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Red velvet cake - Quiz
Red velvet cake
  • 1. What is a primary ingredient in red velvet cake?
A) Buttermilk
B) Cream
C) Yogurt
D) Milk
  • 2. What two ingredients are combined and then integrated into the butter mixture?
A) Eggs and baking powder
B) Vinegar and vanilla extract
C) Cocoa powder and red food coloring
D) Flour and sugar
  • 3. How long is the red velvet cake typically baked?
A) 20 to 25 minutes
B) 10 to 15 minutes
C) 30 to 40 minutes
D) 45 to 50 minutes
  • 4. What type of frosting is most commonly used in modern red velvet recipes?
A) Cream cheese frosting
B) Chocolate ganache
C) Buttercream frosting
D) Whipped cream
  • 5. What alternative icing is mentioned for red velvet cake?
A) Royal icing
B) Ermine icing
C) Glaze
D) Fondant
  • 6. What ingredient does Chef Pamela Moxley add to her beetroot variation?
A) Blue cheese
B) Cheddar cheese
C) Goat cheese
D) Ricotta
  • 7. Why is lemon juice added to Pamela Moxley's beetroot recipe?
A) To mask the beet flavor
B) To add sweetness
C) To preserve the cake
D) To increase acidity
  • 8. Which film featured an armadillo-shaped red velvet cake?
A) The Help
B) Chocolat
C) Steel Magnolias
D) Waitress
  • 9. What percentage of menu items in the US was red velvet cake in 2013?
A) 5.6%
B) 1.5%
C) 4.1%
D) 2.9%
  • 10. Who famously described red velvet cake as having 'got its sleeve caught in the American food merchandising machine'?
A) Kim Severson
B) Virginia Willis
C) Pamela Moxley
D) James Beard
  • 11. Which of the following is a non-cake alternative to red velvet cake?
A) Muffins
B) Scones
C) Pop-Tarts
D) Pancakes
  • 12. According to G. Daniela Galarza, at which holiday is red velvet cake often served?
A) Thanksgiving
B) Easter
C) Halloween
D) Juneteenth
  • 13. What did chef James Beard think of red velvet cake?
A) Delicious and innovative
B) Bland and uninteresting
C) Exquisite and complex
D) Too sweet
  • 14. Who compared red velvet cake to Dolly Parton?
A) Kim Severson
B) Virginia Willis
C) Pamela Moxley
D) Angie Mosier
  • 15. What type of cocoa powder is used in Pamela Moxley's variation?
A) Natural
B) Dutch process
C) Raw
D) White
  • 16. Which New York City hotel has served red velvet cake since the 1920s?
A) The St. Regis
B) The Plaza
C) Waldorf-Astoria
D) The Pierre
  • 17. Besides the Waldorf-Astoria, which Canadian institution claims to have developed the red velvet cake recipe?
A) Tim Hortons
B) Eaton's
C) Hudson's Bay Company
D) Fairmont Hotels
  • 18. According to Stella Parks, what 19th-century ingredient may have given cakes a 'vaguely reddish' hue?
A) Brown sugar
B) Paprika
C) Cinnamon
D) Molasses
  • 19. Which company developed a red velvet recipe during World War II based on the mahogany cake?
A) McCormick & Co
B) Duncan Hines
C) Betty Crocker
D) Adams Extract
  • 20. What gives the cake its 'velvet' name?
A) The red coloring
B) The type of icing used
C) The baking temperature
D) The fineness of its crumb texture
  • 21. Which of these is NOT mentioned as a cake type that predates the modern red velvet cake?
A) Devil's food cake
B) Mahogany cake
C) Sponge cake
D) Oxblood cake
  • 22. Who was the Canadian figure widely attributed as a fan of the red velvet cake at Eaton's?
A) Flora Eaton
B) Stephen Schmidt
C) Stella Parks
D) Lady Waldorf
  • 23. According to Stephen Schmidt, why is the appearance of red velvet cake often described as 'ruddy'?
A) Because the batter is baked too long
B) Because of low-quality food dye
C) Because of the buttermilk fermentation
D) Because most recipes include chocolate
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