This red velvet cake with chocolate frosting is a fun twist on a classic red velvet cake recipe. The cake is soft, slightly tangy, and pairs perfectly with rich chocolate cream cheese frosting. It's a crowd-pleaser for birthdays and holidays, perfect for chocolate lovers!
This red velvet cake with chocolate cream cheese frosting is one for the chocoholics. Red velvet is a controversial flavor because a lot of people think it's just chocolate cake dyed red. But in reality, red velvet has its own unique flavor profile.
The combination of tangy buttermilk, a hint of cocoa, and a touch of vinegar gives it a distinct taste that's different than your typical chocolate cake.
It's usually frosted with fluffy cream cheese frosting, but this recipe has a rich, creamy chocolate cream cheese frosting. The extra chocolate makes the cake decadent but not overly sweet.
For more red velvet desserts, try this strawberry red velvet cake, red velvet no bake cheesecake, red velvet thumbprint cookies, and red velvet Oreo brownies next.
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Why You'll Love This Recipe
- Moist red velvet cake-ย This red velvet cake recipe has 2 layersย made with buttermilk, sour cream, and oil to keep it super moist. This is one of my favorite techniques for cake recipes. It has a velvety texture that melts in your mouth, just like this Oreo red velvet cake and mini red velvet cake.
- Chocolate cream cheese frosting- The tangy cream cheese frosting is made with cocoa powder instead of melted chocolate, giving it a rich flavor without making it runny. It's thick and luscious!
- Perfect for special occasions- Layer cakes are the perfect dessert for celebrations! This one is amazing for Valentine's Day, birthday parties, and more.
Ingredient Notes
Here are notes about some of the key ingredients. For quantities and full instructions, see the recipe card below.
- Cake flour- This is a finely milled flour used in cakes and cupcakes for a super fluffy texture. Make sure to measure it in grams with a kitchen scale for the best results. If you pack flour into a measuring cup, the cake will turn out dry and dense.
- Granulated sugar- Sweetens the cake and helps retain moisture. Don't reduce the sugar or the cake will get dry.
- Cocoa powder- This cake has just a small amount of cocoa powder. I use unsweetened cocoa powder (AKA natural cocoa powder). You can use Dutch-processed cocoa powder, but you will need more red food coloring since Dutch cocoa is darker in color.
- Baking powder and baking soda- These leavening agents react with heat and acid to make the cake rise. Check the expiration date before you use them. They won't work well if expired.
- Buttermilk- Buttermilk adds tang for that classic red velvet cake flavor. It also cuts the gluten strands to create a soft, fluffy cake. Pull it out of the fridge 1-2 hours before baking to reach room temperature.
- Sour cream- Full-fat sour cream creates a moist, tender crumb. The acid also activates the leaveners for a better rise. Like buttermilk, it should be at room temperature before mixing.
- Oil- Oil-based cakes stay soft and moist for days. Use a flavorless oil like vegetable or canola oil.
- Eggs- Three large eggs provide structure and lift. They mix best at room temperature, so take them out with the buttermilk and sour cream.
- White vinegar- This is a classic red velvet cake ingredient. It gives it its signature tang without tasting vinegary.
- Vanilla extract- Use pure vanilla extract for the best flavor. Vanilla bean paste also works.
- Red gel food coloring- For a bold red color, use gel food coloring. It's more concentrated than water-based coloring, so you can use less without changing the cake batter's consistency.
Chocolate Frosting Ingredients
- Unsalted butter- Gives the frosting a rich flavor and helps it hold its shape. Soften it to room temperature before mixing for a smooth consistency. Let both the butter and cream cheese sit out for 1-2 hours before using.
- Cream cheese- Opt for a block of full-fat cream cheese for the creamiest texture. Low-fat or cream cheese spread makes the frosting too soft. Make sure it's room temperature because cold cream cheese gets lumpy when mixed.
- Cocoa powder- Regular unsweetened cocoa powder works well, but Dutch-processed cocoa powder gives the frosting a more intense chocolate flavor. Dutch-processed cocoa is treated with alkali, reducing acidity for a deeper color and taste.
- Salt- A little bit balances the sweetness and brings out the chocolate flavor. Kosher salt or sea salt work best, since table salt can be overpowering.
- Powdered sugar- Also known as confectioners' sugar, it sweetens the frosting and helps thicken it by absorbing moisture. This recipe uses less sugar than traditional cream cheese frosting due to the cocoa powder. Most powdered sugar in the U.S. contains cornstarch to prevent clumping, so sifting isn't necessary.
Ingredient Substitutions
- Cake flour substitute- Combine 255 grams all purpose flour with 45 grams cornstarch for a homemade cake flour substitute.
- Buttermilk substitute- Plain kefir (fermented milk) is the best substitute for buttermilk. You can also make a homemade substitute by combining ยพ cup of milk with 2 tablespoons of vinegar. Let it curdle for 10 minutes and it's ready to use.
- Lemon juice- An equal amount of lemon juice can be used instead of vinegar.
