Cake. Layer Cake. Natural Red Velvet Layer Cake. Since it’s Valentine’s Day, I figured I would make my husbands favorite. It took me longer than I would have hoped, but it’s here and it’s freaking delicious.
I’m not really a cake type of gal and I really wouldn’t say my husband is either but this is what he wanted, a Natural Red Velvet Layer Cake. He usually doesn’t ask me for much so when he does, I am always happy to do my best to make it for him.
The biggest hang up I have with Red Velvet is the red food coloring. Of all the food colorings, I think red is the worst. Some types of red colorings are tainted with cancer causing contaminants, can cause hyperactivity in children and cause allergic reactions. I’ve never had any personal experience with any of the above, but I know some that have. Anyway, I wasn’t taking any chances so I said I’ll make my own.
Beets are an excellent way to make a red or purple food coloring. They bleed like crazy and stain basically anything they get on, including your fingers. Turmeric is a great yellow food coloring, and spinach is an excellent green one. You typically need more of these natural food colorings than what you would of an artificial one to get the desired outcome. The outcome is usually not as vibrant but still is pretty. Anyway, beets are used here.
I’ve got 3 layer cakes in my house currently. This recipe wasn’t the easiest in the beginning, but I worked it out so it’s going to be easy for you. There is a science to baking, which I knew. What I didn’t know was that certain leavening agents impact the outcome of color within baked goods. The problem is that I didn’t figure this out until I was onto my third cake. So I’ve got one chocolate cake in the freezer, one I’m begging people to take, and the red velvet in the fridge, finished and ready to be eaten. Although to be honest I’ve tasted so much cake I have no interest in the Red Velvet at this point.
When it comes to decorating the cake, do what works best for you. These rosettes are strictly because that’s what Dominick wanted and I’ll be honest, this was my first time. The more I practice the better I’ll get but at least it doesn’t look like a child finger painted it so I am happy about that.
A couple things about this recipe, feel free to do this in steps. Make the cake a day or 2 in advance and refrigerate. These cakes can also be frozen for later use. After they have cooled, wrap each individually with plastic wrap and then aluminum foil. Remove from the freezer to thaw before use but let them thaw at room temperature. Pulling them out of the freezer the night before seems to be the best way to go.
For your next event, give this bad boy a whirl. When you do, be sure to leave a comment below and tag me on Instagram and Facebook @Plantiful_grub. Enjoy!