New Classic Red Velvet Cake Recipe

Name: New Classic Red Velvet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CAKE:; 1 (10-ounce) beet, peeled and cut into 8 wedges; 3/4 cup nonfat buttermilk; 1 1/2 teaspoons vanilla extract; 8 ounces cake flour (about 2 cups); 3 tablespoons unsweetened cocoa; 1 1/4 teaspoons baking powder; 1/2 teaspoon salt; 1 1/2 cups granulated sugar; 1/4 cup butter, softened; 1/4 cup canola oil; 2 large eggs; 1 large egg white; Baking spray with flour; FILLING:; 4 ounces 1/3-less-fat cream cheese, softened; 2 tablespoons heavy whipping cream; 2 tablespoons 2% reduced-fat Greek yogurt; 1/2 teaspoon vanilla extract; Dash of salt; 1/2 cup powdered sugar; MERINGUE FROSTING:; 2/3 cup granulated sugar; 4 large egg whites; 1/4 teaspoon cream of tartar; Dash of salt

Servings: persons

CAKE:
1 (10-ounce) beet, peeled and cut into 8 wedges
3/4 cup nonfat buttermilk
1 1/2 teaspoons vanilla extract
8 ounces cake flour (about 2 cups)
3 tablespoons unsweetened cocoa
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/4 cup butter, softened
1/4 cup canola oil
2 large eggs
1 large egg white
Baking spray with flour
FILLING:
4 ounces 1/3-less-fat cream cheese, softened
2 tablespoons heavy whipping cream
2 tablespoons 2% reduced-fat Greek yogurt
1/2 teaspoon vanilla extract
Dash of salt
1/2 cup powdered sugar
MERINGUE FROSTING:
2/3 cup granulated sugar
4 large egg whites
1/4 teaspoon cream of tartar
Dash of salt

1
Preheat oven to 350u00b0.
2
To prepare cake, place beet in a small saucepan; cover with water. Bring to a boil. Cook 10 minutes or until tender. Drain and cool slightly.
3
Place beet in a food processor; process until very finely chopped. Remove 1 cup beet from processor; reserve remaining beet for another use. Combine 1 cup beet, buttermilk, and 1 1/2 teaspoons vanilla in food processor. Process until very smooth.
4
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cocoa, baking powder, and 1/2 teaspoon salt in a bowl, stirring well with a whisk.
5
Place 1 1/2 cups granulated sugar, butter, and oil in a large bowl; beat with a mixer at medium speed until fluffy (about 5 minutes). Add eggs and 1 egg white, 1 at a time, beating until incorporated. Add flour mixture and beet mixture alternately to butter mixture, beginning and ending with flour mixture. Divide batter evenly among 3 (8-inch) round metal cake pans coated with baking spray. Bake at 350u00b0 for 23 to 24 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in pans on a wire rack. Remove cake from pans; cool completely on wire rack.
6
To prepare filling, place cream cheese, cream, yogurt, 1/2 teaspoon vanilla, and dash of salt in a medium bowl; beat with a mixer at high speed until smooth. Add powdered sugar; beat at low speed 1 minute or until well combined (do not overbeat).
7
To prepare meringue, combine 2/3 cup granulated sugar and remaining ingredients in the top of a double boiler. Cook over simmering water 2 to 3 minutes or until a candy thermometer registers 160u00b0, stirring constantly with a whisk. Remove from heat. Beat egg mixture with a mixer at medium speed until soft peaks form; beat at high speed until stiff peaks form (do not overbeat).
8
Place 1 cake layer on a plate, and spread half of filling over top; top with another cake layer. Spread remaining filling over top; top with remaining cake layer. Spread meringue frosting over top and sides of cake.

1639

kcal

Calories

Fat

178

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: CAKE:, 1 (10-ounce) beet, peeled and cut into 8 wedges, 3/4 cup nonfat buttermilk, 1 1/2 teaspoons vanilla extract, and more.

Yes, New Classic Red Velvet Cake falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

New Classic Red Velvet Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions