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–+ servings
decadent fudgy red velvet

Fudge Core Surprise Red Velvet Cake

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Prep Time 25 minutes
Cook Time 35 minutes
Resting Time 1 hour
Total Time 2 hours
Course Dessert
Cuisine American
Servings 12 slices

Equipment

  • 2 9-inch round cake pan
  • 1 Medium saucepan
  • 1 stand mixer or hand mixer
  • 3 Mixing bowl
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Wire rack
  • 1 Serrated knife
  • 1 offset spatula
  • 1 parchment paper sheet
  • 1 Cooling rack

Ingredients
  

  • 2 1/2 cup all-purpose flour
  • 1 1/2 cup granulated sugar
  • 2 tablespoon unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon fine salt
  • 2 large eggs room temperature
  • 1 1/4 cup buttermilk room temperature
  • 1 cup vegetable oil
  • 2 teaspoon vanilla extract
  • 2 teaspoon white vinegar
  • 2 tablespoon red liquid food coloring
  • 1/2 cup hot coffee
  • 1 cup semisweet chocolate chips
  • 3/4 cup heavy cream
  • 2 tablespoon unsalted butter
  • 8 ounce cream cheese softened
  • 1/2 cup unsalted butter softened
  • 3 cup powdered sugar sifted
  • 1 teaspoon vanilla extract
  • 1 pinch fine salt

Instructions
 

  • Preheat the oven to 350°F (175°C), line the bottoms of two 9-inch cake pans with parchment, and lightly grease the sides.
  • Whisk together flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl.
  • In a second bowl whisk eggs, buttermilk, oil, vanilla, vinegar, and red food coloring until smooth.
  • Stir the wet ingredients into the dry just until combined, then gently mix in the hot coffee until the batter is fluid.
  • Divide the batter evenly between the pans and bake for 28–35 minutes until a toothpick inserted near the center comes out with a few moist crumbs.
  • Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely.
  • For the fudge core, heat heavy cream in a saucepan until steaming, pour over chocolate chips and butter in a bowl, let sit 2 minutes, then stir until glossy.
  • Chill the ganache 25–30 minutes, stirring occasionally, until thick and spreadable but not firm.
  • For the frosting, beat cream cheese and softened butter until creamy, add vanilla and salt, then gradually beat in powdered sugar until fluffy.
  • Level cake tops if needed, then use a serrated knife to cut a 4-inch circle from the center of each layer without cutting through the bottom (leave a 1/2-inch base).
  • Scoop out the center crumb to form a shallow well in each layer, reserving the crumbs.
  • Place the first cake layer on a board, fill the well with half the ganache, and spread a thin layer over the rest of the surface.
  • Top with the second layer, fill its well with remaining ganache, and lightly press reserved crumbs over any exposed ganache to level.
  • Crumb-coat the cake with a thin layer of cream cheese frosting and chill 20 minutes to set.
  • Frost the cake generously with remaining frosting, smoothing the sides and swirling the top.
  • Rest the finished cake 30–60 minutes at cool room temperature before slicing to allow the fudge core to settle.

Notes

Use room-temperature dairy and eggs for a smooth batter and taller rise, and avoid overmixing once the flour is added to keep the crumb tender. If you prefer a darker hue, add an extra teaspoon of cocoa and a touch more red coloring, and for deeper flavor, keep the hot coffee—it enhances chocolate notes without tasting like coffee. The ganache should be peanut-butter thick before filling; if too runny, chill longer, and if too firm, microwave in 5-second bursts and stir. To prevent red crumbs in the frosting, apply a solid crumb coat and chill well before the final layer. The cake keeps covered in the fridge for up to 4 days; bring slices to room temperature for the fudgiest texture.
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