Red Velvet Cake
Indulge in a slice of this delightful red velvet cake that's as light as a cloud and bursting with flavor! Made with rich cocoa and a splash of buttermilk for that perfect tender crumb, this cake features a surprising cream cheese filling that takes it to the next level. Get ready to impress your friends with this quick and easy showstopper!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(4)
- 535 g cream cheese (18.9 oz)
- 2 large eggs (I never use eggs at room temperature, always take them cold from the fridge)
- 100 g liquid cream (3.53 oz)
- 180 g yogurt or kefir (a type of Russian yogurt available in some supermarkets) (6.35 oz)
🫙Pantry Staples(8)
- 4 g baking powder (one teaspoon) (0.14 oz)
- 2 g baking soda (half a teaspoon) (0.07 oz)
- 12 g cocoa powder (0.42 oz)
- 230 g flour (1.84 cup)
- 100 g powdered sugar or 80 g for a lighter sweetness (0.5 cup)80 g for a lighter sweetness
- 200 g sugar (1 cup)
- vanilla
- 150 g vegetable oil (5.29 oz)
🧂Spices & Seasonings(1)
- a pinch of salt
📦Other(1)
- 9 g food coloring (0.32 oz)
👨🍳 Instructions
- 1
Whisk the eggs with sugar and a pinch of salt using a hand mixer.
- 2
Add the vegetable oil and mix, then add the yogurt or kefir with the food coloring.
- 3
Sift the flour, baking powder, baking soda, and cocoa powder into the mixture and mix well.
- 4
For the filling, whisk the cream cheese, liquid cream, powdered sugar, and a bit of vanilla together.
- 5
As a final step, crumble the leftover cake and cover the entire cake with it, then decorate.
💡 Pro Tips
- ✓Add 1-2 tablespoons of white vinegar to your red velvet batter to react with baking soda, creating the cake's signature tender crumb through acid-base leavening.ingredient1-2 tablespoons vinegar
- ✓Use gel food coloring instead of liquid at a 1:4 ratio to achieve deep red color without adding excess moisture that can make the cake dense.ingredient1:4 gel to liquid ratio
- ✓Cream your cream cheese frosting at exactly 65-68°F room temperature for 3-4 minutes to prevent curdling while achieving maximum volume.technique65-68°F, 3-4 minutes
- ✓Bake red velvet layers at 325°F instead of 350°F to prevent the cocoa from becoming bitter and to maintain the cake's delicate texture.timing325°F
- ✓Sift cocoa powder twice before adding to prevent lumps, as cocoa has a tendency to clump and create dense spots that affect the cake's signature smooth texture.technique
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Red Velvet Cake
Indulge in a slice of this delightful red velvet cake that's as light as a cloud and bursting with flavor! Made with rich cocoa and a splash of buttermilk for that perfect tender crumb, this cake features a surprising cream cheese filling that takes it to the next level. Get ready to impress your friends with this quick and easy showstopper!
📝 Ingredients
Serves 4🥛Dairy & Eggs(4)
- 535 g cream cheese (18.9 oz)
- 2 large eggs (I never use eggs at room temperature, always take them cold from the fridge)
- 100 g liquid cream (3.53 oz)
- 180 g yogurt or kefir (a type of Russian yogurt available in some supermarkets) (6.35 oz)
🫙Pantry Staples(8)
- 4 g baking powder (one teaspoon) (0.14 oz)
- 2 g baking soda (half a teaspoon) (0.07 oz)
- 12 g cocoa powder (0.42 oz)
- 230 g flour (1.84 cup)
- 100 g powdered sugar or 80 g for a lighter sweetness (0.5 cup)80 g for a lighter sweetness
- 200 g sugar (1 cup)
- vanilla
- 150 g vegetable oil (5.29 oz)
🧂Spices & Seasonings(1)
- a pinch of salt
📦Other(1)
- 9 g food coloring (0.32 oz)
👨🍳 Instructions
- 1
Whisk the eggs with sugar and a pinch of salt using a hand mixer.
- 2
Add the vegetable oil and mix, then add the yogurt or kefir with the food coloring.
- 3
Sift the flour, baking powder, baking soda, and cocoa powder into the mixture and mix well.
- 4
For the filling, whisk the cream cheese, liquid cream, powdered sugar, and a bit of vanilla together.
- 5
As a final step, crumble the leftover cake and cover the entire cake with it, then decorate.
💡 Pro Tips
- ✓Add 1-2 tablespoons of white vinegar to your red velvet batter to react with baking soda, creating the cake's signature tender crumb through acid-base leavening.ingredient1-2 tablespoons vinegar
- ✓Use gel food coloring instead of liquid at a 1:4 ratio to achieve deep red color without adding excess moisture that can make the cake dense.ingredient1:4 gel to liquid ratio
- ✓Cream your cream cheese frosting at exactly 65-68°F room temperature for 3-4 minutes to prevent curdling while achieving maximum volume.technique65-68°F, 3-4 minutes
- ✓Bake red velvet layers at 325°F instead of 350°F to prevent the cocoa from becoming bitter and to maintain the cake's delicate texture.timing325°F
- ✓Sift cocoa powder twice before adding to prevent lumps, as cocoa has a tendency to clump and create dense spots that affect the cake's signature smooth texture.technique