The Ultimate Red Velvet Cake with Decadent Chocolate Buttercream Frosting
Prepare to embark on a baking journey that culminates in the most exquisite Red Velvet Cake you’ve ever tasted, perfectly complemented by a rich, dreamy chocolate buttercream frosting. This recipe features tender red velvet cake layers, made with the perfect balance of sour cream and a subtle hint of cocoa powder, all crowned with a chocolate buttercream so good, it might just be the best of your life. Get ready to impress yourself and everyone lucky enough to try a slice!
Are you ready to dive into the world of rich, red hues and deep chocolate flavors? Because I certainly am! Forget everything you thought you knew about traditional red velvet, because this rendition with its glorious chocolate frosting is set to become your new favorite. It’s a recipe I perfected with my trusty test kitchen team (my two enthusiastic dogs and I), and the moment those first cake layers emerged from the pans, we knew we had a winner!
This recipe offers a delightful twist on the classic red velvet cake. While the traditional version often features a sweet cream cheese frosting, I’ve chosen to pair my velvety red layers with an incredibly smooth and luscious chocolate buttercream. This “chocolate on chocolate” combination is utterly divine, making it perfect for special occasions like Valentine’s Day, or simply to brighten any day that needs a touch of indulgence. Unlike the often dense cream cheese frosting, this chocolate buttercream is wonderfully light, creating a beautiful contrast with the cake’s tender crumb. For optimal flavor and texture, remember to serve this masterpiece at room temperature, allowing the frosting to reach its perfect creamy consistency.
So, dust off your rubber spatula and grab your baking soda – it’s time to create what I genuinely believe is the best red velvet cake recipe of all time: my Red Velvet Cake with Chocolate Frosting!
Looking for more irresistible red velvet cake recipes? Here are some fantastic options:
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Why You Need to Bake This Red Velvet Cake
Beyond its stunning appearance, this Red Velvet Cake with Chocolate Frosting offers a multitude of reasons to become your next baking project. It’s a crowd-pleaser that balances familiarity with an exciting new depth of flavor.
- A Fresh Take on a Classic: There’s nothing I enjoy more than putting a unique spin on traditional recipes, and I truly believe I’ve outdone myself with this one. By swapping the usual cream cheese frosting for a rich chocolate buttercream, we elevate the classic red velvet experience, offering a delightful surprise to the palate while maintaining its beloved charm.
- The Unrivaled Velvety Crumb: The texture of a truly great red velvet cake is legendary – it’s called “velvet” for a reason! This recipe delivers an exceptionally moist, tender, and fine crumb that melts in your mouth. The combination of sour cream and buttermilk ensures a cake that’s not just red, but truly luxurious in texture, providing a perfect foundation for our decadent frosting.
- Exceptional Chocolate Frosting: This isn’t just any chocolate frosting; it’s a revelation. One of my key secrets here is the careful addition of a small amount of salt, which beautifully enhances and balances the rich cocoa flavor, preventing it from being overly sweet and bringing an unparalleled depth to every bite. It’s light, fluffy, and intensely chocolatey, creating a harmonious pairing with the cake.
- Perfect Two-Layer Simplicity: Sometimes, a towering three-layer cake can feel daunting. If you’re looking for a delightful middle ground between a simple sheet cake and an elaborate multi-tiered creation, this two-layer design is made for you. It’s easier to handle, stacks beautifully, and still offers that impressive height and elegance without the extra fuss, making it perfect for home bakers of all skill levels.
- Ideal for Any Occasion: Whether it’s a birthday, an anniversary, a holiday celebration, or just a treat for yourself, this red velvet cake is versatile. Its striking color and rich flavor make it a showstopper at any gathering, promising smiles and satisfied guests.
Baker’s Tip: If you find yourself struggling to scrape down the sides of your mixing bowl thoroughly with an electric mixer, consider using a paddle attachment that features a rubber edge. This clever tool is designed to continuously scrape the sides as it mixes, ensuring all ingredients are perfectly incorporated without you having to stop and intervene constantly.
Essential Ingredients for This Recipe
To create this stunning red velvet cake, you’ll need a selection of high-quality ingredients. Each plays a crucial role in achieving the perfect color, flavor, and texture. For the complete list of quantities, be sure to check out the detailed recipe card below!
