Has anyone made red velvet cake without adding red colouring or beets?

vikki_louise

Hi, I would like to make a red velvet cake but don't care what it looks like. Every recipe has food colouring or beetroot juice, has anyone made it without? Thank you

TiredTrophy

The recipe I use has actual beetroot. I rather thought that was the point. Otherwise, if the recipe you would like to use just requires a colour leave it out, add liquid of your choice if you wish to replace beetroot juice...rasbberry juice, apple, pomegranate!

honeythewitch

To me, beetroot is beside the point and the vital ingredient is buttermilk.

This one doesnt use beetroot, and leaving it out wont make any difference to the flavour.

http://www.bakingmad.com/red-velvet-cake-recipe/

Callie22

I was told that the recipe was developed many years ago because the cocoa powder of the time would go a rusty red colour when it was baked, so 'red-velvet cake' was developed really as an advert to get people to buy the cocoa for baking. As cocoa processing improved, people started to add colourings to get the same red colour. So, if you don't want to add colourings it won't really matter in terms of the taste, you just will end up with a light brownish coloured cake rather than a red one.

armyknife

what about making an ordinary cake/velvet cake and then eating it wear some rose tinted spectacles?

meritaten

sorry, but I thought the whole point of making a 'red velvet cake' was because it turned out 'RED'?
otherwise its just a spongy cake?
the beetroot was a colouring used before 'artificial' colourings. which I certainly wouldn't use in any cake - beetroot is acceptable as it doesn't usually cause 'Hyperactivity'.

BrassicWoman

meritaten wrote: »

sorry, but I thought the whole point of making a 'red velvet cake' was because it turned out 'RED'?
otherwise its just a spongy cake?
the beetroot was a colouring used before 'artificial' colourings. which I certainly wouldn't use in any cake - beetroot is acceptable as it doesn't usually cause 'Hyperactivity'.

The OP has stated they do not are what colour it is, so they must just like the taste, which I believe is not actually illegal.

splishsplash

vikki_louise wrote: »

Hi, I would like to make a red velvet cake but don't care what it looks like. Every recipe has food colouring or beetroot juice, has anyone made it without? Thank you

The recipes call for food colouring or beetroot juice to give the cake its red colour. They add nothing to the taste or texture, so won't make any difference if you just omit them.

You could just call it a Velvet Cake.

If you opt for the lower fat cream cheese and natural yogurt frosting, you could call it Velour Cake:D.

FairyPrincessk

Callie is right, the original color change came from a chemical reaction between the acidic natural cocoa and the bicarbonate. It certainly wasn't as vibrant as the dyed cakes sold as red velvet today, but you'll definitely get a reddish tinge without adding colour if you can get natural cocoa. However, most cocoa sold in the UK is Dutch processed which makes it PH neutral. You won't get a chemical reaction using Dutch process cocoa so the cake will just be dark brown.

This article explains a bit of it:
http://www.seriouseats.com/2014/08/difference-dutch-process-natural-cocoa-powder-substitute.html

In the UK most of the cocoa powder sold is Dutch processed, but it often isn't labelled as such. Both Cadburys and Green and Blacks are Dutch processed. It tends to give a sweeter and darker finish, so if you like the recipe with those cocoas be prepared for a different taste if you use the non-alkalized natural cocoa. If you want to get the chemical reaction I'd probably try to buy some Hershey's Plain Cocoa online (be careful that it isn't a sweetened version for chocolate milk etc. the boxes look similar).