Red Velvet

What recipe are you using?

125g unsalted butter
300g sugar
3 eggs
40g cocoa
4 tsp red food coloring
1 tsp vanilla paste
315g flour
240ml buttermilk
1 tablespoon vinegar
1/2 tsp baking powder
1/2 tsp baking soda

Hi Magda, I have attached a picture of your recipe converted to U.S metrics. Based on the conversion, it appears that you are using too much cocoa (2 to 3 tbsp is usually the norm); hence the brownish color. Also I noticed a few things which may or may not affect the texture.

1) not enough baking powder (you might have to play around with this)
2) not enough butter (most recipes have 1 cup)
3) vinegar seems a lot (most recipes have 1 tsp)
4) no salt in the recipe (at least 1 tsp needed)

Hope this helps. You might want to adjust the other ingredients before you adjust the baking powder. I used to use a recipe which had about the same BP and BS and I found that I didn’t get a good rise so I increase my BP to 1 tsp.

Hope this helps. Let me know how it goes. Good luck.

Thank you Ramids, i will try it and let you know about the results :)

Thanks :D

Magda
I agree with Ramids post re: recioe adjustment. I don’t use red food coloring to get my red, but canned beet juice. Makes a nice red batter, and it’s organic.

Thank you June. Isn’t the juice too much liquid ?
How much do you use?

I haven’t tried beet juice before because I heard that it doesn’t really give you a deep red color. Maybe there is a difference between between canned and fresh. I would like to try the canned beets since I would rather a cake with all natural ingredients. Where do you get yours? Also like Magda asked, I would like to know how much you use.
@Magda, depending on how much, you may have to reduce your buttermilk to balance out the liquid.

Ok Ramids. Thanks