- Natural food coloring- You can leave out the red food coloring completely. There's a chemical reaction between the cocoa powder and acids that turns the cake a natural, subtle reddish hue. You can also try natural options, like beet powder or beet juice.
Ingredient Additions
- Chocolate chips- Gently fold ยผ cup mini chocolate chips into the frosting for a little crunch.
- Frosting options- This chocolate mascarpone frosting, white chocolate cream cheese frosting, and whipped ganache would also be delicious on this cake.
Helpful Equipment and Tools
The red velvet cake layers are baked two 8-inch round cake pans. I always recommend non-stick metal pans because they conduct heat better than glass pans. I line mine with parchment paper, but if you don't have any, spray with cooking spray.
You need a stand mixer fitted with the paddle attachment or an electric hand mixer for the frosting.
For decorating, I use an offset spatula and bench scraper to smooth out the icing. I always use a cake turntable that rotates, making cake decorating super easy. This is optional, but I highly recommend getting one if you bake often!
Step by Step Instructions
First, preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Line 2 8-inch round cake pans with parchment paper and set aside.
Step 1: Whisk the cake flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl until combined. Set aside.
Step 2: In a separate mixing bowl, whisk the buttermilk, sour cream, oil, and eggs together vigorously until well combined.
Step 3: Add the vinegar, vanilla, and red food coloring. Whisk to combine until there are no white streaks.
Step 4: Carefully pour the wet mixture into the dry ingredients. Gently fold with a rubber spatula and scrape down the sides of the bowl. Fold until the cake batter is just combined with no dry streaks of flour remaining.
Step 5: Evenly divide the cake batter into the prepared pans. Bake until a toothpick inserted in the center of the cake comes out clean with just a few sticky crumbs attached, but no wet batter.
Step 6: Once fully baked, carefully remove the cakes from the oven. Let cool in the hot pans for 10 minutes, then turn them over on a wire rack.
Remove the pans and let the cake layers cool completely for about 1 hour before frosting.
Step 7: Once the cake is cool, make the frosting.
Place room temperature butter and cream cheese in a large bowl or bowl of a stand mixer with the paddle attachment. Cream with your electric mixer or stand mixer on medium speed until lump-free.
Step 8: Scrape down the sides of the bowl, then mix in the cocoa powder, vanilla, and salt on low speed. It'll look crumbly at first, but the ingredients will come together.
Step 9: Mix in the powdered sugar on low speed, adding 1 cup at a time until combined. Scrape down the sides between each addition so everything gets mixed in fully.
Then increase the speed to medium until the frosting is nice and creamy.
Assembling the Cake
Step 1: Place one cake layer down on a cake stand or large plate. Spread about 1 cup of frosting on top into an even layer with a small offset spatula.
Step 2: Place the second cake layer on top with the flat side facing up for a clean look. Then spread a thin layer of frosting all over, starting from the top and spreading down the sides of the cake with your offset spatula. Gently smooth it out with a bench scraper, then chill the cake in the fridge for 20 minutes or until the frosting is dry to the touch.
This coat is called the "crumb coat" because it keeps crumbs from mixing into the final layer or frosting.
Step 3: Add a thick final layer of frosting all over the cake from top to bottom. Gently smooth it out with an offset spatula and icing scraper.
Garnish the cake with mini chocolate chips or sprinkles. Slice, and enjoy!
Expert Baking Tips
- Use room temperature ingredients- Bringing the eggs, buttermilk, and sour cream to room temperature creates a smooth batter the bakes evenly. Cold ingredients don't mix well and can cause lumps or a dense texture. Room temperature butter and cream cheese are essential for a smooth frosting too!
- Measure the flour in grams- For accuracy, always measure flour with a kitchen scale instead of cups. Too much flour can make the cake dry and dense, while too little can make it overly soft and unstable. If you must use measuring cups, use the spoon-and-level method. Fluff the flour, spoon it into the cup, and level it off with a knife.
- Chill the cake- Red velvet cake is naturally soft and tender, which can make frosting tricky. Chilling the cake layers for at least an hour before assembling helps firm them up, reducing crumbs and making them easier to handle.
- Level the cake layers- For a professional-looking cake, trim the domed tops off each layer with a serrated knife or cake leveler. This creates even, stackable layers, preventing a lopsided cake. You can also bake the cakes with cake strips, which are damp fabric strips that wrap around the cake pans to prevent doming.
Storage Instructions
Store the cake in a large airtight container (like a cake carrier) or cover it loosely with plastic wrap to prevent it from drying out. It stays fresh in the refrigerator for 3-5 days.
Before serving, let it sit at room temperature for about 30 minutes so the frosting softens.
Freezing Instructions
- Freezing the whole cake: Place the frosted cake on a baking sheet and freeze it uncovered for 1-2 hours until the frosting is firm. Then, wrap it tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. Store it in the freezer for up to 3 months. Thaw in the fridge overnight before serving.
