Red Velvet Cake Recipe Without Food Coloring
Ingredients
To make this delicious red velvet cake, you will need the following ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons cocoa powder
- 2 tablespoons white vinegar
- 2 tablespoons vanilla extract
- 2 eggs
- 1 cup vegetable oil
- 1 cup buttermilk
- 1 teaspoon red beet juice
- 1 tablespoon cornstarch
- 1 cup granulated sugar
This recipe does not require food coloring, however, if you prefer a brighter red color, you can add a few drops of food coloring to the batter.
Instructions
Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans with butter and line the bottom with parchment paper. Set aside.
In a medium bowl, combine the flour, baking soda, salt, and cocoa powder. Whisk together and set aside.
In a large bowl, mix together the vinegar, vanilla, eggs, oil, buttermilk, and red beet juice. Beat until combined.
Add the dry ingredients to the wet ingredients and beat until combined. Beat in the cornstarch and sugar until combined.
Divide the batter between the two prepared cake pans and spread evenly. Bake in the preheated oven for 30 minutes, or until a toothpick inserted in the center comes out clean.
Remove from the oven and let cool for 10 minutes before turning out onto a wire cooling rack. Allow to cool completely before frosting.
Nutrition
Per serving of 1 slice (1/12 of the cake):
- Calories: 294 kcal
- Fat: 15 g
- Carbohydrates: 36 g
- Protein: 3 g
- Cholesterol: 25 mg
- Sodium: 270 mg
- Potassium: 58 mg
- Fiber: 1 g
- Sugar: 21 g
- Vitamin A: 34 IU
- Vitamin C: 0.2 mg
- Calcium: 27 mg
- Iron: 0.9 mg
Tips and Tricks
This red velvet cake recipe yields a delicious moist cake with a slight tangy flavor. However, if you want a richer flavor, you can use butter instead of oil in the cake.
If you want to make a cream cheese frosting for this cake, you can use the following recipe: combine 8 ounces of softened cream cheese, 1/4 cup of softened butter, 1 teaspoon of vanilla extract, and 2 to 3 cups of powdered sugar in a bowl. Beat until light and fluffy, then spread onto the cooled cake.
To make the cake look more presentable, you can sprinkle some red sugar sprinkles onto the top of the cake. This will give the cake a nice finishing touch.
If you don't have buttermilk, you can make your own by combining 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let the mixture sit for 10 minutes before using it in the recipe.
If you want to make a larger cake, you can double the recipe and use 3 8-inch round cake pans instead of two.
This cake can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Conclusion
This delicious red velvet cake recipe without food coloring is perfect for those who don't want to use artificial food coloring. It's a moist and delicious cake that is sure to be a hit with family and friends. With a few simple ingredients and a few easy steps, you can make this scrumptious cake in no time!
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