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fudgy swirled red velvet

Fudge Swirled Red Velvet Cake

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Prep Time 25 minutes
Cook Time 30 minutes
Resting Time 1 hour
Total Time 1 hour 55 minutes
Course Dessert
Cuisine American
Servings 12 slices

Equipment

  • 2 Mixing bowl
  • 1 stand mixer or hand mixer
  • 1 Whisk
  • 1 Rubber spatula
  • 1 9x13 inch baking pan
  • 1 Small saucepan
  • 1 Wire rack
  • 1 toothpick
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 parchment paper sheet

Ingredients
  

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

Instructions
 

  • Preheat the oven to 350°F (175°C), line a 9x13-inch pan with parchment, and lightly grease it.
  • In a bowl whisk together flour, cocoa, baking soda, baking powder, and salt.
  • In a large bowl beat sugar, eggs, buttermilk, oil, vanilla, vinegar, and red food coloring until smooth.
  • Mix the dry ingredients into the wet on low speed just until combined, then stream in the hot coffee and mix until a smooth batter forms.
  • In a small bowl beat cream cheese, butter, and powdered sugar until creamy and set aside.
  • In a small saucepan melt chocolate chips with heavy cream and a pinch of salt over low heat until glossy, then cool 3 to 4 minutes to thicken slightly.
  • Pour the red velvet batter into the prepared pan and dollop the cream cheese mixture over the top in small spoonfuls.
  • Spoon the warm fudge over the batter and cream cheese in thin ribbons.
  • Use a knife or skewer to gently swirl the cream cheese and fudge into the batter without overmixing.
  • Bake for 28 to 32 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
  • Cool the cake in the pan on a wire rack for 20 minutes, then lift out using parchment and cool completely for at least 40 more minutes before slicing.

Notes

For the brightest red, use gel coloring and adjust to taste since cocoas vary in darkness; Dutch-process cocoa will yield a deeper hue and slightly richer flavor. If you lack buttermilk, make a quick substitute by mixing 1 cup milk with 1 tablespoon vinegar and letting it sit 5 minutes. Adding hot coffee intensifies the chocolate notes without making the cake taste like coffee, but hot water works too. Ensure the fudge is pourable but not runny so it holds distinct swirls; if it thickens too much, warm it briefly. Avoid over-swirl to prevent muddy colors, and remove the cake from the oven when the center is just set for a tender, moist crumb.
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