Red Velvet Cake Recipe - Laura Vitale - Laura in the Kitchen Episode 602

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 two 9-inch round baking pans with non-stick spray and line the bottoms with parchment paper.

Cream together unsalted butter and vegetable oil until well combined.

Add granulated sugar to the butter and oil mixture and cream together until light and fluffy.

Add eggs and vanilla extract to the mixture and combine well.

Sift together all-purpose flour, cocoa powder, baking powder, baking soda, and salt in a bowl.

In a separate bowl, mix buttermilk with a splash of distilled white vinegar and red food coloring.

Combine the dry ingredients with the buttermilk mixture and mix until smooth.

Divide the batter evenly between the two prepared cake pans.

Bake for 25 to 30 minutes, checking for doneness with a toothpick.

Allow cakes to cool completely in the pans before transferring to a wire rack.

Prepare cream cheese frosting by beating together cream cheese, unsalted butter, and powdered sugar until smooth.

Add milk gradually to achieve desired frosting consistency.

Assemble the cake by placing one layer on a cake stand, frosting the top, and then placing the second layer on top and frosting the top and sides of the cake.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens