A beautiful and delicious cake! What could make traditional red velvet cake even better? Chocolate, of course!
- 2 1/2 cups cake flour, not self-rising
- 1 teaspoon salt
- 1 1/2 cups sugar
- 2 large eggs
- 1/4 cup red food coloring
- 1 1/2 cups canola oil
- 1/4 cup cocoa powder
- 1 cup buttermilk
- 1 teaspoon pure vanilla extract
- 1 1/2 teaspoons baking soda
- 2 teaspoons white vinegar Frosting:
- 100g Unsalted Butter
- 600g Icing Sugar
- 250g Full Fat Cream Cheese
- 1. 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.
- 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.
- 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. Frosting:
- place the butter, cream cheese and icing sugar in a food mixer and beat until smooth (or do by hand, beating quickly until thick and smooth). Assemble:
- Cover one layer of the cake with icing, then sandwich the two pieces of cake together.
- 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.