How to Make Red Velvet Cake: Red Velvet Cake Recipe by Cookies Cupcakes and Cardio

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 oven to 350°F (175°C).

Prepare two 9-inch round cake pans by greasing and lining them.

Mix together sifted cake flour, cocoa powder, and salt in a bowl and set aside.

Cream together 1/2 cup of butter until fluffy, then add 1 and 1/2 cups of sugar and mix for about 1-1.5 minutes until light and fluffy.

Add eggs one at a time, mixing until fully incorporated after each addition.

Add 1 tsp of vanilla extract and mix until combined.

Add approximately 2 tablespoons of red food coloring and mix until the desired color is achieved, scraping the bowl as needed.

Alternately add the dry flour mixture and 1 cup of buttermilk to the batter, starting and ending with the dry ingredients, mixing on low and scraping the bowl in between.

In a separate bowl, mix 1 tsp of baking soda with 1 tsp of vinegar and let it fizz for a moment before adding it to the batter, mixing on medium for 10 seconds.

Divide the batter evenly between the prepared cake pans.

Bake in the preheated oven for 30-35 minutes, checking for doneness by pressing the center of the cakes to see if they bounce back and checking if they pull away from the sides of the pan.

Allow cakes to cool at room temperature, then refrigerate to minimize crumbs before frosting.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens