This delicious Red Velvet Chocolate Cake, inspired by Martha Stewart, is rich, moist, and topped with a creamy cream cheese frosting. It’s an easy-to-make treat, perfect for birthdays or special occasions. With simple ingredients and a stunning red color, this cake is sure to impress—whether you use liquid or gel food coloring for that signature velvety look!
Recipe Ingredients:
- 3 cups (360g) cake flour (spooned & leveled)
- 1 teaspoon baking soda
- 2 Tablespoons (10g) unsweetened natural cocoa powder
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 2 cups (400g) granulated sugar
- 1 cup (240ml) canola or vegetable oil
- 4 large eggs, room temperature and separated
- 1 Tablespoon pure vanilla extract
- 1 teaspoon distilled white vinegar
- liquid or gel red food coloring
- 1 cup (240ml) buttermilk, at room temperature
Cream Cheese Frosting
- 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 5 cups (600g) confectioners’ sugar
- 1 and 1/2 teaspoons pure vanilla extract
- pinch of salt, to taste
How To Make Red Velvet Chocolate Cake?
- Preheat the oven: Preheat to 350°F (177°C). Grease two 9-inch (23cm) cake pans, line with parchment paper rounds, then grease the parchment paper. This helps the cakes release easily.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking soda, cocoa powder, and salt. Set aside.
- Cream butter and sugar: Using a hand or stand mixer with a paddle attachment, beat the butter and sugar on medium-high speed for 1 minute until combined. Scrape down the sides as needed.
- Add wet ingredients: Mix in the oil, egg yolks, vanilla extract, and vinegar. Beat on high for 2 minutes. Set the egg whites aside for later.
- Combine dry ingredients with buttermilk: On low speed, add the dry ingredients in 2-3 additions, alternating with the buttermilk. Mix in red food coloring until evenly distributed.
- Whisk egg whites: Using a clean bowl and whisk attachment, beat the egg whites on high speed for 3 minutes until fluffy peaks form. Gently fold into the cake batter. The batter should be silky and slightly thick.
- Bake the cakes: Divide the batter between the prepared cake pans and bake for 30-32 minutes. Cakes are done when they spring back when touched and a toothpick inserted comes out clean. Avoid overbaking to keep them moist. Let them cool completely in the pans on a wire rack before frosting.
Recipe Tips:
- Use Room Temperature Ingredients : Cold butter, eggs, and buttermilk won’t mix properly, which can affect the cake’s texture. Let them sit at room temperature for about 30 minutes before using.
- Don’t Overmix the Batter : Mixing too much can make the cake dense and tough. Once the dry and wet ingredients are combined, stop mixing as soon as there are no streaks of flour left.
- Whip the Egg Whites Until Fluffy : Beating the egg whites separately creates a light and airy cake. Make sure they form soft peaks before gently folding them into the batter.
- Check for Doneness the Right Way : Insert a toothpick in the center of the cake. If it comes out with a few moist crumbs, it’s ready! If it has wet batter, bake for a few more minutes.
- Chill Before Slicing : Refrigerating the cake for 30-60 minutes after frosting helps it hold its shape when cutting, giving you clean and neat slices.
How To Store Leftovers
- Refrigerate: Let the leftover Red Velvet Chocolate Cake cool to room temperature first. Then, cover it tightly and store it in the refrigerator for up to 5 days. For the best texture, let it sit at room temperature for 15-20 minutes before serving.
- Freeze: Wrap the whole cake or individual slices tightly in plastic wrap, then place them in an airtight container. Freeze for up to 3 months.
Nutrition Facts
- Calories: 368
- Total Fat: 18g
- Saturated Fat: 11g
- Cholesterol: 65mg
- Sodium: 360mg
- Potassium: 100mg
- Total Carbohydrate: 46g
- Dietary Fiber: 1g
- Sugars: 30g
- Protein: 4g
Check out More Recipes:
Martha Stewart Red Velvet Chocolate Cake
Description
This delicious Red Velvet Chocolate Cake, inspired by Martha Stewart, is rich, moist, and topped with a creamy cream cheese frosting. It’s an easy-to-make treat, perfect for birthdays or special occasions. With simple ingredients and a stunning red color, this cake is sure to impress—whether you use liquid or gel food coloring for that signature velvety look!
Ingredients
Cream Cheese Frosting
Instructions
- Preheat the oven: Preheat to 350°F (177°C). Grease two 9-inch (23cm) cake pans, line with parchment paper rounds, then grease the parchment paper. This helps the cakes release easily.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking soda, cocoa powder, and salt. Set aside.
- Cream butter and sugar: Using a hand or stand mixer with a paddle attachment, beat the butter and sugar on medium-high speed for 1 minute until combined. Scrape down the sides as needed.
- Add wet ingredients: Mix in the oil, egg yolks, vanilla extract, and vinegar. Beat on high for 2 minutes. Set the egg whites aside for later.
- Combine dry ingredients with buttermilk: On low speed, add the dry ingredients in 2-3 additions, alternating with the buttermilk. Mix in red food coloring until evenly distributed.
- Whisk egg whites: Using a clean bowl and whisk attachment, beat the egg whites on high speed for 3 minutes until fluffy peaks form. Gently fold into the cake batter. The batter should be silky and slightly thick.
- Bake the cakes: Divide the batter between the prepared cake pans and bake for 30-32 minutes. Cakes are done when they spring back when touched and a toothpick inserted comes out clean. Avoid overbaking to keep them moist. Let them cool completely in the pans on a wire rack before frosting.
Notes
- Use Room Temperature Ingredients : Cold butter, eggs, and buttermilk won’t mix properly, which can affect the cake’s texture. Let them sit at room temperature for about 30 minutes before using.
- Don’t Overmix the Batter : Mixing too much can make the cake dense and tough. Once the dry and wet ingredients are combined, stop mixing as soon as there are no streaks of flour left.
- Whip the Egg Whites Until Fluffy : Beating the egg whites separately creates a light and airy cake. Make sure they form soft peaks before gently folding them into the batter.
- Check for Doneness the Right Way : Insert a toothpick in the center of the cake. If it comes out with a few moist crumbs, it’s ready! If it has wet batter, bake for a few more minutes.
- Chill Before Slicing : Refrigerating the cake for 30-60 minutes after frosting helps it hold its shape when cutting, giving you clean and neat slices.
Martha Stewart Red Velvet Chocolate Cake