Easy Red Velvet Cake
A delightful and moist red velvet cake with cream cheese frosting, perfect for any occasion.
Ingredients
For the Cake
- 2.5 cups 2 1/2 cups flour Provides the structure while keeping the cake light.
- 1.5 cups 1 1/2 cups granulated sugar Sweetens it perfectly, balancing the rich flavors.
- 1 teaspoon 1 teaspoon cocoa powder Just a hint to give that traditional red velvet taste.
- 1 teaspoon 1 teaspoon baking soda Helps the cake rise beautifully.
- 0.5 teaspoon 1/2 teaspoon salt Elevates all the flavors and balances the sweetness.
- 1 cup 1 cup vegetable oil Keeps the cake moist and tender.
- 1 cup 1 cup kefir (or buttermilk) Adds a delicious tang and moisture.
- 2 large 2 large eggs Binds everything together.
- 1 teaspoon 1 teaspoon white vinegar Reacts with the baking soda for a fluffy texture.
- 1 teaspoon 1 teaspoon vanilla extract Enhances the flavor profile.
- 1 tablespoon 1 tablespoon red food coloring (gel recommended) For that classic red hue.
For the Frosting
- 200 g 200 g cream cheese The star of the frosting; creamy and dreamy.
- 100 g 100 g butter (at room temperature) Adds richness and smoothness.
- 2 cups 2 cups powdered sugar Sweetens the frosting to perfection.
- 1 teaspoon 1 teaspoon vanilla extract Again, to amplify the flavor.
Instructions
Preheat and Prep
- Preheat the oven to 350°F (175°C). Grease and flour two 8-inch cake pans, dusting them with cocoa powder instead of flour for an extra touch of flavor.
Mix the Dry Ingredients
- In a large bowl, sift together flour, cocoa powder, baking soda, and salt.
Whisk the Wet Ingredients
- In another bowl, whisk together oil, sugar, eggs, vanilla, kefir (or buttermilk), and vinegar. Add gel food coloring and stir until uniform.
Combine Everything
- Gently fold the dry mixture into the wet ingredients until combined. The texture should be thick yet smooth.
Bake
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes until a toothpick inserted comes out clean.
Cool Down
- Allow the cakes to cool in their pans for about 10 minutes, then transfer them to wire racks to cool completely.
Make the Frosting
- Beat butter and cream cheese together until creamy. Add vanilla and gradually mix in powdered sugar until smooth.
Assemble the Cake
- Once cakes are cool, spread cream cheese frosting between each layer and on top. Decorate with crumbled cake pieces or white chocolate shavings if desired.
Notes
Ensure to use room temperature ingredients for easier mixing. Don’t overbake the cake to keep it moist, and chill your frosting if it feels too soft.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 16gSaturated Fat: 8gSodium: 250mgFiber: 1gSugar: 30g
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