Naturally Colored Red Velvet Cake
Red Colored Cake Without Food Coloring and No Red Dye
Feb 10, 2009
Modern red velvet cake is a buttermilk cake dyed red with artificial food coloring, however, historically velvet cakes were leavened with whipped egg whites that were incorporated into a butter cake batter.
Food purists seeking to replicate the color, flavor and cooking method of a traditional red velvet cake by merely substituting natural food coloring for artificial colors will run into a series of obstacles. These occur because natural food dyes and pigments, like the pigment in beet powder, are sensitive to both heat and pH and change color when combined with baking soda or baking powder.
However, bakers interested in a delicious naturally colored red cake recipe that yields a result similar to a red velvet cake, regardless of technique, can use beet powder successfully with this modified recipe. Because this cake is leavened with the air incorporated into the whipped eggs, and contains no baking soda, the natural red color of the beet powder remains after the cake is baked, and the texture is similar to that of a moist sponge cake.
Naturally Dyed Red "Velvet Cake" Using Beet Root Powder
Ingredients:
- 6 eggs, separated
- 1 cup granulated sugar, divided in half
- 1 tsp vanilla
- 1/3 cup buttermilk
- 1 tsp cream of tartar
- 3/4 cup cake flour
- 1/3 cup beet powder
- 1 Tbsp cocoa powder
Directions:
- Preheat oven to 350 degrees F (175 degrees C).
- In a metal bowl placed atop a pot of simmering water, whisk together egg yolks, 1/2 cup granulated sugar, vanilla and buttermilk for 3-5 minutes until pale yellow.
- Remove from heat and continue whisking for an additional 5 minutes until thick and foamy, nearly tripling in size.
- Meanwhile, in a separate bowl, whisk together egg whites until foamy. Add in cream of tartar.
- Continue whisking until soft peaks begin to form, then gradually add remaining 1/2 cup granulated sugar and beat until peaks are stiff and glossy.
- In a third bowl, sift together cocoa powder, cake flour and beet powder.
- Gently sift dry ingredients into egg yolk and egg white mixtures, folding all three components together until combined.
- Divide cake batter into two 9" round cake pans, lined on the bottom with parchment paper. Bake for 20-25 minutes.
- Remove from heat and invert pans over baking rake while cake cools. Gently cut cake away from edges and remove from pan. Frost and layer as desired.
Cream Cheese Frosting
Ingredients:
- 8 oz (two sticks) butter, room temperature
- 8 oz cream cheese
- 1 tsp vanilla
- 1 cup powdered sugar
Cream together butter and cream cheese. Add in vanilla and powdered sugar, beating until well combined. Allow cake to completely cool before frosting. Makes enough to frost a two layered cake.
For additional information on the history of red cakes see Origins of Red Velvet Cake.
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