Red Velvet Cake Recipe with Cream Cheese Frosting

Step-by-Step Instructions

The first step is to preheat the oven to 180 degrees Celsius. Grease the bottom and sides of two 20x20 cm baking trays, and line the bottom with parchment paper. In a large bowl, mix the flour, baking powder, soda, sifted cocoa powder, and salt. In another large bowl, combine the oil and sugar. Then add the eggs, kefir, vanilla, and food coloring until smooth. After that, stir in the coffee and vinegar.

Mix the liquid components with the dry ones using a whisk to obtain a smooth batter. Distribute the mixture evenly over both baking trays. Bake for 20 minutes or until a toothpick inserted into the batter comes out with moist crumbs, but not wet.

Cooling and Assembly

After baking, let the cake cool for about 20 minutes. Carefully run a knife around the edges of the layer before turning it out onto a wire rack lined with parchment paper. Since this cake is very moist, using parchment paper is essential, otherwise, it will stick to the rack. The layer must be completely cooled before starting the decoration.

Frosting Preparation

For the cream cheese frosting, beat the butter until it reaches a light and creamy consistency. Gradually add powdered sugar, continuing to beat until a pale yellow color is achieved, which will take approximately 8 minutes. Add the vanilla extract, then incorporate the cream cheese and mix until all ingredients are fully combined.