I absolutely love red velvet cake and I use this recipe each time I make it. The end product produces a rich, deep red and moist, light texture. The deep red color is achieved using a combination of cocoa rouge and beet juice – it’s how I get my required daily serving of vegetable.
Red Velvet Cake
1 cup unsalted butter
2 tbsp water
3/4 cup unsweetened cocoa (I use E. Guittard’s red dutch cocoa powder – Cocoa Rouge)
1 cup buttermilk
1tbsp white vinegar
2 tsp vanilla extract
2 tbsp beet juice (1 medium beet yields about 4 tbsp or you may substitute with food colour)
2 1/2 cups all-purpose flour
1/2 cup cornstarch
1 1/2 tsp baking powder
1 1/2 cups superfine sugar
Preheat oven to 375 F.
Place the butter, water, and cocoa in a saucepan and heat gently, without boiling. Stir until completely melted and smooth. Remove from heat and let cool slightly.
Beat together the buttermilk, vanilla extract, eggs, vinegar and beet juice until frothy. Beat in the butter mixture. Sift together the flour, cornstarch and baking powder, then stir into the mixture along with the superfine sugar.
Pour batter into pan of your choosing and bake at 350 F for 30-35 minutes, or until risen and firm to the touch. Cool in pan for about 10 minutes, then place on a wire rack and cool completely before frosting.
Cut a slice, or just dig in and enjoy!