Basic Red Velvet Sponge Cake Recipe | How To Make Red Velvet Cake Without Butter | Cake Fusion

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 the oven to 350°F (175°C).

In a mixing bowl, combine the sugar and oil, and mix well.

Add the eggs one at a time, mixing after each addition.

Stir in the liquid milk and white vinegar, mixing until combined.

In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and vanilla essence.

Gradually add the dry ingredients to the wet ingredients, mixing until smooth.

Finally, add the red food color and mix until the color is evenly distributed.

Pour the batter into a prepared cake pan.

Bake in the preheated oven for 25-30 minutes or until a toothpick comes out clean.

Let the cake cool before serving.

Cooking Techniques

Spice Level:

Allergens