Professional Baker Teaches You How To Make RED VELVET CAKE!

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.

Start with 2/3 cup of room temperature unsalted butter in a mixing bowl.

Add 2 cups of sugar to the butter and beat on high speed until fluffy.

Add 2 room temperature eggs one at a time, mixing well after each addition.

Add 2 teaspoons of vanilla extract and mix until combined.

In a separate bowl, combine 2 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, 1/4 cup of cocoa powder, and 1/4 teaspoon of salt. Sift together.

In another bowl, measure out 1 1/2 cups of room temperature buttermilk.

Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients.

Add red food coloring (paste) to achieve the desired color.

Add 1 tablespoon of white vinegar and stir to combine.

Prepare two 8-inch square pans lined with parchment paper.

Divide the batter evenly between the two pans and tap the pans to settle the batter.

Preheat the oven to 350°F (175°C).

Bake the cakes for about 35 minutes, or until a toothpick comes out clean.

Allow the cakes to cool before making the cream cheese frosting.

For the frosting, beat together 1 cup of unsalted butter and 12 oz of softened cream cheese until smooth.

Add 1 1/2 teaspoons of vanilla extract and mix.

Gradually add 4 cups of sifted icing sugar, mixing on low speed to avoid a sugar cloud.

Assemble the cake by placing one layer on a square cake board, adding a dollop of frosting, and spreading it to the corners.

Place the second layer on top and frost the top and sides of the cake.

Use an offset spatula to create a polished look on the cake.

Chill the cake in the fridge before cutting to prevent the frosting from squishing out.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens