Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Red Velvet Chocolate Cake 3.6 (997) 53 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on July 28, 2020 Rate PRINT Share Yield: 1 2-layer cake What could make traditional red velvet cake even better? Chocolate, of course! Ingredients Unsalted butter, for cake pans 2 ½ cups cake flour, not self-rising 1 teaspoon salt ¼ cup cocoa powder 1 ½ cups sugar 1 ½ cups canola oil 2 large eggs ¼ cup red food coloring 1 teaspoon pure vanilla extract 1 cup buttermilk 1 ½ teaspoons baking soda 2 teaspoons white vinegar Seven-Minute Frosting for Red Velvet Chocolate Cake Directions Heat oven to 350 degrees. Generously butter two 9-by-2-inch round cake pans. Sprinkle with flour, and tap out the excess; set aside. In a medium bowl, whisk cake flour, salt, and cocoa; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar and oil, and beat on medium speed until well combined. Add eggs, one at a time, beating well after each addition. Add food coloring and vanilla, and beat until well combined. Add flour mixture, alternating with buttermilk, scraping the sides of the bowl with a rubber spatula as needed. In a small bowl, mix baking soda and vinegar until combined. Add to batter, and beat for 10 seconds. Evenly divide batter between the prepared pans. Bake until a cake tester inserted in the center of each cake comes out clean, 30 to 35 minutes. Transfer to a wire rack to cool in the pans for 5 minutes. Remove from the pans, and return to the rack to cool completely. Spread 1 1/2 cups of the frosting on one of the layers. Place the second layer on top; spread and swirl the remaining frosting around the sides and top of the cake.The cake can be stored in the refrigerator for up to 6 hours. Bring to room temperature before serving. Cook's Notes If you want your cake to be even redder, increase the food coloring by one to three tablespoons. Originally appeared: Martha Stewart Living, September 2000 Rate It PRINT