Natural Red Food Coloring For Red Velvet Cake

Must Try

Red Velvet Layer Cake: Next Steps

How to make Natural Red Velvet Cupcakes without Food Colouring: easy recipe

Now that youve baked your cake, here are some more useful cake tips and recipes, for your reference:

Why Beets For A No

Beets have a gorgeous purple/red color, so deep and vibrant it almost seems unnatural! They are also full of healthy stuff like folate, manganese, and vitamin C, but really, its the color we care about here. After much research, it seems that the key to a naturally red cake using beets is acidity. Ill save you most of the science talk, but without the proper acidic pH, the beets will turn brown. This means we need to incorporate things like vinegar, buttermilk, yogurt or citrus.

I used white wine vinegar, which has a 6% acidity compared to regular distilled or apple cider vinegar which is 5%, and orange juice. I also used baking powder instead of baking soda, as it has a higher pH due to the cream of tartar.

The final product is incredibly delicious. I actually said wow out loud while standing in the kitchen after the first taste. I will be honest- I was not expecting much. I thought it would be too tangy from the vinegar and too earthy from the beets, but it is delightfully sweet! The chocolate flavor floats lightly, not too powerful but definitely there, and the crumb is moist and dense, but not heavy. This recipe for Red Velvet Cake no dye is one you will definitely want to try and keep!

Naturally Red Velvet Cake With Ermine Icing

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 It’s frosted with classic Ermine icing and gets its red color from beets which is how this classic cake was originally made.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

This old fashioned Red Velvet Cake recipe is moist and fluffy. Its frosted with classic Ermine icing and gets its red color from beets which is how this classic cake was originally made.

Read Also: Same Day Cake Delivery New York

Why Is Red Velvet Cake Red

The tale of how this uniquely American dessert got its striking hue requires a bit of a history lesson.

You may have heard it said that red velvet cake is just chocolate cake with the addition of red food coloring, but that is actually not the case. The cake’s classic red hue actually came as a by-product of the combination of ingredients used to create its signature “velvety” texture. Let’s look at the layered history of this iconic cake.

How Do I Make Beet Puree

  • Start by washing 2 medium beets, then cutting the two ends off of them. Use a cutting board that isnt easily stained, and grab gloves if you have them!
  • Peel the skin off with a paring knive or vegetable peeler, until that beautiful red color is visable around the entirety of the beets. Chop the peeled beets up in 1/2 inch chunks.
  • Add to the food processor, along with 1/2 cup of water.
  • Puree for several minutes, until as smooth as possible.
  • Use now, or set aside to freeze or refrigerate until needed.
  • Read Also: Cookies N Cream Ice Cream Cake

    Directions For The Cream Cheese Frosting:

    • Chill the cream and all equipment thoroughly, especially in hot weather. If the cream is too warm, it is hard to whip it and it curdles easily.
    • Whip the cream with sifted sugar powder . Use the whip attachment of your mixer and run the machine at medium speed.

    Do not overwhip. Stop beating when the cream forms peaks that hold their shape. If the cream is whipped longer, it first becomes grainy and then curdles .

    • Here we need to slightly under beat the cream, because we are going to mix it with mascarpone cheese later, and the action of mixing whips it more and may overbeat it.
    • Slightly whip the mascarpone cheese in a separate bowl, it should have a creamy and smooth texture.
    • Combine the whipped cream and mascarpone cheese, whip the cream at a low speed until well blended, do not overwhip.
    • Place the cream in a pastry bag with a tip of your choice, if you are not going to use it immediately, store it in a refrigerator.

    Whats In Eggless Red Velvet Cake

    Fresh beet puree This really needs to be made from raw beets. Thats because when you oven roast or cook beets, they lose some of their color and brown easier when added to cake. If you want your cake to come out as red as possible, skip the cooking method and simply puree them raw.

    Coconut oil Because coconut oil is semi-solid at room temperature, its similar to butter in baked goods. The coconut oil helps moisten the healthy red velvet cake but also keeps it from becoming crumbly when its cooled down.

    Avocado oil A heart-healthy oil thats perfect for baking. It withstands high heat, and has a super mild taste, so it doesnt add any weird flavors when you bake a cake with it.

    White vinegar This adds acidity to the batter, helping to keep the beets red and your cake from turning brown.

    Lemon juice A nice alternative to vinegar because it still adds acidity to the red velvet cake without having to add too much vinegary flavor to the cake batter.

    Vanilla extract A classic flavor additive for red velvet cake. A hint of vanilla in the batter makes this cake extra delicious.

    Buttermilk This keeps the batter more acidic, and helps the cake stay red and not brown. You need buttermilk if you want a naturally colored red velvet cake.

