’t react the same way.
To keep the signature red color, bakers add red food coloring or beetroot powder to enhance the vibrancy.
💡 Fun Fact: Some bakers recreate the original reaction by using natural cocoa + acidic ingredients instead of relying on artificial dye!