Few cakes are as visually striking and indulgent as a Red Velvet Layer Cake with Chocolate Frosting. This cake combines the subtle cocoa flavor of red velvet with the intense richness of chocolate frosting, making it a showstopper at any event. Whether you’re celebrating a birthday, anniversary, or just want to indulge, this cake is the perfect way to impress your guests.
Traditionally, red velvet cake is paired with cream cheese frosting, but chocolate lovers will adore this twist that pairs the cake with a deep, luscious chocolate frosting. The combination of these flavors creates a decadent dessert that’s hard to resist. If you’re looking for more inspiration for beautifully layered cakes, check out this Blueberry Chocolate Lavender Dream Cake, which offers another stunning option for cake lovers.
The balance of moist red velvet cake and rich chocolate ganache also makes this dessert ideal for special occasions like weddings or holidays. And if you’re a fan of experimenting with flavors, you might want to try this twist on another classic dessert: Chocolate Blackberry Cake, which adds a fruity burst of flavor to the chocolate experience.
Why Red Velvet and Chocolate Make the Perfect Match
Here’s why the combination of Red Velvet Layer Cake with chocolate frosting is so irresistible:
- Rich and Balanced Flavor: The subtle cocoa notes in red velvet cake are enhanced by the rich, smooth texture of chocolate frosting.
- Elegant and Bold: The cake’s striking red color combined with dark chocolate frosting creates a visual and flavor contrast that is both elegant and indulgent.
- Versatile for Any Occasion: This cake works for everything from formal gatherings to casual celebrations, thanks to its beautiful appearance and rich flavor profile.
Ingredients for Red Velvet Layer Cake with Chocolate Frosting
To make this delightful cake, you’ll need the following ingredients:
For the Cake:
- 350 grams (2 ½ cups) all-purpose flour
- 20 grams (¼ cup) cocoa powder, sifted
- 1 teaspoon baking soda
- 300 grams (1 ½ cups) granulated sugar
- 230 grams (1 cup) unsalted butter, softened
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 240 ml (1 cup) buttermilk or full-fat Greek yogurt
- 2 teaspoons white vinegar
- 4 teaspoons red food coloring
- 60 ml (¼ cup) whole milk
For the Chocolate Frosting:
- 230 grams (1 cup) unsalted butter, softened
- 150 grams (1 cup) dark chocolate, melted and cooled
- 625 grams (5 cups) powdered sugar, sifted
- 60 ml (¼ cup) whole milk
For the Chocolate Ganache (Optional):
- 150 grams (1 cup) dark chocolate, finely chopped
- 180 ml (¾ cup) heavy cream
Step-by-Step Instructions
Here’s how to make your Red Velvet Layer Cake with Chocolate Frosting.
1. Prepare the Cake Layers
- Preheat the oven to 180°C (350°F). Grease and line two 8-inch round cake pans with parchment paper.
- In a large bowl, sift together the flour, cocoa powder, and baking soda. Add the sugar and mix well.
- In a separate bowl, whisk together the butter, eggs, and vanilla extract until smooth. Add the buttermilk (or Greek yogurt) and stir until fully combined.
- In a small bowl, combine the red food coloring and vinegar. Add this to the wet mixture, then fold everything into the dry ingredients. Slowly add the milk and stir until just combined.
- Divide the batter evenly between the prepared pans. Bake for about 30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
2. Make the Chocolate Frosting
- In a large bowl, beat the butter until pale and creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Add the melted dark chocolate and continue beating until the frosting is smooth and thick. Add the milk, one tablespoon at a time, until the frosting reaches a spreadable consistency.
3. Assemble the Cake
- Use a serrated knife to level the tops of the cooled cakes. Place one layer on a cake stand and spread a thick layer of chocolate frosting on top.
- Add the second cake layer and frost the top and sides of the cake with the remaining chocolate frosting.
4. (Optional) Make the Chocolate Ganache
- Heat the heavy cream in a small saucepan over medium heat until it begins to simmer.
- Pour the hot cream over the chopped dark chocolate and let it sit for 3-5 minutes before stirring until smooth.
- Allow the ganache to cool slightly before drizzling it over the top of the cake, letting it drip down the sides.
Pro Tips for the Best Red Velvet Cake
- Use Gel Food Coloring: For a vibrant red hue, gel food coloring is more effective than liquid coloring.
- Don’t Overmix the Batter: Be gentle when combining the wet and dry ingredients to ensure a light and airy cake.
- Chill Before Frosting: For cleaner slices and easier frosting application, chill the cake in the fridge for about 30 minutes before decorating.
Recipe Variations
Here are some variations you can try:
- Mini Red Velvet Cakes: Bake the batter in cupcake molds for individual servings.
- Cream Cheese Frosting Option: If you prefer a more traditional flavor, swap out the chocolate frosting for cream cheese frosting.
- Chocolate Ganache Drizzle: Drizzle a rich chocolate ganache over the frosted cake for an added touch of elegance.
Serving Suggestions
- Serve the cake with fresh berries for a burst of flavor and color.
- Pair it with vanilla ice cream for a classic combination.
- Garnish with chocolate curls or crushed malt balls for extra texture and presentation.
FAQs About Red Velvet Layer Cake with Chocolate Frosting
What makes red velvet cake different from chocolate cake?
While both cakes contain cocoa, red velvet cake has less cocoa and includes buttermilk and vinegar, giving it a tangier and lighter flavor compared to chocolate cake.
Can I use cream cheese frosting instead of chocolate frosting?
Absolutely! While chocolate frosting adds a rich twist, cream cheese frosting is the traditional pairing for red velvet cake and offers a tangy contrast.
How do I store red velvet cake?
You can store the cake in an airtight container in the fridge for 4-5 days. It can also be frozen for up to 3 months.
Nutritional Information
Here’s an estimated nutritional breakdown per slice (based on 16 servings):
- Calories: 520 kcal
- Carbohydrates: 68g
- Fat: 28g
- Sugar: 50g
- Protein: 5g
Conclusion
The Red Velvet Layer Cake with Chocolate Frosting combines the best of both worlds—velvety soft cake and rich chocolate frosting. Whether you’re celebrating a special occasion or simply craving a decadent dessert, this cake is guaranteed to impress. For more inspiration, explore this Pecan Upside-Down Cake, another indulgent dessert perfect for entertaining.