popularity of this cake is attributed by some to the 1989 film Steel Magnolias, which included a red velvet groom's cake made in the shape of an armadillo. Ingredients Ingredients vary based on the era and area of the world. 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. Today, chocolate often undergoes 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. Variations In addition to the many variations of red velvet cake, there are various red velvet-flavored products, including protein powder, tea, lattes, Pop-Tarts, waffles, and alcoholic beverages. The scent is used for candles and air fresheners as well. For dietary restrictions, such as those due to allergies and ingredient sensitivity, vegan, gluten-free, and dairy-free variations are available. References External links Chocolate desserts Cuisine of the Southern United States Eaton's Christmas cakes American cakes Chocolate cakes Valentine's Day Maryland cuisine