Natural Red Velvet Cake | Beetroot Cake

While having a conversation with my colleagues in office over Lunch, Red Velvet Cake was the topic of discussion and everyone has their opinion on the Red colour of the Red Velvet Cake. So, why Red Velvet Cake has this bright red colour? How this Red colour comes? What is the story behind the red colour of Red Velvet Cake??? So all you curious Red Velvet Lover, this is going to blow your mind!! Actually Red colour in the red velvet cake is nothing but red dye, however the red colour was originally due to non-Dutched anthocyanin-rich cocoa. Before food colouring become the popular way to make the cake scarlet, the hue was much more subtle and was caused by the way vinegar, cocoa, and buttermilk reacted together. The “velvet” comes not from the colour of crushed velvet, but from the smooth texture of fine cake crumb. With no more delay, here is my version of Red Velvet Cake which is made Red naturally without adding any colouring. The all-purpose flour is also substituted with Bran flour with half the quantity to give this cake a crumby texture. Here I haven’t layered the cake with cream cheese, instead made a white chocolate and Beetroot puree sauce to pour over the cake. So go ahead and try my version of Healthy, Natural Red Velvet Cake 🙂