red velvet cocoa cake by rose

(2 ratings)
Recipe by
Rose Rauhauser
Bronx, New York to York, PA

Just love Red Velvet but the cocoa makes it just a hint of red velvet with a hit of chocolate in your mouth. Enjoy

(2 ratings)
yield 6 or more
prep time 30 Min
cook time 30 Min

Ingredients For red velvet cocoa cake by rose

  • 1
    stick of butter, softened
  • 1 1/2 c
    sugar
  • 1 tsp
    vanilla extract
  • 2
    extra large eggs
  • 1 Tbsp
    red food coloring drops
  • 2 c
    flour
  • 1 tsp
    salt
  • 1/4 c
    cocoa, unsweetened
  • 1 c
    buttermilk
  • 1 1/2 tsp
    baking soda
  • 1 Tbsp
    white vinegar
  • FLUFFY VANILLA FROSTING
  • 1
    stick of butter, softened
  • 5 c
    powdered sugar divided
  • 2 tsp
    vanilla extract
  • 1/8 tsp
    salt
  • 4 Tbsp
    milk

How To Make red velvet cocoa cake by rose

  • 1
    Preheat oven to 350. Grease and flour two 9 inch round baking pans. In a large mixer bowl, beat butter, sugar and vanilla until creamy. Add eggs and food color; blend. Stir together flour, cocoa and salt; add alternately with buttermilk to butter mixture. Stir baking soda into vinegar; fold into batter (do not beat) Pour batter into prepared pans. Bake 30 to 35 minutes. Test for doneness. Cool at least 15 minutes; remove from pans to wire racks. Cool completely before frosting.
  • 2
    Frosting: In a large bowl, beat butter, 1 cup powdered sugar, vanilla and salt. Add remaining powdered sugar alternately with milk, beating to spreading consistency. About 2 1/2 cups of frosting.

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