I have made at least a dozen of Rose’s red velvet recipe. I use wilton’s red-red colour, half of the 1 once jar. I have used the no taste red but ended up using the whole 1 once jar to get the same affect. Attached is a picture of what you can expect the colour to look like.
Claudine, your cake is beautiful!
I’ve also used gel instead of the liquid food colouring to adjust the shade of Rose’s red velvet cake (and water to make up for lost volume) but I used the Wilton no taste red and though it was an improvement, it still wasn’t ideal…now I know why! I had no idea that the no taste was any different in concentration from the red-red. Thank you so much for that information. I’m tempted now to try AmeriColor red….I’ve used their black in the past and it’s far superior to the Wilton black.
Keep in mind I add an extra tbsp of cocoa and decrease by the same amount the flour.
I’ve recently tried a few recipes for red velvet from other sources (Baked, Flour) and I’ve noticed that the best colour is achieved in those that use more cocoa powder. I’m going to try your adjustments the next time I bake Rose’s; hopefully I can replicate your results . Thank you for sharing.