Red Velvet Cake Without Red Food Coloring

Red Velvet Cake Without Red Food Coloring – Looking for a delicious Red Velvet Cake for someone special, but don’t want to incorporate a lot of food coloring into your beautiful cake from scratch? Here is a Red Velvet Cake without dye that uses natural red color to give it a bright color.

Red Velvet Cake is a classic. Beautiful to look at and with a unique taste, it’s easy to see why it has become a crowd favourite. The only downside is that most recipes call for a tablespoon or more of red food coloring. That’s too much! Commercial food coloring is petroleum-based and has been linked to allergies, bedwetting, hyperactivity, and more.

Red Velvet Cake Without Red Food Coloring

Red Velvet Cake Without Red Food Coloring

Although some studies are inconclusive, the mere possibility makes me run in the other direction. We’re trying to stay as close to natural as possible here, so I looked to a healthier source for that signature color: beets.

High Altitude Red Velvet Cake

The beet has a beautiful purple/red color, so deep and vibrant it looks unnatural! They’re also full of healthy stuff like folate, manganese and vitamin C, but really it’s the color we care about here. After much research, it appears that the key to a natural red cake with beetroot is acidity. I’ll spare you most of the science talk, but without the right acidic pH, beets will turn brown. This means we should include things like vinegar, buttermilk, yogurt or citrus.

Red Velvet Cake Without Red Food Coloring

I use white wine vinegar, which has 6% acid compared to regular distilled or apple cider vinegar of 5%, and orange juice. I also used baking powder instead of baking soda because it has a higher pH because of the custard. (Baking powder is simply a combination of baking soda and cream of tartar. Because cream of tartar is acidic, baking powder can be used without added acid to activate it. Recipes that use baking soda do so because there is an acidic element elsewhere in the ingredients, such as buttermilk or lemon juice .)

The end product is incredibly delicious. I actually said ‘wow’ while standing in the kitchen after the first taste. I’ll be honest – I wasn’t expecting much. I thought it was too sour from the vinegar and too earthy from the beets, but it was really good! The chocolate flavor floats lightly, not overpowering, but definitely there, and the crumb is moist and dense, but not heavy.

Red Velvet Cake Without Red Food Coloring

Bright Red Cake Recipe (or Any Color) Great For Carving

If your beets arrive with the leaves still attached, cut them off at the base. Wash the beets and place them in aluminum foil (they don’t need to be dry, the water will help them cook).

Place the foil-wrapped beets on a baking sheet to catch any drippings, and bake in a 400-degree F oven for 40-60 minutes, or until a fork easily pierces their flesh.

Red Velvet Cake Without Red Food Coloring

Remove from the oven and let cool. The skins should come off easily. Cut the beetroot and puree it well (I used a food processor but I think a blender would work just as well).

Best Red Velvet Cake Recipe

Step Three: In another medium bowl, mix milk, beetroot puree (see above how to make), orange juice and vinegar.

Red Velvet Cake Without Red Food Coloring

Step four: Cream the butter, sugar and vanilla in the bowl of your stand mixer. Add the eggs one at a time, beating well after each addition. Add a third of the liquid ingredients, followed by a third of the dry ingredients, alternating wet and dry and mixing well after each addition.

Step Five: Pour into your prepared pans and bake for 30 minutes, or until a toothpick comes out clean and the tops feel firm. Cool in the pans for 10 minutes, then remove from the pans and cool completely on a wire rack before frosting. See the frosting recipe below or use my cream cheese frosting.

Red Velvet Cake Without Red Food Coloring

Homemade Red Velvet Cake (one Bowl Recipe)

Sixth Step: To frost this recipe for Red Velvet Cake, I recommend spreading a thin layer of crumb and then putting the cake in the fridge for an hour so that it hardens a bit. Remove the cake from the fridge and continue with the frosting. This will prevent the red crumbs from mixing with the white frosting.

Beat cream cheese and butter until soft. Add the sugar gradually. Add milk if necessary to achieve the desired consistency. You can also check out our recipe for The Best Cream Cheese Frosting for a slightly different version.

Red Velvet Cake Without Red Food Coloring

Looking for more delicious cake recipes to try? You can check out this list of 30 homemade cake recipes from scratch!

