Recipe type
Basic Ingredient
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Red Velvet with Yoghurt


Hello, guys. Today I want to share with you the recipe of classical Red Velvet cake. This recipe is interesting as one of the main ingredients here is yoghurt. It`s used instead of vegetable oil. Therefore this cake is better for those who don`t want to gain extra pounds.
Sponge cake is soft and tender. However to see such a perfect result, you need to do everything right. So, read the recipe and don`t forget to check my recommendations.

Ingredients for
сals/100 gr
0.75 cup
240 cals
Sugar powder
0.75 cup
280 cals
2 pcs
70 cals
1.5 cup
330 cals
Cocoa powder
0.5 cup
160 cals
Baking soda
1 tsp
12 cals
Baking powder
0.5 tsp
0.25 tsp
170 ml
73 cals
Dry food dye
0.5 tsp
Total calories in the prepared dish
1165 cals
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  1. Put warm butter into the bowl of the blender and mix it with sugar powder. The mass should be white. If you mix everything on the highest speed, the process will take 5-7 minutes.
  2. Then add 2 eggs into the bowl. Continue mixing while adding yolks and whites. At the end, the mass should be smooth.
  3. Sift dry ingredients through the sieve. Mix cocoa powder, flour, baking soda, baking powder and salt with a whisk.
  4. Add food dye into the bowl with yoghurt. It should be natural. I suggest you to use Greek yoghurt. You may also use homemade one. One more moment that is important is that you should use qualitative food dye. Natural alternative won`t give you this bright red colour.
  5. Now you need to add 1/3 of all dry ingredients into the bowl with whipped butter. Mix everything carefully. You may do it using mixer. Then add ½ of yoghurt and continue mixing on the slow speed.
  6. Then add 1/3 of dry ingredients again.
  7. Pour the rest of yoghurt into the bowl.
  8. Finally add the rest of dry ingredients. Mix everything very well.
  9. Now it`s time to prepare our baking form. I do not use neither oil, no butter. It is enough to cover the bottom with the tinfoil.
  10. Keep in mind that you should not fill the whole form with the dough, as your cake will grow after baking. Fill ½ of the form with the dough. That will be enough.
  11. Preheat the oven to 320 degrees. Bake your cake for one hour. Still, it may take less time.
  12. Now you need to cool this cake down. Turn the form over and put the cake on the grid. Leave it for several minutes. Don`t be in a hurry as the cake is very tender.
  13. Then get rid of the form.
  14. Cover this sponge cake with the plastic wrap and put it into the fridge for the whole night. It will be heavy and wet.
  15. In the morning you need to divide it into 3 parts. Work slowly not to spoil this tender cake. There are several moments you need to keep in mind while working with this tender delicacy. First, remember that it`s very soft. So, you do not need to cover it with a big amount of liquid cream. Second, this cake crumbles. That`s why you need to be careful while cutting it into pieces. Finally, if you cook this cake for the first time make one more layer. You`ll need it in case if you spoil something.
  16. Now we can get down to the most important step. Take a big plate.
  17. Put the first layer of sponge cake on it. Cover it with sweet syrup. You may use berry juices instead.
  18. Cover the edges with the thick cream. It will help you to make the form of your dessert more stable.
  19. I use tender cream with butter. However, you may replace it with cream cheese or any other thick sweet mass. You need to create these layers for there not to be juicy puddles around the cake. In this case, your desert may be ruined.
  20. Now you need to make the layer of filling. It`s not very juicy. So you shouldn`t forget about covering the sponge cake with syrup or juice.
  21. I use raspberry confiture as a filling. It`s easy to cook. Take 1 and ½ cup of fresh raspberry. Add 2 tablespoons of water. Boil it for 1-2 minutes. Then add sugar and 1 tsp of cornstarch. Boil this mass until it`s thick. Then take the pan off the fire and leave it to cool down. If you want your filling to be smooth, use the sift and rub your berry mass. Put it on the cake.
  22. Then make cream layer.
  23. Put the next cake layer. Repeat all steps.
  24. Cover the cake with plastic wrap. In order to make this dessert good-looking, cover the cake with round baking form, you`ve used for cooking sponge-cakes.
  25. Put the cake into the fridge for the whole night.
  26. In the morning you need to get rid of the form and plastic wrap and cover your desert with yummy cream again. Lubricate the top and the edges.
  27. If you don`t want your cake to be too high in calories, replace this fat cream with cream cheese or Mascarpone.
  28. You may see my cake on the photo. It`s rather good-looking. I decorated it with the same cream, mixed with blue and red food dye.
  29. And look at these cake pieces! They are sooo great. These red layers look perfect in combination with berries and snow-white cream. Everyone will love it!

If you think that Red Velvet is too fat and high in calories, use my recipe. You`ll need only to replace oil with natural yoghurt! Even if you`re not good at cooking pastry, you`ll cope with making this gorgeous dessert.
Bon Appetite!

Chef Andrew
My name is Andrew. I am the chef of the site "Very Tasty". This is a real creative kitchen!
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