FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
red velvet cake recipe without food coloring
- Total Time: 120 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
This red velvet cake recipe achieves its vibrant color naturally using beet powder and features a dark cherry ribbon swirled through the layers with a rich cocoa cream cheese frosting.
Ingredients
- 2.25 cups all-purpose flour
- 0.25 cup natural unsweetened cocoa powder
- 1 tablespoon beet powder
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon fine sea salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 2 large eggs, room temperature
- 1 cup buttermilk
- 2 teaspoons alcohol-free vanilla extract
- 1 tablespoon apple cider vinegar
- 3 cups pitted dark sweet cherries, fresh or frozen
- 0.25 cup granulated sugar (for compote)
- 1 tablespoon fresh lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 2 blocks (450 g) cream cheese, softened
- 0.5 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar, sifted
- 2 tablespoons natural unsweetened cocoa powder (for frosting)
- 0.25 cup reserved cherry compote
Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
Instructions
- Prepare Cherry Compote: In a medium saucepan, combine cherries, 0.25 cup granulated sugar, and lemon juice. Bring to a simmer over medium heat until cherries soften (8-10 minutes). Whisk cornstarch and cold water together to form a slurry; add slurry to simmering cherries and stir for 1-2 minutes until thickened. Remove from heat and cool completely. Reserve 0.25 cup of compote for the frosting.
- Preheat Oven and Prepare Pans: Preheat oven to 350°F (175°C). Thoroughly grease and flour two 8-inch round cake pans and line the bottoms with parchment paper.
- Mix Dry and Wet Ingredients: In a medium bowl, whisk together flour, cocoa powder, beet powder, baking soda, baking powder, and salt; set aside. In a large bowl, cream 1 cup softened butter and 2 cups granulated sugar with an electric mixer until light and fluffy (3-5 minutes). Beat in eggs one at a time. In a separate small bowl, whisk together buttermilk, vanilla extract, and apple cider vinegar.
- Combine Batter Components: Gradually add one-third of the dry ingredient mixture to the wet mixture and mix on low speed until just combined. Alternate adding half of the buttermilk mixture, then another third of the dry ingredients, the remaining buttermilk mixture, and finally the last portion of the dry ingredients. Mix only until the batter is evenly combined and smooth.
- Swirl Cherry Ribbon: Divide batter evenly between the two prepared cake pans. Dollop half of the remaining cherry compote over the top of the batter in each pan. Gently use a knife or skewer to create a marbled pattern by swirling the compote into the batter; avoid overmixing to maintain distinct streaks.
- Bake and Cool Layers: Place pans in the preheated oven and bake for 28-32 minutes, or until a wooden skewer inserted into the center comes out clean. Let cakes cool in pans for 10-15 minutes before inverting them onto a wire rack to cool completely.
- Make Cocoa Cream Cheese Frosting: In a large bowl, beat the softened cream cheese and 0.5 cup softened butter until smooth. Gradually add sifted powdered sugar on low speed until incorporated, then increase to medium speed and beat until fluffy. Stir in 2 tablespoons cocoa powder and the 0.25 cup reserved cherry compote until smooth.
- Assemble and Finish: Place one completely cooled cake layer on a serving plate. Spread one-third of the frosting over the top. Spoon the remaining cherry compote over the frosting layer. Place the second cake layer on top and use the remaining frosting to cover the entire cake.
Notes
To achieve a vibrant red color, ensure you use fresh, finely ground beet powder. Avoid overmixing the batter, which can result in a tough texture, and be gentle when swirling the cherry compote to prevent the color from turning muddy brown. Always cool cake layers completely before frosting to prevent the frosting from melting.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (120 g)
- Calories: 380 calories
- Sugar: 40 g
- Sodium: 200 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 60 mg