A Blindfold May Be Required
My oldest son, Joshua, loves Red Velvet Cake. When we go out to restaurants and bakeries, this is always a favorite dessert of his.
Unfortunately for Joshua, I have never even tasted a Red Velvet Cake. I’ve had a problem just getting past the red color of it, which in turn has meant I haven’t been willing to bake one. I always thought it was a plain cake into which someone dumped a ton of red food coloring and that the flavor would be atrocious.
A friend of mine asked me to bake a Red Velvet Cake for her daughter’s baby shower. When I informed my friend that I have neither tasted one nor made one before, she basically told me that it was time to get busy. So I did some research and found a recipe I was willing to play around with.
Fortunately for Joshua, I do not mind admitting when I am wrong. In this case I was totally off base about what a Red Velvet Cake tasted like. The taste was delicious.
I still had the problem with the red food coloring, something essential in a ‘red’ velvet cake. I have tried out several kinds of red food coloring, usually with very disappointing results. For my Red Velvet Cake I used Wilton “no taste” red, which is sold in 1 ounce containers.
My biggest surprise when I baked the Red Velvet Cake was that it is, actually, a cocoa cake. I felt a tad silly, when I realized this, because I love chocolate cake. So why the heck was I avoiding a cocoa cake for all of these years? Seriously, this cake is incredibly moist and the cocoa comes through in a very subtle way.
Using the Wilton “no taste” red did not give an off-taste that I have found with many food colorings. However, I really did cringe, as put in 1 ounce of red dye. I know, I know, the cake is called a RED Velvet Cake for a reason. I found a very simple solution.
I made a Not-So-Red Velvet Cake! It was an easy enough adjustment. Simply eliminate the red food coloring and increase the water just a tad. The cake was still moist and delicious. It just lacked a bright red hue.
I am not so sure that I will win over all of the Red Velvet Cake lovers out there, but I am challenging you to at least give the Not-So-Red Velvet Cake a try. I could not taste a difference, and I can’t wait for Joshua to give it a try, too. Of course, a blindfold may be required.
| Not-So-Red Velvet Cake | | Print |
- Cake:
- 2½ cups cake flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 2 teaspoons salt
- ¼ cup cocoa powder
- 2½ tablespoons water
- 16 tablespoons (2 sticks) unsalted butter, softened
- 2 cups sugar
- 3 eggs, room temperature
- 1½ teaspoons vanilla extract
- 1 cup buttermilk
- Frosting:
- 12 tablespoons (1½ sticks) unsalted butter, softened
- 16 ounces (1 pound) cream cheese, room temperature
- 4 cups confectioners sugar
- 2 tablespoons milk
- For the cake:
- Preheat oven to 350°. Grease two 9” cake pans and line the bottoms with parchment paper. Set aside.
- Whisk together flour, baking powder, baking soda and salt and set aside.
- Mix the cocoa and water together in a small bowl until smooth and set side.
- Place the butter and sugar into a mixing bowl and beat for three minutes, scraping the bowl down as needed. Add the eggs, one at a time, scraping the bowl down in between additions. Add vanilla. Blend in the cocoa mixture.
- On low speed, add ½ of the dry ingredients followed by all of the buttermilk. Lastly, blend in the remaining dry ingredients.
- Divide the batter between the two prepared pans. Bake at 350° for 30-35 minutes. The cake will pull away from the sides of the pan and the top will spring back when gently pressed. Do not overbake.
- Remove from oven and cool in the pans for 10 minutes. Use a small metal spatula to go around the edges of the pans. Flip pans out onto another cooling rack and then invert cakes to cool completely on a rack. Be sure to remove parchment paper.
- For the frosting:
- Combine all the ingredients into a large mixing bowl and stir on low speed until blended. Increase the speed and beat until completely smooth.
- Gently wipe around the edge of the cakes to release any loose crumbs. Place one cake layer onto a serving plate, bottom side up. Spread 1 cup frosting on top. Place the second cake layer over the frosting, bottom side up.
- Cut the corner off a small freezer bag and push a #21 star tip partially through the hole. Place 1¼ cups frosting into the bag and set aside.
- Spread the remaining frosting over the top and sides of the cake using an angled metal spatula.
- Pipe either shells or stars around the edge of the top and bottom of the cake. Swirl a decoration in the center.
- Serve at room temperature.
- Betsy's tidbits:
- If you want to make a Red Velvet Cake, add 1 ounce of red food coloring (I prefer Wilton's "no taste" red) to the cocoa and decrease the water to 1-1/2 tablespoons.
- Decorating the cake with swirls or shells is optional. If you choose not to, add the frosting to the top of the cake.
This is my youngest daughter’s favorite dessert. I was going to make the cake but my my older daughter suggested cupcakes. They were delicious and So easy and fun to make. I got compliments from my girls, their friends, my husband. Thanks Betsy!
P.S. I did use the red dye…my baby wouldn’t have been as happy if I hadn’t.
Tammy,
That’s the beauty of this recipe…you get to choose if you want a ‘red’ velvet cake or a ‘not-so-red’ one! I am so thrilled everyone enjoyed.
I’ve left out the red food coloring for years because my son is allergic to red dye. The taste is still the same–just not as pretty as the red.
Pam,
So very true! It really bothered me to add the red dye and I just love the taste of the cake. Yet, for all those who wish for the red color, the option is always available.