Red Velvet Cake Recipe - Kosher 

Servings: 12

Yield: 2 9-inch cake layers

Prep Time: 25 minutes

Cook Time: 30-35 minutes

Difficulty: Medium

Cooking Vessel: 2 9-inch round cake pans

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Ingredients

Cake:

2 ½ cups (310 g) all-purpose flour

1 ½ cups (300 g) granulated sugar

1 tsp baking soda

1 tsp kosher salt

1 tsp cocoa powder

1 ½ cups (360 ml) vegetable oil or neutral oil

1 cup (240 ml) buttermilk (or non-dairy buttermilk for pareve)

2 large eggs, room temperature

2 tbsp (30 ml) red food coloring (kosher certified)

1 tsp pure vanilla extract

1 tsp distilled white vinegar

Frosting (Cream Cheese Frosting):

16 oz (450 g) cream cheese, room temperature (or non-dairy cream cheese for pareve)

½ cup (115 g) unsalted butter, room temperature (or pareve margarine)

4 cups (480 g) powdered sugar

1 tsp vanilla extract

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Instructions

1. Preheat Oven & Prepare Pans:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.

2. Mix Dry Ingredients:

In a large bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.

3. Combine Wet Ingredients:

In another bowl, whisk together sugar and oil until smooth. Add eggs, one at a time, mixing well after each. Stir in vanilla and red food coloring.

4. Incorporate Buttermilk & Vinegar:

Alternate adding dry ingredients and buttermilk to the wet mixture, starting and ending with dry ingredients. Mix until just combined. Stir in vinegar gently.

5. Bake:

Divide batter evenly between prepared pans. Bake 30–35 minutes or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

6. Prepare Frosting:

Beat cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla. Mix until light and fluffy.

7. Assemble Cake:

Place one layer on a serving plate. Spread frosting evenly. Top with second layer and frost the top and sides. Smooth with an offset spatula for a clean finish.

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Nutritional Information (per serving, cake only)

Calories: 420 kcal

Carbohydrates: 57 g

Protein: 5 g

Fat: 20 g

Saturated Fat: 9 g

Cholesterol: 55 mg

Sodium: 280 mg

Sugar: 38 g

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Dietary Adaptations

Pareve/Dairy-Free: Use non-dairy cream cheese, plant-based butter, and non-dairy buttermilk.

Gluten-Free: Replace flour with a gluten-free all-purpose blend. Baking time may vary slightly.

Lower Sugar: Substitute half the sugar in the cake with coconut sugar or erythritol.

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Tips & Troubleshooting

Color: Use high-quality red food coloring to achieve the signature vibrant red.

Moist Cake: Do not overmix the batter; overmixing can make it dense.

Even Layers: Level the cake layers with a serrated knife if they dome during baking.

Storage: Store in an airtight container in the refrigerator for up to 5 days.

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Serving Suggestions

Serve with fresh berries for contrast.

Dust lightly with cocoa powder or edible glitter for celebrations.

Pair with a glass of cold milk, coffee, or a light dessert wine.

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Notes

Vinegar reacts with baking soda to create a tender crumb and slightly tangy flavor, which is essential to authentic red velvet.

Make ahead: Cake layers can be baked and frozen un-iced for up to 1 month. Thaw completely before frosting.