Easy Homemade Classic Red Velvet Cake

Bright, tasty, tender, airy, creamy, festive! The classic Red Velvet cake will be a decoration for any holiday; there will be no one left indifferent at the table. The soft sponge cake goes well with the butter cream. But the most important thing: preparing the cake is quite simple — even a beginner can do it without difficulty!
cook time: 2h
Ethan Rowley
Easy Homemade Classic Red Velvet Cake

Nutrition Facts (per serving)

427
Calories
35g
Fat
30g
Carbs
7g
Protein

Ingredients (8 portions)

For the cakes:

Wheat flour 2.5 cup
Sugar 1.5 cup
Vegetable oil 1.5 cup
Kefir 1 cup
Eggs 2 pc
Cocoa 1 tsp
Food coloring 1 tbsp
Soda 1 tsp
Table vinegar 1 tsp
Salt 0.5 tsp
Vanillin to taste

For cream:

Cream cheese 450 g
Butter 225 g
Powdered sugar 4 tbsp
Vanillin to taste

Recipe instructions

Step 1

Step 1
How to make classic red velvet cake at home? Prepare your food. First to prepare the cakes. Initially, the recipe uses buttermilk, but due to lack of availability, it is successfully replaced with kefir. Take it out of the refrigerator in advance to warm it up. Take large eggs. Be sure to wash them and dry them.

Step 2

Step 2
Sift flour and cocoa into a large bowl. Add sugar, soda and salt. Cocoa is added to enhance the color of the cakes. If you like a more chocolatey taste, add more, but then the color of the cakes will be darker. You can add more vanilla. Keep in mind that you may need more or less flour than I did. Focus on the consistency of the dough. Read about the properties of flour in the article at the end of the recipe.

Step 3

Step 3
Mix dry ingredients.

Step 4

Step 4
Break the eggs into another bowl. Pour in kefir and vegetable oil. Leave a little kefir. Pour gel dye into it and mix. You can also adjust the color of the cakes by using the amount of dye. The more it is, the more saturated the color. Keep in mind that the color will fade after baking. Pour the colored kefir into a bowl. Add vinegar and vanilla extract, if using.

Step 5

Step 5
Mix the liquid ingredients using a whisk.

Step 6

Step 6
Pour the liquid ingredients into the dry ingredients. Mix them using a whisk or mixer. You should get a homogeneous mass.

Step 7

Step 7
Prepare baking dishes. The cake can be baked in separate layers, then you will need 3 molds. I baked in a ring, its diameter is 20 cm. I made the bottom from a double layer of foil. Pour the dough into molds — three or one, like mine. Pre-grease the molds with a small amount of vegetable oil.

Step 8

Step 8
Bake the cake in the oven at 180°C, top-bottom mode. If one, then 50-60 minutes, if three, then one after another and 30 minutes each. Determine readiness using a wooden stick — it should come out of the cake dry. Determine the exact baking time and temperature based on your oven. Read about ovens in the article below the steps.

Step 9

Step 9
Cool the finished cake. Cut it into three parts. The cap on my biscuit rose a lot, I cut it off and used it for decoration.

Step 10

Step 10
Prepare the ingredients for the cream. Take cheese like Philadelphia, cream or curd cheese, without additives. The cheese should be warm. Remove the butter from the refrigerator in advance; it should become soft. I used the minimum amount of powder. You can increase it to your liking. You can add vanillin or vanilla extract to the cream, I did not add it.

Step 11

Step 11
Place cheese and butter in a bowl. Sift powdered sugar over them. This will get rid of lumps.

Step 12

Step 12
Beat the cream at high speed with a mixer until fluffy and light.

Step 13

Step 13
Coat the cakes with cream.

Step 14

Step 14
Also coat the top and sides of the cake. Place the cake in the refrigerator for a couple of hours to stabilize the cream.

Step 15

Step 15
Decorate the cake to your liking. I used berries and cake crumbs. Strawberries and pomegranate look beautiful. You can simply sprinkle the top with crumbs.

Additional rubrics

Related recipes