Red Velvet Cake From Scratch

I'm not really a Valentine's day lover. But I love the food. One of my favorites? Red velvet cake from scratch. It tastes amazing!

Red velvet cake is a classic dessert that is loved by many. It's a moist, tender cake that has a hint of cocoa and a beautiful red color. However, most red velvet cake recipes call for artificial food dye to achieve the vibrant red color, which can be a turn-off for some people. In this recipe, I'll show you how to make a red velvet cake from scratch without using any food dye. Instead, I'll be using natural ingredients to give the cake a beautiful red hue.

Making Red Velvet Cake from Scratch

My secret ingredient in this recipe is beet puree. Beets are naturally high in betalain pigments, which are responsible for their deep red color. By pureeing cooked beets and adding them to the cake batter, we can achieve a natural red color without the use of any artificial food dye.

In addition to adding color, the beet puree also adds moisture and a subtle sweetness to the cake.

I'm also using a cream cheese frosting, which is a classic pairing with red velvet cake. Cream cheese frosting is easy to make and has a tangy flavor that balances out the sweetness of the cake. We've used a simple recipe for cream cheese frosting. You can also opt to use white chocolate buttercream frosting. There is also a dairy free white chocolate buttercream frosting recipe!

Ingredients

It's officially time to grab your ingredients and get baking!

• 2-3 beets (enough to make 1 cup pureed)
• 2 tsp lemon juice
• ½ cup butter, softened
• ¾ cup plain nonfat greek yogurt
• ½ cup milk
• 2 tbsp honey
• 2 tsp vanilla extract
• 2 ½ cups all purpose or white whole wheat flour
• 2 cups sugar (you can substitute coconut sugar or other sugars here).
• ½ cup baking cocoa
• 2 tsp baking soda
• 1 tsp salt

For the Glaze:

For the glaze you will need;

• 6 oz cream cheese, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract or 1 vanilla bean, scraped
• ¼ cup milk + extra for thinning if needed

Instructions for Making Your Red Velvet Cake from Scratch

Time to get baking your cake! First:

1. In a food processor or blender, place the beets, lemon juice, butter and yogurt. Blend in the processor until mostly smooth. (It will be difficult to get a nice smooth puree since the beets will be raw. Don't worry, you won't taste the beets once the cake is cooked).
2. In your mixing bowl, place the pureed mixture, milk, honey and vanilla extract, stirring until smooth.
3. To the mixture add the flour, sugar, cocoa, baking soda and salt. Stir until combined.
4. Pour cake into a lightly greased 9x13 inch pan or a bundt pan.
5. Bake for 30-40 minutes for a 9x13 inch pan, or 35-45 minutes if using a bundt pan.
6. Remove from oven and allow cake to cool for several minutes in pan before removing from the pan and placing on a wire cooling rack to finish cooling completely. Frost when cake is cooled.

To Make the Frosting:

Grab your bowl and in it stir together the cream cheese, powdered sugar, vanilla and milk until smooth. Pour the glaze over the cake, allowing it to drip over the sides. Cover and place cake in refrigerator until ready to serve.

Questions about Making Red Velvet Cake from Scratch

What makes a red velvet cake different from a regular chocolate cake?

Red velvet cake is a chocolate cake that uses a small amount of cocoa powder to give it a subtle chocolate flavor.

Can I make red velvet cake without using food dye or beets?

Yes, you can make red velvet cake without using food dye. Instead, you can use natural ingredients like beet puree or pomegranate juice to achieve a natural red color. Keep in mind that the color may not be as vibrant as it would be with food dye, but it will still be delicious. I don't think you can taste the beets in the red velvet cake.

Why does my red velvet cake have a bitter taste?

A bitter taste in red velvet cake can be caused by several factors. One common culprit is using too much cocoa powder, which can make the cake taste bitter. Make sure to measure your cocoa powder carefully and use the amount specified in the recipe. Another cause of bitterness can be using baking soda that is past its expiration date or using too much of it in the recipe. Finally, overbaking the cake can cause it to taste bitter, so make sure to keep a close eye on it while it's in the oven and test it with a toothpick to make sure it's done.