Red Velvet Cocoa Cake (Printable)

A moist, velvety cocoa cake with tangy cream cheese frosting, perfect for celebrations and special moments.

# What You'll Need:

→ Cake

01 - 2 1/2 cups all-purpose flour
02 - 2 tablespoons unsweetened cocoa powder
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 1/2 cups granulated sugar
06 - 1 cup unsalted butter, softened
07 - 2 large eggs, room temperature
08 - 1 cup buttermilk, room temperature
09 - 2 teaspoons vanilla extract
10 - 1 teaspoon white vinegar
11 - 1 fluid ounce red food coloring
12 - 1/2 cup vegetable oil

→ Cream Cheese Frosting

13 - 8 ounces cream cheese, softened
14 - 1/2 cup unsalted butter, softened
15 - 4 cups powdered sugar, sifted
16 - 1 teaspoon vanilla extract
17 - Pinch of salt

# How-To Steps:

01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
02 - In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat granulated sugar with softened butter until light and fluffy. Add eggs one at a time, mixing well after each addition.
04 - Mix in vegetable oil, vanilla extract, and white vinegar until fully incorporated.
05 - In a small bowl, mix buttermilk with red food coloring.
06 - Add dry ingredients to the wet mixture in three parts, alternating with the buttermilk mixture, beginning and ending with dry ingredients. Stir until just combined to avoid overmixing.
07 - Divide batter evenly between prepared pans. Bake for 28 to 30 minutes or until a toothpick inserted into the center comes out clean.
08 - Allow cakes to cool in pans for 10 minutes, then remove and transfer to wire racks to cool completely.
09 - Beat softened cream cheese and butter until smooth and creamy. Gradually incorporate powdered sugar, vanilla extract, and salt, beating until light and fluffy.
10 - Once cakes are cooled, spread frosting between layers, then cover the top and sides evenly with remaining frosting.

# Expert Advice:

01 -
  • The texture is impossibly tender, almost velvety, with just enough cocoa to keep it interesting without tasting like chocolate cake.
  • Cream cheese frosting is the perfect balance of tangy and sweet, and it pairs with the cake like they were made for each other.
  • It's a showstopper that looks fancy but comes together with pantry staples and straightforward steps.
02 -
  • Make sure your butter, eggs, and buttermilk are at room temperature before you start; cold ingredients don't mix well and can cause the batter to curdle.
  • Don't skip sifting the powdered sugar for the frosting, or you'll end up with gritty lumps that won't smooth out no matter how much you beat it.
  • Let the cakes cool completely before frosting, or the frosting will melt and slide right off the sides.
03 -
  • Use parchment paper circles in the bottom of your cake pans for foolproof release every single time.
  • If you're nervous about frosting, do a thin crumb coat first, chill it for 15 minutes, then apply the final layer for a cleaner finish.
  • Taste your frosting before you spread it; if it's too sweet, a tiny pinch more salt can balance it out perfectly.
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