The All-Natural Red Velvety Strawberry Cake
Admittedly, the hoopla over red velvet cake has always left me perplexed.
Sure, the dramatic color captures your fancy — for a hot second.
Then, as quickly, reality tells you that’s all due to red food coloring. At which point, I say, “Pass me a wedge of all-real devil’s food cake instead.”
“Red Velvety Strawberry Cake,” though, sparked a far different reaction.
It had me all in from the get-go.
Nope, no artificial anything in this stunning cake. No food coloring whatsoever — only an entire bottle of red wine.
And if that doesn’t grab you, I don’t know what will.
To be fair, this cake doesn’t possess that vivid maroon you expect from red velvet. Instead, the wine, which first gets reduced before being added into the batter, adds the merest bit of rosiness to the dark chocolate-colored cake. The wine (I used a Pinot Noir) also adds a touch of acidity to balance out all the sweetness.
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