What could make traditional red velvet cake even better? Chocolate, of course!
Ingredients
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Unsalted butter, for cake pans
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2 ½ cups cake flour, not self-rising
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1 teaspoon salt
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¼ cup cocoa powder
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1 ½ cups sugar
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1 ½ cups canola oil
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2 large eggs
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¼ cup red food coloring
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1 teaspoon pure vanilla extract
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1 cup buttermilk
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1 ½ teaspoons baking soda
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2 teaspoons white vinegar
Directions
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Heat oven to 350 degrees. Generously butter two 9-by-2-inch round cake pans. Sprinkle with flour, and tap out the excess; set aside. In a medium bowl, whisk cake flour, salt, and cocoa; set aside.
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In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar and oil, and beat on medium speed until well combined. Add eggs, one at a time, beating well after each addition. Add food coloring and vanilla, and beat until well combined. Add flour mixture, alternating with buttermilk, scraping the sides of the bowl with a rubber spatula as needed.
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In a small bowl, mix baking soda and vinegar until combined. Add to batter, and beat for 10 seconds. Evenly divide batter between the prepared pans. Bake until a cake tester inserted in the center of each cake comes out clean, 30 to 35 minutes. Transfer to a wire rack to cool in the pans for 5 minutes. Remove from the pans, and return to the rack to cool completely.
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Spread 1 1/2 cups of the frosting on one of the layers. Place the second layer on top; spread and swirl the remaining frosting around the sides and top of the cake.The cake can be stored in the refrigerator for up to 6 hours. Bring to room temperature before serving.
Cook's Notes
If you want your cake to be even redder, increase the food coloring by one to three tablespoons.