I just found another red velvet recipe that uses only 2 tablespoons of red dye (not bad, considering many other dyed recipes use up to 1/4 c.!) Interestingly, it calls for regular Dutch processed cocoa, so apparently doesn't rely on a chemical reaction, despite only using 2 tbsp. of dye!

Anyone used this? http://www.joyofbaking.com/RedVelvetCake.html


So, now I have THREE recipes--each very different--to choose from and not enough time or $ to test all three! Any of your comments about how you think these recipes will turn out would be so appreciated! I've never made a scratch cake, much less a tricky red velvet, so I am so clueless!!!

Here are the other two:

http://baking-decorating-cakes.suite101.com/article.cfm/naturally_colored_red_velvet_cake

http://bittersweetblog.wordpress.com/2009/03/19/seeing-red/

This thread might help you out

http://www.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=659968&postdays=0&postorder=asc&&start=0

Thanks! I didn't search that forum--I'm surprised CC didn't kick *that* thread out. I tried to post a RV question there and they immediately booted it to the Recipe area. :/

I didn't take a look at the recipes. But another options is what I do. My recipe calls for two full bottles of red coloring (can't remember what the total oz is right now) But I use 1/2 a bottle of the coloring and then 1-1/2 bottles of water to keep the same amount of liquid in there. My grandma always uses both bottles and when compared side by side mine was only SLIGHTLY less red. I don't know why so many people use that much red coloring.

Leily has a good point. I had an order once for a red velvet cake except they wanted it pink instead of red. I thought I could just use 1/2 of the red that the recipe called for, but it was still just as red as normal. I couldn't tell much difference at all. I use Cakeman Raven's recipe.