where does the red in red velvet cake come from
Red velvet cake Red Velvet cake is traditionally a red, red-brown, or "mahogany" colored[1] layer cake, layered with white cream cheese icing or Ermine[2] frosting (sometimes called "cooked roux" frosting). It has a distinctive fluffy texture owing to the gas-producing reaction of alkaline buttermilk with acidic vinegar and/or acidic non-alkalized cocoa.[1] The cake is commonly served on Christmas or Valentine's Day. Common modern red velvet cake is made with red dye,[3][4] however the red color was originally due to non-Dutched anthocyanin-rich cocoa.[1]
Red soil Red soil is a type of soil that develops in a warm, temperate, moist climate under deciduous or mixed forest, having thin organic and organic-mineral layers overlying a yellowish-brown leached layer resting on an illuvium red layer. Red soils are generally derived from crystalline rock. They are usually poor growing soils, low in nutrients and humus and difficult to cultivate because of its low water holding capacity. Red soils denote the third largest soil group of India covering an area of about 3.5 lakhs sq. km (10.6% of India's area) over the Peninsula from Tamil Nadu in the south to Bundelkhand in the north and Rajmahal hills in the east to Katchch in the west. They surround the red soils on their south, east and north.