Red Velvet Cake
Red velvet cake is a classic American dessert, especially popular in the Southern United States since the early 20th century. Its vibrant red color comes from the combination of food coloring and cocoa powder. Although the recipe has evolved over the decades, the signature velvety texture and cream cheese frosting remain the hallmarks of this special cake. It’s a perfect choice for birthdays, weddings, or any festive occasion.
Ingredients for this recipe
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Preparation Steps
1
Preheat your oven to 350°F (180°C). Grease and flour two cake pans.
2
In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3
In another bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
4
Combine the kefir with the red food coloring. Gradually add the wet ingredients to the dry ingredients, alternating with the flour mixture.
5
Pour the batter evenly into the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
6
For the frosting, whip the heavy cream until stiff peaks form. In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in the whipped cream.
7
Layer the cooled cake layers with the frosting, then frost the top and sides of the cake evenly. Garnish with chocolate shavings or edible flowers, if desired.
