Red Velvet Cocoa Cake (Printable Version)

Moist cocoa cake with a hint of tang, topped by a smooth cream cheese frosting for memorable moments.

# What You Need:

→ Cake

01 - 2 ½ cups all-purpose flour
02 - 2 tablespoons unsweetened cocoa powder
03 - 1 teaspoon baking soda
04 - ½ teaspoon salt
05 - 1 ½ 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 - ½ cup vegetable oil

→ Cream Cheese Frosting

13 - 8 ounces cream cheese, softened
14 - ½ cup unsalted butter, softened
15 - 4 cups powdered sugar, sifted
16 - 1 teaspoon vanilla extract
17 - Pinch of salt

# Directions:

01 - Preheat 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. Add eggs one at a time, mixing thoroughly after each addition.
04 - Mix in vegetable oil, vanilla extract, and white vinegar into the creamed mixture.
05 - In a small bowl, stir together buttermilk and red food coloring.
06 - Add the dry ingredients to the wet mixture in three additions, alternating with the buttermilk mixture; begin and end with dry ingredients. Stir until just combined without overmixing.
07 - Divide the batter evenly between prepared pans. Bake for 28 to 30 minutes or until a toothpick inserted into the center comes out clean.
08 - Allow cakes to cool in pans for 10 minutes, then remove from pans and transfer onto wire racks to cool completely.
09 - Beat cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, vanilla, and salt, mixing until light and fluffy.
10 - Once cakes are completely cooled, spread a layer of frosting between the cake layers, then frost the top and sides uniformly.

# Expert Advice:

01 -
  • The cocoa is subtle enough to let the buttermilk shine through with a gentle tang that keeps each bite interesting.
  • The cream cheese frosting is cloud light but rich enough to make you close your eyes when you taste it.
  • It looks stunning on a cake stand and tastes even better than it photographs.
  • Leftovers stay soft and tender in the fridge for days, which means breakfast cake is a real option.
02 -
  • Room temperature ingredients are not optional, cold eggs and buttermilk will seize up your batter and ruin the texture.
  • Do not overbake or your cake will go dry, check it at 28 minutes and trust the toothpick test.
  • Let the cakes cool completely before frosting or the cream cheese will melt and slide right off the sides.
03 -
  • Weigh your flour instead of scooping it to avoid dense cake, a kitchen scale changed everything for me.
  • Use parchment paper circles at the bottom of your pans for foolproof release every single time.
  • If your frosting is too soft, chill it for 15 minutes and it will firm up just enough to spread smoothly.
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