This dye-free red velvet cake is soft, moist, and topped with the dreamiest swirl of cream cheese frosting. Naturally colored with beet-based food coloring (no synthetic dyes in sight) it's everything you love about this Southern classic, with a healthier twist your whole family can enjoy.
There's something about red velvet that always feels like a little celebration. Maybe it's the rich color, the plush crumb, or the subtle tang you only get from buttermilk and cream cheese. Whatever it is, this cake checks every box: it's nostalgic, comforting, and just plain gorgeous. And thanks to a few simple swaps, this recipe is completely dye free and is now something I feel great serving to my family.
I also turned this cake into cake pucks! Cake pucks, in my opinion, are the easier and tastier version of cake pops. Check out my Red Velvet Cake Pucks without the Stick recipe for a fun, kid friendly treat.
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Why We Bake Dye-Free
Let me start with something a little personal.
A few years ago, I started noticing how my kids would get cranky, overstimulated, or downright moody after eating anything with bright, artificial food coloring. I wasn't sure it was the dyes at first, but once we cleared them out of our house, the difference was immediate. No more random meltdowns. No more sugar crashes. Just calmer, happier days (and fewer "why are you climbing the walls?!" moments).
Since then, I've slowly been reworking our favorite recipes to be completely dye-free, and this red velvet cake was at the top of my list.
This version uses a natural beet-based food coloring, which gives it a warm red tone without the harsh neon vibes. It's still festive, still fun, and still 100% delicious. And best of all, it's a cake I feel proud to serve to my kids, my friends, and anyone who stops by for a slice and a chat.
Check out our Brown Butter Rice Krispie Treat recipe for other dye-fee kid friendly deserts that are easy yet a crowd pleasure.
What Makes This Red Velvet Cake So Special?
Red velvet is more than just chocolate cake in a red dress. It's known for:
- A slightly tangy flavor thanks to buttermilk and vinegar
- A hint of cocoa that adds richness without being overpowering
- A soft, velvety crumb that holds together but melts in your mouth
- And that signature hue-naturally achieved here with dye-free coloring
This cake has deep roots in Southern baking traditions, often served at holidays, weddings, and birthdays. With this version, you get all the tradition, without the food dye.
Ingredients for a Moist Cake
For the Cake:
- all-purpose flour
- granulated sugar
- baking soda
- salt
- cocoa powder (Dutch-process preferred)
- cups vegetable oil
- buttermilk, room temperature
- eggs
- tsp natural red food coloring (beet-based)
- vanilla bean paste or extract
- hot coffee
- white vinegar
For the Cream Cheese Frosting:
- cream cheese, softened
- unsalted butter, softened
- powdered sugar, sifted
- vanilla extract
- salt
💡 Baker's Tip: Room temperature ingredients make for smooth batter and better rise. And natural coloring gives you that beautiful red without the dye overload.
What This Cake Tastes Like Dye-Free
This cake is a full-on sensory moment:
Color: Rich, earthy red that looks warm and natural
Smell: Cocoa, vanilla, and cream cheese coming together in the oven
Taste: Sweet but balanced, with a whisper of chocolate and that signature tang
Texture: Moist, soft, and plush with a perfectly tender crumb
One bite, and you'll get why it's such a Southern favorite.
Kendra's Tips for Success
✅ Use quality beet-based natural coloring - it's beautiful and effective
✅ Let ingredients come to room temperature
✅ Coffee enhances the cocoa without tasting like coffee
✅ Don't skip the vinegar - it's essential for the soft crumb
✅ Want cupcakes? This makes 24 - bake at 350°F for 18-20 mins
💦 Pro tip: Brush each layer with simple syrup (equal parts sugar + water, simmered and cooled) to lock in moisture and boost flavor-especially if baking ahead.
Recipe
The Best Dye-Free Red Velvet Cake (with Cream Cheese Frosting)
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 tablespoon cocoa powder
- 1 cup butter salted, room temperature
- 1 cup buttermilk room temperature
- 2 large eggs
- 1 -2 teaspoon red food coloring natural food coloring recommended
- 2 teaspoon vanilla bean paste
- ½ cup hot coffee
- 1 tablespoon white vinegar
For the Cream Cheese Frosting:
- 16 oz cream cheese softened
- 1 cup butter salted, softened
- 3 cups powdered sugar sifted
- 1 tablespoon vanilla extract
- ½ teaspoon salt
Instructions
Make the Cake
- Preheat & Prepare: Preheat oven to 350°F (175°C). Grease and flour three 6-inch round cake pans or line with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
- Mix Wet Ingredients: In a large bowl, beat oil, buttermilk, eggs, red coloring, vanilla bean paste, hot coffee, and vinegar until smooth.
- Combine: Add the dry ingredients to the wet mixture in batches, mixing just until incorporated. Don't overmix.
- Bake: Divide batter evenly into pans and bake for 30-35 minutes or until a toothpick comes out clean. Start checking at 25 minutes.
- Cool: Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Make the Frosting
- Beat cream cheese and butter together until smooth.
- Gradually add sifted powdered sugar.
- Mix in vanilla and salt, and beat until light and fluffy.
Assemble the Cake
- Level cake layers if needed.
- Spread frosting between layers and around the entire cake.
- Chill before slicing for clean layers.
- Tip: For extra moistness, brush cake layers with simple syrup before frosting.
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About Kendra Boettner
Hi, I'm Kendra, wife, mom of three, and the baker behind The Baker's Table.
🧁 Want to see more? Join me on Instagram, Facebook, and Pinterest
🎄 Here are my favorite Christmas desserts and recipes - make sure to check them out!
📋 Browse all recipes in the Recipe Index
🍪 Or start with some of our readers' favorites:
- The Best Easy Pie Crust Recipe (Flaky and Foolproof)
- The Best Homemade Brownies (Chewy, Fudgy!)
- Lemon Meringue Bars with Swiss Meringue
- Cake Pucks Made Easy (Cake Pops without the Sticks)
1️⃣ My 'The Best No Bake Oatmeal Cookie" was my #1 recipe in 2025! Easy and kid friendly!
🔗 The Baker's Table is Featured in:
🔗 Visit the About Me page to learn more about Kendra and The Baker's Table!
About Kendra Boettner
Hi, I'm Kendra, wife, mom of three, and the baker behind The Baker's Table.
🧁 Want to see more? Join me on Instagram, Facebook, and Pinterest
🎄 Here are my favorite Christmas desserts and recipes - make sure to check them out!
📋 Browse all recipes in the Recipe Index
🍪 Or start with some of our readers' favorites:
- The Best Easy Pie Crust Recipe (Flaky and Foolproof)
- The Best Homemade Brownies (Chewy, Fudgy!)
- Lemon Meringue Bars with Swiss Meringue
- Cake Pucks Made Easy (Cake Pops without the Sticks)
1️⃣ My 'The Best No Bake Oatmeal Cookie" was my #1 recipe in 2025! Easy and kid friendly!
🔗 The Baker's Table is Featured in:
🔗 Visit the About Me page to learn more about Kendra and The Baker's Table!
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