food network red velvet cake recipe

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk + vinegar

Low-fat yogurt reduces calories while maintaining tanginess.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt lowers fat content while adding creaminess.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil offers a unique flavor with similar properties.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

Preheat the oven to 350°F (175°C) and grease two round cake pans.

Sift together flour, cocoa powder, baking soda, and salt in a bowl.

In a separate bowl, mix vegetable oil and granulated sugar until well combined.

Add eggs one at a time to the oil-sugar mixture, mixing well after each addition.

Stir in buttermilk, vanilla extract, and red food coloring until smooth.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Divide the batter evenly between the prepared cake pans.

Bake for 25-30 minutes or until a toothpick inserted comes out clean.

Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

For the frosting, beat cream cheese and butter until creamy.

Gradually add powdered sugar and milk, mixing until smooth and fluffy.

Once the cakes are cool, frost the top of one layer, place the second layer on top, and frost the top and sides.

Cooking Techniques

Spice Level:

Allergens