Red Velvet Cake More Chocolate Than Other Recipes
Indulge in the decadence of this **Red Velvet Cake with Extra Chocolate**, a delightful twist on the classic dessert that takes richness to a whole new level. With a generous ¾ cup of unsweetened cocoa powder, this recipe offers a deep, chocolate-forward flavor while maintaining the signature vibrant red hue that makes red velvet so iconic. Balanced with tangy buttermilk and a hint of white vinegar, the moist, tender cake layers are complemented perfectly by a luscious cream cheese frosting that’s light, fluffy, and just the right touch of sweet. Ideal for celebrations or simply treating yourself, this show-stopping cake is easy to make and promises to impress with more chocolatey goodness in every bite. **Perfect for lovers of cocoa-rich desserts and red velvet enthusiasts alike**, this recipe is a must-try!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cup unsweetened cocoa powder
- 1.5 teaspoons baking soda
- 0.5 teaspoon salt
- 1.25 cups buttermilk
- 1.25 cups vegetable oil
- 2 large eggs
- 2 tablespoons red food coloring
- 2 teaspoons pure vanilla extract
- 1 teaspoon white vinegar
- 16 ounces cream cheese, softened
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons whole milk
- 1 teaspoon pure vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper for easy removal.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
In a separate large bowl, whisk together the buttermilk, vegetable oil, eggs, red food coloring, vanilla extract, and white vinegar until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Avoid overmixing to ensure a tender cake.
Divide the batter evenly between the two prepared cake pans, smoothing the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
While the cakes cool, prepare the cream cheese frosting. In a large bowl, beat the cream cheese and butter together using a hand mixer or stand mixer until light and fluffy.
Gradually add the powdered sugar, one cup at a time, mixing until smooth. Beat in the milk and vanilla extract until the frosting reaches a creamy consistency.
Once the cakes are completely cool, level the tops if needed for even layering. Place one cake layer on a serving plate or cake stand.
Spread a generous layer of frosting on top of the first cake layer. Place the second layer on top and frost the top and sides of the cake evenly.
Decorate as desired, slice, and serve. Enjoy the extra chocolatey richness of this red velvet cake!
Nutrition Facts
Calories |
10841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 661.2 g | 848% | |
| Saturated Fat | 278.5 g | 1392% | |
| Polyunsaturated Fat | 168.6 g | ||
| Cholesterol | 1428 mg | 476% | |
| Sodium | 5064 mg | 220% | |
| Total Carbohydrate | 1264.7 g | 460% | |
| Dietary Fiber | 72.4 g | 259% | |
| Total Sugars | 906.5 g | ||
| Protein | 120.6 g | 241% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 1208 mg | 93% | |
| Iron | 46.7 mg | 259% | |
| Potassium | 4154 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
