Lighter Red Velvet Cake
By Bobby DeenJUMP TO RECIPE
Prep time: 20 minutes
Cook time: 20 minutes
- 2 cups cake flour
- 2 tablespoons not Dutch processed unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk
- 3/4 cup granulated sugar
- 1/4 cup canola oil
- 1 large egg
- 1 teaspoon distilled white vinegar
- 2 teaspoons divided vanilla extract
- 1 teaspoon red food coloring
- 1 1/4 cups confectioner's sugar
- 1/2 cup reduced fat sour cream
- 1 (8 oz) package reduced-fat cream cheese
- 1/4 cup toasted chopped pecans
- 1/4 cup toasted coconut
Preheat the oven to 350 °F. Spray an 8-inch round baking pan with nonstick spray.
Whisk the flour, cocoa, baking powder, baking soda and salt together in a large bowl. Whisk the buttermilk, granulated sugar, oil, egg, vinegar, vanilla and food coloring together in a medium bowl. Add the buttermilk mixture to the flour mixture; stir until well blended.
Spoon the batter into the pan. Bake until a toothpick inserted into the center comes out clean, 35â40 minutes. Let cool completely in the pan on a rack. Run a knife around the edge of the cake to loosen it from the pan. Invert.
To make the frosting, with an electric mixer on high speed, beat the cream cheese in a medium bowl until very smooth 2 to 3 minutes. On low speed, beat in the confectioner’sÂÂ sugar, sour cream and vanilla until blended, 1â2 minutes.
Split the cake layer in half with a long serrated knife. Place the bottom layer, cut side up, on a serving plate. Spread 1/2 cup of the frosting evenly over the layer, leaving a 1/2-inch border. Place the remaining cake layer on top, rounded side up. Spread the remaining 1 cup frosting over the top and side of the cake. Sprinkle with the pecans and coconut.