Best 4 Red Velvet Cake More Chocolate Than Other Recipes
Welcome to the delightful world of baking a red velvet cake with a more chocolatey twist! Red velvet cake is a classic dessert known for its vibrant red color and soft, velvety texture. While traditional recipes often emphasize the red color, we're taking a different approach by exploring variations that amp up the chocolate flavor. Get ready to indulge in a rich and decadent red velvet cake that will satisfy your sweet tooth and leave you craving more.
Here are our top 4 tried and tested recipes!
RED VELVET CAKE (MORE CHOCOLATE THAN OTHER RECIPES)
This is a traditional type Red Velvet Cake that contains chocolate. If you've never had this cake it can look strange because of the color but it's red due to the food coloring and also because the chemical reaction between the vinegar and buttermilk turns the cocoa a reddish brown. You can frost this any way you want. Traditionally cream cheese frosting is used, but there are plenty of versions that call for pecan or pecan/coconut frosting. Be sure to use cake flour for the best texture.
Provided by MarielC
Categories Dessert
Time 50m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Grease and flour two 9 inch baking pans or three 8 inch baking pans.
- Cream butter and sugar in large bowl; add eggs and vanilla, beating well. Stir together buttermilk and food color. Mix flour, cocoa and salt. Add dry ingredients alternately to butter mixture with buttermilk mixture, mixing well between additions. In a separate small bowl mix baking soda and vinegar. Add to batter. Pour into prepared pan.
- Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Frost preferably with cream cheese frosting or any frosting you like.
- Note: Using a Dutch process cocoa will yield a less red cake.
Nutrition Facts : Calories 295, Fat 9.2, SaturatedFat 5.5, Cholesterol 56.4, Sodium 439.9, Carbohydrate 49.7, Fiber 1.3, Sugar 26.2, Protein 4.6
EASY RED VELVET CAKE
This is a beautiful, easy red velvet cake with a little more chocolate than other versions. Using a white cake mix gives you a headstart and assures a moist cake. Tastes great with cream cheese frosting.
Provided by Claire312
Categories Dessert
Time 40m
Yield 12 , 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Mix all ingredients in large mixing bowl.
- Beat until well blended-- about 3 minutes.
- Pour batter evenly into two greased and floured 8 or 9 inch round pans.
- Bake at 350 for 30 minutes.
- Let cool in pan for 10 minutes.
- Turn from pan and let cool completely.
- Frost with cream cheese icing.
Nutrition Facts : Calories 283.7, Fat 13.9, SaturatedFat 2.9, Cholesterol 47.3, Sodium 418.1, Carbohydrate 36.2, Fiber 1, Sugar 24.9, Protein 4.7
RED VELVET CHOCOLATE CAKE
What could make traditional red velvet cake even better? Chocolate, of course!
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 1 two-layer cake
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Generously butter two 9-by-2-inch round cake pans. Sprinkle with flour, and tap out the excess; set aside. In a medium bowl, whisk cake flour, salt, and cocoa; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar and oil, and beat on medium speed until well combined. Add eggs, one at a time, beating well after each addition. Add food coloring and vanilla, and beat until well combined. Add flour mixture, alternating with buttermilk, scraping the sides of the bowl with a rubber spatula as needed.
- In a small bowl, mix baking soda and vinegar until combined. Add to batter, and beat for 10 seconds. Evenly divide batter between the prepared pans. Bake until a cake tester inserted in the center of each cake comes out clean, 30 to 35 minutes. Transfer to a wire rack to cool in the pans for 5 minutes. Remove from the pans, and return to the rack to cool completely.
- Spread 1 1/2 cups of the frosting on one of the layers. Place the second layer on top; spread and swirl the remaining frosting around the sides and top of the cake.The cake can be stored in the refrigerator for up to 6 hours. Bring to room temperature before serving.
EASY RED VELVET CAKE
Simple, simple, simple! The easiest recipe for a red velvet cake I have ever found. My husband LOVES this.
Provided by Andrea
Categories Desserts Cakes Red Velvet Cake Recipes
Time 40m
Yield 15
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Prepare cake according to package directions, substituting half of the water called for with buttermilk (approximately 1/2 cup). Stir in pudding mix and food coloring.
- Pour into cake pan(s) and bake according to package directions.
Nutrition Facts : Calories 155.1 calories, Carbohydrate 28.2 g, Cholesterol 0.8 mg, Fat 3.9 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 242.4 mg, Sugar 19.9 g
Tips:
- Use high-quality cocoa powder. This is the key ingredient that gives red velvet cake its characteristic rich, chocolatey flavor. Look for a cocoa powder that is labeled "natural" or "unsweetened."
- Use buttermilk. Buttermilk helps to tenderize the cake and give it a moist, velvety crumb. If you don't have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Don't overmix the batter. Overmixing the batter can make the cake tough. Mix the batter just until the ingredients are well combined.
- Bake the cake in a preheated oven. This will help to ensure that the cake bakes evenly.
- Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
Conclusion:
Red velvet cake is a classic dessert that is perfect for any occasion. With its rich, chocolatey flavor and moist, velvety crumb, it's sure to be a hit with everyone who tries it. Follow these tips to make the best red velvet cake you've ever tasted!
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