Rich Fudge Frosting Red Velvet Cake
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 Sifter
- 1 parchment paper sheet
- 1 Small saucepan
- 1 offset spatula
- 1 Serrated knife
Ingredients
- 2 1/2 cup all-purpose flour sifted
- 1 1/2 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1 tablespoon natural cocoa powder
- 1 1/2 cup vegetable oil
- 1 cup buttermilk room temperature
- 2 large eggs room temperature
- 2 tablespoon red liquid food coloring
- 1 teaspoon white vinegar
- 2 teaspoon vanilla extract
- 1/2 cup unsalted butter softened
- 1/2 cup unsalted butter cubed, for fudge frosting
- 1/2 cup vegetable shortening optional, for extra tenderness
- 1 cup whole milk room temperature
- 2 cup powdered sugar sifted
- 1 cup sour cream room temperature
- 8 ounce semisweet chocolate chopped
- 1/2 cup heavy cream
- 1/4 cup cocoa powder, Dutch-process for frosting
- 1/2 teaspoon fine salt for frosting
- 1 teaspoon vanilla extract for frosting
Instructions
- Preheat the oven to 350°F and line two 9-inch cake pans with parchment circles and lightly grease the sides.
- In a large bowl whisk together flour, granulated sugar, baking soda, salt, and natural cocoa powder until evenly combined.
- In a separate bowl whisk oil, buttermilk, eggs, red food coloring, vinegar, and vanilla until smooth and cohesive.
- Pour the wet mixture into the dry mixture and mix on low just until a smooth batter forms without overmixing.
- Divide the batter evenly between the prepared pans, smooth the tops, and tap each pan to release large air bubbles.
- Bake for 25 to 30 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool cakes in pans for 10 minutes, then invert onto a wire rack, peel off parchment, and cool completely.
- For the fudge frosting, place chopped semisweet chocolate in a heatproof bowl and heat heavy cream in a small saucepan until steaming.
- Pour the hot cream over the chocolate, let sit 2 minutes, then whisk from the center outward until glossy and smooth.
- In a mixer beat 1/2 cup cubed butter until creamy, then add cocoa powder, salt, and vanilla and beat until combined.
- With the mixer on low, stream in the chocolate ganache, then add sour cream and beat until fully incorporated and silky.
- Gradually add powdered sugar and beat on medium-high until the frosting is thick, spreadable, and fudge-like.
- If the frosting seems soft, chill for 10 to 15 minutes, stirring once, until it holds swirls.
- Level cake layers with a serrated knife if needed and place one layer on a serving board.
- Spread a generous layer of fudge frosting over the first layer, top with the second layer, and press gently to set.
- Apply a thin crumb coat of frosting over the top and sides and chill for 20 minutes to lock in crumbs.
- Finish with a thick final coat of frosting, smoothing with an offset spatula or creating swoops as desired.
- Let the cake rest for at least 1 hour before slicing to allow the frosting to set and flavors to meld.
Notes
For the deepest red color, use natural cocoa in the cake batter and Dutch-process cocoa only in the frosting for rich chocolate flavor without muting the red hue. Room-temperature ingredients blend more evenly and reduce the risk of tunneling in the crumb. If you prefer a lighter texture, replace the shortening with butter, but keep the oil for moisture. Weighing the batter into pans ensures even layers; aim for about 650–700 grams per pan. The fudge frosting firms as it sits due to the chocolate and sour cream, so adjust consistency by gently warming for 5 to 10 seconds in the microwave or chilling briefly. Store the cake covered at cool room temperature for 1 day or refrigerate up to 4 days, bringing slices to room temperature before serving for the best texture.
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