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soft brownie ripple red velvet

Soft Brownie Ripple Red Velvet Cake

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Prep Time 25 minutes
Cook Time 40 minutes
Resting Time 1 hour
Total Time 2 hours 5 minutes
Course Dessert
Cuisine American
Servings 12 slices

Equipment

  • 1 Mixing bowl
  • 1 Mixing bowl
  • 1 Saucepan
  • 1 9-inch round cake pan
  • 1 9-inch round cake pan
  • 1 parchment paper round
  • 1 parchment paper round
  • 1 Whisk
  • 1 hand mixer or stand mixer
  • 1 Rubber spatula
  • 1 set Measuring cups
  • 1 set Measuring spoons
  • 1 Wire rack
  • 1 toothpick
  • 1 knife or skewer

Ingredients
  

  • 1/2 cup unsalted butter melted and slightly cooled
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/4 teaspoon kosher salt
  • 1/2 cup all-purpose flour
  • 1/2 cup semi-sweet chocolate chips optional
  • 2 1/2 cups all-purpose flour sifted
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 2 large eggs room temperature
  • 1 1/4 cups buttermilk room temperature
  • 1 cup neutral oil
  • 2 teaspoons vanilla extract
  • 1 tablespoon red gel food color
  • 2 teaspoons white vinegar
  • 2 tablespoons unsweetened cocoa powder
  • 8 ounces cream cheese softened
  • 1/4 cup unsalted butter softened
  • 2 cups powdered sugar sifted
  • 1 teaspoon vanilla extract
  • 1 pinch salt

Instructions
 

  • Heat oven to 350°F (175°C), butter two 9-inch pans, line with parchment, and butter and flour the parchment.
  • Make the brownie ripple by whisking melted butter, sugar, eggs, and vanilla until glossy.
  • Sift cocoa and salt into the brownie bowl, whisk smooth, then fold in flour and chocolate chips.
  • For the red velvet batter, whisk flour, sugar, baking soda, salt, and cocoa in a large bowl.
  • In another bowl, whisk eggs, buttermilk, oil, vanilla, vinegar, and red gel color until fully combined.
  • Add wet red velvet mixture to dry ingredients and whisk just until a smooth batter forms.
  • Divide half of the red velvet batter between the two pans, smoothing into even layers.
  • Dollop spoonfuls of brownie batter over each layer, then gently swirl with a knife to create ripples without overmixing.
  • Top with remaining red velvet batter and lightly swirl the surface for a marbled top.
  • Bake for 35 to 40 minutes until a toothpick inserted near the center comes out with a few moist crumbs.
  • Cool cakes in pans on a wire rack for 15 minutes, then invert, remove parchment, and cool completely.
  • Make cream cheese frosting by beating cream cheese and butter until fluffy, then gradually mix in powdered sugar, vanilla, and salt until smooth.
  • Level cake tops if needed, place first layer on a stand, spread frosting, and set second layer on top.
  • Frost the top and sides with a thin crumb coat, chill 20 minutes, then finish with a smooth final coat.
  • Slice with a warm knife for clean rippled cross-sections and serve.

Notes

Use gel food color for a vibrant hue without thinning the batter; if using liquid color, reduce buttermilk by a tablespoon. For the ripple, keep brownie batter slightly thicker than the cake batter so it holds its swirls and doesn’t sink; if it seems runny, fold in an extra tablespoon of flour. Avoid over-swirling to prevent muddy color and to maintain distinct brownie ribbons. Check doneness at 32 minutes as ovens vary, and rotate pans if browning unevenly. For make-ahead, wrap cooled layers tightly and chill up to 3 days or freeze up to 2 months; frost after thawing at room temperature. If you prefer less sweetness, reduce powdered sugar in the frosting to taste and add a squeeze of lemon for brightness.
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