- Red Food Coloring or Emulsion: This is where the “red” in red velvet comes from! While generic red food coloring or gel food coloring will work, for a truly vibrant and deeply flavored cake, I highly recommend using a red velvet emulsion. It not only imparts a beautiful hue but also enhances the overall flavor profile.
- All-Purpose Flour: Stick to good old all-purpose flour for this recipe. Unlike cake flour, which has a lower protein content, or almond flour, which has a different texture, all-purpose flour provides the perfect balance for a tender yet structured crumb in red velvet cakes.
- Buttermilk: Buttermilk is a cornerstone of classic red velvet. Its acidity reacts with the baking soda, contributing to the cake’s rise, moistness, and characteristic tang. You’ll need 1 cup for this recipe, but I always suggest getting a whole pint – extra buttermilk is fantastic for fluffy pancakes or biscuits later!
- Large Eggs: Always bring your large eggs to room temperature before baking! This seemingly small step is critical. Room temperature eggs emulsify better with other ingredients, resulting in a smoother, more uniform batter and a lighter, more tender cake. Cold eggs can cause the butter to seize and the batter to separate.
- Unsweetened Cocoa Powder: A hint of cocoa powder is essential for red velvet cake, giving it a subtle chocolatey depth that complements the red hue. Opt for a good quality, unsweetened cocoa powder, preferably Dutch-processed for a darker color and milder flavor. Remember, a little goes a long way in this recipe, adding complexity without overpowering the other flavors.
- Salt: Don’t underestimate the power of salt in baking! It balances sweetness, enhances other flavors, and brings out the best in both the cake and the frosting. This recipe calls for a bit more than just a pinch, so make sure you have enough on hand.
- Unsalted Butter: Using unsalted butter allows you to control the exact amount of salt in your recipe. For both the cake and the buttercream, ensure your butter is at the correct temperature (room temperature for the cake, slightly chilled for the frosting) for the best emulsification and texture.
Expert Tips for Crafting the Perfect Red Velvet Cake
Creating a truly perfect cake batter is an art, and I’m here to share my top tips to ensure your red velvet layers are nothing short of spectacular. Follow these guidelines closely for a moist, tender, and beautifully colored cake!
- Room Temperature is Key: This is arguably the most crucial tip for baking success. Ensure your butter, eggs, sour cream, and buttermilk are all at room temperature. Cold ingredients don’t emulsify properly, leading to a lumpy batter and a denser cake. Room temperature ingredients blend seamlessly, creating a smooth batter that traps air beautifully for a lighter, more tender crumb.
- Choose Your Coloring Wisely: For that iconic red velvet hue and an exceptional flavor, I highly recommend using LorAnn’s red velvet emulsion. It offers a deeper, richer flavor profile than standard food coloring. If emulsion isn’t available, gel food coloring is a good alternative as it’s more concentrated than liquid food coloring, preventing excess moisture in your batter.
- Thorough Oven & Pan Prep: Preheat your oven to 325°F for at least 30 minutes before baking. A properly preheated oven ensures even baking from the moment the pans enter. Prepare two 8-inch cake pans by lightly spraying the bottoms, lining them with parchment paper circles, and then lightly spraying the parchment and sides. Avoid over-spraying the sides, as this can cause the cake edges to harden and pull away from the pan during baking.
- Whisk Dry Ingredients Separately: In a medium bowl, thoroughly whisk together your cocoa powder, baking powder, baking soda, salt, and all-purpose flour. This step ensures all leavening agents and flavorings are evenly distributed throughout the dry mixture, preventing pockets of unmixed ingredients and promoting a consistent rise.
- Master the Creaming Method: In your stand mixer, cream together the softened butter, vegetable oil, and granulated sugar until the mixture is light, fluffy, and noticeably pale (almost white). This process, typically taking about 4-5 minutes on medium-high speed, incorporates air into the butter, which is essential for a light and airy cake structure.
- Incorporate Wet Ingredients Gradually: Add your room temperature eggs one at a time, mixing well for about 30 seconds after each addition to ensure full incorporation. Then, blend in the vanilla extract, LorAnn’s emulsion (or food coloring), sour cream, and white distilled vinegar. Mix on low speed just until combined, being careful not to overmix at this stage.
