red velvet cake without food coloring

Red velvet cake is a classic dessert that has been enjoyed for generations. It's a moist, flavorful cake with a tender crumb that is often finished with a creamy cream cheese frosting. While traditionally made with red food coloring, it's possible to make a beautiful red velvet cake without using any food coloring at all. This recipe will show you how to make a delicious red velvet cake without any artificial dyes or colors.

Ingredients

To make a delicious red velvet cake without food coloring, you'll need the following ingredients:

2 cups all-purpose flour
2 tablespoons cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup sugar
1/2 cup vegetable oil
1 cup buttermilk
2 eggs
1 teaspoon white vinegar
1 teaspoon vanilla extract
1/4 cup pureed beets

Instructions

Making a red velvet cake without food coloring is easy! Just follow these simple steps:

Preheat the oven to 350 degrees Fahrenheit and lightly grease two 8-inch round cake pans.
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
In a separate bowl, beat the sugar and oil together until light and fluffy.
Add the buttermilk, eggs, vinegar and vanilla extract and beat until smooth.
Stir in the pureed beets and mix until combined.
Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
Divide the batter between the two prepared cake pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Once cooled, frost the cake with cream cheese frosting. Enjoy!

Tips and Tricks

These tips and tricks will help you make the perfect red velvet cake without food coloring:

Be sure to use pureed beets, not canned beets. The canned beets will add too much liquid and will affect the texture of the cake.
If you don't have buttermilk, you can make a substitute by combining 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Allow the mixture to sit for 5 minutes before using.
The cake will keep for up to 3 days in an airtight container at room temperature.

Frequently Asked Questions

What is red velvet cake?

Red velvet cake is a classic dessert that is made with all-purpose flour, cocoa powder, baking powder, baking soda, sugar, oil, buttermilk, eggs, vinegar, vanilla extract, and pureed beets. It is traditionally finished with a creamy cream cheese frosting.

Does red velvet cake need food coloring?

No, it is possible to make a delicious red velvet cake without using any food coloring at all. This recipe uses pureed beets to achieve the classic red velvet color.

How long will red velvet cake last?

Red velvet cake will keep for up to 3 days in an airtight container at room temperature.

What can I use instead of buttermilk?

If you don't have buttermilk, you can make a substitute by combining 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Allow the mixture to sit for 5 minutes before using.

Can I freeze red velvet cake?

Yes, you can freeze red velvet cake for up to 3 months. Wrap the cake tightly in plastic wrap and then place in an airtight container or freezer bag. When ready to serve, thaw overnight in the refrigerator and then allow to come to room temperature before serving.