Light and Fluffy Red Velvet Cake

5 from 8 votes
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A light and fluffy red velvet cake, with a subtle cacao flavor and naturally-colored (no food dyes here!) – topped off with a healthier coconut whipped cream frosting!

Red velvet cake has always really intrigued me; is it vanilla, is it chocolate? Why does it seem to look and taste so different no matter where you get it from? What is red velvet cake, and how can I make a moist, light, and fluffy homemade red velvet cake that is sure to impress? Well, I have the answers to all of those questions here, and more.

homemade red velvet cake

What Is Red Velvet Cake (And, Is Red Velvet Chocolate?)

The answer to this question isn’t as simple as I originally thought it might be. You see, the definition for red velvet cake seems to have changed and morphed over time, to the point that many of the ‘red velvet’ cakes that we now see sold in supermarkets and even bakeries aren’t actually the ‘classic’ red velvet cake definition at all.

Traditionally, red velvet cake is a cake that contains cocoa powder, buttermilk, and vinegar. When the vinegar and buttermilk were combined, they caused a chemical reaction and tinted the non-alkalized cocoa powder a reddish color. The combination of ingredients, plus baking soda, also react to produce a smooth and fluffy batter, in comparison to other cakes.

Before food colorings were used, a red velvet cake was more ‘rust’ colored. However, now you can purchase red velvet cakes anywhere from a deep mahogany color to bright artificial red. The original red velvet was also said to not contain any frosting at all but is now most often linked with a cream cheese frosting.

homemade red velvet cake topped with coconut whipped cream, berries, chocolate bonbons, and edible roses

What makes the red color?

As I said, originally, the cake was more of a rust color. However, it’s very rare to come across a red velvet cake these days that doesn’t have some sort of other color elements to it.

In many commercial cakes, this will mean red food coloring or other edible dyes. However, you can also get the same results more naturally, with the use of beetroot or pomegranate.

So, Is red velvet chocolate?

Yes, and no. Traditionally, yes, there is cocoa powder in the cake. However, it isn’t a massive amount and was used more for the color than the taste.

These days some bakers and grocery stores simply put red food coloring in a plain vanilla cake – as an economical way to make red velvet cake. Thus saving costs, and having a brighter ‘red’ color at the end. Which probably doesn’t help in adding confusion around what a red velvet cake is.

That’s why the flavor of red velvet cake can differ so wildly – you may simply be eating vanilla cake, a cake with a tiny bit of cacao, or a rich cacao red velvet.

homemade red velvet cake topped with berries, chocolate heart bonbons, and edible flowers

What about my red velvet cake recipe?

Now, let’s have a look at my red velvet recipe and how it stacks up. In this case, my cake does indeed contain a subtle amount of cocoa powder (that can be increased slightly if preferred). The batter also contains vinegar and baking soda, but I’ve swapped out buttermilk for greek yogurt. The results are still super light and fluffy, though.

As for the gorgeous red color? There are no artificial dyes used in my kitchen. This red tone was made using beetroot powder, which is a super-strong natural colorant, that doesn’t affect the flavor at all.

I’ve also omitted the cream cheese frosting, for a lighter coconut whipped cream version instead.

Sliced beetroot

How To Make Red Velvet Cake

It’s now time to make your delicious red velvet cake, and don’t worry because it’s not a hard process. Let’s get straight to it. For the full ingredient amounts and instructions, please refer to the recipe card at the bottom of this post. 

The Method:

the ingredients for a homemade red velvet cake

Begin by sifting all of the dry ingredients (except the beetroot powder) into a bowl and mixing to combine.

In a separate large bowl, lightly cream the butter and then beat the butter and sugar, gradually adding in the eggs. Beat until smooth and fluffy.

the ingredients for a homemade red velvet cake

Next, add the vanilla extract and the beetroot powder. I suggest starting with just one teaspoon and then adding more if needed until you achieve a color you prefer. Just be aware that if you add too much, then it can add a hint of flavor.

mixing the wet ingredients of a red velvet cake in a bowl

Add half of the dry ingredients into the bowl of wet ingredients and mix well. Then add half of the greek yogurt and mix well again.