- Alternate Dry and Wet Mixtures: With the mixer on low, alternately add the whisked dry ingredients and the buttermilk to the wet ingredients. Start and end with the dry ingredients. Mix until just combined after each addition. Overmixing at this stage can develop the gluten in the flour too much, leading to a tough cake. The goal is a smooth batter with no visible streaks of flour.
- Even Baking for Level Layers: Distribute the cake batter evenly between your two prepared pans. Gently smooth the tops with the back of a spoon or an offset spatula. Bake for 40-45 minutes, or until a wooden skewer or toothpick inserted into the center comes out with a few moist crumbs, but no wet batter. Allow cakes to cool in pans for 10-15 minutes before inverting onto a wire rack to cool completely. If necessary, use a cake leveler or serrated knife to remove any domes once fully cooled.
Tips for Making the Ultimate Chocolate Buttercream Frosting
This chocolate buttercream is exceptionally light, creamy, and packed with rich chocolate flavor. Follow these tips to ensure your frosting turns out perfectly smooth and luscious, ready to adorn your beautiful red velvet cake.
- Careful Chocolate Melting: When melting your dark chocolate, use short bursts in the microwave (30 seconds at a time) and stir thoroughly between each interval. This gentle approach prevents the chocolate from scorching or seizing, ensuring a smooth, fluid consistency. A double boiler method also works wonderfully for this.
- Optimal Cream Temperature: Heat the heavy cream until it’s just about to boil – look for small bubbles forming around the edges. Be very careful not to let it boil over. Pour this hot cream directly over your slightly warm chocolate chips. Allow the mixture to sit undisturbed for a couple of minutes; this allows the residual heat from the cream to gently melt the chocolate chips before you stir, resulting in a perfectly smooth ganache-like base.
- Butter Consistency for Fluffiness: Beat the unsalted butter until it’s creamy and slightly chilled, but still pliable. This isn’t room temperature butter, nor is it hard from the fridge. Slightly chilled butter holds its structure better when whipped, creating a lighter, more stable, and fluffy buttercream.
- Gradual Powdered Sugar Addition: Always sift your powdered sugar before adding it to the butter. Then, add it gradually, about a cup at a time, mixing on the lowest speed initially. This prevents a “sugar cloud” in your kitchen and ensures there are no lumps in your frosting. Once incorporated, increase the speed to medium-high and beat for several minutes until the buttercream is light and airy.
- Sift Your Cocoa Powder: Just like powdered sugar, unsweetened baking cocoa often contains small lumps. Sifting it before adding it to the frosting ensures a silky-smooth buttercream texture, free of any gritty bits.
- The Hand Mixing Finish: After using your stand mixer, take a wooden spoon or a sturdy rubber spatula and beat the buttercream vigorously by hand for a minute or two. This technique is fantastic for pushing out any trapped air pockets, resulting in an incredibly smooth, dense, and professional-looking finish.
- Adjusting Consistency to Perfection: Buttercream consistency can vary slightly depending on your kitchen’s temperature and humidity. If your frosting seems too thick, add heavy cream, one tablespoon at a time, until it reaches your desired spreadable texture. If it’s too thin, gradually add more sifted powdered sugar until it stiffens up.
- Temperature Management in Warm Kitchens: If your kitchen is particularly warm, your buttercream might become too soft to work with. Don’t panic! Simply place the bowl in the refrigerator for 10-15 minutes, stirring it occasionally, until it firms up to a workable consistency.
Assembling Your Masterpiece: Red Velvet Cake
Does the thought of assembling a cake – stacking, decorating, getting it just right – stress you out? Don’t let it! With these straightforward tips, you’ll be assembling your Red Velvet Cake like a pro, creating a beautifully finished dessert every time.
- Ensure Complete Cooling: This is paramount! Your cake layers must be completely cooled before you even think about frosting them. Warm cakes will melt your beautiful chocolate buttercream, leading to a runny, messy disaster. Patience is a virtue here.
- Level the Cake Tops: For a stable and professional-looking cake, level the tops of your cake layers if they have a dome. Use a sharp serrated knife or a dedicated cake leveler to create flat, even surfaces. This prevents your cake from leaning and makes stacking much easier.
- Apply Frosting Evenly: Place your first cake layer (bottom side down) on your serving platter or cake stand. Spread a generous, even layer of chocolate frosting over the top. For best results, get down to eye level with your cake as you work to ensure your frosting layer is perfectly flat and consistent, setting a stable base for the next layer.
