Mixing the rich depths of chocolate with the vibrant charm of red velvet, this cake is a showstopper. Perfect for celebrations or when you’re just in the mood to treat yourself, this recipe promises a moist, flavorful experience that’s as fun to make as it is to eat.
Why This Recipe Works
- The combination of cocoa and buttermilk in the red velvet layer ensures a tender crumb and a slight tang that balances the sweetness.
- Using high-quality dark chocolate in the chocolate layer intensifies the flavor, making each bite deeply satisfying.
- The cream cheese frosting is the perfect creamy, tangy complement to both cake flavors, tying them together beautifully.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 tsp baking soda
- 1 tsp salt
- 2 tbsp cocoa powder
- 1 cup buttermilk
- 1 1/2 cups vegetable oil
- 2 large eggs
- 2 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 8 oz dark chocolate, melted
- 16 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Equipment Needed
- Two 9-inch round cake pans
- Mixing bowls
- Electric mixer
- Whisk
- Spatula
- Cooling rack
Instructions
Preheat and Prepare
Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans. In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder. This ensures your dry ingredients are well combined for a uniform texture in your cake.
Mix Wet Ingredients
In another bowl, mix buttermilk, vegetable oil, eggs, red food coloring, vanilla extract, and white vinegar. The vinegar reacts with the baking soda to help the cake rise, while the buttermilk adds moisture and tenderness.
Combine and Bake
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack.
Prepare the Frosting
While the cakes cool, beat the cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract, beating until fluffy. This frosting should be creamy and spreadable, perfect for layering and decorating.
Assemble the Cake
Once the cakes are completely cool, spread a layer of frosting on top of the red velvet layer. Carefully place the chocolate layer on top, then frost the top and sides of the cake with the remaining frosting. For a professional finish, use a spatula to smooth the frosting.
Tips and Tricks
For an even more decadent cake, consider adding a layer of chocolate ganache between the cake layers before frosting. If you’re short on time, you can use store-bought cream cheese frosting, but homemade really makes a difference. To ensure your cakes are perfectly level, use a serrated knife to trim the tops before assembling.
Recipe Variations
- Add a layer of raspberry jam between the cake layers for a fruity twist.
- Substitute the dark chocolate layer with a white chocolate version for a lighter taste.
- Incorporate chopped nuts into the frosting for added texture.
- Use a chocolate cream cheese frosting for an extra chocolatey experience.
- Try making cupcakes with this batter for individual servings.
Frequently Asked Questions
Can I make this cake ahead of time?
Absolutely! This cake actually tastes better the next day as the flavors have more time to meld. Just be sure to store it in an airtight container in the refrigerator.
What can I use instead of buttermilk?
If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
How do I prevent my cake from sticking to the pan?
Properly greasing and flouring your pans is key. You can also use parchment paper circles at the bottom of the pans for extra insurance.
Summary
This chocolate and red velvet cake is a delightful combination of flavors and textures, perfect for any occasion. With its moist layers and creamy frosting, it’s sure to be a hit.