Homemade Red Velvet Cake

Ingredients:

Cake

• 190 g of butter at room temperature
• 400 g of sugar
• 2 large eggs at room temperature
• 2 tsp vanilla extract
• 300 g of premium flour
• 50 g cocoa powder
• 1 teaspoon of baking soda
• 0.5 tsp baking powder
• 1/4 teaspoon salt
• 360 ml of sour milk
• 1.5 tbsp. white vinegar
• 1 tsp red gel food coloring (gel is preferred over liquid food coloring)*

Cream glaze

• 190 g of butter at room temperature
• 340 g cream cheese, room temperature
• 450 g of powdered sugar
• 1.5 tsp vanilla extract

Preparation:

1. Preheat oven to 170°C. Grease two 20cm square cake tins and line them with baking paper, making sure the parchment covers the sides of the tins.
2. In a large bowl, using a mixer fitted with the paddle attachment, beat the butter until smooth, then add the sugar and beat until light and fluffy. Add the eggs one at a time, beating well after each addition, and then the vanilla.
3. In a separate bowl, sift together the flour, cocoa, baking soda, baking powder, and salt. Gradually add the flour mixture to the egg mixture, alternating with yogurtStart and end with flour. Separately, combine white vinegar and food coloring and add to the batter, mixing on low speed. Pour the batter into the prepared pans, distributing it evenly.
   
   
   Note *
   
   To bake a cake without using food coloring, instead of 1/4 cup of sour milk, add 1/3 cup of finely grated raw beetroot to the dough. Mix the beetroot with the remaining sour milk and knead the dough according to the recipe.
4. Bake the cakes for 35 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 20 minutes, then remove them from the pans and let them cool completely.
5. Cream glazeBeat the butter until fluffy, then add the cream cheese, continuing to beat until smooth. Add the powdered sugar and mix at low speed, gradually increasing the speed. Add the vanilla.
6. Assembling the cakePlace the first cake layer on a serving plate and spread a generous amount of icing. Place the second cake layer on top and cover the entire cake with icing, covering the top and sides. Use a spatula to create swirls and other patterns in the icing. Refrigerate the cake for at least 2 hours, then slice and serve. The cake can be stored in the refrigerator for 3 days..