How To Get Red Velvet Flavor Not In A Cake

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Seeing red? Not anymore!

This no-dye cherry-red velvet cake recipe is fabricated without food coloring for a moist, sweet Southern layer cake that lets cocoa's natural ruddiness shine through.

Admission: I do not like chocolate. Never accept. 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 "merely a sliver" piece on the plate at a birthday party. Chocolate just tastes very bitter to me. But I have 2 exceptions: 1) Reese's Cups, and 2) this cake.

This No-Dye Red Velvet Layer Cake Recipe is one of my favorites: moist, full of sugariness cocoa flavor and made without Day-Glo red nutrient coloring, then the cake'southward natural warm reddish-chocolate-brown hue can polish.

Skip the dye, up the beauty.

I know many people like their carmine velvet cake to be bright cherry. I get that; it looks fun and you know exactly what block it is from half a mile away. That said, cutting into a real red velvet block has always made me feel like I was committing cake murder. Think Weezer in Steel Magnolias.

Plus, nigh blood-red velvet block recipes use an entire bottle of food coloring. This feels less terrible if y'all use a natural nutrient coloring, but standard red food dye contains ingredients like propylene glycol, FD&C reds forty and three, and propylparaben. I flick these chemicals coloring my entire digestive track for days. Possibly weeks.

And for what?

The best part nigh cherry velvet block is the velvet office, non the colour. In other words, the moist cake made from buttermilk, sugar, flour, cocoa, vanilla, and eggs.

Making ruby-red velvet cake without food coloring lets the cocoa be the star. Plus, the reaction of the alkaline cocoa and baking soda with the acidic buttermilk and vinegar gives the finished cake a beautiful reddish-brownish color all its own.

No-Dye Velvet Layer Cake: Recipe Notes

• This red velvet cake recipe is adapted from one of my favorite custom cake bakers, Elisa Strauss of Confetti Cakes in New York Metropolis. Elisa has some great online cake sculpting and decorating classes, and a wonderful volume if you are interested in fancy cake decorating.
• Be sure to sift your cocoa. Always. Cocoa clumps in a block batter otherwise. These clumps are virtually incommunicable to get out without straining the entire batter or whipping the concoction on high, which is bad because information technology volition actuate gluten and make the cake tough.
• Cake flour vs. all-purpose flour. This recipe uses cake flour. Cake flour has less gluten than all-purpose flour. This makes a more tender, lighter block. No block flour? No trouble. Yous can hands substitute by removing ii tablespoons of all-purpose flour per cup, and replacing it with 2 tablespoons of cornstarch.
• How to tell when your cake is done. Baking times are ever approximate. Your cake is washed when it springs dorsum when lightly touched on height, and a cake tester comes out make clean.

Discover the natural carmine color of the block, fabricated completely without nutrient coloring.

Red Velvet Layer Cake: Next Steps

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

• Here is my mail service on how to frost and decorate a layer cake, and what tools every home baker should have to go far beautiful
• Here is my recipe for classic vanilla buttercream frosting, plenty to total and coat the cake, or enough for all of the cupcakes.
• If you are feeling a flake more ambitious, here'south the recipe for my Swiss meringue buttercream. Swiss meringue buttercream is made with egg whites and hot sugar for a fluffy, silky buttercream that'due south less cloying than frosting can taste.

Did you make this No Dye Red Velvet Cake? You'll also enjoy these other fabulous layer cakes:

• Buttermilk Birthday Funfetti Cake
• The Commissary Carrot Cake
• Spiced Apple Rye Layer Cake

No Dye Cerise Velvet Layer Cake

This moist carmine velvet cake lets the natural buttermilk and cocoa ruddy color shine. No dye or food coloring in this block.

Prep Time 15 mins

Melt Time thirty mins

Grade: Dessert

Cuisine: American

Keywords:: birthday cake, cake, chocolate fleck, cocoa, cupcake, dessert, frosting, layer cake, ruddy velvet

Servings: 2 x ix" round layers, or nearly 18 cupcakes

• 2 2/iii cups cake flour
• one/three loving cup cocoa pulverization, sifted (I similar Hershey's)
• 1 teaspoon kosher common salt
• 1 i/2 cups neutral vegetable oil, similar canola
• 1 2/iii cups saccharide
• 3 large eggs
• i/4 cup common cold water (or food coloring, if y'all must)
• ii teaspoons pure vanilla excerpt
• scant 1 cup buttermilk
• ane i/two teaspoons baking soda
• two teaspoons white vinegar
• Buttercream frosting, to decorate (recipe follows)

• Preheat the oven to 350°F and grease two 9" cake pans and line the bottoms with parchment paper, or line muffin tins.

• Sift together the cocoa pulverisation, flour, and salt and gear up aside.

• In the bowl of a large mixer fitted with the paddle attachment, beat the oil and sugar on medium until fully mixed and lightened slightly in color. Lower the mixer to depression and add the eggs one at a time, then the vanilla. Add each egg when the previous one is almost fully mixed in. Scrape the bowl and beat on medium until everything is fully emulsified and polish.

• With the mixer on low, alternately add the flour/cocoa mixture and the buttermilk in 2 additions each: flour, buttermilk, flour, buttermilk. Scrape the bowl and mix again on low until everything is emulsified.

• In a small bowl, whisk together the baking soda and white vinegar. Information technology volition sizzle like a mini-volcano science experiment. Add this to the block batter with the i/4 cup water (or food coloring, if using) and mix on medium speed for about ten seconds to fully combine. Scrape the bowl.

• Dissever the block batter evenly betwixt the cake pans or muffin tins and bake on the center rack until done, about 25 to 35 minutes for 9" cake layers, and most 18 to twenty minutes for cupcakes.

• Let absurd in the cake pans until you tin handle them without an oven mitt, simply are still warm. Plough out onto cooling racks, removing the parchment from the bottom of the cakes, and cool fully before eating or decorating.

  PRO TIP: The best manner to remove cakes from a cake pan is to run a small offset spatula around the edges first, with the front end of the spatula facing outward so it does non accidentally cut into the cake. I like this Ateco one, and find information technology indispensable.

  PRO TIP #2: Cake always tastes ameliorate the 24-hour interval subsequently it is baked. First, you lot tin can't frost or decorate a cake until information technology has fully cooled. 2nd, something just happens with the flavor to brand it taste ameliorate. Wrap the fully-cooled layers in plastic wrap overnight, and go out them out at room temperature. The fridge will stale them.

• To layer and decorate you cakes, apply this recipe for classic vanilla buttercream frosting, or whip upwards a Swiss meringue buttercream.

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