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Can I Leave Out the Red Food Coloring In My Red Velvet Cake? - Page 2

post #31 of 44

I am looking for the non-food coloring recipe for Red Velvet that does not call for beet juice or any other additives. How can I get that "old fasioned," chemical reaction? Thanks!smile.gif

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post #32 of 44

The red food color isn't required for the recipe to work. I make it for my daughter every year for her birthday, but leave out the coloring because it makes her throw up (Don't know why it's her favorite cake) Anyway, I replace the cocoa with black cocoa and make a black velvet cake.

post #33 of 44

I recently heard on a radio program, may have been "The Splendid Table",  that the original Red Velvet used beet juice as a coloring. Haven't had a chance to look into it yet though.

post #34 of 44

The classic recipe is colored by the cocoa's used not by artificial color. Beet  juice could be used at least it is natural.


Edited by chefedb - 2/10/11 at 4:00pm

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #35 of 44
Thread Starter 

I used the same recipe I've used before and left out the red coloring. I made no other changes and it produced the same delicious cake as usual but it was just a light tan color instead of a vibrant red. It was very well liked by everyone who tried it and I'd definitely do it the same way again. The change in color affects the experience of eating the cake in some unexplainable way......it's just not quite the same however it was still very delicious.

post #36 of 44

I was thinking of leaving out the food colouring but then got stuck on what to call it... :(

post #37 of 44

chocolate cake?

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from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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post #38 of 44

My Velvet Cake    (You can use small amount of beet juice it should not affect taste.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #39 of 44

I've made this cake with very finely shredded beet (about 1 cup or 1 medium fist-sized beet)  instead of the food coloring, and it resulted in a wonderfully moist cake that had a beautiful deep red color. The shredded beet when baked into the cake adds a complex sweetness. 

I did up the cocoa to 1/4 cup from 2 tablespoons to enhance the chocolate flavor a bit.

It was delicious. 

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post #40 of 44

Glad someone revived this topic.

I was following a thread (different forum) that had the OP asking for help with her RVC (it was dry).

My post offered the solution to pull the cake the second a toothpick showed moist crumbs as chocolate cake was notoriously easy to over bake.

The amt of indignation was almost laughable.

RV is NOT a chocolate cake!

It is a BUTTERMILK cake!

Whatever.

Still has chocolate as an ingredient and chocolate scorches easily lol.

post #41 of 44

Red Velvet is a buttermilk cake with a hint of cocoa, not a chocolate cake.

post #42 of 44

Red Velvet cake. Before dutch processed chocolate or cocoa powder(treated with alkaline which had a chemical affect)) many chocolate type cakes turned a reddish color because of the loss of color pigment from the cocoa. The cake did have buttermilk added but sour cream could be used as well. I have even seen recipes employing yogurt . It was 99% topped with a sweet cream cheese icing.

 

It has very rarely though referred to as a Buttermilk , cake and most times in most circles  called a form of choco cake.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #43 of 44
Quote:
Originally Posted by the pie lady View Post

I don't like to use artifical ingredients so I have made Red Velvet cake without the red food coloring and called it 'Velvet Cake'. The color was a sort of medium beige and it tasted the same as the cake I made with food coloring.  I have also replaced the huge amount of red food coloring called for with beet juice.  It was a darker color but not red.  You could also taste the beets if you knew they were there. 

I don't get red velvet cake - it is not a chocolate cake as there is not enough chocolate to add enough flavor.  There is no big flavor - just sweet.  One and a half cups of sugar for two and a half cups of flour!  I must be missing something because I know people who love it and we make it because it is requested.  I guess I am just not a cake person.

the southern red velvet cake ive made and sold for years is a perfect combination of a not so sweet cake mix with the super rich and sweet cream cheese frosting.

post #44 of 44

In reference to the use of sugar beets as a substitute for "red beets" as a sweetener in a cake during sugar shortage, is not at all likely.

Doubt it would ever be sugar beets, sugar beets are white and the process to make them into sugar is long and arduous.  Definitely not a process for professional or home kitchens. Experience during WWII, our family grew sugar beets to alleviate the shortage of sugar.  Believe me, had there been a way to process in a farm kitchen to obtain sugar/sweetener we would have.  We chose instead to accept 100 pounds of processed granulated sugar as a bribe to raise sugar beets.  They are labor intensive to raise, obtaining seasonal help was difficult.  

 

Rue

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