Red Velvet Cake Recipe | How to Make 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.

In a bowl, combine 2.5 cups of all-purpose flour, 2 tablespoons of cocoa powder, 1 teaspoon of baking soda, and 1 teaspoon of salt. Mix and set aside.

In a separate bowl, cream together 0.5 cup of butter and 1.5 cups of sugar until smooth.

Add 2 eggs, one at a time, mixing well after each addition.

Add 1 cup + 1 tablespoon of vegetable oil and mix until combined.

Add 1 teaspoon of vinegar and 1 cup of buttermilk. Mix until well combined.

Gradually add the flour mixture to the wet ingredients, mixing after each addition until just combined.

Add 2 teaspoons of vanilla extract and 1 tablespoon of red food coloring, adjusting the color as needed.

Divide the batter evenly between two 8-inch cake pans.

Bake at 350°F (175°C) for 35-40 minutes.

Let the cakes cool in the pans on a wire rack for 10 minutes, then remove from pans and let cool completely.

For the frosting, beat together 2 cups of cream cheese, 1.5 cups of powdered sugar, and 1 teaspoon of vanilla until smooth.

Add 1.25 cups of heavy cream gradually to the cream cheese mixture and whip until it holds its shape.

Trim the tops of the cakes to level them, then cut 8-12 heart shapes from the top of one cake layer.

Crumble the remaining cake into crumbs.

Spread a layer of frosting on top of the first cake layer, place the second layer on top, and frost the top and sides of the cake.

Cover the sides of the cake with the cake crumbs and decorate with the heart shapes.

Refrigerate the cake for 2-3 hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens