RED VELVET CHOCOLATE CAKE RECIPE | Small Recipe
What could make traditional red velvet cake even better? Chocolate, of course!
Provided by: Martha Stewart
Categories: Cake Recipes
Yield: Makes 1 two-layer cake
Ingredients:
| Unsalted butter, for cake pans |
| 2 1/2 cups cake flour, not self-rising |
| 1 teaspoon salt |
| 1/4 cup cocoa powder |
| 1 1/2 cups sugar |
| 1 1/2 cups canola oil |
| 2 large eggs |
| 1/4 cup red food coloring |
| 1 teaspoon pure vanilla extract |
| 1 cup buttermilk |
| 1 1/2 teaspoons baking soda |
| 2 teaspoons white vinegar |
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.
RED VELVET CUPCAKES RECIPE | MARTHA STEWART
With its distinct look, the popular red velvet cupcake is a top contender for favorite flavor. These red velvet cupcakes are easy to whip up for your next get-together. Top them off with a cream cheese frosting that’s just as tasty as the red velvet cupcake itself.
Provided by: Martha Stewart
Categories: Cupcake Recipes
Yield: Makes 24
Ingredients:
| 2 1/2 cups cake flour (not self- rising), sifted |
| 2 tablespoons unsweetened Dutch-process cocoa powder |
| 1 teaspoon salt |
| 1 1/2 cups sugar |
| 1 1/2 cups vegetable oil |
| 2 large eggs, room temperature |
| 1/2 teaspoon red gel-paste food color |
| 1 teaspoon pure vanilla extract |
| 1 cup buttermilk |
| 1 1/2 teaspoons baking soda |
| 2 teaspoons distilled white vinegar |
| Cream Cheese Frosting for Classic Cupcakes |
Steps:
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.
- With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
- Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.
- Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
- To finish, use a small offset spatula to spread cupcakes with frosting.
MONTCLAIR MARTHA’S RED VELVET CAKE | MARTHA STEWART
This rendition of a Southern specialty gets its deep-red hue from food coloring and comes from Martha Stewart — not our Martha but her namesake, a home cook from Montclair, New Jersey.
Provided by: Martha Stewart
Categories: Cake Recipes
Yield: Makes one 8-inch cake
Ingredients:
| 3/4 cup unsalted butter, room temperature, plus more for pans |
| 2 1/2 cups cake flour (not self-rising), sifted, plus more for pans |
| 3 tablespoons unsweetened cocoa powder |
| 1 1/2 teaspoons baking powder |
| 2 cups sugar |
| 3 large eggs |
| 1 teaspoon pure vanilla extract |
| 1/4 teaspoon salt |
| 2 one-ounce bottles liquid red food coloring |
| 3 tablespoons lukewarm water |
| 1 cup buttermilk |
| 1 teaspoon baking soda |
| 1 tablespoon white vinegar |
| Cream Cheese Frosting for Red Velvet Cake |
Steps:
- Preheat oven to 350 degrees. Butter two 8-by-2-inch round cake pans. Line with parchment paper, and butter again. Dust with flour, and tap out the excess; set aside. In a medium bowl, sift together cake flour, cocoa, and baking powder; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium speed until light and fluffy, about 15 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla, salt, food coloring, and water; beat, scraping down the sides of the bowl, until well combined. Add reserved dry ingredients in additions, alternating with the buttermilk; beat on low speed until well combined.
- In a small bowl, stir together baking soda and vinegar; add to batter. Beat on medium speed for 10 seconds. Be sure not to overbeat. Divide batter between prepared pans, and bake until a cake tester inserted into the center comes out clean, 25 to 30 minutes. Remove pans from oven, and transfer to a wire rack to cool, about 15 minutes. Turn cakes out onto rack; let stand until completely cool.
- Using a serrated knife, trim tops of cakes so surfaces are level. Place a layer on a cake stand or cardboard round, and spread about 1/3 of the frosting over top. Place the second layer on top, and spread with the remaining frosting over the tops and sides of assembled cake. Transfer to refrigerator, and chill until ready to serve.