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.
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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 the Best Dye-Free Red Velvet 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 Dye-Free Red Velvet Cake Tastes Like
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.
Baker's Table 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
- 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
- 16 oz cream cheese softened
- 1 cup butter salted, softened
- 3 cups powdered sugar sifted
- 1 tablespoon vanilla extract
- ½ teaspoon salt
Method
- 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.
- Beat cream cheese and butter together until smooth.
- Gradually add sifted powdered sugar.
- Mix in vanilla and salt, and beat until light and fluffy.
- 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.
Private Notes
Tried this recipe?
Let us know how it was!dye free red velvet cake natural red velvet cake red velvet cake without food coloring homemade red velvet cake healthy red velvet cake southern red velvet cake red velvet cake with cream cheese frosting beet dyed red velvet cake no dye red velvet cake easy red velvet cake recipe
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