How to Make The Most Amazing Red Velvet 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.

Mix together 3 cups of all-purpose flour, 3 cups of sugar, 1/2 cup of unsweetened cocoa powder, 1/2 cup of cornstarch, 1 tablespoon of baking soda, 1 1/2 teaspoons of baking powder, and 1 1/2 teaspoons of salt in a bowl.

Add 1 1/4 cups of warm water to the dry ingredients.

Add 1 1/2 cups of buttermilk, 4 eggs, 1/2 cup of vegetable oil, 2 tablespoons of red food dye, 1 teaspoon of vanilla extract, and 1 teaspoon of white vinegar to the mixture and mix until smooth.

Preheat oven to 350°F (175°C).

Lightly grease 3 9-inch cake pans and place a circle of parchment paper on the bottom.

Divide the batter equally among the three pans, using about 3 cups of batter for each pan.

Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.

For the frosting, beat together 16 ounces of softened cream cheese and 1 cup of softened salted butter until light and fluffy.

Add 1 teaspoon of vanilla extract and mix to combine.

Gradually add 3 to 4 cups of powdered sugar, mixing in between additions until smooth.

Once the cakes are completely cooled, frost between the layers and on the outside as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens