Red Velvet Chocolate Cake

997 Ratings
  • 5 233
  • 4 320
  • 3 261
  • 2 138
  • 1 45

What could make traditional red velvet cake even better? Chocolate, of course!

Martha Stewart Living, September 2000

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
Makes 1 two-layer cake
Advertisement

Ingredients

Directions

  • 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.

    Advertisement

  • 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.

Cook's Notes

If you want your cake to be even redder, increase the food coloring by one to three tablespoons.

Advertisement

Reviews (62)

997 Ratings
  • 5 233
  • 4 320
  • 3 261
  • 2 138
  • 1 45
Martha Stewart Member
11/24/2018
This cake tasted good, but it was REALLY OILY! I tried twice thinking I did something wrong the first time. Your hand is visibly greasy after touching the top of the baked cake. I've never made a red velvet cake before so I'm not sure if this is just how they are but I've never had an oily cake. I don't think I'll try a third time unless somebody tells me if there's something else I can try or do differently.
Martha Stewart Member
05/30/2017
With the help of this recipe I made this cake successfully because I did not know how to make it. It’s taste was superb!!! I would like to recommend this cake to all my friends. Same Cake is also given on : http://www.cakengifts.in/birthday-cakes http://www.cakengifts.in/anniversary-cakes http://www.cakengifts.in/cake-delivery-in-noida http://www.cakengifts.in/cake-delivery-in-sector10-noida http://www.cakengifts.in/cake-delivery-in-atta-market-noida http://www.cakengifts.in/cake-delivery-in-sector63-noida http://www.cakengifts.in/cake-delivery-in-sector62-noida
Martha Stewart Member
05/16/2017
I made this cake,it was Fabulous!!!! My w[filtered] family enjoyed very much after eating it. Thanks for this amazing recipe…… http://www.cakengifts.in/cake-delivery-in-dehradun
Advertisement
Martha Stewart Member
07/31/2016
What could make traditional red velvet cake even better? Chocolate, of course!
Martha Stewart Member
06/03/2016
I wanted to make this cake, but I don't have an electric mixer. Is it possible to make it with a normal hand mixer?
Martha Stewart Member
09/16/2014
I feel compelled to comment on this recipe having made it 3 times. Moist and fluffy, this cake is incredibly delicious. I follow the recipe exactly, and each time it has been a huge hit. I always have all ingredients at room temperature, and I use high quality cocoa and butter. I frost it with Martha's buttercream frosting, and if you use that recipe you should be aware that the full recipe will yield too much frosting for this cake, but half will not be enough. Also, add more vanilla.
Advertisement
Martha Stewart Member
02/11/2014
This recipe is very similar to the one my Aunt made me every yr for my birthday over 40 yrs ago...in her's she combined the food coloring and the cocoa to make a paste then added it....my all time favorite cake..or it's possible that the beet cake is..I'm on the fence about whether she made me this recipe or the beet cake recipe.?? just know I loved it which ever it was..wish I had known to ask for her recipe all those yrs ago..I recently got this one from my cousin.
Martha Stewart Member
12/16/2013
hi, can i replace the cream cheese frosting by buttercream or any other frosting? My husband does not like cream cheese frosting. Thank you
Martha Stewart Member
10/04/2013
I made this cake for my husband and all he could say was, "Mmmmmm". It is that good! I'm really glad I found this recipe. The cake was tender and very flavorful. I used Cream Cheese Icing since we love the tang of the cream cheese and how it tastes with the cake. I will definitely make this again.
Martha Stewart Member
09/26/2013
Hi, i am The Lead Cake designer at cake2you.com, we operate out of gurgaon, india, i had made this recipe for one of our very loyal customer, it was his wife’s birthday and he needed something special so we made this red velvet cake for him in heart shape. those guys loved it. thank you for putting this online. thanks again.
Martha Stewart Member
08/26/2013
Oh lordy! this be delicious!
Martha Stewart Member
08/21/2013
I made this cake for a birthday and got rave reviews- not even crumbs were left it was so good, and I followed the directions to the T. I'm not a huge fan of food coloring, but I do use a whole bottle for this, though it is less than the 1/4 cup the recipe calls for. Again- one of my best cakes ever, very delicious and well-balanced with the buttercream frosting because I can't stand cream cheese.
