The Most Moist Red Velvet Cake | No Buttermilk..No Vinegar

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).

Grease and flour two round cake pans.

In a bowl, sift together cake flour, baking soda, and cocoa powder.

In a separate bowl, cream together unsalted butter, sugar, and light brown sugar until light and fluffy.

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

Stir in sour cream, water, and vanilla extract until combined.

Mix in red food dye 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 softened cream cheese and unsalted butter until smooth.

Add vanilla extract and salt, then gradually mix in powdered sugar until desired consistency is achieved.

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

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens