Red Velvet Chocolate Cake
Indulge in the rich, velvety decadence of our Red Velvet Chocolate Cake—a show-stopping dessert that combines the deep cocoa notes of chocolate with the tangy sweetness of cream cheese frosting. This moist, tender cake is infused with the vibrant hue of red food coloring and a hint of buttermilk, delivering a classic Southern-inspired treat with timeless appeal. Baked to perfection and layered with luscious, homemade cream cheese frosting, this recipe is perfect for special occasions, birthdays, or any time you want to impress your guests. With straightforward instructions and stunning presentation, this red velvet cake recipe is a must-try for anyone seeking bakery-quality results at home.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.75 cups Granulated sugar
- 2 tablespoons Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 1 cup Vegetable oil
- 1 cup Buttermilk
- 2 units Large eggs
- 2 tablespoons Red food coloring
- 2 teaspoons Vanilla extract
- 1 teaspoon Distilled white vinegar
- 16 ounces Cream cheese (softened)
- 0.5 cup Unsalted butter (softened)
- 4 cups Powdered sugar
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt.
In another large bowl, whisk together the vegetable oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until the batter is smooth and free of lumps.
Evenly divide the batter between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 28–30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes, then transfer the cakes to a wire rack to cool completely.
To prepare the frosting, beat the softened cream cheese and butter together in a large bowl until creamy and smooth.
Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract.
Place one cake layer on a serving plate. Spread a layer of frosting over the top.
Place the second cake layer on top and frost the top and sides of the cake evenly.
Decorate the cake as desired, slice, and serve.
Nutrition Facts
Calories |
8880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 486.4 g | 624% | |
| Saturated Fat | 195.2 g | 976% | |
| Polyunsaturated Fat | 134.9 g | ||
| Cholesterol | 1159 mg | 386% | |
| Sodium | 4341 mg | 189% | |
| Total Carbohydrate | 1105.6 g | 402% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 849.6 g | ||
| Protein | 83.2 g | 166% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 875 mg | 67% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 1460 mg | 31% | |
*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.
