Real Red Velvet Cake Without Food Coloring – Be Home Chef on Facebook Be Home Chef on Instagram Be Home Chef on Pinterest Be Home Chef on Twitter Home Chef Be Home Chef on YouTube
This old recipe is a moist and fluffy red velvet cake. This classic ermine cake is frosted and gets its red color from the beets from which this classic cake was originally made.
Real Red Velvet Cake Without Food Coloring
The original red velvet cake was made with beetroot, which gave the dough and cake a red color. A real red velvet cake is not a bright red, but a subtle red. Originally, the red velvet cake had a slightly sour taste and a hint of chocolate. It’s not just a red and white cake, it’s also not a red chocolate cake. The taste of red velvet cake is distinct and unique. Red velvet cake was also originally frosted with ermine frosting, although today it is usually made with cream cheese frosting for convenience, since ermine frosting is a baked frosting.
Keto Red Velvet Cake Just 2 Grams Carbs!
Buttermilk is a key ingredient in cake recipes. If you do not have access to buttermilk, please use a buttermilk substitute. There are many alternatives and you are sure to find one that will work here in our article on buttermilk alternatives.
This red velvet cake is based on the most amazing chocolate cake recipe, there are similarities, but there are several key differences that give red velvet cake a unique taste and texture. Red Velvet Cake has less cocoa powder added, so the chocolate flavor is much milder. Both our Chocolate Cake and Red Velvet Cake use buttermilk, but buttermilk is an essential ingredient for Red Velvet Cake. Also, vinegar and red food coloring are added to it to add acidity and the classic red color.
This recipe makes about 9 cups of batter and is designed for a three-layer 9-inch round cake. This cake can be baked in a 9 x 13 pan to make 12 cupcakes. Here are some commonly requested options along with their cooking times:
Best Red Velvet Cake Bake Off
The original red velvet cake had a slight red color from the pureed beets. If you want a richer red color without using food coloring, you can substitute a liquid food coloring for the water in this recipe. Add 1 cup grated beets to a small saucepan and fill with 1 1/2 cups water. Bring to a boil over high heat, then reduce heat to medium. Let it boil for 30 minutes. Strain the liquid, reserving 1 cup of the red liquid for use in the cake. You can halve the amount of cocoa powder in this recipe, but it will affect the overall flavor of the cake.
Watch the video below where Rachel walks you through all the steps of this recipe. Sometimes it helps to have a visual, and we’ve got you covered with our cooking app. You can find the complete set of recipes on YouTube, Facebook Watch, or here with corresponding recipes on our Facebook page or on our website.
*The video and photos of this recipe show the cake simply frosted between layers. The written recipe provides enough batter to cover the entire cake. You can easily cut the ermine icing in half if you want to frost between layers like in the picture.
The Real Red Velvet Cake Recipe
This old recipe is a moist and fluffy red velvet cake. This classic cake is frosted with ermine cream and gets its red color from the bits that originally made this classic cake. This post is sponsored by Imperial Sugar! I have used Imperial Sugar for years and am interested in partnering with them. Thank you for supporting partners to keep future discounts!
Is red velvet cake a light chocolate cake with cream cheese frosting? With this baked off, we decided to find out.
I don’t claim to be a red velvet cake expert, but according to Wikipedia, red velvet is “traditionally a red, red, brown, crimson, or crimson chocolate cake layered with ermine icing” and is not used in traditional recipes. Edible color! Wikipedia also notes that some believe Devil’s Food Cake may be related to Red Velvet (the main difference being that Red Velvet uses cocoa, while the former uses chocolate).
The History Of Red Velvet Cake
Given that definition, we deviated a bit in this bake and leaned toward a more modern red velvet cake that typically uses food coloring and cream cheese frosting. My ideal red velvet cake is a moist moist slice, a fairly sweet buttercream-like creaminess, and frankly, the deep red color is part of my appeal. So let’s see which cake comes out on top!
