Velvet Cake

Red velvet cake

Red velvet cake is a red-colored layer cake with cream cheese or ermine icing. The origin of the cake is unknown, although it is popular in the Southern United States and has been served as a dessert at New York City's Waldorf-Astoria hotel since the 1920s. Both the hotel and Eaton's in Canada claim to have developed the recipe. Ingredients of the cake include baking powder, butter, buttermilk or vinegar, cocoa powder, eggs, flour, salt, vanilla extract, and, in most modern recipes, red food coloring. The cake's popularity declined after Red Dye #2 was linked to cancer in the 1970s but has since improved in the United States and elsewhere.

Velvet

Velvet is a type of woven fabric with a dense, even pile that gives it a distinctive soft feel. Historically, velvet was typically made from silk. Modern velvet can be made from silk, linen, cotton, wool, synthetic fibers, silk-cotton blends, or synthetic-natural fiber blends.

Cake

Cake is a baker's confectionery made by combining flour with a liquid, a fat or both, and usually with a leavening agent. Cakes are usually baked, but can be griddled. In their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elaborate and which share features with other desserts such as pastries, meringues, custards, and pies.

velvet

Noun

1. A closely woven fabric (originally of silk, now also of cotton or man-made fibres) with a thick short pile on one side.
2. Very fine fur, including the skin and fur on a deer's antlers.

Verb

1. To cover with velvet or with a covering of a similar texture.
2. To coat raw meat in starch, then in oil, preparatory to frying.

cake

Noun

1. A rich, sweet dessert food, typically made of flour, sugar, and eggs and baked in an oven, and often covered in icing.
2. A small mass of baked dough, especially a thin loaf from unleavened dough.

Verb

1. Coat (something) with a crust of solid material.
2. To form into a cake, or mass.