light chocolate cake

A light chocolate cake with a moist, fluffy crumb and decadent cream cheese frosting.

Best Red Velvet Cake

butter (113 grams, room temperature,)

tsp vanilla extract (10 milliliters)

buttermilk (240 milliliters, room temperature)

tbsp vinegar (15 milliliters)

eggs (room temperature)

cocoa powder (15 grams)

flour (300 grams)

sugar

tsp powdered red food coloring

tsp kosher salt (6 grams)

tsp baking soda (6 grams)

butter (340 grams, room temperature unsalted)

½ lb confectioners sugar (550 grams, sifted)

oz cream cheese (455 grams, room temperature)

tsp vanilla extract (5 milliliters)

kosher salt

unsalted butter (113 grams, room temperature)

Confectioners sugar (550 grams, sifted)

rose water (2 milliliters)

pink, yellow, orange food coloring

matcha powder

Preheat the oven to 350 degrees F. Butter and cocoa powder three 6-inch cake pans.

In a standing mixer fitted with a paddle attachment, cream your room temperature butter. Add in sugar and mix on medium until combined.

Add eggs in one at a time and beat. Add vanilla extract.

Add red food coloring and vinegar to the buttermilk.

Sift in cocoa powder to the butter mixture.

In a large bowl, sift the dry ingredients together.

Add ½ of the dry and ½ of the wet to the butter mixture until combined.

Add the red buttermilk mixture and mix until combined.

Pour the batter into three prepared pans. Add any extra batter to a cupcake paper. This will be used for the crumble. Add damp baking strips.&nbsp;

Bake for about 30-35 minutes or until the centers are springy to the touch. When done, let them cool in their pans for about 5 minutes, then dump them out onto a wire rack.

Bake the crumble cupcake for about 15-20 minutes.

For the Cake:

Cream the butter. Sift confectioners sugar into a large bowl.

Add room temperature cream cheese to the creamed butter. Add vanilla and a pinch of salt. Beat together.

Add the confectioners sugar in cups. Mix until combined. If you’re wanting a stronger buttercream, keep adding more sifted confectioners sugar until it’s stiff. Transfer buttercream to a piping bag and snip off the tip.

For the Cream Cheese Frosting:

In a stand mixer fitted with a paddle attachment, cream the room temperature butter until smooth.

Sift in the confectioner’s sugar. You can add the sugar in two batches.

Beat until you get to a desired consistency. Add a few drops of rose water. Make sure the buttercream is thick.

Dye a few batches yellow, soft pink and pink. Use some matcha powder to create a natural leaf color. Transfer the green buttercream to a bag fitted with a 68 tip.

Transfer buttercream to piping bag fitted with a 120 and 127 tip to make the petals.

Cut a square of parchment paper. Use a tiny bit of buttercream to glue down the paper onto a piping nail.

For the roses, place a small cone of very thick buttercream in the middle of the square.

Add bits of yellow in the middle for added dimension. Pipe the petals using a 120 and 127 tip.

For the American Buttercream:

To create the crumbs, you can either break up the cupcake by hand or use a cheese grater.  I find that using the grater gives you a more consistent crumb for decorating.

Pipe a thick layer of cream cheese frosting between each layer. Cover the cake in frosting.

Use a bench scraper and offset spatula to smooth out the cake. Transfer to the fridge to chill for about 10 minutes or until the frosting is a bit set. If you’re in a warm climate, let your cake chill for even longer!

Using your hand, scoop crumbs onto the side and top of the cake until it’s completely covered.

Arrange the flowers on top of the cake. Pipe in leaves using the green buttercream.

For the Assembly:

https://www.youtube.com/watch?v=cHgAqxbj19E

A light chocolate Red Velvet cake with lots of addictive cream cheese frosting and a crown of buttercream roses. This cake is moist but so light and fluffy, it really is the perfect match for all that delicious frosting! You can make this without any food coloring and it will be a light tan color, not quite red, but it will be eaten just as quickly! I did a lot of recipe testing for this much-requested cake but in the end I lightly adapted the recipe for the batter from a New York Times recipe. Wonderful moist fluffy sponge, and I loved the typo saying it made 8 inch layers! LOL, even the best of us make mistakes... Anyhow it's the vinegar that makes a huge difference, acid reacts with the leavening agents to give you a fluffier cake. Make sure to reserve enough batter for a cupcake. You'll use it to make the decorative crumble.

Full Recipe:  https://preppykitchen.com/best-red-velvet-cake/

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How to Make Red Velvet Cake

This Healthier Chocolate Yogurt Cake is a lightened up but still indulgent version of a classic bundt cake recipe made with applesauce and yogurt.

Chocolate Yogurt Cake

chocolate

brown sugar (packed)

applesauce

eggs

low-fat Greek yogurt

vanilla extract

all-purpose flour

cocoa powder

baking soda

salt

60% chocolate (chopped)

water

Sprinkles (optional topping)

Preheat the oven to 350 degrees F and grease a large bundt pan with cookie spray, place the pan on a rimmed baking sheet and set aside.

Add the semi-sweet chocolate to a microwave safe bowl and microwave on 30-second intervals, stirring between each until melted. Usually, about 90 seconds works for me, once the chocolate has melted about 90% of the way, just continue to stir and the rest with melt without further microwaving.

In a large bowl or stand mixer fitted with a whisk attachment, mix together the melted chocolate, sugar, and applesauce. Whisk in the eggs one at a time and then whisk in the yogurt and vanilla extract until fully incorporated.

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.&nbsp;

Add the flour mixture to the yogurt mixture and mix just until combined. The batter will be thick.

Spread the batter out in the prepared bundt pan and bake for 45 to 55 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and allow to cool in the pan for 10 minutes.

Flip the cake onto a cooling rack to release the cake from the pan and then allow the cake to cool for 2 hours before making and topping with the ganache.

Cake

Add the 60% chocolate to a microwave safe bowl and microwave on 30-second intervals, stirring between each until melted. Usually, about 90 seconds works for me, once the chocolate has melted about 90% of the way, just continue to stir and the rest with melt without further microwaving.

Whisk in the warm water a tablespoon or so at a time, whisking until smooth. Pour the ganache over the top of the cake and top with sprinkles if desired. The ganache will slightly harden over time.

Ganache

I'm a HUGE fan of melted chocolate and coco powder together as they take the chocolate experience up a notch. Made this today minus the topping to save on calories and such. It was quite rich and tasty. I managed 12 individually wrapped servings and stored them in the freezer. Pop them out any time I need a chocolate fix and not feel super guilty about it.

That's amazing. Thank you so much for the response! I'm very excited to make this! :-)

Top 2 light chocolate cake recipes from across the web

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Best Red Velvet Cake

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Top 2 light chocolate cake recipes from across the web

The most viewed light chocolate cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Best Red Velvet Cake

Chocolate Yogurt Cake

The most viewed light chocolate cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine