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.
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.
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.