- Strategic Stacking: For the second layer, place it bottom side up. This often provides a flatter, crisper top surface for frosting, creating a cleaner finish and making it easier to achieve smooth edges.
- The Essential Crumb Coat: Apply a very thin layer of chocolate frosting all over the entire cake – top and sides. This “crumb coat” traps any loose crumbs, preventing them from mixing into your final, pristine layer of frosting. Once applied, pop the cake into the freezer for 10-15 minutes to allow the crumb coat to firm up.
- Flawless Final Frosting: After the crumb coat is firm, apply the remaining chocolate frosting. Use an offset spatula to spread it smoothly and evenly over the top and sides of the cake. Take your time, rotating the cake as you go, to achieve a beautiful, polished finish.
- Decorate Immediately: If you plan on adding any sprinkles, chocolate shavings, or other decorations, do so immediately after applying the final frosting layer, while it’s still soft and pliable. This ensures your decorations adhere well.
- Serve at Room Temperature: For the ultimate experience, allow your assembled cake to come to room temperature for at least an hour before serving. This allows the cake layers to soften slightly and the chocolate buttercream to achieve its most desirable creamy, melt-in-your-mouth texture, enhancing all the flavors.
Frequently Asked Questions – Red Velvet Cake
Here are some common questions about baking Red Velvet Cake that might help you on your journey to creating this delightful dessert:
Can I substitute LorAnn’s red velvet emulsion with standard red food coloring?
Yes, you can certainly substitute the emulsion with red food coloring, either liquid or gel. Just be aware that gel food coloring is more concentrated and will provide a more vibrant color with less liquid than traditional liquid food coloring. Adjust the amount to achieve your desired red hue.
Can I use a different size of cake pans?
You can, but you’ll need to adjust the baking time accordingly. If using smaller pans, they may require less time in the oven, so start checking for doneness earlier. Larger pans, or making a single sheet cake, will likely require a longer baking time. Always test with a toothpick.
How do I know when the cake is done baking?
The best way to tell if your cake is done is by inserting a wooden skewer or toothpick into the center of the cake. It should come out with a few moist crumbs attached, but no wet batter. If it comes out completely clean, it might be slightly overbaked; if it’s wet, it needs more time.
Can I make the cake layers ahead of time?
Absolutely! This is a great time-saver. Once the cake layers are completely cooled, wrap them tightly in plastic wrap (or even a double layer for extra protection) and store them in the refrigerator for up to 2-3 days. You can even freeze them for longer storage (see below for freezing tips). Thaw in the refrigerator before assembling.
What if my buttercream is too stiff or too runny?
If your buttercream is too stiff, add a tablespoon of heavy cream at a time, beating well after each addition, until it reaches a spreadable consistency. If it’s too runny, add sifted powdered sugar, a quarter cup at a time, until it thickens to your liking.
Storing and Freezing Your Red Velvet Cake
To keep your Red Velvet Cake with Chocolate Frosting fresh and delicious, proper storage is key. After assembling, wrap the cake tightly in plastic wrap or place it in an airtight cake carrier. Refrigerate for up to 3-4 days for optimal freshness. Always remember to bring the cake to room temperature for at least an hour before serving to ensure the cake layers are soft and the chocolate buttercream is perfectly creamy and flavorful.
Freezing for Future Indulgence
This Red Velvet Cake freezes beautifully, making it perfect for planning ahead or enjoying a slice whenever a craving strikes. To freeze, ensure the fully cooled and assembled cake is wrapped tightly in several layers of plastic wrap, then an additional layer of aluminum foil to prevent freezer burn. Alternatively, slice the cake and wrap individual portions for easy access. Place the wrapped cake or slices in an airtight container or a large resealable freezer bag, label with the date, and store in the freezer for up to 2-3 months. When ready to enjoy, thaw the cake in the refrigerator overnight before bringing it to room temperature for serving.
