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red velvet cake swirl

Red Velvet Cake with Chocolate Swirl

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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 9-inch round cake pan
  • 1 stand mixer or hand mixer
  • 3 Mixing bowl
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Wire rack
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 toothpick or cake tester
  • 1 parchment paper sheet
  • 1 Small saucepan
  • 1 offset spatula

Ingredients
  

  • 2 1/2 cup all-purpose flour sifted
  • 1 1/2 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 2 tablespoon unsweetened cocoa powder natural
  • 1 1/2 cup buttermilk room temperature
  • 1 1/4 cup neutral oil
  • 2 large eggs room temperature
  • 1 tablespoon red liquid food coloring or gel as needed
  • 2 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 4 ounce semi-sweet chocolate chopped
  • 1/3 cup heavy cream warm
  • 8 ounce cream cheese softened
  • 1/2 cup unsalted butter softened
  • 3 cup powdered sugar sifted
  • 1 teaspoon vanilla extract for frosting
  • 1 pinch fine salt for frosting

Instructions
 

  • Preheat the oven to 350°F (175°C), butter the cake pans, line bottoms with parchment, and lightly flour the sides.
  • In a bowl whisk flour, granulated sugar, baking soda, salt, and cocoa to combine.
  • In another bowl whisk buttermilk, oil, eggs, red food coloring, vanilla, and vinegar until smooth.
  • Add wet ingredients to dry ingredients and mix on low just until a smooth batter forms.
  • Warm the heavy cream until steaming, pour over chopped chocolate, let sit 2 minutes, then stir until glossy to make ganache.
  • Divide cake batter evenly between the two pans.
  • Drizzle half of the ganache over each pan of batter in thin ribbons and swirl gently with a knife to create a marbled pattern.
  • Bake for 28 to 32 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
  • Cool cakes in pans on a wire rack for 10 minutes, then turn out and cool completely.
  • Beat cream cheese and butter until fluffy, add powdered sugar, vanilla, and a pinch of salt, and whip to a smooth frosting.
  • Level cake layers if needed, place the first layer on a stand, spread frosting, and top with the second layer.
  • Frost the top and sides, then drizzle remaining ganache over the top and let it slightly drip down the sides.
  • Chill the assembled cake for 30 to 45 minutes to set, then bring to room temperature before slicing.

Notes

Use gel food coloring for a vibrant hue without thinning the batter, and adjust the amount based on brand potency. For the cleanest swirl, avoid overmixing the ganache into the batter—two to three gentle figure-eight motions are enough. If you lack buttermilk, make a quick substitute by mixing 1 1/2 cups milk with 1 1/2 tablespoons vinegar or lemon juice and resting for 5 minutes. Ensure ingredients are room temperature to prevent curdling and to create an even crumb. Bake layers on the middle rack and rotate pans halfway if your oven has hot spots. For make-ahead, wrap cooled layers tightly and freeze up to 2 months; frost from slightly chilled for fewer crumbs.
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