Organic Red Velvet cake recipe [Cake Recipes]

Organic Red Velvet cake recipe

August 30, 2018
A red velvet cake confession

On the left is some beet juice that I’ve blended with cream of tartar (an acid) then painted on a bit of report. Regarding right is beet liquid that has been mixed with baking soda (a base.) Clearly, we are able to note that when we are likely to utilize beet pigments to produce our cake red, we should keep the batter acid.

Stability and Degradation of Betanin
Itsn’t simply changes in pH that may affect the color of betanin. There are numerous facets that may alter its colour:

  • pH
  • Heat
  • Salt
  • Material ions
  • Liquid task

Utilize Puree from RAW Beetroot

Perhaps you have cooked beets and discovered before long they begin to change brown? That temperature causes the betanin pigment to eventually break down presents a challenge (unless you like consuming cake batter.) The very first time we made this cake with beets, we roasted the beets then pureed all of them so that they had a baby-food surface. The resulting dessert however proved purple, however the edges of the cake (which had prepared above the within) had begun switching brown. This is the reason I made the decision to make use of raw puree. The less heat the beets are put through the greater. Unfortunately, making natural puree is not as simple as making use of prepared beets. After peling away the beetroot, we utilized a food processor to grate the raw beetroot. Then I included some spoonfuls of liquid and pureed the grated beets for ten full minutes to obtain the smoothest surface feasible.

Because this technique took somewhat even more energy than i would really like (I’m therefore delighted I have a food processor), I tried utilizing canned beets, just to see just what would take place. The outcomes weren't great. This photo reveals the real difference in color using canned beets vs. natural people.

I happened to be surprised to see such a contrast involving the 2 kinds of beets. After seeing the dull brownish-red colour from canned beets, we started thinking and consulted the ingredients list in the can. Second ingredient after beets? Salt, which can be among factors that may advertise the degradation of betanin.

Use Beet Puree As Opposed To Beet Juice
Therefore we understand that using fresh, raw beet puree increases results than using canned beets. How about utilizing beet liquid in the place of beet puree? While using the beet liquid could possibly be less difficult than pureeing the beets, it does not work as really. Water activity is one of the factors that plays a part in betanin degradation. While I’m maybe not gonna go into what liquid activity in fact means, the greater water present, the less steady the betanin should be. You'll likely have seen this if you’ve ever boiled beets. The water always turns brown prior to the beets do.

Now that is enough pigment talk. This is actually the meal:


Makes two 9-inch desserts or 24 cupcakes

2-1/2 glasses dessert flour (260 g)
3 tbsp. NATURAL cocoa powder (not dutch processed or dark)
1 tsp. salt
2 tsp. cooking dust
1 tsp. cream of tartar

1 glass butter (225 g)
1 tbsp. vanilla herb
2-1/2 cups white sugar (500 g)
4 eggs

1/2 cup buttermilk (125 mL)
1/2 glass natural yogurt (125 g)
1/2 cup to 1 cup beet puree (from natural beetroot) (100 to 200 g)
1/2 cup raspberry liquid (from frozen or fresh raspberries) (125 mL)
2 tbsp. white vinegar
2 tbsp. lemon juice

Now allow me to do only a little explaining about my components choices. We needed seriously to make use of items that would keep consitently the batter acidic (therefore the ointment of tartar, buttermilk, yogurt, raspberry juice, vinegar, and lemon juice.) Even cake flour is more acid than all-purpose flour. Admittedly, it probably wasn’t needed for me to use each one of these acids. But I thought adding too much of one type will give the dessert a funny flavor. like, I thought adding 4 tbsp. of vinegar may be a little much and so I decided to use both vinegar and lemon liquid. I encourage that test out various combinations to match your flavor.

We used much more cocoa dust and vanilla than I ordinarily would in a Red Velvet Cake. This, along with the raspberry juice, ended up being an effort to mask the beet flavor.

Additionally, you will observe that I state 1/2 glass to 1 cup of beet puree. You're going to get a much deeper red from making use of the full cup of beets, and a slight beet flavour. You may get away with utilizing a 1/2 cup, but any less along with your cake will begin going a far more brownish red. It's all personal preference and just how worried you are with having a bright red color. My style testers returned for moments despite a full cup of beets in the batter therefore each one tastes great.


Preheat oven to 350 F (175 C.) Grease two 9-inch cake pans and line the base with parchment report OR range cupcake tins with paper liners.

Ready beet puree and raspberry juice upfront. Grate raw beet and then puree it in food processor to because fine a texture possible (adding liquid if required.) You don’t want any chunks, or else you might get a mouthful of beet while eating the dessert. The color of dessert will additionally be well aided by the best texture of beet puree.
For raspberry liquid, heat up raspberries in microwave until they become mushy. Strain to eliminate seeds.

Sift together dry components and put aside.

Ointment together butter, vanilla, and sugar.

Beat in eggs, individually.

In a different bowl, blend together the buttermilk and yogurt. Whisk within the beet puree and the raspberry liquid. Stir in the vinegar and lemon juice.

Alternate incorporating the dried out and wet components towards butter/egg blend, mixing until combined.

Pour batter to the prepared tins. Bake desserts for 25-35 min (18-22 for cupcakes) or until toothpick happens clean.

Red Velvet Cake Recipe Demonstration
Red Velvet Cake Recipe Demonstration
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