Best 2 Chocolate Red Velvet Cake Batter Recipes

Indulge in a symphony of flavors with our tantalizing Chocolate Red Velvet Cake Batter. This irresistible treat combines the richness of chocolate with the vibrant red hue of red velvet, creating a decadent dessert that will delight your taste buds. Whether you're a seasoned baker or just starting out, our collection of recipes offers something for everyone. From a classic Chocolate Red Velvet Cake to innovative Red Velvet Cupcakes with Cream Cheese Frosting, each recipe is carefully crafted to ensure a perfect balance of flavors and textures. Get ready to embark on a culinary journey that will leave you craving more.

Here are our top 2 tried and tested recipes!

RED VELVET CHOCOLATE CAKE

Red Velvet Chocolate Cake image

What could make traditional red velvet cake even better? Chocolate, of course!

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Yield Makes 1 two-layer cake

Number Of Ingredients 13

Ingredients

Unsalted butter, for cake pans
2 1/2 cups cake flour, not self-rising
1 teaspoon salt
1/4 cup cocoa powder
1 1/2 cups sugar
1 1/2 cups canola oil
2 large eggs
1/4 cup red food coloring
1 teaspoon pure vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons white vinegar
Seven-Minute Frosting for Red Velvet Chocolate Cake

Steps:

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.

CHOCOLATE RED VELVET CAKE BATTER

Chocolate Red Velvet Cake Batter image

Chocolate Red Velvet Layer Cake or Fluted Chocolate Red Velvet Cakes. Each of these festive cakes gets its inspiration from one easy to make sour cream cake batter. Chocolate Red Velvet Layer Cake makes a gorgeous statement on any holiday buffet. Fluted Chocolate Red Velvet Cakes are just the right size for small gatherings and have the beauty of decorative little pound cakes. I have not tried this batter. I'm posting this for safe keeping. I found this recipe in Southern Living.

Provided by internetnut

Categories Dessert

Time 33m

Yield 7 cups, 8-10 serving(s)

Number Of Ingredients 9

Ingredients

1 cup butter, softened
2 1/2 cups sugar
6 large eggs
3 cups all-purpose flour
3 tablespoons unsweetened cocoa
1/4 teaspoon baking soda
8 ounces sour cream
2 teaspoons vanilla extract
2 ounces red food coloring

Steps:

Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
Stir together flour, cocoa, and baking soda. Add to butter mixture alternately with sour cream, begining and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla and red food coloring. Use batter immediately.
Chocolate Red Velvet Layer Cake:
Spoon batter evenly into 6 greased and floured 8-inch round foil cake pans.
Bake at 350 for 18-20 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
Note: These cakes were baked in disposable foil cake pans, so they could fill all the pans at once. This way, if needed to bake the cake layers in batches, the second batch will be ready to put in the oven as soon as the first one is done. To allow the heat to circulate for even baking, space pans at least 2-inches apart from one another and away from the inside walls of the oven.
Fluted Chocolate Red Velvet Cakes:.
Spoon batter evenly into 3 greased and floured 8-inch brioche pans.
Bake at 325 for 50 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Nutrition Facts : Calories 742.7, Fat 33.8, SaturatedFat 19.9, Cholesterol 232.8, Sodium 272.6, Carbohydrate 101.1, Fiber 1.9, Sugar 63.1, Protein 11.1

Tips:

For the best results, use high-quality chocolate and red velvet cake mix.
Make sure to cream the butter and sugar together until light and fluffy before adding the eggs.
Do not overmix the batter, as this can result in a tough cake.
Bake the cake in a preheated oven and check it regularly to prevent overbaking.
Allow the cake to cool completely before frosting it.
If you are using a store-bought frosting, be sure to beat it until it is light and fluffy before spreading it on the cake.

Conclusion:

This chocolate red velvet cake batter is a delicious and versatile recipe that can be used to make a variety of different cakes. Follow the tips above to ensure that your cake turns out perfect every time. Whether you are a beginner or an experienced baker, this recipe is sure to please everyone who tries it.