Home Farm Herbery

  (Munfordville, Kentucky)
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Home Farm Herbery’s Natural Red Velvet Cake Recipe

Home Farm Herbery’s Natural Red Velvet Cake

Makes two 9-inch cakes or 24 cupcakes 

Ingredients 

2-1/2 cups cake flour
3 tbsp. NATURAL cocoa powder (not Dutch processed or dark)
1 tsp. salt
2 tsp. baking powder
1 tsp. cream of tartar
1 cup butter
1 tbsp. vanilla extract
2-1/2 cups white sugar
4 eggs
1/2 cup buttermilk
1/2 cup plain yogurt
1/2 cup to 1 cup  beet puree (from Home Farm Herbery Natural Beet Powder
(Just add a few tablespoons of water to the beet powder to make the puree)
1/2 cup raspberry juice (from frozen or fresh raspberries)  
2 tbsp. white vinegar
2 tbsp. lemon juice
.
Directions

Preheat oven to 350 F Grease two 9-inch cake pans and line the bottom with parchment paper OR line cupcake tins with paper liners.

Prepare beet puree and raspberry juice beforehand. For the raspberry juice, heat up raspberries in microwave until they become mushy. Strain to remove seeds.

Sift together dry ingredients and set aside.

Cream together butter, vanilla, and sugar.

Beat in eggs, one at a time.

In a separate bowl, mix together the buttermilk and yogurt. Whisk in the beet puree and the raspberry juice. Stir in the vinegar and lemon juice.

Alternate adding the dry and wet ingredients to the butter/egg mixture, mixing until combined.
Pour batter into the prepared tins. Bake cakes for 25-35 min (18-22 for cupcakes) or until toothpick comes out clean.
Allow to cool 10 minutes in the pan, and then completely on a wire rack.
Decorate with cream cheese icing.

You can make cupcakes, whoopie pies, roll or log, cakes.  You can use our all natural beet powder to color eggs at Easter time or as a natural dye.

Happy Cooking from Home Farm Herbery


 
 
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