Rich Red Velvet Chocolate Cake

This red velvet chocolate cake bridges the gap between two beloved desserts. It has the moist, tender crumb of a classic red velvet, with a deep chocolate flavor that actually tastes like chocolate.

With a tangy buttermilk base, a splash of vinegar, and plenty of cocoa, it bakes up as the perfect centerpiece. Cream cheese frosting on top seals the deal.

What Makes This Red Velvet Chocolate Cake So Good

The melted dark chocolate in the batter pushes the cocoa taste forward, so it lands somewhere between a traditional red velvet and a full-on chocolate cake. The crumb stays velvety soft for days thanks to the oil and buttermilk.

You get that slight sour kick people expect from red velvet, balanced by a creamy, tangy frosting that never reads too sweet. It is the cake I bring out when I want something that looks dramatic but tastes familiar.

Ingredients

• 2 cups all-purpose flour: spooned and leveled; do not scoop
• 1 ½ cups granulated sugar
• ¼ cup unsweetened cocoa powder: natural or Dutch-process both work
• 1 tsp baking soda
• ½ tsp salt
• 2 large eggs: at room temperature
• 1 cup vegetable oil
• 1 cup buttermilk: shaken, at room temperature
• 2 tsp vanilla extract
• 1 tbsp white vinegar
• 2 tbsp liquid red food coloring: or 1 tsp gel color for a deeper red
• 3 oz bittersweet chocolate: melted and cooled slightly
• For the frosting:
• 8 oz cream cheese: softened
• ½ cup unsalted butter: softened
• 3 cups powdered sugar: sifted
• 1 tsp vanilla extract

Variations / Substitutions

• No buttermilk: stir 1 tbsp lemon juice into 1 cup whole milk; let it sit 5 minutes.
• Oil swap: melted unsalted butter works, but the crumb will be slightly drier the next day.
• Food coloring: use 1 ½ tsp beet powder mixed with 2 tbsp water for a natural, burgundy tint.
• Chocolate level: skip the melted chocolate for a milder cocoa note more like classic red velvet.
• Gluten-free: replace the flour with a 1:1 gluten-free baking blend that contains xanthan gum.

Red Sauce Pasta makes an easy main to round out the meal with this cake.

How to Make Red Velvet Chocolate Cake

Step 1: Mix the Dry Ingredients

Preheat your oven to 350°F (175°C) with a rack in the middle. Grease two 8-inch round pans and line the bottoms with parchment. In a large bowl, whisk together the 2 cups flour, 1 ½ cups sugar, ¼ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt until evenly blended.

The mixture will look pale beige with dark cocoa streaks. Whisking well at this stage prevents pockets of soda later, so take 30 seconds to do it thoroughly.

Step 2: Whisk the Wet Ingredients

In a separate bowl, beat the 2 eggs lightly, then whisk in the 1 cup oil, 1 cup buttermilk, 2 tsp vanilla, 1 tbsp vinegar, 2 tbsp red food coloring, and the 3 oz melted chocolate. Stir until the color is a uniform deep maroon.

The batter will smell slightly tangy from the buttermilk and vinegar, and the chocolate should be smooth, not seizing. If your chocolate is still warm, let it cool for 5 minutes so it does not cook the eggs.

Step 3: Fold the Batter Together

Pour the wet mixture into the dry ingredients. Fold with a rubber spatula until no dry flour pockets remain and the batter is a vivid, even red, about 30 strokes. Stop as soon as it comes together; overmixing will make the cake tough.

The batter will be thin and pourable, not thick like a butter cake. Little lumps of cocoa are fine, they will hydrate as it bakes.

Step 4: Bake the Cake Layers

Divide the batter evenly between the two prepared pans and tap each one gently on the counter to release big air bubbles. Bake for 25 to 30 minutes, until the tops spring back when pressed lightly and a toothpick inserted in the center comes out with just a few moist crumbs.

The edges will pull slightly away from the pan sides, and the surface will look set and slightly puffed. Rotate the pans halfway through if your oven has hot spots.

Step 5: Frost and Assemble the Cake

Let the layers cool in the pans for 10 minutes, then turn them out onto a rack to cool completely. For the frosting, beat the 8 oz cream cheese and ½ cup butter with a mixer until smooth. Gradually beat in the 3 cups powdered sugar and 1 tsp vanilla until fluffy.

Place one layer flat side up on a plate, spread about 1 cup of frosting over it, and top with the second layer. Frost the top and sides with the remaining frosting, then slice and serve. The cake looks best when the frosting is piled high with swoops and swirls, and the first slice reveals a bold red crumb against white frosting.

A Few Notes Before You Start

• Use gel food coloring if you want a bright, bakery-style red. Liquid coloring works but yields a softer shade.
• Chill the cake layers in the fridge for 20 minutes after cooling to make them firmer and less crumb-prone when frosting.
• If the tops have domed, level them with a long serrated knife so the layers stack flat.
• All refrigerated ingredients should be at room temperature before you start, this helps the batter emulsify smoothly.

Bake times by pan size. In every case, test with a toothpick near the end.

Storing Leftover Cake

• Refrigerate: keep the frosted cake in an airtight container for up to 5 days. Let it sit at room temperature for 20 minutes before serving so the frosting softens.
• Freeze: wrap unfrosted layers tightly in plastic and freeze for up to 3 months. Thaw overnight in the fridge before frosting.

Frequently Asked Questions

Can I use natural food coloring like beet powder?

Yes, 1 ½ teaspoons of beet powder mixed with 2 tablespoons of water gives a deep burgundy hue. The flavor will be slightly earthier, and the color is not as bright as red dye.

Can I make cupcakes with this batter?

Absolutely. Fill lined muffin tins about two-thirds full and bake at 350°F (175°C) for 18 to 22 minutes. The frost the same way.

Can I skip the melted chocolate entirely?

You can. The cake will still be a red velvet with a gentle cocoa note and a softer crumb. The frosting carries plenty of richness on its own.

Red Velvet Chocolate Cake Recipe

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 12 servings

Calories: 520

Ingredients Method Notes

Ingredients

  

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• ¼ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 2 large eggs
• 1 cup vegetable oil
• 1 cup buttermilk
• 2 tsp vanilla extract
• 1 tbsp white vinegar
• 2 tbsp liquid red food coloring
• 3 oz bittersweet chocolate, melted
• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar
• 1 tsp vanilla extract

Method

 

1. Preheat oven to 350°F. Whisk flour, sugar, cocoa, baking soda, and salt in a large bowl.
2. In another bowl, whisk eggs, oil, buttermilk, 2 tsp vanilla, vinegar, food coloring, and melted chocolate.
3. Fold wet mixture into dry ingredients until just combined, then pour into two greased 8-inch round pans.
4. Bake 25-30 minutes, until a toothpick comes out with moist crumbs. Cool in pans 10 minutes, then turn out onto a rack to cool completely.
5. Beat cream cheese and butter until smooth, then gradually beat in powdered sugar and remaining 1 tsp vanilla. Frost cooled cake and serve.

Notes

The cake layers must be completely cool before frosting, or the cream cheese will melt. If you are short on time, bake the layers a day ahead, wrap them, and refrigerate. Frosting can be made up to 2 days in advance and kept chilled, then re-whipped before using.