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Recipe
Red Velvet Cake With Chocolate Frosting
By Molly Murphy
Pin Recipe
Ingredients
For the cake
- 1 cup unsalted butter room temperature
- ½ cup vegetable oil
- 1 ¾ cups granulated sugar
- 4 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 1 ½ Tablespoons LorAnn’s red velvet emulsion you can substitute with red food coloring
- ¼ cup full fat sour cream room temperature
- 1 teaspoon white distilled vinegar
- 1 Tablespoon cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 ¾ cup all-purpose flour
- 1 cup buttermilk room temperature
For the chocolate buttercream
- ¾ cups unsalted butter slightly chilled
- ¾ cup unsweetened baking cocoa sifted
- 1 teaspoon salt
- 4 ½ cups powdered sugar sifted
- 1 teaspoon vannilla extract
- ½ cup heavy cream
- 2 cups dark chocolate
Instructions
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Preheat your oven to 325°F (160°C). Prepare two 8-inch round cake pans by spraying the bottoms with cooking spray, lining them with parchment paper, and then lightly spraying the parchment and sides.
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In a medium-sized bowl, whisk together the cocoa powder, baking powder, baking soda, salt, and all-purpose flour. Set this dry mixture aside.
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In the bowl of a stand mixer fitted with the paddle attachment, cream the room temperature unsalted butter, vegetable oil, and granulated sugar on medium-high speed for about 4 minutes, until the mixture is light, fluffy, and noticeably paler.
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Using a rubber spatula, scrape down the sides and bottom of the bowl thoroughly. With the mixer on medium speed, add the large eggs one at a time, mixing for 30 seconds after each addition. Remember to scrape down the bowl after each egg.
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Once all eggs are incorporated, add the pure vanilla extract, LorAnn’s red velvet emulsion (or red food coloring), full-fat sour cream, and white distilled vinegar. Mix on low speed just until everything is fully incorporated, which should take approximately 30-60 seconds.
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Scrape down the sides of the bowl again. With the mixer on low speed, alternately add half of the flour mixture and half of the room temperature buttermilk to the butter mixture, mixing until just incorporated. Then, add the remaining flour mixture and the rest of the buttermilk, mixing on low until just combined. Be careful not to overmix; this step should only take 30-45 seconds.
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Evenly distribute the cake batter into the two prepared cake pans. Use the back of a spoon or an offset spatula to gently smooth out the tops of the batter, ensuring even baking.
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Bake in the preheated oven for 40-45 minutes, or until a wooden skewer or toothpick inserted into the center of a cake comes out with a few moist crumbs attached.
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Allow the baked cakes to cool in their pans for about 10-15 minutes on a wire rack. Then, carefully invert them onto the wire rack to cool completely. Once the cakes are entirely cool, level the tops with a cake leveler or a sharp serrated knife if needed.
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For convenience, you can wrap the cooled cake layers tightly in plastic wrap and store them in the fridge until you are ready to assemble your cake.
For the chocolate buttercream
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In a microwave-safe bowl, heat the dark chocolate in 30-second intervals, stirring well after each, until it’s mostly melted but still slightly warm. This initial warmth helps it melt fully when combined with cream. Set aside.
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In another microwave-safe bowl or small saucepan, heat the heavy cream until it’s nearly boiling (small bubbles will form around the edges, but do not let it boil over). Pour the hot cream over the slightly warm chocolate chips. Let it sit undisturbed for 2 minutes, then stir until completely smooth and melted. Set aside to cool slightly.
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In the bowl of a stand mixer fitted with the paddle attachment, beat the slightly chilled unsalted butter on medium-high speed for about 2 minutes until creamy and light.
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Add the cooled chocolate/cream mixture to the beaten butter. Scrape down the sides and bottom of the bowl with a rubber spatula and beat for another minute until well combined.
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Gradually add the sifted powdered sugar, sifted cocoa powder, pure vanilla extract, and salt. Start mixing on low speed until the dry ingredients are just incorporated to avoid a cloud of sugar. Then, increase the mixer speed to medium-high and beat for 3 full minutes until the buttercream is light, fluffy, and airy.
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Finally, use a wooden spoon or sturdy rubber spatula to vigorously beat the buttercream by hand for a minute or two. This step helps to release any trapped air pockets, resulting in an exceptionally smooth and dense buttercream.
Assembly
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Before you begin assembling, ensure that both of your cake layers are completely cooled and leveled if necessary.
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Place one cake layer, bottom side down, onto your chosen serving platter, cake board, or cake stand.
- Spread a generous and even layer of the delicious chocolate frosting over the top of this first cake layer. Use an offset spatula to smooth it out, getting to eye level to ensure it’s perfectly flat.
