Red Velvet COLOR SECRETS
We’ve listened to our bakery friends who have generously shared with us some tips on how to get the most out of our plant-based, artificial-dye free Red Velvet color. The key adjustment to make when baking cakes and cupcakes is to substitute baking powder for baking soda. This keeps the pH low and the red color bright. Increasing the acidity with a little extra vinegar can also help. This simple adjustment makes all the difference as to whether or not the color bakes out in the center leaving a red-orange, and maintaining the bright red throughout the entire cake.
Lower heat and baking times also contributes to color vibrancy, so cupcakes hold the color more readily than larger cakes.
While we offer a Gluten-free Red Velvet Cake Mix, here is a tried and true Red Velvet cake recipe from scratch.
RED VELVET CAKE MIX RECIPE
½ cup butter (room temp)
1 ½ cup organic sugar
1 tsp vanilla
2 Tbsp cocoa powder
2-3 Tbsp Red Velvet color
1 tsp salt
1 tsp baking powder
2 ½ cups flour
1 cup buttermilk
1 Tbsp vinegar
1. Heat oven to 350 degrees. Butter two 9-inch cake pans and lightly dust with cocoa powder.
2. Mix butter, sugar, eggs and vanilla.
3. In separate bowl mix dry ingredients: flour, red velvet powder color, cocoa powder, and salt.
4. Add vinegar to buttermilk.
5. Slowly add dry blend into butter mixture along with buttermilk/vinegar.
6. Divide batter evenly into 2 pans. Bake for 25-30 min. Cool on rack before frosting.
If making frosting from scratch, blend color with dry ingredients before hydrating or mix color powder with a very small amount of water (approx ¼ tsp liquid to 1 ¼ tsp color) to make a paste.
RED VELVET ICING
3 cups powdered sugar
5 Tbsp milk
3 Tbsp Red Velvet Color (full packet)
For more shades view our Red Velvet icing recipes.