Red Velvet Cake
This no-butter red velvet cake is soft, moist, and easy to make. It has a vibrant red color, a light texture, and is paired with a no-butter cream cheese frosting for the perfect finish!
Ingredients
- 1 ¾ Cups All purpose flour (238g)
- 2 eggs
- 1 ½ Cups Granulated sugar (300g)
- 2 Tbsp Cocoa powder (15g)
- 2 tsps Baking soda (8g)
- 1 tsp baking powder (4g)
- A pinch of Salt
- 1 Cup Buttermilk (250ml)
- ½ Cup Vegetable oil (120ml)
- 1 tsp Vanilla
- 1 tsp Vinegar (I used apple cider)
- 2 Tbsp Liquid Red food colouring (Or ¾ Tbsp Gel)
Instructions
- In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside. In another bowl, beat the eggs until foamy, then add sugar and mix on high until pale and fluffy. Mix in the oil just until combined (don’t overmix to keep the air in). Add buttermilk and stir to combine.
- Sift in half of the dry ingredients and mix on the lowest speed. Add the rest and mix again on low, just until combined. Do not overmix. Stir in vanilla, food coloring, and vinegar. Adjust the color if needed, but avoid adding too much liquid to keep the batter consistent.
- Pour the batter into a greased pan and bake at 165°C (329°F) for 30-35 minutes. Baking time may vary depending on your pan size (I used 6-inch round tins). Once baked, let the cakes cool slightly, then transfer to a wire rack. Fill and decorate as you like. You can use my no butter cream cheese frosting for this!
Video
Notes
- Nutrition info is estimated and may vary based on ingredients and portions. For the most accurate details, consider using a nutrition tool or checking our full Nutrition Information Disclaimer.
Nutrition
Calories: 219kcalCarbohydrates: 33.6gProtein: 3gFat: 8.9g
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