Traditional Red Velvet Cake – no more food colouring!!!

This is our NEW Red Velvet Cupcake, totally natural and absolutely DELICIOUS!

TraditionalRedVelvet-1030x1030 Traditional Red Velvet Cake - no more food colouring!!!

So what is Red Velvet? A lot of people asked me this question, no matter how popular are those red velvet cakes, the truth is that people don’t actually know what it is. I can tell you the answer, Red Velvet cake is a red color chocolate velvet cake, velvet cake is a type of cake that has a very fine texture and just melts in your mouth, unlike mud cake, it’s more constructed and more smooth. I know what you would think right now that those cupcakes aren’t that red, but if you do some research, a few countries call brown sugar as ‘red sugar’, brown as ‘red’.

If you have a chance, please do read this website and you will dig out a LOT of stories.

The commercial red velvet cake which you can find from any bakery, cupcake shop or cake places are all flashy red, as there is red food coloring involved, there are a few different ways to coloring the cakes such as using concentrated red food coloring powder, food coloring gel and the food coloring dye.

Untitled-1 Traditional Red Velvet Cake - no more food colouring!!!

The dye that you can find from supermarket probably is the worst choice as once you made your cake with it, you can taste it, because you need to put a lot of dye in the batter to make it red. I personally absolutely hated red velvet cake just because of its food coloring and the after taste. I am a healthy person and try my best to stay away from preservatives and additives, so after so many years my tongue has become very sensitive to preservatives, I can actually taste it and it feels yuck and stuck on my tongue which I can’t get it off.

The powder I’ve tried too, but still no good as you need to use water to mix the powder to get the redness come out, and again you need a lot of powder, it’s pretty much same as the dye..

The food coloring get might be the best way to color the cake, you only need a few drops and it will become red, but not going to be a decent red as there is a limit for the cake to be colored. You probably won’t taste any preservatives but still there is a concern.

After opening the cupcake shop for 7 months, the red velvet cupcake were always be my least favorite, so I wanted to make it better, natural and delicious. I want to share this recipe with everyone who loves natural and tasty cakes.

Natural Red Velvet Cupcake:

In the bowl of your stand mixer, combine:

6 ounces (1 and a half sticks, or 12 Tablespoons) unsalted butter, at room temp
15 3/4 ounces light brown sugar

Cream these together at medium high speed for about 5 minutes…longer than you think is necessary…until the mixture is light and fluffy.  Then add, one at a time:

3 eggs

Beat each egg in fully before adding the next, maintaining that light fluffy texture.

In a large bowl, combine:

6 ounces unbleached flour
6 ounces cake flour
2 1/4 ounces natural cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon Kosher salt

Sift this mixture twice with a strainer.  This is an important step, don’t skip it.  MOST recipes that call for sifting actually don’t need any sifting.  That’s an antiquated technique (like baking recipes that call for scalding milk) that was originally used to remove tiny bits of stone that remain in the flour after the grinding process.  Modern flours aren’t stone ground any longer, and are sifted multiple times in the factory before packaging.  However, in this recipe, the sifting is important because both cake flour and cocoa powder tend to clump, and the dry ingredients need to be fully aerated to achieve that velvety texture that is every bit as important as the red color in Red Velvet Cake.

In a large measuring cup, combine:

1 1/2 cups buttermilk, warmed 30 secs in the microwave
2 teaspoons vanilla

Whisk this together with a fork.  On low speed in the stand mixer, add 1/3 of the dry ingredients and 1/3 of the buttermilk to the butter/sugar/egg mixture.  Let the mixer fully incorporate the ingredients before you add the next 1/3 of each.  And then the final 1/3.  Let the mixer run an additional 5 minutes (important) on low speed to ensure the batter is fully smooth.
Let the batter sit for a bit while you prepare your pans.  This recipe will make three 9″ layers, or 24 cupcakes or individual cakes.  Spray the cake pans or muffin tins with cooking spray, and line the bottom with circles of parchment.  (If you’re making cupcakes, just use cupcake liners, but if baking individual cakes, it’s best to cut out little circles for the bottom of each muffin cup.)  For individual cakes, only fill the muffin cups about 2/3 full.  For cupcakes, fill them almost to the rim.  An ice cream scoop makes this laughably easy.

Preheat your oven to 325F (or 375F if baking cupcakes) and place the rack in the center of the oven.

Bake full 9″ cakes for 30-35 minutes, individual cakes for 20-25 minutes, or cupcakes for 15-20 minutes (at 375F…cupcakes need a higher temperature to raise their tops into a high, rounded shape.  Cakes you want flat across the top for easier frosting, which is why you bake them 50 degrees cooler.)  You’ll know the cakes are done when you gently touch the top and it’s not sticky and doesn’t give easily when you press.  It should have a bit of resistance and even spring back just a bit when you remove your finger.  You can also stick a knife or toothpick in the cake, and if it comes out clean, with no streaks of batter, it’s done.  But who wants to stab their cake?!?

Remove the pans and cool for 15 minutes in the pan.  Then you can remove the cakes, which should slide out easily because of that parchment layer you worked so hard on.

 

 

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