Red Velvet Cake with Chocolate Cream Cheese Frosting
This red velvet cake with chocolate frosting is moist, slightly tangy, and a crowd-pleaser for birthdays, holidays, and chocolate lovers!
Equipment
- 1 Electric hand mixer or stand mixer with the paddle attachment
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Ingredients
Red Velvet Cake
- 300 grams cake flour
- 330 grams granulated sugar
- 18 grams cocoa powder
- ¾ teaspoon baking powder
- ¾ 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
- ½ 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, ¾ teaspoon baking powder, ¾ 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, ½ 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!
Notes
Use room temperature ingredients (buttermilk, sour cream, eggs, butter, and cream cheese) for a smooth cake batter and frosting.
Storage- Store the cake in a large airtight container (or cake carrier) in the refrigerator for 3-5 days. Let sit at room temperature for about 30 minutes before serving.
Freezing the whole cake- Wrap the cake in plastic wrap and a layer of aluminum foil to prevent freezer burn. Freeze 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. Thaw at room temperature or in the fridge before eating.
Make ahead- You can make the cake layers up to 2 days ahead of time and store in the fridge. If freezing cake layers before frosting them, wrap them in plastic wrap and freeze them for up to 3 months.
Nutrition
Serving: 1sliceCalories: 601.5kcalCarbohydrates: 76.6gProtein: 6gFat: 32.2gSaturated Fat: 13.9gPolyunsaturated Fat: 7.7gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 82.9mgSodium: 368.1mgPotassium: 161.8mgFiber: 2.3gSugar: 59.2gVitamin A: 674.7IUVitamin C: 0.1mgCalcium: 70mgIron: 1.1mg
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