Something almost mystical and negligibly naughty washes over otherwise calm, collected cooks when they pour a can of soda into a recipe. It doesn’t belong there, and the mere inclusion seems illicit and risque. –Tom Bayer, spokesman for Dr. Pepper, quoted in the Chicago Tribune in 1994
My daily reads of The Impulsive Buy and Brand Eating had alerted me that in winter 2014, all foods are required to be (a) red velvet; (b) jalapeño; (c) salted caramel; or (d) in a pretzel bun. Of these choices, only red velvet seemed relevant to the task at hand.
While both Coca-Cola cake and red velvet cake now do the rounds as “traditional” recipes, they’re both likely post-World War II inventions. The earliest known Coca-Cola cake recipe appears in the early 1950s, and the earliest red velvet cake in 1960 (though there are red devil’s food cakes from the late 1930s, using a different recipe) [Food Timeline]. In the true spirit of mid-century modern cooking, my recipe is make mostly from mixes and costs less than 5 cents per mini-cupcake.
Preheat the oven, cue up some music — hold on, I’ve got a nice single for you — and let’s do super-easy and cute baking.