Hello again cake friends.
I have had several occasions where the discussion of Red Velvet cake has come up. I have a little something that I would like to share.
Being a mom and grandmom, I prefer to feed healthy nutritious foods to my family. My family loves cake. And Red Velvet is no exception. But most Red Velvet Cake contains so much red food dye.
Cake in my mind is a treat and I would prefer not to put their health in jeopardy if I can help it. That being said, I will repeat myself. Cake is a treat, and I only eat it for breakfast with my grandkids to get even with my own kids.
The following is a direct quote from the FDA website:
“Exposure to food and food components, including AFC [artificial food colors] and preservatives, may be associated with behavioral changes, not necessarily related to hyperactivity, in certain susceptible children with ADHD and other problem behaviors, and possibly in susceptible children from the general population.”
Ok, I don’t know about you but I don’t like the sound of that at all. The amount of red food coloring in your average Red Velvet Cake is ridiculous. Typically 1-2 ounces per recipe. That is 1 or 2 entire large size pots of food gel color. (The large size being 1 oz.)
Now don’t get me wrong, I use my gel colors often but not in such large saturated quantities. I surely do not want to keep any of you away from a perfectly good Red Velvet cuppie or slice. But we can keep it on the natural. We just have to do a little adjustment with the recipe and carry on.
I will share with you my own very fabulous (if I may say so myself) Red Velvet Cake the Natural Way recipe.
It contains beets which have a natural sweetness that lends itself quite nicely to a chocolate cake, as well as that deep red hue that we need to achieve that velvet texture.
Rich, moist and luscious, this cake will leave you wanting just one more piece. Just keep in mind, cake is a treat.
Until next time,
Red Velvet Cake the Natural Way (Recipe)
1 ¼ cup granulated sugar
¾ cup unsalted butter (at room temperature)
3 large eggs
1 ¾ cups flour
¾ cup cocoa powder
1 ½ tsp baking powder
½ tsp baking soda
pinch of salt
1 cup buttermilk
1 tsp white vinegar
2 tsp vanilla extract
2 cups pureed beets
On low speed, cream the sugar and butter until light and fluffy. Add eggs and cream until well combined.
In a separate bowl sift together flour, cocoa powder, baking powder, baking soda, and salt.
In a second bowl combine buttermilk, vinegar, and vanilla. In a food processor, puree to a fine mulch your beet.
Add dry ingredients and buttermilk mixture alternately to butter mixture. Be sure to mix well after each addition. Add the pureed beets to your cake batter and combine well.
Pour batter into prepared cake pans. Tins should not be more than 2/3 to 3/4 full.
Bake for 35 – 40 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove from oven and allow to cool completely before frosting.
Oven Temperature: 350°F.
Bake Time: 35 – 40 minutes
Quantity: Two 9” rounds