Red Velvet Cocoa Cake (Printable)

Moist cocoa-infused cake with tangy notes topped by rich cream cheese frosting, perfect for festive 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, at room temperature
08 - 1 cup buttermilk, at room temperature
09 - 2 teaspoons vanilla extract
10 - 1 teaspoon white vinegar
11 - 1 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

# Directions:

01 - Preheat oven to 350°F. Grease and lightly flour two 9-inch round cake pans.
02 - Sift together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside.
03 - In a large bowl, beat sugar and butter until light and fluffy. Add eggs one at a time, mixing well after each addition.
04 - Add vegetable oil, vanilla extract, and white vinegar to the butter mixture, stirring to combine.
05 - In a small bowl, combine buttermilk and red food coloring.
06 - Alternately add the dry ingredients and buttermilk mixture to the butter mixture in three parts, starting and ending with dry ingredients. Mix just until combined to avoid overmixing.
07 - Divide the batter evenly between the 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 the pans for 10 minutes before transferring to wire racks to cool completely.
09 - Beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, vanilla extract, and salt, beating until light and fluffy.
10 - Once cooled, spread a layer of frosting between the cake layers. Finish by evenly frosting the top and sides.

# Expert Advice:

01 -
  • The texture is impossibly soft and moist without tasting heavy or overly sweet, making it the cake people actually finish at parties.
  • There's a subtle tang that balances the richness of the frosting, creating a flavor that feels sophisticated without pretension.
  • It genuinely impresses, yet the technique isn't complicated—just honest baking that rewards patience over stress.
02 -
  • Every ingredient must be at room temperature before you start, and yes, this includes the eggs and buttermilk—temperature affects how ingredients emulsify, which directly impacts texture.
  • The alternating method (dry, wet, dry, wet, dry) prevents overmixing and keeps the cake tender; rushing this step by just dumping everything together ruins the whole thing.
  • Don't frost the cake while it's still warm or the frosting will slide off like it's skating on ice.
03 -
  • Use gel food coloring instead of liquid; it delivers a deeper red without thinning the batter, and you'll need far less of it.
  • Don't open the oven door while the cakes are baking—if you must check, do it quickly after at least 25 minutes, because cold air causes the cakes to sink in the middle.
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