Surprisingly enough, the one red velvet cake mix you should absolutely avoid purchasing comes from a beloved brand.

Ideally, we'd always bake from scratch, but sometimes it's not possible. Make sure to grab this mix with a simple ingredient ...

Before the 1920s, red velvet cake was more of a rust color than the brighter scarlet you usually see now. A chemical reaction among a few key ingredients occurred (more on that in a second) to ...

Even with such ingredients, however, these traditional cakes weren't as colorful as modern red velvet. The once subtly red cake went on a long journey to become its current saturated self.

It’s so much more than chocolate cake with red food coloring. This super moist, not-too-sweet cake gets a little bit of tang from the addition of buttermilk and white vinegar.

First popularized in the 1920s, red velvet cake has seen a major resurgence since the turn of this century, eventually inspiring all sorts of dessert spinoffs with the same flavor profile in its ...