<P> James Beard 's reference , American Cookery ( 1972 ) , describes three red velvet cakes varying in the amounts of shortening , butter , and vegetable oil . All used red food coloring . The reaction of acidic vinegar and buttermilk tends to better reveal the red anthocyanin in cocoa and keeps the cake moist , light , and fluffy . This natural tinting may have been the source for the name `` red velvet '' , as well as `` Devil 's food '' and similar names for chocolate cakes . Contemporarily , chocolate has often undergone Dutch processing , which prevents the color change of the anthocyanins . A reconstruction of the original red velvet cake involves reducing or eliminating the vinegar and colorants , and using a non-Dutched cocoa to provide the needed acidity and color . </P>
where did the name red velvet cake come from
This natural tinting may have been the source for the name