Ultimate Red Velvet 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 degrees Fahrenheit.

In a mixing bowl with the paddle attachment, beat 300 grams of butter until smooth and creamy (1 to 3 minutes).

Slowly add 600 grams of sugar and cream the mixture at moderate speed until light and fluffy (about 8 to 10 minutes).

In the last 3 minutes of creaming, add 20 grams of red food coloring.

Add 200 grams of eggs a little at a time, beating until absorbed before adding more. Continue mixing until light and fluffy (about 5 minutes).

Stop the machine and scrape down the sides of the bowl to ensure even mixing.

Sift together the dry ingredients: 600 grams of cake flour, 36 grams of natural cocoa powder, 12 grams of baking powder, and 12 grams of baking soda.

Alternately add one-fourth of the dry ingredients and one-third of the liquid ingredients (600 grams of buttermilk and 30 grams of distilled white vinegar) to the mixture, mixing until just blended each time. Repeat until all ingredients are used, ending with the dry ingredients.

Scrape down the bottom of the bowl to ensure everything is mixed evenly. Mix just until all ingredients are incorporated.

Fill the cake pan up to about one inch from the rim and spread the mixture evenly. Tap the bottom of the pan to release any trapped air bubbles.

For cupcakes, use an ice-cream scooper to ensure uniform size.

Bake the cupcakes for about 20 minutes and the cake for 45 minutes to 1 hour and 15 minutes.

After baking, let the cake cool for about 5 minutes and trim the excessive top part (save the top part for cake pops if desired).

After cooling for 15 minutes, unmold the cake from the pan using oven gloves and remove the parchment paper.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens