Classic Red Velvet Cake
This Red Velvet Cake is soft, moist, and simple to make. It blends a mild cocoa flavor with a tangy cream cheese frosting for a perfect dessert.
Ingredients
Cake Ingredients
- 2.5 cups 2 1⁄2 cups flour Measure by spooning into the cup and leveling.
- 1.5 cups 1 1⁄2 cups granulated sugar
- 1 teaspoon 1 teaspoon cocoa powder
- 1 teaspoon 1 teaspoon baking soda
- 0.5 teaspoon 1⁄2 teaspoon salt
- 1 cup 1 cup vegetable oil
- 1 cup 1 cup kefir (or buttermilk) Buttermilk or plain yogurt thinned with milk can be used.
- 2 large 2 large eggs Use room-temperature eggs.
- 1 teaspoon 1 teaspoon white vinegar
- 1 teaspoon 1 teaspoon vanilla extract
- 1 tablespoon 1 tablespoon red food coloring (gel form recommended) Gel food coloring provides better color without extra liquid.
Frosting Ingredients
- 200 g 200 g cream cheese At room temperature.
- 100 g 100 g butter At room temperature.
- 2 cups 2 cups powdered sugar
- 1 teaspoon 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 8-inch cake pans.
- In a large bowl, mix the flour, cocoa powder, baking soda, and salt.
- In a separate bowl, whisk together the oil, sugar, eggs, vanilla, kefir, and vinegar.
- Add the red food coloring and mix until the color is uniform.
- Add the dry mixture to the wet mixture and stir with a spatula.
Baking
- Divide the batter between the two pans and bake for 25–30 minutes, or until a toothpick comes out clean.
- Let the cakes cool completely.
Frosting
- For the cream cheese frosting, beat the butter and cream cheese until creamy.
- Add the vanilla and powdered sugar, beating until smooth.
Assembling
- Carefully cut the cake layers in half for a total of 4 layers if desired.
- Spread cream between each layer and completely cover the outside of the cake with frosting.
- Decorate the top with crumbled cake pieces or white chocolate shavings. Serve with ice cream on the side after slicing.
Notes
Store leftovers at room temperature covered for up to 2 days, in the fridge for 4–5 days, or freeze up to 2 months. Let slices sit at room temperature for best texture.