The history of cake dates back to the 13th century. Hundreds of years ago, cakes were a sweet type of bread. Many times, people would put dried fruits and nuts in their cake recipes. As a result, the desserts were rough and had an abrasive texture.It wasn't until 500 years later when bakers began to make dessert more appealing. They were able to find ways to break down the flour in the recipes so cakes could be softer and tastier.

Do you want to know where the traditional red velvet cake originates from? There's a lot of controversy behind who should receive credit for the recipe. Read on to find out the fascinating history behind red velvet cake – one of the world's favorite desserts.

TRADITIONAL RED VELVET CAKE

To understand the traditional red velvet cake, you must go back in time. Velvet cakes first came into existence during the Victorian Era.
It was during the 1800's that recipes would frequently call for the use of cocoa for luxury cakes. They would call the cakes "velvet" cakes and serve them at fancy dessert parties. The word velvet lets guests know the cake will have a smooth and soft texture. describe the soft, smooth texture of the cake.

Devil's food cake was also wildly popular during the Victorian Era. Devil's food cake was another recipe that requires cocoa as an ingredient. The cooks in the 1800's were hard at work, trying to get the perfect cake recipe. The ingredient of cocoa would help break down the coarse flour. As a result, the flour was softer and the cake was velvety.

Some people argue that the red color comes from a chemical reaction. A chemical reaction between the cocoa and acid give the cake it's red color. Natural cocoa has a lot of acidities and works well with the baking soda and buttermilk. Along with a delicious chocolate flavor, the cocoa makes the cake nice and soft. Around the 1900's cake recipes with cocoa as the main ingredient began to surface. People were finding recipes for cocoa velvet cakes, red cocoa cakes and other "cocoa" types of cakes.