Red Velvet cake with a sweet cream cheese frosting | A classic Southern 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.

In a medium bowl, sift together 2 and 1/2 cups of all-purpose flour, 2 tbsp of unsweetened cocoa powder, 1 teaspoon of baking powder, and 1/4 teaspoon of salt.

In a separate medium bowl, combine 1 cup of buttermilk, 2 teaspoons of vanilla extract, 1 teaspoon of butter extract, and 1 tbsp of red gel paste or liquid food coloring. Whisk until combined.

In a stand mixer bowl, add 1 and 1/2 sticks of unsalted butter, 1/4 cup of vegetable or canola oil, and 2 and 1/3 cups of sugar. Mix on medium low speed to combine, then increase to high speed and mix for 6 minutes, scraping down the sides halfway through.

Add 4 large eggs one at a time, mixing well after each addition and scraping down the sides of the bowl.

Alternate adding the dry flour mixture and the wet buttermilk mixture into the batter three times, mixing on medium low speed for 15-20 seconds after each addition and scraping down the sides of the bowl.

In a small glass bowl, combine 1/2 teaspoon of baking soda and 1/2 teaspoon of vinegar. Stir and add to the cake batter, mixing with a spatula until combined.

Spray two 9-inch round cake pans with Baker's Joy non-stick baking spray. Preheat the oven to 325°F.

Pour the batter evenly into the prepared pans and spread with a spoon. Shake the pans slightly to even out the batter.

Bake in the preheated oven for 40 minutes or until a toothpick comes out clean. Let the cakes cool in the pans for 2-3 hours before removing them.

Trim the tops of the cake layers if they have domed, using the scraps for decoration if desired.

For the cream cheese frosting, in a stand mixer bowl, combine 2 sticks of unsalted butter and 8 oz of cold cream cheese. Mix on medium low speed to combine, then increase to high speed for 1 minute, scraping down the sides.

Add 2 cups of confectioner sugar and mix on medium low speed for 30-40 seconds until combined. Scrape down the sides, then add 2 and 1/2 cups of confectioner sugar, 2 teaspoons of vanilla extract, and a light sprinkle of salt. Mix on medium low speed for 30 seconds, then increase to high speed for 1 minute until thick.

If the frosting is runny, refrigerate for 10-15 minutes, then mix again to thicken.

To assemble the cake, place a small amount of frosting on a cake serving pad to prevent movement. Add the bottom layer of cake and press down gently.

Spread 1 and 1/4 cups of cream cheese frosting on top of the first layer, then add the second layer of cake and press down.

Spread a small amount of frosting on the top and sides of the cake for a crumb coat. Refrigerate or freeze to set the crumb coat.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens