No-Cocoa Southern Red Velvet Cake | Step-by-Step + Cream Cheese Frosting

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk + vinegar

Low-fat yogurt reduces calories while maintaining tanginess.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt lowers fat content while adding creaminess.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil offers a unique flavor with similar properties.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

In a large bowl, combine 2 cups of granulated sugar and 2 cups of all-purpose flour.

Add 1 teaspoon of baking soda and 0.5 teaspoon of salt to the dry ingredients and mix until combined.

In a separate bowl, combine 1 cup of vegetable oil, 1 cup of buttermilk, 3 eggs, 1.5 bottles of red food coloring, 1 teaspoon of vanilla extract, and 1 teaspoon of white distilled vinegar.

Mix the wet ingredients together until well combined.

Combine the wet and dry ingredients together, mixing until just combined.

Spray cake pans with Baker's Joy spray to prevent sticking.

Evenly distribute the batter into the prepared cake pans.

Tap the pans to ensure the batter is evenly spread.

Bake in a preheated oven at 350°F for about 30 minutes.

Check for doneness by inserting a toothpick; if it comes out clean, the cakes are done.

Once baked, wrap the cakes in Saran Wrap to sweat and keep them moist.

For the frosting, beat together 4 sticks of room temperature butter and 8 ounces of room temperature cream cheese until creamy.

Gradually add 3 cups of powdered sugar and 1 tablespoon of vanilla extract, mixing until smooth.

Remove the tops of the cakes for evenness and decoration.

Frost the first layer of the cake, then add the second layer on top and frost the top and sides.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens