Red Velvet Cocoa Cake (Print Version)

Moist red velvet cake blended with cocoa and cream cheese frosting, perfect for festive gatherings.

# What You Need:

→ Cake

01 - 2 1/2 cups all-purpose flour
02 - 2 tablespoons unsweetened cocoa powder
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 1/2 cups granulated sugar
06 - 1 cup unsalted butter, softened
07 - 2 large eggs, room temperature
08 - 1 cup buttermilk, room temperature
09 - 2 teaspoons vanilla extract
10 - 1 teaspoon white vinegar
11 - 1 ounce red food coloring
12 - 1/2 cup vegetable oil

→ Cream Cheese Frosting

13 - 8 ounces cream cheese, softened
14 - 1/2 cup unsalted butter, softened
15 - 4 cups powdered sugar, sifted
16 - 1 teaspoon vanilla extract
17 - Pinch of salt

# Directions:

01 - Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
02 - Sift together flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
03 - In a large bowl, beat sugar and butter until light and fluffy; then add eggs one at a time, mixing well after each addition.
04 - Mix in vegetable oil, vanilla extract, and white vinegar until combined.
05 - In a small bowl, blend buttermilk with red food coloring.
06 - Add the dry ingredients to the wet mixture in three parts, alternating with the buttermilk mixture; begin and end with dry ingredients. Mix until just incorporated; avoid overmixing.
07 - Divide batter evenly between prepared pans and bake for 28 to 30 minutes, or until a toothpick inserted in the center comes out clean.
08 - Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
09 - Beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, vanilla, and salt, beating until light and fluffy.
10 - Once cakes are fully cooled, spread frosting between layers and cover the top and sides evenly.

# Expert Suggestions:

01 -
  • It's not overly sweet—the cocoa and vinegar create this sophisticated tang that keeps you reaching for another slice.
  • The cream cheese frosting is thick enough to look impressive but melts on your tongue like silk.
  • It's been tested enough times that you can make it confidently, whether you're a beginner or you bake every weekend.
02 -
  • Overmixing the batter after adding dry ingredients is the number one reason red velvet cake comes out dense—mix just until you don't see streaks of flour anymore.
  • Room temperature ingredients are not optional if you want a tender crumb; cold ingredients won't emulsify properly and you'll end up with a grainy texture.
  • Gel food coloring creates a richer, more sophisticated red than liquid, and you need less of it, so the cake stays moist instead of getting colored by watery dye.
03 -
  • If your frosting is too soft to spread, chill it for fifteen minutes; if it's too stiff, let it come to room temperature and beat it again briefly to fluff it back up.
  • A turntable and an offset spatula make frosting easier, but they're not necessary—a plate and a butter knife will work, and the imperfect finish often looks more charming anyway.
Go Back