Red velvet cake is a distinctive red-colored layer cake known for its mild cocoa flavor, tangy buttermilk, sweet vanilla, and very buttery taste. It has a soft, dense, moist, and velvety crumb texture. The cake is traditionally made with ingredients including buttermilk, vinegar, cocoa powder, flour, sugar, eggs, butter, vanilla extract, and often red food coloring to achieve its characteristic red hue. The acidity from vinegar and buttermilk reacts with cocoa powder to tenderize the cake and contribute to its unique flavor and texture. Red velvet cake is typically layered and frosted with cream cheese frosting, which is creamy and delicately sweet, complementing the cake's flavors perfectly. Historically, the red color came from a chemical reaction between non-Dutched cocoa powder and acidic ingredients, or from beet juice before the widespread use of red food coloring

. Originating in the Southern United States, red velvet cake has been popular since at least the 1920s and is sometimes also called Mahogany Cake or Red Devil Cake. Its exact origin is unclear, but it is a celebrated classic in American baking

. In summary, red velvet cake is a rich, flavorful cake with a subtle chocolate taste, a tender crumb, and a striking red color, traditionally paired with cream cheese frosting.