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Message: [QUOTE="Dunross, post: 47976, member: 8938"] People today would not recognize a genuine red velvet cake anymore because they've all become accustomed to the food coloring versions. I don't like that type either and will seldom ever eat it. In truth the original "red velvet" cakes were never actually red, but more of a dark brown reddish hue (think mahogany) which only looked reddish relative to other darker types of chocolate cakes when you looked at them in sunlight. The "velvet" part (as in the texture) is just as important as the "red" part. The ingredient that made it reddish was natural non-alkalized cocoa powder. No food coloring, no beet juice. [URL]http://benstarr.com/blog/real-red-velvet-cake-with-no-food-coloring-or-beet-juice/[/URL] [URL]https://unpeeledjournal.com/not-red-velvet-layer-cake-recipe/[/URL] There are a number of variations on the theme recipes to be found to experiment with, but the important things to remember are non-alkalized (NOT Dutched) cocoa powder and some buttermilk. You should come up with a nice mahogany hue which will appear reddish in sunlight relative to a deep, dark chocolate cake. All those beet and food coloring recipes came along later by people who wanted a more pronounced red coloring while losing sight of what the original cake was supposed to be. My stepmother used to make a great one baked on a gas grill of all things (put the lid down and it's an oven!). She ruined me for all dyed red velvet cakes forever after that. From the unpeeledjournal page above: [img]https://unpeeledjournal.com/wp-content/uploads/2020/09/50316298032_f5e48aac35_c.jpg[/img] [/QUOTE]

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