Red Velvet Cake

Today’s recipe is the best to bring spring at home. Bright red color and cool frosting are enough to make your kitchen feel like spring!



  • 2 1/4 cups sifted cake flour (sifted, then measured)
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 tablespoon red food coloring
  • 1 teaspoon distilled white vinegar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 2 large eggs
  • 4 packages (800 gr cream cheese) at room temperature
  • 1 cup  unsalted butter at room temperature
  • 1 tablespoon vanilla extract
  • 4 cups powdered sugar


  • Preheat oven to 180°C.
  • Butter and flour three 15 cm cake pans
  • Sift sifted flour, cocoa powder, baking powder, baking soda, and salt into medium bowl.
  • Whisk buttermilk, food coloring, vinegar, and vanilla in small bowl to blend.
  • Using electric mixer, beat sugar and butter in large bowl until well blended.
  • Add eggs 1 at a time, beating until well blended after each addition.
  • Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions.
  • Divide batter between prepared pans.
  • Bake cakes until tester inserted into center comes out clean, about 27 minutes.
  • Cool in pans on racks 10 minutes.
  • Turn cakes out onto racks; cool completely.
For frosting:
  • Beat cream cheese and butter in large bowl until smooth.
  • Beat in vanilla.
  • Add powdered sugar and beat until smooth.
  • Place 1 cake layer, flat side up, on platter.
  • Spread 1 cup frosting over top of cake.
  • Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake.
  • Cover and refrigerate.
  • Let stand at room temperature 1 hour before serving.

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