Low Sodium Classic Red Velvet Cake
Indulge in the velvety elegance of a Low Sodium Classic Red Velvet Cake, perfect for those seeking a heart-healthy twist on a timeless dessert. This recipe showcases the rich flavor and moist texture of the traditional favorite, using unsalted butter, low-fat buttermilk, and a reduced-sodium formula to deliver all the decadence without sacrificing your dietary goals. A touch of cocoa powder and vibrant red food coloring create the iconic look, while baking powder ensures a light and tender crumb. Prepared in just 20 minutes and baked to perfection in two 9-inch pans, this cake is ideal for celebrations or casual indulgence alike. With a balance of wholesome ingredients, this low sodium dessert proves you can enjoy classic flavors guilt-free. Perfect for those searching for low sodium baking recipes or heart-conscious desserts!
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Recipe Information
Ingredients
- 0.5 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 2 large eggs
- 1 cup low-fat buttermilk
- 1 teaspoon white vinegar
- 2 teaspoons vanilla extract
- 2.5 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 2 tablespoons liquid red food coloring
- 0.25 cup canola oil
Instructions
Preheat your oven to 350°F (175°C). Lightly grease and flour two 9-inch round cake pans.
In a large bowl, beat the unsalted butter and sugar together until creamy and light in color.
Add eggs one at a time, beating well after each addition.
Mix in the vanilla extract and the red food coloring. Scrape down the sides of the bowl to ensure even mixing.
In a separate bowl, sift together the flour, cocoa powder, and baking powder.
Add the flour mixture to the butter mixture in three additions, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined.
In a small bowl, combine the vinegar and canola oil. Quickly stir this into the batter.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
3885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.7 g | 216% | |
| Saturated Fat | 70.2 g | 351% | |
| Polyunsaturated Fat | 14.2 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 1093 mg | 48% | |
| Total Carbohydrate | 554.0 g | 201% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 314.0 g | ||
| Protein | 54.2 g | 108% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 420 mg | 32% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 1040 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