Martha Stewart Member
08/21/2013
I made this cake for a birthday and got rave reviews- not even crumbs were left it was so good, and I followed the directions to the T. I'm not a huge fan of food coloring, but I do use a whole bottle for this, though it is less than the 1/4 cup the recipe calls for. Again- one of my best cakes ever, very delicious and well-balanced with the buttercream frosting because I can't stand cream cheese.
Martha Stewart Member
07/08/2013
I don't understand how this is two in one... hasn't Red Velvet Cake ALWAYS been chocolate? I've never had it any other way, and I've eaten more than my fair share, I'm sure.
Martha Stewart Member
06/23/2013
Hi friendster, I did the cake and It was good but not great :( Instead of buttermilk I use natural yoghurt and a square baking pan. Maybe that was a mistake. I really need your feedback about it.
Martha Stewart Member
04/14/2013
I dont know what everyone else is tasting but all we could taste was oil. I followed it exactly but 1 1/2 oil is insane. Worst cake EVER.
Martha Stewart Member
03/13/2013
How many people does this recipe serve?
Martha Stewart Member
03/01/2013
This recipe was fantastic! Moist, melt in your mouth satisfaction. Defiantly going to be putting this one in my recipe box. I did use splenda sugar mix and cut the food coloring to 2 tablespoons. Coating these cakes with creamcheese frosting from this website.
Martha Stewart Member
02/28/2013
I am new to this site and feel compelled to respond to Nayana Rajeevan's question of 23 Jan. 2013. I hope that my doing so is acceptable to Martha Stewart & Co. Nayana, the answers to your questions can be found at the following website: http://www.onlineconversion.com/weight_volume_cooking.htm 1 stick of butter is 1/2 a cup. 1 stick of butter is also 4 ounces, which is 113.398 grams. Hope that helps.
Martha Stewart Member
02/28/2013
Although I do not know what it has to do with this recipe, which uses butter only for the cake pans, not in the cake batter, I feel compelled to respond to Nayana Rajeevan's question posted on 23 January 2013. A helpful website for converting food measurements can be found with this link: http://www.onlineconversion.com/weight_volume_cooking.htm One stick of butter is 1/2 cup. In ounces, one stick of butter is 4 ounces. 4 ounces [weight] = 113.398 grams Hope that helps.
Martha Stewart Member
01/23/2013
heyy can anyone tell me the conversion of one cup into grams? is one butter stick equal to 100grams?
Martha Stewart Member
12/18/2012
I made this cake for Christmas last year. It was a huge hit. My husband thinks the frosting was too sweet, but he was alone. The rest of the family really liked it. And the cake itself - without frosting - would be just as enjoyable. It's a moist cake with a pleasing flavor. Red or not, it's a fantastic chocolate cake.
Martha Stewart Member
12/02/2012
Whos Stella Parks?? Red velvet cake??
Martha Stewart Member
12/02/2012
I can't wait to make this cake, this is the recipe I have been looking for. I wanted a Red Velvet cake that uses cake flour and vegetable oil. Thank you for posting this and I look forward to making it for my Holiday Party!
Martha Stewart Member
11/13/2012
I was looking to Martha Stewart for a more traditional recipe, one that evokes the true culinary magic of natural cocoa turning red in the presence of something acidic like vinegar or buttermilk. The name of the cake historically refers to the velvet texture. The huge quantities of red dye were only introduced during the Great Depression to promote the sale of food coloring. For a superior recipe -- one that contains NO food coloring, not even beet juice -- I recommend Stella Parks instead
Martha Stewart Member
03/17/2012
simple. delicious. elegant. didnt change a thing except reduced the sugar by a 1/4 just because it felt like too much. would definitely make again to make an impression!
Martha Stewart Member
03/01/2012
Absolutly gorgous cake.... moist and yummy..... however i use this as a filling and icing.... 1/4 cup cream cheese 2 Tablespoons butter sofened. mix untill creamy... then add 1 cup icing sugar 3 Tablespoons of thickened cream 80 grams melted white chocklate mix together and yummy!!!!! Thanks Martha for the great cake recipe!
Martha Stewart Member
10/22/2011
