The Best Red Velvet Cake 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.

Prep cake pans with baking spray or butter and flour/cocoa powder.

In a large bowl, mix 300 grams of all-purpose flour, almost 1 teaspoon of kosher salt, and 1 teaspoon of baking soda.

In a stand mixer, cream together 1/2 cup of room temperature butter until smooth.

Add 150 grams of granulated sugar to the butter and mix until well combined.

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

Add 2 teaspoons of vanilla extract and mix until smooth.

In a separate bowl, mix 1 cup of buttermilk with 1 tablespoon of vinegar and set aside.

Add 3 tablespoons of cocoa powder to the butter mixture and mix until combined.

Gradually add the flour mixture to the butter mixture, alternating with the buttermilk mixture, mixing until just combined.

Divide the batter evenly into three 6-inch cake pans.

Bake at 350°F for about 35 minutes, or until the edges pull away from the pan and the center is springy.

Allow cakes to cool in the pans before removing them.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens