Red Velvet Chocolate Layer Cake

Red Velvet Chocolate Layer Cake

Ingredients

For the Red Velvet Cake

 • 2½ cups (310g) all-purpose flour

 • 1½ cups (300g) granulated sugar

 • 1 cup (240ml) vegetable oil

 • 1 cup (240ml) buttermilk (or milk + 1 tbsp vinegar)

 • 2 large eggs

 • 2 tbsp unsweetened cocoa powder

 • 1 tsp baking soda

 • 1½ tsp white vinegar

 • 1 tsp vanilla extract

 • ½ tsp salt

 • 2 tbsp red food coloring (liquid or gel)

For the Chocolate Frosting

 • 1 cup (230g) unsalted butter, softened

 • 3 cups (375g) powdered sugar

 • ¾ cup (75g) unsweetened cocoa powder

 • ½ cup (120ml) heavy cream or milk

 • 1 tsp vanilla extract

 • Pinch of salt

Optional Garnish

 • Chocolate curls or grated chocolate

Instructions

Preheat your oven to 180°C (350°F). Grease and line two 8-inch round cake pans.

In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.

In another bowl, whisk oil, sugar, eggs, vanilla, buttermilk, and red food coloring until smooth.

Add the dry ingredients to the wet mixture and mix gently until just combined. Stir in the vinegar last — this activates the baking soda and helps the cake rise beautifully.

Divide the batter evenly between the two pans and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.

Let cakes cool completely before frosting.

For the chocolate frosting, beat butter until creamy. Add powdered sugar, cocoa powder, vanilla, and salt. Gradually add milk or cream and beat until smooth, light, and fluffy.

Spread frosting between the cake layers and over the top and sides.

Garnish with chocolate curls or grated chocolate.