Martha Stewart Red Velvet Chocolate Cake Recipe
Do you love bold colors and rich chocolate? The Martha Stewart Red Velvet Chocolate Cake Recipe is iconic.
Equipment
- Two 9-inch round cake pans.
- Large Mixing Bowl
- Electric hand mixer or stand mixer.
- Measuring cups and spoons
- Whisk and rubber spatula.
- Wire cooling rack
- Long offset spatula.
Ingredients
- 2 ½ cups all-purpose flour.
- 2 tablespoons unsweetened cocoa powder.
- 1 teaspoon salt.
- 1 ½ cups granulated sugar.
- 1 ½ cups vegetable oil.
- 2 large eggs room temperature.
- 1 teaspoon vanilla extract.
- 1 cup buttermilk.
- 2 tablespoons red food coloring.
- 1 teaspoon white vinegar.
- 1 teaspoon baking soda.
Instructions
- Preheat your oven to 350°F. Grease your cake pans with butter.
- Whisk flour, salt, and cocoa in a bowl. Set this dry mixture aside for later.
- Mix sugar and oil until very smooth. Use your electric mixer for best results.
- Add eggs one at a time. Mix in the red food coloring and vanilla.
- Add dry ingredients and buttermilk slowly. Alternate them while mixing on low speed.
- Mix vinegar and baking soda in a small cup. Fold it quickly into the red batter.
- Pour batter into the prepared pans. Bake for 30 to 35 minutes.
- Let cakes cool on a wire rack. Frost with thick cream cheese frosting.
Notes
- Use room temperature eggs for a smooth batter.
- Do not overmix the flour into the wet mix.
- Use gel food coloring for a brighter red color.
- Always use real buttermilk for the best moisture.
- Frost the cake only when it is fully cool.