This is the best red velvet cake ever!!! I've been baking cakes regularly for three years now, and this is my most requested cake. I do have my own cream cheese frosting recipe that I use with this cake. This cake is moist, not too sweet, great color. But one has to REALLY follow the instructions, esp the last part, where you only stir in the batter, the baking soda with vinegar for "10 seconds". One time I wasn't paying attention and overstirred.The batter overflowed while baking!
Martha Stewart Member
09/18/2011
I absolutely love this cake delicious!! i used coolwhip +(store bought) cream cheese frosting, folded it together and BAM!! AWESOMENESS!!
Martha Stewart Member
08/21/2011
This was a wonderful cake. My family and I really enjoyed this cake. However I made a cream cheese frosting.
Martha Stewart Member
04/05/2011
Absolutely THEE best red velvet recipe I have made. It was so incredibly moist that you could even eat it without any frosting!! Thank you Martha this will be a definite keeper!!
Martha Stewart Member
02/26/2011
I made this cake for an audition for a TV show in the UK. I was really pleased with it. The frosting looked great, the cake tasted good. (I put a bit in a cupcake case and baked it) Took it along and the two celebrities judging had this to say on the crumb: " too doughy" "bland" "flavourless" "left a baking soda tang in the throat" . The frosting was not nice apparently - the meringue should taste of smooth caramel and have a bit of a crust. I was at a loss.
Martha Stewart Member
02/13/2011
Made cupcakes - very moist and yummy! Changes I made were: regular flour in place of cake flour (didn"t have any in the pantry) and only about 1/8th cup of red food coloring ( all I had on hand). I also used a cream cheese frosting. Recipe is a keeper!!
Martha Stewart Member
01/13/2011
Yes Claire86 I did have to add extra time too it .The middle was a little wet still when I first tested it..This tasted delicious however when it was finish! :)
Martha Stewart Member
12/11/2010
Where do you purchase Red Food Coloring in that amount...the ones we buy here in Ottawa the bottles are about 1 inch high not 1/4 cup in that!
Martha Stewart Member
12/11/2010
Where do you purchase Red Food Coloring in that amount...the ones we buy here in Ottawa the bottles are about 1 inch high not 1/4 cup in that!
Martha Stewart Member
12/09/2010
Did anyone else have to add an extra 10 minutes to baking time??? When I tested the cakes at 30-35 mins they were NOT done! Jiggly in the middle and the cake tester came out with wet cake batter on it. :P I followed the recipe strictly, so I'm not sure what happened...BUT, they sure turned out delicious!!
Martha Stewart Member
12/08/2010
Try this version. Make 2 cakes batches, 1 red and 1 green but use ONLY 1/8 cup (2 OZ) green, trust me on this one for the 2nd cake. Make 3-8 inch layers of each batch. Assemble 2 cakes, one red/green/red and the other green/red/green. Frost and decorate with silver cake beads and glitter for a frosty, snowy, dreamy look. When you cut the cake it is beautiful. I also grew up with the cake and this is my version. Enjoy
Martha Stewart Member
10/12/2010
Ack, never mind - I must need eye glasses. Swear I did not see the buttermilk ingredient first time I looked. Sorry! But try buttercream frosting - it really is delicious too. :)
Martha Stewart Member
10/12/2010
Love ya Martha, but no, red velvet cake is NOT simply chocolate cake with lots of red food color! I've grown up loving my Mom's authentic southern red velvet cake recipe, it calls for buttermilk and has many differences from a standard chocolate cake recipe. Also buttercream frosting, although cream cheese icing seems to be the standard now - I understand what is considered authentic depends in part on region.
Martha Stewart Member
10/09/2010
This cake is AMAZING! I made it for an Aunt's Birthday and everyone LOVED it! Avery one raved about how moist it was. I used the cream cheese frosting instead of the 7 minute and it was a great pairing. A cousin liked it so much he asked ME to make the same cake for him for his birthday and not his Aunt who is an expert baker! Thanks Martha!
Martha Stewart Member
09/19/2010
Lil help needed pls. I own an OTG - Morphy 28 ltrs. A newbee to baking - Can I pre-heat the otg at 350F for 10 mins? - At what temperature do I bake the cake for 30-35 minutes (as mentioned)?
Martha Stewart Member
08/23/2010
