Red Velvet Cake | Sally's Baking

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk + vinegar

Low-fat yogurt provides tanginess with fewer calories.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt offers creaminess with lower fat.

red food coloring

🥗Healthier: beet juice

💰Cheaper: none

Beet juice is a natural alternative for color.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based and dairy-free.

Preheat oven to 350°F (175°C).

Prepare dry ingredients and buttermilk for the batter in two to three additions.

Use cake flour for a soft crumb.

Whip egg whites into fluffy peaks separately, then fold them into the batter for a velvety texture.

Mix in buttermilk for proper flavor.

Add gel food coloring for concentrated color, or beet powder for natural coloring, or leave it out for a cocoa shade.

Combine butter and vegetable oil for moisture and flavor.

You can bake the cake as a sheet cake or as two or three layers.

After baking, level the cake layers so they're flat on top.

For cream cheese frosting, use block cream cheese, unsalted butter, confectioner sugar, a splash of milk, vanilla extract, and a pinch of salt.

Chill the frosting in the refrigerator for 20 minutes before piping to hold its shape.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens