Martha Stewart Red Velvet Chocolate Cake Recipe
The Martha Stewart Red Velvet Chocolate Cake Recipe is iconic. It is bold, red, and very tasty.
Ingredients
- 2.5 cups of all-purpose flour.
- 2 tablespoons of unsweetened cocoa powder.
- 1 teaspoon of fine salt.
- 1.5 cups of granulated white sugar.
- 1.5 cups of vegetable oil.
- 2 large eggs at room temperature.
- 1 teaspoon of pure vanilla extract.
- 1 cup of fresh buttermilk.
- 2 tablespoons of liquid red food coloring.
- 1 teaspoon of baking soda.
- 1.5 teaspoons of white distilled vinegar.
- 8 ounces of softened cream cheese frosting.
- 1 stick of unsalted butter frosting.
- 1 pound of powdered sugar frosting.
Instructions
Prep the Oven and Pans
- Preheat your oven to 350 degrees Fahrenheit. Grease two 9-inch cake pans with butter. Line the bottoms with round parchment paper. This prevents the cake from sticking.
Mix the Dry Ingredients
- Sift the flour and cocoa powder together. Add the salt into the same bowl. Whisk them until the color is even. Set this dry mixture aside for later.
Cream the Sugar and Oil
- Put sugar and oil in your mixer. Beat them on medium speed until combined. The mixture should look light and smooth.
Add the Eggs and Color
- Add the eggs one at a time. Mix well after each egg is added. Pour in the vanilla and food coloring. Be careful with the red dye!
Combine Flour and Buttermilk
- Lower the mixer speed to low. Add the flour mixture in three parts. Alternate this with the buttermilk. Start and end with the flour.
The Magic Fizz Step
- Mix baking soda and vinegar in a cup. It will bubble up very quickly. Fold this into the batter right away. This makes the cake very light.
Bake the Cakes
- Divide the batter between the two pans. Bake for 30 to 35 minutes. A toothpick should come out clean. Let them cool in the pans.
Make the Frosting
- Beat cream cheese and butter until fluffy. Add the powdered sugar and vanilla. Mix until the frosting is very smooth.
Assemble and Frost
- Place one cake layer on a plate. Spread a thick layer of frosting. Top with the second cake layer. Cover the top and sides fully.
Notes
- Always use room temperature eggs and buttermilk.
- This helps the batter stay smooth and even.
- Do not overmix the batter after adding flour.
- Overmixing makes the cake tough and dry.
- Use high-quality cocoa powder for better taste.
- Cheap cocoa can taste a bit bitter.
- Use gel food coloring for a deeper red.
- It does not thin out the batter.
- Make sure the cakes are totally cool.
- Warm cakes will melt your cream cheese frosting.
- Chill the cake before serving for clean slices.
- This makes the layers look very sharp.