I made this cake for a birthday party and was so happy with the results! I only added a 1 oz. bottle of red food coloring, instead of the 1/4 c. (2 oz.) the recipe calls for, which produced a very red cake and used Martha's cream cheese frosting instead. What a great recipe. I will definitely be adding it to my repertoire.
Martha Stewart Member
08/17/2010
Hi, I am from Israel. I wish to know how much butter need to use for this cake (gram). We have a deferent quantity here. thenks, Adi
Martha Stewart Member
08/02/2010
I wanted to do something special for my husband on his promotion to captain. Searching for a recipe for a chocolate red velvet cake I found and trusted this one ..OF COURSE ANYTHING THAT HAS THE NAME MARTHA STEWART ATTACHED HAS TO BE A GOOD RECIPE. Two hours after the cake finished baking it was gone and my husband was in his favorite chair asleep and happy. Thanks Martha.
Martha Stewart Member
05/09/2010
I made this for a Mothers Day luncheon. It was the best cake EVER !!!!!!!
Martha Stewart Member
05/04/2010
Anyone know the conversion to use gel food coloring instead of liquid?
Martha Stewart Member
04/18/2010
This was an amazing cake for a friend's birthday. So moist and delicious! I also used the cream cheese frosting recipe found here: http://www.marthastewart.com/recipe/ultimate-cream-cheese-frosting
Martha Stewart Member
03/27/2010
The cake was alright but I hate the icing.
Martha Stewart Member
12/28/2009
Excellent! Extremely moist and delicious. I found the red coloring to be fine as is and not necessary to add more food coloring. I prepared with cream cheese frosting and it was wonderful. I highly recommend and will definitely make again and again!
Martha Stewart Member
05/02/2009
This is the best chocolate cake I've ever made - or tasted. I use vegetable oil instead of canola oil.
Martha Stewart Member
04/12/2009
This is one of the best red velvet cakes I've had! It came out very moist and delicious! I used the cream cheese frosting and got many compliments.
Martha Stewart Member
03/24/2009
This is a great cake that isn't hard to make, yet very impressive! I loved it, so moist, chocolatey, and pretty! I used a thick chocolate ganache frosting and it came out decadent!
Martha Stewart Member
03/22/2009
Try the wonderful cream cheese frosting that is listed with Martha's hummingbird cake. It is delightful and I am using it today with this recipe.
Martha Stewart Member
02/05/2009
The frosting link is working again. If you run into trouble, here's the web address for it: http://www.marthastewart.com/recipe/seven-minute-frosting?lnc=5a79cf380e1dd010VgnVCM1000005b09a00aRCRD
Martha Stewart Member
02/05/2009
The frosting link is working again. If you run into trouble, here's the web address for it: http://www.marthastewart.com/recipe/seven-minute-frosting?lnc=5a79cf380e1dd010VgnVCM1000005b09a00aRCRD
Martha Stewart Member
11/05/2008
Fantastic. I made cupcakes from this recipe and they were divine, very moist and spongy. I topped them with cream cheese frosting, haven't tried the 7-min. frosting yet.
Martha Stewart Member
09/29/2008
the seven minute frosting recipe is unavailable ! someone have it???
Martha Stewart Member
02/14/2008
My Valentine's Day cupcakes were moist and yummy! Baked about 20 minutes, topped with Seven Minute Frosting. They looked so pretty that I didn't even add sprinkles! I'll keep this recipe...
Martha Stewart Member
02/14/2008
I made Valentine cupcakes with this recipe (and Buttercream frosting). I agree with the previous comment: check on the cake! I baked the cupcakes for 25 minutes. I didn't have cake flour, so I used all purpose flour, sifted it 3 times, and remeasured. They are the best cupcakes I've ever made.
Martha Stewart Member
02/13/2008
This recipe is Fabulous! I searched for THE Perfect RV Cake recipe, and this is it. It's light in texture and has an excellent crumb. It's not heavy like a lot of other homemade cakes. The flavor is yummy, and the cake was very moist. I baked it for 28 minutes. I would recommend checking the cakes before the minimum baking time. I added an extra tablespoon of coloring. It had a nice, dark red color. Thanks Martha for delivering a cake recipe with everything I was looking for!
Martha Stewart Member
02/12/2008
This was delicious. My in-laws say it's the best birthday cake to date. I'm going to use this batter to make cupcakes for Valentine's Day.
Load More Reviews
© Copyright 2022 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 08/08/2022