What vinegar do you use in a red velvet cake?

You're right to ask! The key to a truly delicious red velvet cake is using white vinegar.

Here's why:

* Acid Activation: The acidity in vinegar reacts with the baking soda in the batter, creating carbon dioxide bubbles that make the cake light and fluffy.

* Enhancing Flavor: White vinegar adds a subtle tang that complements the sweetness of the cake and helps balance out the rich chocolate flavor.

* Red Color Development: While not the main reason, some believe that the acidity helps develop a deeper red color in the cake.

Important Note: You only need a small amount of vinegar (usually about 1-2 tablespoons) in a red velvet cake recipe.

Let me know if you'd like any tips for making a great red velvet cake!