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Red Velvet Cake Recipe Using Natural Food Dye
Dolce Flav
Rated 5.0 stars by 1 users
Category
Natural Red Food Coloring Water Soluble
Author:
Dolce Flav
Servings
12
Prep Time
25 minutes
Cook Time
30 minutes
This Natural Red Velvet Cake is a moist, tender, and rich classic dessert made with Natural Red Food Coloring – Water Soluble Extract, giving it a naturally vibrant red hue without artificial dyes. The cake is perfectly balanced with a hint of cocoa and tangy buttermilk, topped with a creamy, smooth cream cheese frosting. Follow this easy step-by-step guide for a bakery-quality red velvet cake that’s perfect for birthdays, Valentine’s Day, and any celebration. This recipe highlights how to use natural red food dye effectively for rich color and delicious flavor while keeping it chemical-free and family-safe.
Ingredients
For the Cake:
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2 ½ cups (310g) all-purpose flour
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1 ½ cups (300g) granulated sug
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1 tsp baking soda
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1 tsp fine salt
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2 tbsp natural unsweetened cocoa powder
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1 ½ cups (360ml) vegetable oil
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1 cup (240ml) buttermilk, room temperature
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2 large eggs, room temperature
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2 tsp pure vanilla extract
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1 ½ tbsp white vinegar
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1 ½–2 tsp Natural Red Food Coloring – Water Soluble Extract
For the Cream Cheese Frosting:
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16 oz (450g) cream cheese, softened
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½ cup (115g) unsalted butter, softened
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4 cups (480g) powdered sugar
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2 tsp vanilla extract
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Pinch of salt
Directions
Preheat and Prepare:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, and line the bottoms with parchment paper.Mix Dry Ingredients:
In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder until evenly combined.Combine Wet Ingredients:
In another bowl, whisk together oil, buttermilk, eggs, vanilla extract, and vinegar. Stir until smooth and well-blended.Add Natural Red Food Coloring:
Add Natural Red Food Coloring – Water Soluble Extract to the wet mixture. Mix until the desired red color is reached. The natural extract creates a vibrant, earthy red tone.Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.Bake the Cake:
Divide the batter evenly into the prepared pans and bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.Cool Completely:
Allow the cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.Prepare Cream Cheese Frosting:
In a large bowl, beat the cream cheese and butter until smooth and fluffy. Gradually add powdered sugar, then vanilla and a pinch of salt. Beat until creamy.Assemble the Cake:
Place one cake layer on a plate, spread frosting on top, then add the second layer. Frost the top and sides evenly.Decorate & Serve:
Optionally, crumble a bit of the cake scraps on top for a decorative look. Slice, serve, and enjoy your Natural Red Velvet Cake!
Recipe Note
Top 10 FAQs about Natural Red Velvet Cake
Can I use Natural Red Food Coloring Water Soluble Extract in place of liquid red dye?
Yes, it’s a perfect natural substitute for artificial liquid red dyes and provides a beautiful natural red hue.
Will the natural red color fade after baking?
Slightly, but the vinegar and cocoa balance help retain the color vibrancy.
What gives red velvet cake its signature flavor?
A combination of cocoa powder, buttermilk, and vinegar gives red velvet cake its subtle chocolate and tangy flavor.
Can I make this cake without buttermilk?
Yes, substitute 1 cup milk with 1 tablespoon of lemon juice or vinegar, and let it sit for 5 minutes.
Is the Natural Red Food Coloring safe for kids?
Absolutely! It’s made from natural plant extracts and free from synthetic chemicals.
Can I use this recipe for cupcakes instead?
Yes! Bake in a cupcake tin for 18–20 minutes instead of 30 minutes.
How do I store this cake?
Keep it covered in the refrigerator for up to 5 days. Bring to room temperature before serving.
Can I freeze the cake?
Yes, unfrosted layers can be frozen for up to 2 months. Thaw before frosting.
What makes this recipe naturally colored instead of artificial?
The use of Natural Red Food Coloring – Water Soluble Extract replaces synthetic dyes, giving a natural, plant-based red tone.
How much natural red coloring should I use for a deep red cake?
Start with 1 ½ teaspoons, and adjust up to 2 teaspoons for a more vivid natural red color.