Red Velvet Birthday Cake healthy
This stunning red velvet birthday cake is rich, tender, and beautifully balanced with cocoa warmth and cream cheese tang. Perfect for celebrations big or small, it's easy to make and loved by all.
Equipment
- 2 9-inch Cake Pans
- Mixing Bowls
- Electric Mixer
- Cooling Rack
Ingredients
Cake
- 3 cups all-purpose flour sifted
- 2 cups granulated sugar
- 3 tbsp unsweetened cocoa powder
- 1.5 tsp baking soda
- 0.5 tsp baking powder
- 1.25 tsp salt
- 3 large eggs
- 1.5 cups vegetable oil
- 1.5 cups buttermilk
- 0.5 cup sour cream
- 2 tbsp red food coloring
- 1 tbsp vanilla extract
- 1.5 tsp white vinegar
Cream Cheese Frosting
- 16 oz cream cheese softened
- 0.5 cup unsalted butter softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk eggs, then add oil, buttermilk, sour cream, food coloring, vanilla, and vinegar. Mix until well combined.
- Gradually mix dry ingredients into wet, stirring until just combined. Do not overmix.
- Divide batter evenly between pans. Bake 35–40 minutes or until a toothpick comes out clean. Cool in pans 10 minutes, then transfer to wire racks.
- Make the frosting: Beat cream cheese and butter until fluffy. Add powdered sugar, vanilla, and salt. Beat until smooth.
- Once cakes are completely cool, frost with cream cheese frosting. Decorate as desired.
Notes
For cupcakes, bake 18–20 minutes. You can also halve the recipe for a small celebration cake. Red velvet deepens in color after baking, so don’t worry if the batter looks bright.