Ingredients for Red Velvet Chocolate Cake
- Cocoa
- 2 tablespoons red food coloring (gel recommended)
- Shortening
- White Sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- Milk
- 1 teaspoon baking soda
- 1 tablespoon white vinegar
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How to Make Red Velvet Chocolate Cake
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In a small bowl, combine the buttermilk, vinegar, and red food coloring. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes are cooling, prepare the cream cheese frosting. Beat the butter until smooth, then gradually add the powdered sugar and cream cheese, beating until light and fluffy. Stir in the vanilla extract.
- Once the cakes are completely cool, frost the top of one layer with a generous amount of frosting. Carefully place the second cake layer on top and frost the entire cake.
- Refrigerate for at least 30 minutes before serving to allow the frosting to set.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
80g
Fat
14g
Carbs
12g