Partner Note: I am delighted to partner with Imperial Sugar for this kick off as I have consistently used their high quality and consistent pure sugar products throughout my baking. Imperial Sugar is certified non-GMO, allergen-free and gluten-free!
For more sweet inspiration, visit Imperial Sugar for over 4,000 expert-tested recipes, free downloadable cookbooks, sugar scrubs and bath products at Sugar Spa, and tons of helpful guides on their blog. YouTube, Instagram for more recipe inspiration!
Red Velvet Cake (with Cream Cheese Frosting)
One of the most obvious themes of this bake was that moist cakes work better (Divas and Zoe are both very moist) and that cakes work better with creamier cream cheese frostings (vs. the sweet buttercreams I prefer). do better
The thing is, even though Bravetart is at the bottom of this chart, I honestly think it’s because it was a very different type of cake than the others. The prominent wine flavor was a surprise/slight annoyance to many who compared it to more conventional cakes – it’s still a great cake in its own right!
As always, for those who prefer extra videos or don’t like reading long blog posts, here’s a YouTube tester video!
Easy Red Velvet Cake Recipe
Brevetart: A delicious wine studded cake with a tangy, tangy topping that doesn’t come in a traditional red velvet cake pan.
Brevetart Cake was the original version of this group of recipes – called “Red Wine Velvet Cake”, Stella hydrates her dough with red wine instead of regular buttermilk. He calls for raw cacao (like Navitas Natural), which is thought to react with the wine’s anthocyanins to create a natural wine color. This cake is baked with a custard-based frosting similar to boiled milk frosting, but with cream cheese. Stella specifically omits powdered sugar to remove any grit and uses custard to create a “thick and creamy, but not too rich” topping.
First, we should note that the anthocyanin reaction unfortunately didn’t work in my oven – the cake turned stubbornly brown. Texture-wise, I think this cake had a delightfully soft, velvety crumb, although it did err a bit on the dry side. Although there is a decent hint of cocoa with a hint of cinnamon, the cake is so appealing that I think it should really be classified more as a wine cake than a red velvet cake. (That’s why I think so many tasters mentioned it – it’s not a bad cake, just very different from the others). The frosting is very soft and light yet tart, like a thick whipped cream that goes well with the strong flavors of the cake. All in all, a very unique cake that I think would be delicious on its own!
Best Red Velvet Cake Recipe
The New York Times: A soft, lightly flavored cake with a creamy, creamy frosting that tastes like whipped cream.
Apparently, this recipe is similar to the original recipe made by the Adams Extract Company – it uses an ermine frosting, reminiscent of the red velvet cake of old. The cake itself uses the lowest fat ratio of any cake (just 1 stick per 2.5 cups of flour; for reference, McCormick uses 2 sticks per 2.5 cups of flour). Otherwise, this is a fairly standard recipe that uses buttermilk, a little vinegar, and a little cocoa.
I thought this cake had a fairly soft texture despite the dry crumb. Overall, I liked the texture of this cake, but I would have liked it to be a bit more tart and have a more prominent chocolate flavor from this cake – there wasn’t much. I’m also not a big fan of ermine frosting, so I can relate to tasters who say it tastes a bit like cream or whipped cream. But it’s definitely silky smooth and light, so if you’re looking for an ideal frosting, give it a try!
How To Make Red Velvet Cake With Or Without Food Coloring
This recipe is somewhat similar to the NYT, but adds more sugar, more cocoa, doubles the butter and eggs, and replaces the buttermilk with 1 cup sour cream + 1/2 cup milk. I was very curious how it would be!
For me, this
Traditional red velvet cake no food coloring, red food coloring for red velvet cake, red velvet no food coloring, best food coloring for red velvet cake, red velvet food coloring, gel food coloring red velvet cake, original red velvet cake without food coloring, red velvet cake without coloring, red velvet cake recipe without food coloring, red velvet cake without red food coloring, red velvet cake coloring, red velvet cake no food coloring