RED VELVET CAKE - Original recipe

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).

Grease and flour two round cake pans.

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

Cream together butter and sugar in a separate bowl until light and fluffy.

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

Stir in yogurt, vanilla pod, and white vinegar until combined.

Mix in liquid food coloring until the desired color is achieved.

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

Pour batter evenly into prepared pans.

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

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

Prepare cream cheese frosting by beating cream cheese and icing sugar until smooth.

Add lemon zest to achieve desired flavor for frosting.

Frost the top of one cake layer, place the second layer on top, and frost the top and sides of the cake.

Decorate with raspberries, edible gold flakes, and meringues.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens