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soft chewy red velvet

Soft Chewy Cookie Red Velvet Cake

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Prep Time 20 minutes
Cook Time 28 minutes
Resting Time 1 hour
Total Time 1 hour 48 minutes
Course Dessert
Cuisine American
Servings 12 slices

Equipment

  • 2 Mixing bowl
  • 1 stand mixer or hand mixer
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 2 8-inch round cake pan
  • 2 parchment paper round
  • 1 Wire rack
  • 1 offset spatula

Ingredients
  

  • 2 1/4 cup all-purpose flour
  • 2 tablespoon unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon fine salt
  • 1 1/2 cup granulated sugar
  • 3/4 cup light brown sugar packed
  • 1 cup unsalted butter melted and cooled
  • 2 large eggs room temperature
  • 2 teaspoon vanilla extract
  • 1 cup buttermilk room temperature
  • 2 teaspoon white vinegar
  • 1 tablespoon red liquid food coloring
  • 1 cup mini chocolate chips optional
  • 8 ounce cream cheese softened
  • 4 tablespoon unsalted butter softened
  • 2 cup powdered sugar sifted
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon fine salt

Instructions
 

  • Preheat the oven to 350°F (175°C) and line two 8-inch cake pans with parchment rounds and lightly grease the sides.
  • In a bowl whisk together flour, cocoa powder, baking soda, baking powder, and salt until evenly combined.
  • In a separate large bowl beat melted butter, granulated sugar, and brown sugar until thick and glossy.
  • Add eggs and vanilla to the sugar mixture and beat just until smooth and emulsified.
  • Stir in buttermilk, vinegar, and food coloring until the batter turns a uniform deep red.
  • Fold the dry ingredients into the wet mixture with a spatula until just combined with a few small streaks remaining.
  • Fold in mini chocolate chips if using, stopping as soon as the batter looks cohesive to retain chewiness.
  • Divide the batter evenly between the prepared pans and smooth the tops.
  • Bake for 26 to 28 minutes until the centers spring back lightly and a toothpick comes out with a few moist crumbs.
  • Cool the cakes in their pans for 10 minutes, then turn onto a wire rack to cool completely.
  • For the frosting beat cream cheese and softened butter until fluffy and smooth.
  • Add powdered sugar, vanilla, and salt and beat until light, spreadable, and slightly tangy.
  • Once cakes are fully cool, place one layer on a serving plate, spread a generous layer of frosting, and top with the second layer.
  • Apply a thin crumb coat of frosting, chill for 20 minutes, then finish with a thick, swoopy layer of frosting and slice.

Notes

For a soft, chewy cookie-like crumb, use melted butter and avoid overmixing once the flour goes in, which keeps gluten development low; room-temperature dairy helps the batter emulsify for even texture and color, and adding a touch of brown sugar boosts moisture and chew. If you prefer a more vivid red, add up to 1 1/2 tablespoons of gel coloring, but balance with an extra teaspoon of cocoa to keep the classic flavor. Weigh your pans to divide batter evenly for level layers, and pull the cake from the oven when a skewer shows moist crumbs rather than being completely clean. Chill the frosted cake for 30 minutes before slicing for neat pieces, and store leftovers covered in the fridge for up to 4 days, bringing slices to room temperature before serving.
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