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gooey fudge drizzle red velvet

Gooey Fudge Drizzle 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 stand mixer or hand mixer
  • 3 Mixing bowl
  • 1 Saucepan
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Wire rack
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Cooling rack
  • 1 offset spatula
  • 1 parchment paper sheet

Ingredients
  

  • 2 1/2 cup all-purpose flour sifted
  • 1 1/2 cup granulated sugar
  • 2 tablespoon unsweetened cocoa powder natural
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 2 large eggs room temperature
  • 1 1/4 cup buttermilk room temperature
  • 1 1/4 cup vegetable oil
  • 2 teaspoon vanilla extract
  • 1 tablespoon white vinegar
  • 2 tablespoon red liquid food coloring or gel as needed
  • 8 ounce cream cheese softened
  • 1/2 cup unsalted butter softened
  • 3 cup powdered sugar sifted
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon fine salt
  • 1 cup semisweet chocolate chips
  • 1/2 cup heavy cream
  • 1 tablespoon light corn syrup optional, for shine
  • 1 tablespoon unsalted butter for ganache
  • 1 tablespoon cocoa powder for pan dusting
  • 1 tablespoon neutral oil for greasing pans

Instructions
 

  • Preheat the oven to 350°F (175°C) and grease two 9-inch cake pans, line with parchment, and dust lightly with cocoa powder.
  • In a large bowl whisk together flour, sugar, cocoa powder, baking soda, and salt until evenly combined.
  • In another bowl whisk eggs, buttermilk, vegetable oil, vanilla, vinegar, and food coloring until smooth and evenly red.
  • Add the wet mixture to the dry ingredients and mix on low just until a smooth batter forms without overmixing.
  • Divide the batter evenly between the prepared pans and smooth the tops with an offset spatula.
  • Bake for 30 to 35 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
  • Cool the cakes in the pans on a wire rack for 10 minutes, then turn out onto the rack, remove parchment, and cool completely.
  • For cream cheese frosting, beat cream cheese and butter until fluffy, then add powdered sugar, vanilla, and salt and beat until smooth.
  • Level the cooled cake layers if needed and place one layer on a serving plate, spreading about 1/3 of the frosting over the top.
  • Set the second layer on top and frost the top and sides with the remaining frosting, chilling the cake for 20 minutes to set.
  • For the fudge drizzle, heat cream until steaming, then pour over chocolate chips with corn syrup and butter and let sit 2 minutes.
  • Whisk the ganache until glossy and smooth, then cool 5 to 10 minutes until thick but pourable.
  • Drizzle the ganache over the chilled cake, letting it drip down the sides, and return the cake to the fridge for 15 minutes to set.
  • Slice with a warm knife and serve at room temperature for the gooiest texture.

Notes

Use gel food coloring for vibrant red without thinning the batter, and adjust the amount based on brand strength. If buttermilk is unavailable, make a substitute by mixing 1 1/4 cups milk with 1 tablespoon vinegar and resting for 5 minutes. Chilling the frosted cake before adding ganache prevents melting and creates clean drips, while cooling the ganache until it ribbons off a spoon ensures the right viscosity. For extra moisture, brush layers lightly with simple syrup before frosting. Keep cream cheese and butter just soft, not melty, for stable frosting, and store the cake covered in the fridge for up to 4 days, allowing slices to come to room temperature before serving.
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