Low Sodium Classic Red Velvet Cake

Indulge in the timeless charm of a Low Sodium Classic Red Velvet Cake—a guilt-free twist on the beloved dessert that doesn’t compromise on flavor or texture. This recipe uses unsalted butter, low-fat buttermilk, and a dash of white vinegar to create a soft, velvety crumb, all while significantly reducing sodium content. The cocoa powder and vibrant red food coloring bring a rich hue and subtle chocolate flavor to this stunning layer cake. Perfectly moist and irresistibly tender, it’s easy to prepare with just 20 minutes of prep time and bakes to perfection in under 30 minutes. Whether for a special celebration or a midweek indulgence, this low-sodium take on a classic dessert is sure to impress. Serve it plain or pair it with your favorite frosting for a flavorful finish!

Nutriscore Rating: 50/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 12

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

Directions

Step 1

Preheat your oven to 350°F (175°C). Lightly grease and flour two 9-inch round cake pans.

Step 2

In a large bowl, beat the unsalted butter and sugar together until creamy and light in color.

Step 3

Add eggs one at a time, beating well after each addition.

Step 4

Mix in the vanilla extract and the red food coloring. Scrape down the sides of the bowl to ensure even mixing.

Step 5

In a separate bowl, sift together the flour, cocoa powder, and baking powder.

Step 6

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.

Step 7

In a small bowl, combine the vinegar and canola oil. Quickly stir this into the batter.

Step 8

Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.

Step 9

Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.

Step 10

Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Nutrition Facts

Serving size	(1180.4g)

Amount per serving	% Daily Value*
Calories	3884.6

Total Fat 168.7g	0%
Saturated Fat 70.2g	0%
Polyunsaturated Fat 14.2g
Cholesterol 640.3mg	0%
Sodium 1092.8mg	0%
Total Carbohydrate 554.0g	0%
Dietary Fiber 12.0g	0%
Total Sugars 314.0g
Protein 54.2g	0%

Vitamin D 207.0IU	0%
Calcium 420.3mg	0%
Iron 17.9mg	0%
Potassium 1040.4mg	0%

*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.

Source of Calories

Fat: 38.4%

Protein: 5.5%

Carbs: 56.1%