- Freezing cake slices: Wrap individual slices in plastic wrap and store them in an airtight container or freezer bag. This makes it easy to grab a slice whenever you want! Let slices thaw at room temperature or in the fridge before eating.
If you're freezing cake layers before frosting them, wrap them in plastic wrap and freeze them for up to 3 months. Frost while slightly chilled for easier assembly.
Frequently Asked Questions
Yes! This recipe is for two 8-inch round cake pans, but you can adjust it for different sizes. Here's how:
Two 9-inch pans- Decrease the bake time by a few minutes since the layers will be thinner.
Three 6-inch pans-ย The layers will be thicker, so check for doneness a little earlier.
9X13-inch sheet cake- Bake for around 35-40 minutes or until a toothpick comes out clean.
Cupcakes- Fill liners โ
full and bake for 18-22 minutes at the same temperature.
Yes! Bake the cake layers up to 2 days ahead, wrap them tightly in plastic wrap, and store them in the fridge. You can also freeze them wrapped in plastic wrap for up to 3 months and let thaw in the refrigerator overnight before decorating and serving.
No. Buttermilk is key for the cake's soft texture and slight tang. If you don't have it, you can make a homemade substitute as described in the "Ingredient Substitutions" section above.
More Cake Recipes to Try
๐ Recipe
Red Velvet Cake with Chocolate Cream Cheese Frosting
Equipment
- 1 Electric hand mixer or stand mixer with the paddle attachment
Need Metric or US Customary Measurements?
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Ingredients
Red Velvet Cake
- 300 grams cake flour
- 330 grams granulated sugar
- 18 grams cocoa powder
- ยพ teaspoon baking powder
- ยพ teaspoon baking soda
- 1 teaspoon salt
- 240 grams buttermilk room temperature
- 160 grams sour cream room temperature
- 186 grams vegetable oil
- 3 large eggs room temperature
- 1 teaspoon white vinegar
- 2 teaspoon vanilla extract
- 1 teaspoon red gel food coloring
Chocolate Cream Cheese Frosting
- 226 grams unsalted butter room temperature
- 226 grams cream cheese room temperature
- 60 grams cocoa powder
- 2 teaspoons vanilla extract
- ยฝ teaspoon salt
- 600 grams powdered sugar
Instructions
Red Velvet Cake
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celisus). Line 2 8-inch round cake pans with parchment paper. Set aside.
- Whisk cake flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl until well combined. Set aside.300 grams cake flour, 330 grams granulated sugar, 18 grams cocoa powder, ยพ teaspoon baking powder, ยพ teaspoon baking soda, 1 teaspoon salt
- In a separate mixing bowl, whisk the buttermilk, sour cream, oil, and eggs together vigorously until well combined.240 grams buttermilk, 160 grams sour cream, 186 grams vegetable oil, 3 large eggs
- Whisk in the vinegar, vanilla, and red food coloring until there are no white streaks.1 teaspoon white vinegar, 2 teaspoon vanilla extract, 1 teaspoon red gel food coloring
- Pour the wet mixture into the dry ingredients. Gently fold with a rubber spatula until the cake batter is just combined with no dry streaks of flour remaining.
- Evenly divide the cake batter into the two prepared pans. Bake for 28-35 minutes until a toothpick inserted in the center of the cake comes out clean with a few sticky crumbs attached.
- Once baked, remove the cakes from the oven. Let cool in the hot pans for 10 minutes, then turn them over on a wire rack. Let the cake layers cool completely for about 1 hour before frosting.
Chocolate Cream Cheese Frosting
- Place room temperature butter and cream cheese in a large bowl. Cream with your electric mixer or stand mixer with the paddle attachment on medium speed until lump-free.226 grams unsalted butter, 226 grams cream cheese
- Scrape down the sides of the bowl, then mix in the cocoa powder, vanilla, and salt on low speed. It'll look crumbly at first but come together smoothly.60 grams cocoa powder, 2 teaspoons vanilla extract, ยฝ teaspoon salt
- Beat in the powdered sugar on low speed, adding 1 cup at a time until combined. Scrape down the sides of the bowl between each addition. Then increase the speed to medium until the frosting is creamy.600 grams powdered sugar
Assembling the Cake
- Place one cake layer in the middle of a cake stand. Spread about 1 cup of frosting on top into an even layer with a small offset spatula.
- Place the second cake layer on top with the flat side facing up. Then spread a thin layer of frosting (crumb coat) all over from top of bottom with your offset spatula. Gently smooth it out with a bench scraper.
- Chill the cake in the fridge for 20 minutes or until the frosting is dry to the touch.
- Spread a thick final layer of frosting all over the cake. Gently smooth it out with an offset spatula and icing scraper.
- Garnish the cake with mini chocolate chips or sprinkles. Slice and enjoy!
Megan Weimer
I am the author of this recipe. I love how moist and soft this cake is. I did multiple rounds of testing to get the texture just right. The frosting is rich and chocolatey without being overly sweet.