Red Velvet Cake..... /cringe
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Red Velvet Cake..... /cringe
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So I'm fairly new to baking, in general, but I've had some success with a Red Velvet Cake. Everyone really enjoyed it and I'd like to make another for a work party. However... I was wondering if there
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Forums » Baking Forums » Beginners and Advice » Red Velvet Cake..... /cringe

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Red Velvet Cake..... /cringe

posted at 12/10/2013 1:52 PM EST
Posts: 1
First: 12/10/2013
Last: 12/10/2013
So I'm fairly new to baking, in general, but I've had some success with a Red Velvet Cake. Everyone really enjoyed it and I'd like to make another for a work party. However... I was wondering if there would be any negative side effect to leaving out the red coloring. I have nothing against it! I think it's beautiful, I just would rather have a more neutral color with this particular cake.

Anyone know if the red coloring is essential? I know it wouldn't technically be a real Red Velvet Cake, but I'm okay with that. :)

Also... what's the big deal with Red Velvet Cakes? People seem to get really uppity about it. I've read so many articles that just completely rip apart the very idea of adding red coloring to a cake.

Re: Red Velvet Cake..... /cringe

posted at 12/10/2013 2:38 PM EST
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
I am probably the wrong person to answer this....
I do not like Red Velvet Cake.  
The reason I dislike Red Velvet is the red food color.  I think it gives an off flavor to the cake. 
You can omit the red color and you will have pretty much a chocolate cake. Not a very strong chocolate at that.
I think if you want a very pretty Red cake use a white cake recipe or a white cake mix and add red food color and you will have a much brighter red with a lot less food color. 
By the way if you don't want artificial food color cooked beet puree would give you a red color as well. 

I think years and years ago the reaction of the buttermilk with the proper cocoa gave a red hue to the cake that was later enhanced with food coloring.  I am not sure what type of cocoa gives the red hue when the acid is added.  (the acid would be the buttermilk) There is a Dutch Process cocoa then the regular and I always forget what one does what. 

By the way welcome to the site hope to read more of your posts and sharing recipes.

Re: Red Velvet Cake..... /cringe

posted at 12/10/2013 4:29 PM EST
Posts: 7310
First: 6/23/2010
Last: 4/23/2014
My opinion ....
I almost always leave out any food coloring ..... Red Velvet cake might be a little less attractive but would taste just the same .

Re: Red Velvet Cake..... /cringe

posted at 12/10/2013 4:41 PM EST
Posts: 1038
First: 10/1/2008
Last: 4/19/2014
I could be wrong, but I have been told that the Red Velvet Cake thing started in the south,  I have a friend from Georgia who claims that is where it started.  I have never made a Red Velvet cake from scratch, but I have used a Red Velvet cake mix.  I made cup cakes out of it.  They were very pretty, and everyone liked the flavor.  Why Red?  That is a good question.  I really don't think the color is necessary, it certainly wouldn't affect the "chemistry" of the cake at all.  I think the color of the cake without the red would be something of a milk chocolate color.
My theory is try it out at home and see if you like the results, then make your decision.
Welcome to the site, we all hope to hear from you again.  Let us know what you did and how it went over!!!  We all learn from each other.

Re: Red Velvet Cake..... /cringe

posted at 12/11/2013 6:39 AM EST
Posts: 2523
First: 6/4/2010
Last: 4/23/2014
it was the best recipe we made for this cake,

Re: Red Velvet Cake..... /cringe

posted at 12/11/2013 9:52 AM EST
Posts: 891
First: 10/15/2010
Last: 4/23/2014
Hi Rachel, welcome to the boards.  I'm anything but an expert but I am influenced by the appearance of food.  Though I don't care for the idea of food coloring, I honestly think I would have a problem believing the cake was red velvet if it didn't have that red appearance.  That's just me.  If you gave me a cupcake with white icing and told me it was lime, I'd sure have to taste the lime because my eyes would tell me vanilla.  I never said I was normal!!! lol

Re: Red Velvet Cake..... /cringe

posted at 12/11/2013 11:54 AM EST
Posts: 2174
First: 8/8/2008
Last: 4/23/2014
interesting I lovr red velvet cake

Re: Red Velvet Cake..... /cringe

posted at 12/11/2013 5:37 PM EST
Posts: 1957
First: 12/5/2010
Last: 4/23/2014
bake it without the food coloring and call it by another name according to how it looks
or take Italian crème      or german chocolate
they are all very old recipes w revivals       people can be sticklers

w/o the food color I wouldn't call it that        or even go to the trouble of making it

also   all the warnings about red      were a long time ago  and the ones you buy now should be safe

Re: Red Velvet Cake..... /cringe

posted at 12/11/2013 9:49 PM EST
Posts: 1856
First: 10/8/2010
Last: 2/12/2014
I've made red velvet cake leaving out the red color.  It came out fine and we really like it.  It is a very moist cake and the flavor, while not really very chocolat, is very good.  I have a hard time bringing myself to dump a whole bottle of red color into the cake.  Instead of a cream cheese frosting, which most commercial cakes use, I make the cooked traditional red velvet icing for it.
I've had the red velvet mix but the red gets all over everything.

Re: Red Velvet Cake..... /cringe

posted at 12/13/2013 12:13 PM EST
Posts: 1957
First: 12/5/2010
Last: 4/23/2014

like nikki,
I've never liked the taste of the red velvet desserts

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