Red velvet is a cake with either a dark red, bright red or red-brown colour.
It is traditionally prepared as a layer cake topped with cream cheese or roux icing.
Ingredients include: buttermilk, butter, cocoa (or chocolate) and flour. Sometimes people add beetroot or red food colouring to colour the cake.
Some people don't use red food colouring, which is safer, so they add vinegar. The effect of acidic vinegar and buttermilk tends to show the red anthocyanin in the cake and keeps the bread moist, light and fluffy. :)
During the WWII (World War 2) food was reducing and bakers used boiled beet juices to enhance the colours of their cakes. Beets are found in most red velvet cake recipes, and they serve to retain the moisture of the cake.
Here are a few pictures of red velvet cakes:
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