Baking Red Velvet Cake Without Food Coloring but Still Red Easy Recipe

Red Velvet Cake Without Food Coloring but Still Red offers a vibrant, naturally hued dessert. This recipe delivers classic flavor without artificial colors.

This scarlet-tinged cake presents a delectable twist on a classic dessert. The vibrant red hue comes from the natural pigments in beets or other red-toned ingredients, offering a guilt-free indulgence with a familiar tangy flavor.

Imagine sinking your fork into a slice of this beautiful creation. The tender crumb melts in the mouth, offering a delicate balance of cocoa and buttermilk, perfectly complemented by a smooth, creamy frosting. The subtle earthy notes from the natural coloring agents enhance, rather than overpower, the cake’s inherent deliciousness.

Red velvet cake has long been a favorite for celebrations, evoking feelings of warmth and nostalgia. Its origins are debated, but its popularity endures, gracing tables at birthdays, holidays, and special occasions worldwide.

This version maintains the ease of a traditional red velvet cake while prioritizing natural ingredients. It’s an approachable recipe that can be adapted to suit dietary needs and ingredient availability, making it a great choice for home bakers of all skill levels.

Variations include using different types of frosting, such as cream cheese or Swiss meringue buttercream, and incorporating ingredients like chocolate chips or nuts. Popular pairings include coffee, tea, or a glass of cold milk.

Ready to experience the magic of a naturally red velvet cake? Follow the recipe below to create your own stunning and delicious dessert.

Recipe Metadata

• Categories: Baking, Holiday Recipes
• Courses: Desserts
• Cuisines: American
• Keywords: Red Velvet Cake, Natural Food Coloring, Beetroot, Buttermilk, Cream Cheese Frosting

Estimated Cost: $12.00 total

Preparation Time & Yield

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 5 minutes
• Recipe Yield: Serves 12 people

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 tablespoons unsweetened cocoa powder
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• cup beet puree (from about 2 medium beets, roasted and pureed)
• 1 tablespoon white vinegar

Cream Cheese Frosting

• 8 ounces cream cheese, softened
• cup (1 stick) unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 2-3 tablespoons milk or cream (optional, for consistency)

Instructions

• Step 1: Prepare the Beet Puree: Preheat oven to 400F (200C). Wrap beets in foil and roast until tender, about 45-60 minutes. Once cool, peel and puree in a food processor until smooth. Measure out cup for the cake.
• Step 2: Preheat and Prep: Preheat oven to 350F (175C). Grease and flour two 9-inch round cake pans.
• Step 3: Combine Dry Ingredients: In a large bowl, whisk together flour, baking soda, salt, and cocoa powder.
• Step 4: Cream Butter and Sugar: In a separate bowl, cream together the softened butter and sugar until light and fluffy.
• Step 5: Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
• Step 6: Alternate Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
• Step 7: Add Beet Puree and Vinegar: Stir in the beet puree and vinegar. The vinegar helps to activate the red color in the beets.
• Step 8: Bake the Cakes: Pour batter evenly into prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
• Step 9: Cool the Cakes: Let cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

Cream Cheese Frosting Instructions

• Step 1: Cream Cheese and Butter: In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.
• Step 2: Add Powdered Sugar: Gradually add the powdered sugar, beating on low speed until combined.
• Step 3: Add Vanilla and Milk: Stir in the vanilla extract. If the frosting is too thick, add milk or cream, one tablespoon at a time, until desired consistency is reached.
• Step 4: Frost the Cake: Once the cakes are completely cool, frost the top of one layer with cream cheese frosting. Place the second layer on top and frost the entire cake.

For a deeper red color, consider using a combination of beet and pomegranate juice. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of milk and letting it sit for 5 minutes.

Nutritional Information

Approximate nutritional values per serving (1 slice):

Essential Cooking Equipment

• Two 9-inch round cake pans
• Measuring cups and spoons
• Mixing bowls (various sizes)
• Electric mixer (stand or hand mixer)
• Whisk
• Rubber spatula
• Serrated knife (for leveling cakes)
• Cake stand or serving plate
• Parchment paper (optional, for lining pans)
• Food processor or blender (for beet puree)

Variations

• Ingredient Swaps: For a different flavor profile, substitute the beet puree with pureed sweet potato or butternut squash. Apple sauce can also be incorporated for a moist, subtly sweet variation.
• Regional Twists: To emulate a Southern twist, add a hint of cinnamon or nutmeg to the cake batter. Some recipes incorporate a small amount of coffee to enhance the chocolate notes.
• Dietary Adjustments: Gluten-free flour blends can be used as a one-to-one replacement for all-purpose flour. Dairy-free alternatives include using plant-based butter and milk substitutes, such as almond or soy milk, in both the cake and frosting. Beet juice can be used to enhance the color if desired.

Serving Suggestions

Red Velvet Cake Without Food Coloring but Still Red is best served at room temperature to allow the flavors and textures to fully develop. It is a suitable choice for celebratory occasions, such as birthdays, holidays, and anniversaries. The cake pairs well with coffee, tea, or a dessert wine. Garnishing each slice with fresh berries or a dusting of cocoa powder elevates the presentation.

Storage Tips

To preserve freshness, Red Velvet Cake should be stored in an airtight container at room temperature for up to three days. Alternatively, it can be refrigerated for up to one week; however, refrigeration may slightly dry out the cake. For longer storage, the cake can be frozen, well-wrapped, for up to two months. Defrost in the refrigerator overnight before serving. Properly stored cream cheese frosting should be refrigerated and will last up to a week.

Frequently Asked Questions

• Question 1: Can I use pre-made beet juice instead of beet puree?Answer: While beet juice can contribute to the color, beet puree provides moisture and a subtle sweetness to the cake. It is recommended to use beet puree for the best results.
• Question 2: The cake looks more brown than red. What did I do wrong?Answer: The color intensity can vary depending on the beets used and their natural pigment concentration. Ensure the vinegar is added, as it helps activate the red color. Beet juice may also be needed.
• Question 3: Can I make this recipe as cupcakes?Answer: Yes, the batter can be used to make cupcakes. Reduce the baking time to approximately 18-22 minutes, or until a toothpick inserted into the center comes out clean.
• Question 4: What can I use if I don’t have buttermilk?Answer: A suitable substitute is to add 1 tablespoon of lemon juice or white vinegar to a cup of milk and let it sit for 5 minutes before using.

Summary & Final Thoughts

This Red Velvet Cake Without Food Coloring but Still Red offers a delightful, naturally vibrant twist on a beloved classic. By harnessing the power of beets, you can achieve that signature red hue without any artificial additives, making it a guilt-free indulgence.

The recipe is incredibly versatile. Feel free to experiment with different frostings or add-ins to create your own unique version. Whether you prefer a classic cream cheese frosting or want to try a dairy-free alternative, this cake is sure to impress.

So, why not give this recipe a try? We’re confident you’ll love the delicious flavor and beautiful color of this naturally red velvet cake. Share your creations with friends and family, and don’t forget to let us know how yours turns out!

Happy baking!