    Whole wheat pastry flour A high protein, high fiber flour that is fine enough for baked goods. I almost always use it when I bake, and it balances the cake flour out nicely.

    Recommended Reading: Where Can I Get A Birthday Cake For A Dog

    Why Is My Naturally Red Velvet Cake Brown

    This is the most common problem when making a red velvet cake from scratch with beets. If your eggless red velvet cake turned brown, one of these issues may be the problem:

  • The batter wasnt acidic enough. If your batter started off red or pink and turned brown, this is your issue. Try adding a tiny bit more vinegar, lemon juice, buttermilk, or cream of tartar to keep your batter extremely acidic to prevent any browning.
  • You used too much cocoa powder. Cocoa powder does add browness to the batter, but that would be apparent before you even bake the cake.
  • You used coconut sugar or other dark sugar instead of white sugar. This was one of my issues when trying to make healthy red velvet cake. No matter what, my batter would be beautifully red until I added coconut sugar. Then boom, I add it and everything is brown. I didnt want to use white sugar, but to get that red color naturally, I just had to.
  • Subtly Sweet Tender And Tangy This Red Velvet Cake Shines With Or Without Food Coloring

    Eggless Red Velvet Cake (Natural Food color and Eno Fruit Salt)

    For the better part of the past century, red velvet cake has appeared in cookbooks and on menus, dazzling diners with its lipstick-red and snow-white layers. Popular year-round, today, the cake is often seen at celebrations and holidays where red makes a showing, including Christmas, Valentines Day and Juneteenth.

    This versatile version pulls from generations of red velvet recipes for a cake thats well-balanced and not too sweet. Its also supremely tender and, as the name declares, velvety in texture.

    A combination of unsalted butter and vegetable oil give it flavor and ensure a moist cake. A bit of baking soda gives it just enough lift, but not so much that the batter bubbles over or domes as it bakes. Cocoa powder and lots of vanilla provide dark or fruity chocolate notes alongside musky vanilla.

    The only question is, how red do you like your red velvet? This recipe can do it all.

    For a mahogany-colored cake, use raw cocoa powder in combination with buttermilk. The acidity in the buttermilk will react with the anthocyanins in the cocoa to give the cake a reddish hue.

    Want a deeper magenta tint? Use beet juice. Easily found at most supermarkets, it adds moisture and natural color, but thanks to its interactions with the other ingredients in the cake batter, leaves the earthy flavor of beets behind.

    For the frosting

    Recommended Reading: Wedding Cake Serving Set And Toasting Flutes

    Gluten Free Red Velvet Cupcakes & Red Velvet Sheet Cake

    This recipe makes a petite 6-inch cake with 2 layers, perfect for about 8 servings of cake, with a high frosting to cake ratio because, as we’ve discussed, CREAM CHEESE FROSTING. But you could easily double the recipe and bake this cake in a 9-inch square pan for a small red velvet sheet cake. A single batch of frosting should be plenty for a single layer cake. To feed a crowd, triple the cake recipe and double the frosting, and prepare in a 9×12-inch pan. For red velvet cupcakes, fill 6-8 muffin cups two-thirds of the way with batter and decrease the baking time as needed.

    Can I Make Eggless Red Velvet Cupcakes With This Recipe

    Yes you can! This recipe will make 12 eggless red velvet cupcakes!

    Simply make the batter as instructed, then fill each cupcake tin about 3/4 of the way full. Bake for 20-22 minutes, until a toothpick inserted in the middle comes out clean.

    Allow your red velvet cupcakes to cool completely, then frost with the cream cheese frosting!

    Also Check: Birthday Cake Delivery San Antonio Tx

    How To Make Eggless Red Velvet Cake

  • Preheat oven to 350°. In a small bowl, make your flaxseed egg replacement by mixing together ground flaxseed and water. Set aside.
  • Make your beet puree. Wash 2 medium beets, then cut off the ends. Peel them with a vegetable peeler or paring knive until entire skin is removed and you can see the red color of the beets all the way around. Using a stain-proof cutting board and gloves, cut the beets into ½ inch cubes and add to the food processor along with ½ cup of water. Pulse and puree for several minutes, until smooth.
  • In a large bowl, whisk together ¾ cup beet puree, melted coconut oil, avocado oil, vinegar, lemon juice, vanilla, flaxseed mixture, and buttermilk until well combined. Stir in the sugar until dissolved.
  • Add the flours, cocoa powder, salt, baking powder, baking soda, and cream of tartar. Whisk until just combined.
  • Pour the batter into 2 greased, 9 inch cake pans, or 12 lined cupcake molds. Bake in the preheated oven for 24-26 minutes or 20-22 minutes . Allow to cool completely before frosting.
  • Make the frosting. In a medium bowl, beat together the softened cream cheese, water, powdered sugar, and vanilla until smooth and creamy. Set aside.
  • After your cake or cupcakes are done baking, allow to cool completely. Frost, then serve!
  • Compare To Other Products

    Real red velvet cake is not chocolate cake with food ...

