Red velvet cake, characterized by its soft cream cheese icing and distinct bold red hue, has an intriguing and evolving history. Emerging in the 1800s, it evolved from a texture-focused desire among cooks experimenting with cocoa, which chemically reacted with baking soda or buttermilk. Despite a decline in popularity, cultural moments, especially the film 'Steel Magnolias' in 1989, reignited interest. The signature cake has since garnered a devoted following, stemming from its ties to iconic establishments like the Waldorf-Astoria Hotel and influencing cultural references in media, which have turned it into a beloved dessert once again.
Over the years, the popularity of red velvet cake declined, with critics viewing it negatively and many renowned cooks not including it in their cookbooks.
The red coloring then came about as the cocoa interacted chemically with baking soda or buttermilk, resulting in velvet cakes.
Different individuals and establishments claim their part in the making of red velvet cake, including the Waldorf-Astoria Hotel and Adams Extracts.
The movie 'Steel Magnolias' became a significant turning point, reviving interest in red velvet cake after decades of decline.
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