Soft, moist, and beautifully vibrant, this Red Velvet Chocolate Layer Cake is a show-stopper dessert that blends the richness of cocoa with the tang of buttermilk, layered with smooth, fluffy cream cheese frosting. Every bite melts in the mouth, making it a perfect treat for special occasions—or simply when I want to spoil myself.

Why You’ll Love This Recipe

I love how this cake combines elegance with irresistible flavor. The texture is tender and moist, thanks to the oil and buttermilk combo. The hint of cocoa adds depth without overwhelming the classic red velvet flavor, while the cream cheese frosting offers just the right amount of tangy sweetness. Whether I’m serving it at a celebration or enjoying a quiet slice with coffee, this cake always delivers pure joy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cake:
• 2.5 cups flour
• 1.5 cups granulated sugar
• 1 cup vegetable oil
• 1 cup buttermilk
• 3 large eggs
• 2 tablespoons cocoa powder (add an extra 1/2 tablespoon for a deeper chocolate color)
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon vinegar
• Red food coloring (gel preferred for a more vibrant hue)

Substitute tip: If I don’t have buttermilk, I mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 10 minutes. Works like a charm.

For the Cream Cheese Frosting:
• 400 g cream cheese
• 200 g butter, at room temperature
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Directions

Cake Batter

1. I start by preheating the oven to 350°F (175°C).
2. Then I grease three 8-inch (20 cm) cake pans and line the bottoms with parchment paper.
3. I sift the flour, cocoa, and salt together.
4. In another bowl, I mix oil and sugar until creamy.
5. I add the eggs one at a time, mixing well after each.
6. I stir in vanilla and red food coloring.
7. Alternating between the two, I mix in the flour mixture and buttermilk just until combined—never overmixing.
8. Finally, I fizz the baking soda with vinegar, add it to the batter, and gently fold with a spatula.

Baking

1. I divide the batter evenly among the pans.
2. I bake them for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
3. I let the cakes cool completely before frosting.

Frosting

1. I beat the butter for 2–3 minutes until it’s fluffy.
2. I add cream cheese and beat until smooth.
3. I add the powdered sugar and vanilla and whip until the frosting is light and fluffy.

Assembly

1. Once the cakes are fully cooled, I spread frosting generously between each layer.
2. I stack them carefully and cover the top and sides with the remaining frosting.
3. For a final touch, I sometimes decorate the cake with red velvet crumbs.

Pro tip: I always make sure the cake layers are completely cool—otherwise, the frosting melts. Letting the cake rest overnight makes the texture even better.

Servings and timing

This recipe makes about 12 servings.
Prep time: 25 minutes
Baking time: 30 minutes
Cooling and assembly: 1 hour
Total time: 1 hour 55 minutes

Variations

• Mini Cakes: I like dividing the batter into cupcake tins for individual portions—bake for about 18–20 minutes.
• Nutty Twist: Sometimes I add chopped pecans or walnuts to the batter for a bit of crunch.
• Coconut Frosting: When I want something different, I replace the cream cheese frosting with a coconut buttercream.
• Less Sweet: I reduce the powdered sugar in the frosting if I prefer a tangier flavor.
• Natural Dye: Beet juice works well as a natural alternative to food coloring.

Storage/Reheating

• I store the cake in an airtight container in the fridge for up to 5 days.
• For best flavor, I let it come to room temperature before serving.
• I also freeze individual slices wrapped in plastic and foil—just thaw overnight in the fridge.
• I never microwave the whole cake, but if I want a quick warm bite, a few seconds per slice is fine (without the frosting).

FAQs

What makes red velvet cake different from chocolate cake?

While both use cocoa, red velvet cake has less cocoa and includes buttermilk and vinegar, giving it a tender texture and a tangy flavor that’s unique.

Can I make this cake ahead of time?

Yes, I often bake the layers a day in advance and store them (wrapped well) at room temperature or in the fridge. I frost it the next day for best results.

Why do I need to add vinegar?

The vinegar reacts with the baking soda to help the cake rise and stay fluffy. It also enhances the red color when combined with cocoa.

Can I use liquid food coloring?

I can, but gel food coloring gives a more vibrant red without thinning the batter. I usually need a lot more liquid food coloring to achieve the same effect.

How do I keep the frosting from being too runny?

I always make sure the butter and cream cheese are cool but softened—not melted. Beating the frosting until fluffy helps it hold its shape.

Conclusion

This Red Velvet Chocolate Layer Cake is one of those desserts I keep coming back to. It’s rich yet balanced, sweet with a touch of tang, and looks stunning on any dessert table. Whether I make it for birthdays, holidays, or just because—it’s a cake that always impresses and satisfies.

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