BEST Red Velvet Cake (Very Soft, Moist & EASY!)

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.

Coat a thin layer of butter on the bottom of the pan and attach parchment paper as a cake liner.

In a bowl, add all the dry ingredients: all-purpose flour, baking soda, baking powder, salt, cocoa powder, and granulated sugar. Whisk them together until well combined and set aside.

In a separate bowl, add wet ingredients: eggs, olive oil, whole milk, white vinegar, vanilla extract, and red food coloring. Apply a little oil on the teaspoon for easy removal of the gel paste coloring. Whisk until well combined.

Add the dry ingredients to the wet mixture and mix until very smooth.

In a small pot, add milk and butter. Heat at medium heat until the milk starts simmering gently, mixing occasionally to prevent overflow. Once simmering, remove from heat and add 1/3 to half of the liquid into the cake batter, mixing gently to avoid spills. Then add the remaining liquid and mix until well combined.

Scrape the sides and bottom of the bowl to ensure everything is evenly incorporated. Pour the batter into the prepared pans.

Bake in the preheated oven until the top bounces back gently when touched and a toothpick comes out clean with a few crumbs when inserted in the center.

Once baked, set the cake aside to cool completely. Detach the sides using a small cake spatula, flip, and take off the pan. Optionally, trim the top to make it more even. Bake the cake trimmings at 300°F for about 15 minutes until dried and crush them into smaller pieces for decoration.

To make the frosting, whip soft butter, powdered sugar, and salt at medium to medium-high speed until fluffy for about 5 minutes. Add cold cream cheese that has been left at room temperature for about 15 minutes, and whip at high speed until evenly combined. Whip longer for a fluffier frosting, and for a stiffer frosting, double the amount of butter.

Spread a big scoop of frosting on the top of one cake layer, place the second layer on top, and spread another big scoop of frosting evenly over the surface. This is the crumb coat, which should be thin to seal the cake and prevent crumbs from coming out during the final coat. If the frosting gets too soft, chill it in the fridge for a while before finishing the final coat and decoration.

Decorate the cake as desired, using a cake spatula for a rustic look. Chill the cake in the fridge if needed before decorating to prevent the frosting from getting squished. Store the cake tightly wrapped in the fridge, but allow it to sit at room temperature for a while before serving for a fluffier texture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens