Red Velvet Chocolate Layer Cake
A rich, tender cake with a deep chocolate finish, perfect for celebrations and special occasions.
Ingredients
For the cake
- 2.5 cups 21⁄2 cups (310g) flour Flour, spooned into the cup and leveled.
- 1.5 cups 11⁄2 cups (300g) granulated sugar
- 1 cup 1 cup (240ml) vegetable oil
- 1 cup 1 cup (240ml) buttermilk (or milk + 1 tablespoon vinegar) Can substitute milk with vinegar.
- 2 large 2 large eggs Use room-temperature eggs.
- 2 tablespoons 2 tablespoons unsweetened cocoa powder
- 1 teaspoon 1 teaspoon baking soda
- 1.5 teaspoons 11⁄2 teaspoons white vinegar
- 1 teaspoon 1 teaspoon vanilla extract
- 0.5 teaspoon 1⁄2 teaspoon salt
- 2 tablespoons 2 tablespoons red food coloring Use full amount for best color.
For the frosting
- 1 cup 1 cup (230g) butter (at room temperature) Ensure butter is at room temperature.
- 3 cups 3 cups (375g) powdered sugar
- 0.75 cup 3⁄4 cup (75g) unsweetened cocoa powder
- 0.5 cup 1⁄2 cup (120ml) cream or milk Gradually add as needed.
- 1 teaspoon 1 teaspoon vanilla extract
- a pinch A pinch of salt
- Chocolate curls or grated chocolate (optional) For garnishing.
Instructions
Preparation
- Preheat the oven to 180°C (350°F). Grease two 20 cm cake pans and line the bottoms with parchment paper.
- In a large bowl, mix the flour, cocoa, baking soda, and salt.
- In a separate bowl, beat the oil, sugar, eggs, vanilla, buttermilk, and red food coloring until smooth.
- Add the dry mixture to the wet mixture and stir with a spatula. Finally, add the vinegar and stir immediately.
- Divide the batter evenly between two pans and bake for 30–35 minutes. The cake is ready when a toothpick comes out clean.
Frosting and Assembly
- Let the cakes cool completely.
- For the cream, beat the butter until creamy.
- Add the powdered sugar, cocoa, vanilla, and salt.
- Gradually add milk or cream as needed, beating until light, smooth, and fluffy.
- Spread the cream between and on top of the cooled cakes.
- Garnish the top with grated chocolate.
Notes
For best texture, use room-temperature eggs and butter. Store covered for 1–2 days at room temperature, or in the fridge for up to 5 days.