Best Red Velvet Cake With Beets Recipe

Do you have a special recipe for Red Velvet Cake? Will you try this recipe for Red Velvet Cake – No Dye?

Red Velvet Cake Without Red Food Coloring

This recipe for Red Velvet Cake – No Dye was originally published on Little House Living in December 2014. It has been updated since December 2018. Stay with Home Chef on Facebook Stay with Home Chef on Instagram Stay with Home Chef on Pinterest Stay with Home Chef on Twitter Stay at Home Chef on YouTube

This old-fashioned Red Velvet Cake recipe is moist and fluffy. It’s frosted with classic Ermine icing and gets its red color from beetroot, which is how this classic cake was originally made.

Red Velvet Cake Without Red Food Coloring

How To Make Red Velvet Cake With Or Without Food Coloring

The original red velvet cake was made with beetroot which gave the batter and cake a slippery red hue. The original red velvet cake is NOT a bright red color, but rather has a slight redness. At first, the red velvet cake has a slightly sour taste with a hint of chocolate. It is not just a white cake that is colored red, nor is it a chocolate cake with a red tint. The taste of red velvet cake is different and unique. Red velvet cake was also originally frosted with Ermine Frosting, although today it is often made with cream cheese frosting due to convenience​​​​​​​​​​​​​​​​

Buttermilk is an essential ingredient in this cake recipe. If you do not have access to buttermilk, please use buttermilk substitute. There are many options and you are sure to find one that you can make HERE in our article on buttermilk substitutes.

Red Velvet Cake Without Red Food Coloring

This red velvet cake is based on the recipe for The Most Amazing Chocolate Cakes, so there are some similarities, but there are also many significant differences that give the Red Velvet Cake its unique taste and texture. The red velvet cake has a bit of cocoa powder added to it to make the chocolate taste milder. Both our chocolate cake and red velvet cake use buttermilk, but buttermilk is an essential ingredient in red velvet cake. It also added vinegar and red food coloring to add acidity and the classic red color.

Best Red Velvet Cake

This recipe makes about 9 cups of batter and is designed for a three-layer 9-inch round cake. This cake can also be baked in a 9×13 pan with enough batter left over to make 12 cupcakes. Here are some commonly requested options for their cooking time:

Red Velvet Cake Without Red Food Coloring

The original Red Velvet Cake has a little red color in it that comes from pureed beets. If you want a deeper red color without using food coloring, you can make a liquid food coloring to use instead of water in this recipe. Add 1 cup chopped beets to a small pot and fill with 1 1/2 cups water. Bring to a boil over high heat, then reduce heat to medium-low. Let simmer for 30 minutes. Strain the liquid and reserve 1 cup of the red water for use in the cake. You can also halve the amount of cocoa powder in this recipe, but this will affect the overall taste of the cake.

Watch the video below where Rachel walks you through each step of this recipe. Sometimes it helps to have a visual, and we’ve got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook page, or here on our website with the corresponding recipes.

Red Velvet Cake Without Red Food Coloring

I Tried Four Popular Red Velvet Cake Recipes And Found The Best One

*The video and photos of this recipe feature a cake that is simply frosted between layers. The written recipe provides enough icing to cover the entire cake. If you want to frost between the layers as shown in the pictures, you can easily halve the Ermine icing ingredients.

This old-fashioned Red Velvet Cake recipe is moist and fluffy. It’s frosted with classic Ermine icing and gets its red color from beetroot, which is how this classic cake was originally made. This post is sponsored by Imperial Sugar! I have been using Imperial Sugar for many years and am happy to be with them. Thanks for supporting the fellows who keep cooking!

Red Velvet Cake Without Red Food Coloring

Is red velvet cake a Chocolate Cake Lite™ with cream cheese frosting? In this cuisine we began to find out.

Eggless Red Velvet Cake

I don’t claim to be a red velvet cake expert, but according to Wikipedia, red velvet is “a traditional red, russet, crimson, or red-colored chocolate layer cake, topped with ermine icing,” and traditional recipes do NOT use it. food coloring! Wikipedia also says that some believe that devil’s food cake may be related to red velvet (the main difference being that red velvet uses cocoa, the

Red Velvet Cake Without Red Food Coloring

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