    Attention CA Residents: Prop 65 Warning

    WARNING: This product can expose you to chemicals including lead, which are known to the State of California to cause cancer, birth defects, or other reproductive harm. For more information, go to

    A PDF viewer is required to view this product’s information.

    • Overall User Rating:Tomato Red Food Coloring – 1 Gallon

      4.2stars from99reviews

  • Arrange bySee All 99 Reviews
  • Nicole B.Hardcore Sweet03/16/2017Devaughn T.08/09/2021Amy B.02/24/2021Confectionary Imaging, LLC03/12/2020WebstaurantStore Customer SolutionsMuhammed Y.Low Price Supply Inc02/18/2020Starr V.02/13/2020Daniel F.01/31/2020WebstaurantStore Customer SolutionsVincent C.Cake ‘n Shake12/11/2019Edward M.R& ws Catering11/05/2019Ruby F.10/14/2019Tracy K.Big Apple Cheesecakes09/28/2019Melinda D.Smokin R BBQ09/26/2019WebstaurantStore Customer SolutionsJennifer G.Blissful Bake Shop08/12/2019Niesha M.06/17/2019Michell P.True Grit Products06/13/2019Sheila M.05/29/2019Aaron K.05/16/2019Shana m.Avlcakelady05/15/2019WebstaurantStore Customer SolutionsKimberley C.05/13/2019WebstaurantStore Customer SolutionsRebecca R.Blackbird Doughnuts05/08/2019

    Leave a review of this product!

    If you’ve used this product, log in and leave a review to tell us and other customers what you thought about it.

    Read Also: How Do You Make A Diaper Cake Out Of Diapers

    Red Food Coloring Substitute For Red Velvet Cake

    To achieve the redness in the famous red velvet cake, you need food coloring. otherwise, youll just have a cake with cocoa. In case you dont have any artificial red color to put in your mixture, we have the solution for you.

    You can add natural red food color with unrefined sugar to save the recipe. The juices that can be derived from some fruits or beet can help you as well.

    A Choose Your Frosting Adventure

    Much like the hue of the cake, red velvet frosting affections have changed with the times and trends. A boiled or roux-based frosting known as Ermine frosting was popular during the 1800s and again during World War II, because the frosting uses less butter and sugar than most frostings. Cream cheese frosting didnt become popular until the 1960s as a topping for carrot cake, when it presumably made its way onto red velvet cakes as well. My hunch as to how bakers moved from ermine frosting to cream cheese is simply that both frostings are a creamy white, with a slight grain, and a swirling finish.

    Prepare the cake pans and heat the oven

    You May Like: Betty Crocker Triple Chocolate Fudge Cake Mix

    Healthy Eggless Red Velvet Cake

    For this healthy red velvet cake, I used beets for the natural color, and was able to avoid using an entire bottle of red food dye. I cant even imagine using that much food dye honestly.

    I also used heart-healthy oils, a combination of whole wheat pastry flour and cake flour to make this red velvet cake higher in fiber and nutrition without sacrificing too much texture.

    Unfortunately, I did use white sugar, but only for the color aspect. Use coconut sugar if youre not too concerned with the color of this eggless red velvet cake.

    Total nutritional content per serving is:

    • Calories: 476 calories
    • 4cupspowdered sugar

    Seeing Red Not Anymore

    Red Velvet Cake Recipe || How to make Red Velvet Cake With Natural Food Color ||

    This no-dye red velvet cake recipe is made without food coloring for a moist, sweet Southern layer cake that lets cocoas natural ruddiness shine through.

    Admission: I do not like chocolate. Never have. I held this secret shame with me throughout pastry school, when I would smile through the pain of tasting our chocolate truffles or dark chocolate mousse assignments. I became an expert in hiding my just a sliver slice on the plate at a birthday party. Chocolate just tastes very bitter to me. But I have two exceptions: 1) Reeses Cups, and 2) this cake.

    This No-Dye Red Velvet Layer Cake Recipe is one of my favorites: moist, full of sweet cocoa flavor and made without Day-Glo red food coloring, so the cakes natural warm reddish-brown hue can shine.

    You May Like: Tube Cake Pan Without Removable Bottom

    Popular Recipes

    More Recipes Like This