For the Cake:
• 2½ cups flour
• 1½ cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cocoa powder
• 1½ cups vegetable oil
• 2 eggs
• 1 cup buttermilk (or yogurt + milk mixture)
• 2 tablespoons red food coloring
• 1 teaspoon vanilla
• 1 teaspoon vinegar
For the Cream Cheese Frosting:
• 400 g cream cheese
• 150 g butter (at room temperature)
• 2½ cups powdered sugar
• 1 packet vanilla extract
Instructions:
Cake:
1. Preheat the oven to 170°C.
2. Beat the eggs and sugar.
3. Add the butter and vanilla.
4. Add the buttermilk.
5. Sift in the flour, cocoa, salt, and baking soda.
6. Add vinegar and food coloring, mix.
7. Divide the dough into 3 equal parts.
8. Bake in 20 cm pans lined with parchment paper for 25–30 minutes.
Cream:
1. Beat butter and cream cheese.
2. Add powdered sugar and vanilla.
3. Beat until smooth.
Assembly:
1. Place the first cake layer on a serving plate.
2. Spread cream on top.
3. Arrange the other layers in the same way.
4. Cover the entire cake with cream.
For the Topping (Optional):
• Cake crumbs
• Strawberries
• Grated white chocolate
Resting:
Refrigerate for at least 3–4 hours.
Tip:
Buttermilk and vinegar give Red Velvet its soft and velvety texture
