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Red Velvet Cake Recipe - No Dye
How to make your own red velvet cake from scratch without using artificial dyes!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 people
Calories 447 kcal
Ingredients
- 2 ½ cups cake flour
- 3 tablespoons cocoa powder
- 1 teaspoon kosher salt
- 2 teaspoons baking powder
- 1 cup unsalted butter
- 1 tablespoon vanilla extract
- 2 ½ cups sugar
- 4 eggs
- 1 cup milk
- 1 cup beet puree
- ½ cup + 2 tablespoons orange juice
- 3 tablespoons white wine vinegar
Instructions
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Preheat oven to 350 degrees. Grease two 9” cake pans.
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In a medium bowl, whisk together the flour, cocoa, salt and baking powder.
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In another medium bowl, whisk together the milk, beet puree, orange juice and vinegar.
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In the bowl of your stand mixer, cream together the butter, sugar, and vanilla. Add the eggs one at a time, beating well after each addition. Add a third of the liquid ingredients, followed by a third of the dry ingredients, alternating wet and dry and mixing well after each addition.
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Pour into your prepared pans and bake for 30 minutes, or until a toothpick comes out clean and the tops look firm. Let cool in the pans for 10 minutes, then remove from pans and cool completely on a wire rack before frosting.
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To frost this recipe for Red Velvet cake, I recommend spreading on a thin crumb coat, then placing the cake in the fridge for an hour to let it harden a bit. Remove cake from the fridge and continue frosting. This will prevent red crumbs from mixing with the white frosting.
Nutrition Facts
Red Velvet Cake Recipe - No Dye
Amount Per Serving
Calories 447
Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 11g69%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 98mg33%
Sodium 325mg14%
Potassium 147mg4%
Carbohydrates 67g22%
Fiber 1g4%
Sugar 46g51%
Protein 6g12%
Vitamin A 615IU12%
Vitamin C 6mg7%
Calcium 87mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.