Red Velvet Cake

yield: one cake

Moist, rich, and flavorful, you will love my recipe for this red velvet cake with a much healthier twist.  The cream cheese frosting atop pairs well with the chocolaty goodness and you will find yourself wanting more. Perfect for parties, baking experiments, or a “just because” dessert, this is a show-stopper.


Red Velvet Cake:

2 large eggs, room temperature

1 and 1/3 cups all-purpose flour

1/4 cup cornstarch

1/2 tsp. baking soda

4 tsp. cocoa powder

1/4 tsp. salt

1/4 cup butter, softened (4 tbsp.)

1 cup granulated sugar

1/2 cup coconut oil

2 tsp. vanilla extract

red food coloring/ beet juice (see below for explanation)

1/2 cup milk, room temperature

Cream Cheese Frosting:

8 oz. cream cheese, softened

1 cup confectioners’ sugar

1 tsp. vanilla extract


Preheat oven to 350 degrees Fahrenheit. Line butter or oil around the edges of a 12 in. round cake pan.

Make the cupcakes: In a medium mixing bowl, beat 2 eggs until smooth. Set to side.

Sift the four and cornstarch together, until equally combined. In another medium mixing bowl, along with baking soda, cocoa powder, and salt, whisk in the cornstarch/flour mixture. Set to side.

Beat the butter in the egg mixture until creamy. Mix in the granulated sugar until beaten thoroughly. Scrape down sides of bowl to collect extra butter/egg mixture, if needed. Add in the oil and vanilla extract until the wet ingredients are evenly combined.

Next, beat in the natural food coloring  until your wanted color is achieved. In my first baking experiment with this recipe, I did not have any red food coloring and personally I didn’t want any, so I boiled some beets and strained the sugary red color from the vegetable. Of course, you could do either way, but for the record, the red dye does a better job of coloring your cake artificially. If your health conscious, you might want to research the consequences of dying your food. The flavor of “beet juice” was not tasted at all in my red velvet cakes, even though they weren’t exactly “red”.  Even though I have a dad severely disliking the beet, he would never have know if I hadn’t told him “beets” were in my cake. Just so you know, most refined sugar is made from beets. 🙂  I would try this new concept, but I will have you know that my beet dye is just as tasty and twice as healthy as red food coloring. Stay tuned for new updates on elderberry dye, in place of red food coloring or beet juice to enhance the color of your cake in a natural way. I will also be experimenting on the reaction of distilled white vinegar to further enhance the red color in a natural way.

Slowly beat the dry mixture and milk in 3 separate sections, into the wet ingredients. Mix until JUST combined- do not over-mix. The batter will be fluffy and thick at the same time.

Spoon cake batter into prepared pan. Bake for 20-21 minutes in the oven or until a toothpick comes out clean of the batter. Let cool for 5 minutes in pan before removing cake from pan and transferring to a wire rack.

Make the frosting: Beat the softened cream cheese until creamy and smooth. Add in the confectioners’ sugar and vanilla extract until combined thoroughly. If too sweet, add some salt to reduce the flavor and or the same thing with saltiness. Frost cakes after cooled completely. For your information, all the other recipes out there will call for butter in their cream cheese frosting. I personally think that cream cheese frosting DOES NOT need any more butter. I challenge you to try my recipe without butter, and I think you will be pleasantly surprised. Enjoy!


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