Vinegar in Baking?

I love red velvet cupcakes, cakes and cookies so I plan to try it at home but most of the recipes have vinegar in them. I don't like vinegar as condiment in general, so can I successfully bake red velvet goodies without it?

L. Buck

Most red velvet I've made uses the vinegar as the leavening agent. You combine it with the baking soda at the very end to raise the bake. You don't want to use it too early as the reaction is brief, but due to the cocoa and dye content in most red velvet, it's the way the chemistry works out. The vinegar is not tasted in the final cake as it's acid is neutralized by the baking soda.

Rachel

Thank you for this knowledge! 👌

Charise McNutt

Absolutely! I use it a lot

MrsJ 03

You can't taste it! Lol you need the vinegar for the chemical reaction with the baking soda to keep the cake light and airy. Hence it being in all the recipes!