Repeat those last two steps until both mixtures are thoroughly combined into the cake batter.

red velvet cake batter in bowl

Finally, add the white wine vinegar and mix well.

Grease or line a cake tin (8″/20cm) and add the cake batter to it.

cake batter in baking tin

Bake for about 20 minutes at 180ºC. The center of the cake should be a little springy to the touch. A toothpick inserted into the center of the cake should also come out dry (crumbly is fine- but not wet).

baked cake in tin

Remove the red velvet from the pan and leave to cool down on a wire rack. You need it to cool to room temperature before decorating, or else it will cause the coconut whipped cream to melt.

red velvet cake cooling on wire rack

How To Make The Coconut Whipped Cream

I love the lightness of coconut cream in place of the cream cheese frosting, and it’s super simple to make. But it needs some forethought.

  1. Begin by selecting a high-quality brand of canned coconut milk or cream and chilling it in the refrigerator overnight (this will help separate the cream from the water and harden it, so it’s easy to remove.
  2. The next morning, scoop out the hardened cream. This is what we’ll be whipping. Use a stand mixer or hand-held mixer to whip into light and fluffy peak consistency.
  3. For a truly ‘light’ version, then you can leave this unsweetened (like I do). Feel free to add a little bit of powdered sugar to sweeten it into more of a frosting. I have used maple syrup to sweeten it before too, but liquid sweeteners can affect the ‘light’ texture of it.

Alternatively, you can use homemade coconut cream. Just make sure that it has been chilled before whipping.

whisking frosting in a bowl

To Decorate The Red Velvet Cake

Slice the red velvet in half for a two-layer dessert. Then spread the coconut whipped cream on the bottom cake layer and top with the other layer.

I used the cream only in the middle. But you can choose to cover the top too, or even the entire cake. You’ll need double the amount of cream, though.

Finish off the cake decorations how you’d like. Some people like to use leftover red velvet crumbs. I love to top with berries, edible flowers, and chocolate heart bonbons.

homemade red velvet cake topped with berries, chocolate heart bonbons, and edible flowers

Storing Information

Any leftover red velvet cake can be stored in n airtight container in the fridge for 3-5 days. Alternatively, place in the freezer for up to a month. It may last longer, but the coconut whipped cream maintains the best texture for around one month.

If you want to make the cake ahead, then the cooled and unfrosted cake can be wrapped in plastic wrap (or beeswax wrap) and stored in the fridge for up to a day. It can also be frozen for up to three months. 

Simply thaw overnight in the refrigerator and then bring back to room temperature before decorating or serving.

Other Sweet Cake Recipes You May Like

If you give this recipe a try, then I’d love to know your thoughts in the comments below! Also, I love seeing your recreations, so feel free to tag me @AlphaFoodie.

 

This post was originally posted in February 2019 and since then has been updated with new text and recipe notes. The recipe remains the same.

 

Red Velvet Cake

5 from 8 votes
By: Samira
A light and fluffy red velvet cake, with a subtle cacao flavor and naturally-colored (no food dyes here!) - topped off with a healthier coconut whipped cream frosting!
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12

Ingredients 
 

  • 2 cups all-purpose flour
  • 1.5 cup sugar
  • 1 cup greek yogurt
  • 1 cup unsalted butter softened
  • 2 eggs I used Clarence Court Burford Browns
  • 1 tBsp white wine vinegar
  • 2 tBsp cacao powder
  • 1 tBsp beetroot powder or other natural red food coloring (add more if wanted)
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp vanilla extract

Decoration:

  • coconut whip cream for frosting (method below) You can use tinned or homemade
  • chocolate hearts, berries, edible flowers or any of your favorite fruit or toppings

