Red Velvet Cake
Quick answer
- Total time
- 55 min
- Level
- Medium
- Servings
- 12 servings
- Ingredients
- 13
About this dish
With only 20 g of cocoa, the cake does not taste of chocolate; the red comes from 2 tablespoons of food coloring.
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The layers are made with oil and buttermilk, and baking soda fizzing with vinegar is folded in at the very end. Cold cream cheese, whipped with butter and powdered sugar, fills and covers the layers.
Ingredients
Instructions
- 1
Sift 280 g cake flour with 20 g cocoa powder into a bowl.
Break up any lumps, then whisk the dry mixture until the cocoa is evenly dispersed and the color looks uniform.
- 2
Beat 2 eggs with 250 g sugar until loosened and slightly lighter.
Add the vegetable oil, vanilla, and red food coloring, then mix until glossy and evenly red without streaks.
- 3
Add the dry mixture and 240 ml buttermilk in 2 or 3 alternating additions.
Mix gently after each addition only until no dry patches remain, so the crumb stays tender.
- 4
Stir 1 tsp baking soda with 1 tsp white vinegar, and add it to the batter as soon as it foams.
Fold quickly with a spatula so the bubbles are not lost.
- 5
Divide the batter evenly between two round pans and level the surfaces.
Bake at 170°C for 28-30 minutes, until the centers rise, look set, and spring back lightly when touched.
- 6
Cool the cakes completely before frosting, or the cream cheese mixture will slide.
Beat cold cream cheese with butter and powdered sugar until thick, then spread it between the layers and over the outside.
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