Red velvet cake is a classic dessert that is perfect for any occasion. It's moist, fluffy, and oh-so-delicious. But what if you don't want to use food coloring? Well, you don't have to - you can still make a delicious and beautiful red velvet cake without it! Here's how.
Ingredients for Red Velvet Cake Without Food Coloring
To make a red velvet cake without food coloring, you'll need the following ingredients: all-purpose flour, baking soda, baking powder, salt, cocoa powder, buttermilk, oil, white vinegar, vanilla extract, eggs, and granulated sugar. You'll also need some cream cheese or buttercream frosting to top off the cake.
How to Make Red Velvet Cake Without Food Coloring
To make a red velvet cake without food coloring, start by preheating your oven to 350°F. Then, in a large bowl, whisk together the flour, baking soda, baking powder, salt, and cocoa powder. In a separate bowl, combine the buttermilk, oil, vinegar, and vanilla. Whisk together until everything is mixed well. Slowly add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
Next, in another bowl, beat the eggs and sugar together until light and fluffy. Gradually add the egg mixture to the cake batter, stirring until just combined. Grease a 9-inch cake pan with butter or cooking spray, then pour the batter in and spread it evenly. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely before frosting. You can either use a cream cheese frosting or a buttercream frosting. To make the cream cheese frosting, combine cream cheese, butter, and sugar in a medium bowl. Beat until light and fluffy, then spread over the cooled cake. For the buttercream frosting, mix together butter, powdered sugar, and vanilla until light and fluffy. Spread over the cooled cake. Enjoy!
Tips for Making Red Velvet Cake Without Food Coloring
Here are some tips to keep in mind when making red velvet cake without food coloring:
- Make sure to use room temperature ingredients so that the cake bakes evenly.
- Be careful not to overmix the batter - this will make the cake dense.
- Let the cake cool completely before frosting, otherwise the frosting will melt.
- If you want to add a natural food coloring, you can use beet juice or raspberry juice.
- You can also add some cocoa powder to the frosting to make it chocolatey.
Frequently Asked Questions
What is red velvet cake?
Red velvet cake is a classic dessert that is usually made with a red food coloring to give it its signature color. It's moist, fluffy, and oh-so-delicious.
Can I make red velvet cake without food coloring?
Yes, you can make red velvet cake without food coloring. You can use natural food coloring such as beet juice or raspberry juice, or you can omit the food coloring altogether and the cake will still be delicious.
How do I store red velvet cake?
Red velvet cake should be stored in an airtight container at room temperature. It will keep for up to 3 days.
What is the difference between red velvet cake and chocolate cake?
The main difference between red velvet cake and chocolate cake is that red velvet cake uses cocoa powder and buttermilk, while chocolate cake uses melted chocolate. Red velvet cake also has a distinctive reddish-brown color, while chocolate cake is usually darker in color.
Can I freeze red velvet cake?
Yes, you can freeze red velvet cake. Once the cake is cooled and frosted, wrap it tightly in plastic wrap and store in the freezer for up to 3 months.