Instructions 

  • Sift all of the dry ingredients (except the beetroot powder) into a bowl and mix, to combine.
  • In a separate large bowl, lightly cream the butter and then beat the butter and sugar, gradually adding in the eggs. Beat until smooth and fluffy.
  • Add the vanilla extract, and the beetroot powder. I suggest starting with just one teaspoon and then adding more if needed, until you achieve a color you prefer. Just be aware that if you add too much, then it can add a hint of flavor.
  • Add half of the dry ingredients into the bowl of wet ingredients and mix well. Then add half of the greek yogurt and mix well again.
  • Repeat those last two steps until both mixtures are thoroughly combined into the cake batter.
  • Finally, add the white wine vinegar and mix well.
  • Grease or line a cake tin (8"/20cm) and add the cake batter to it.
  • Bake for about 20 minutes at 180ºC/350ºF. The center of the cake should be a little springy to the touch. A toothpick inserted into the center of the cake should also come out dry (crumbly is fine but not wet).
  • Remove the red velvet from the pan and leave to cool down on a wire rack. You need it to cool to room temperature before decorating, or else it will cause the coconut whipped cream to melt.

How To Make The Coconut Whipped Cream

  • I love the lightness of coconut cream in place of the cream cheese frosting, and it's super simple to make. But needs some forethought.
  • Begin by selecting a high-quality brand of canned coconut milk or cream and chilling it in the refrigerator overnight (this will help separate the cream from the water and harden it, so it's easy to remove.
  • The next morning, scoop out the hardened cream. This is what we'll be whipping. Use a stand mixer or hand-held mixer to whip into light and fluffy peak consistency.
  • For a truly 'light' version, then you can leave this unsweetened (like I do). Feel free to add a little bit of powdered sugar, to sweeten it into more of a frosting. I have used maple syrup to sweeten it before too, but liquid sweeteners can affect the 'light' texture of it.

To Decorate The Red Velvet Cake

  • Slice the red velvet in half for a two-layer dessert. Then spread the coconut whipped cream on the bottom cake layer and top with the other layer.
  • I used the cream only in the middle. But you can choose to cover the top too, or even the entire cake. You'll need double the amount of cream though.
  • Finish off the cake decorations how you'd like. Some people like to use leftover red velvet crumbs. I love to top with berries, edible flowers, and chocolate heart bonbons.

Storing Information

  • Any leftover red velvet cake can be stored in n airtight container in the fridge for 3-5 days. Alternatively, place in the freezer for up to a month. It may last longer, but the coconut whipped cream maintains the best texture for around one month.
  • If you want to make the cake ahead, then the cooled and unfrosted cake can be wrapped in plastic wrap (or beeswax wrap) and stored in the fridge for up to a day. It can also be frozen for up to three months.
  • Simply thaw overnight in the refrigerator, and then bring back to room temperature before decorating or serving.

Notes

  • You can use any white vinegar or apple cider vinegar in place of the white wine vinegar in this recipe.
  • If preferred, swap out the greek yogurt for the traditional buttermilk option instead. 
  • Feel free to split the cake batter between two cake tins for a two-layer cake. Rather than having to cut it yourself. 
  • You can also use this recipe to make cupcakes but may need to reduce the cooking time by 5-10 minutes.
  • This recipe will also bake as a sheet cake. A 9x13" pan is probably best, and similar oven timing (keep an eye on it and do the toothpick test) for this amount of batter. Although, I haven't tried this so I can't guarantee results. 
Course: Dessert
Cuisine: American
Freezer friendly: 1 Month
Shelf life: 5 Days

Nutrition

Serving: 1Serving, Calories: 332kcal, Carbohydrates: 42g, Protein: 5g, Fat: 16g, Saturated Fat: 10g, Cholesterol: 69mg, Sodium: 266mg, Potassium: 74mg, Fiber: 1g, Sugar: 26g, Vitamin A: 512IU, Calcium: 31mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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2 Comments

  1. 5 stars
    I love the taste of this cake. I wanted to ask you if is possible to change to nondairy ingredients? I used creamy coconut yogurt and vegan butter and my cake turned out very moist, the toothpick came out clean. It was moist even at the edges. Do you think I over beat (I used a mixer)or is it the swap of ingredients? Thank you for your help I ate the whole cake.

    1. Hi there,
      So happy to hear that! Yes, you can! Moist is fine, as long as the toothpick comes out clean. I hope this helps 🙂