Here’s a delightful birthday cake idea you can easily master. This Velvety Red Cocoa Cake is a showstopper, perfect for celebrating any special occasion. You’ll impress everyone with its vibrant color and rich, tender crumb, making it a fantastic centerpiece for any birthday celebration.
Key Ingredients & Substitutions:
- Cocoa Powder: Use unsweetened cocoa powder for the best flavor.
- Buttermilk: Creates a tender texture; you can make your own by adding a tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes.
- Red Food Coloring: Gel food coloring provides a more intense color.
- Cream Cheese: Full-fat cream cheese is essential for the frosting.
Ingredients:
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1-2 ounces red food coloring (gel recommended)
- 1 teaspoon white vinegar
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
- Total Time: 1 hour 30 minutes
- Prep Time: 30 minutes
- Cook Time: 30-35 minutes
- Servings: 12-16
- Tools Needed: 2 (9-inch) round cake pans, mixing bowls, electric mixer, spatula.
Step-by-Step Instructions:
1. Prepare Your Pans and Dry Ingredients
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
2. Mix Wet Ingredients
In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, vanilla extract, and red food coloring. Ensure the color is evenly distributed.
3. Combine Wet and Dry Mixtures
Gradually add the wet ingredients to the dry ingredients, mixing on low speed with an electric mixer until just combined. Do not overmix. Stir in the white vinegar last.
4. Bake the Cakes
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
5. Prepare the Cream Cheese Frosting
In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the sifted powdered sugar, mixing until well combined. Stir in the vanilla extract and a pinch of salt. Beat until light and fluffy.
6. Assemble and Frost Your Cake
Once the cake layers are completely cool, place one layer on a serving plate or cake stand. Spread a generous amount of frosting evenly over the top. Place the second cake layer on top and frost the top and sides of the entire cake. This makes for a beautiful birthday cake idea!
Variation Ideas:
- Chocolate Chips: Fold ½ cup of mini chocolate chips into the batter for an extra chocolatey kick.
- Citrus Zest: Add 1 tablespoon of orange or lemon zest to the frosting for a bright flavor.
- Cupcakes: Bake the batter in cupcake liners for 20-25 minutes for individual servings.
Storage Instructions:
Store your Velvety Red Cocoa Cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped tightly in plastic wrap for up to 2 months. Thaw at room temperature before serving.
Frequently Asked Questions (FAQ):
Q: Can you make this cake ahead of time?
A: Yes, you can bake the cake layers up to 2 days in advance and store them wrapped at room temperature. You can also make the frosting a day ahead and refrigerate it.
Q: Why is my red cocoa cake not very red?
A: The amount of food coloring can vary; use gel food coloring for a more intense, vibrant red color.
Q: What if I don’t have buttermilk?
A: You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of regular milk and letting it sit for 5 minutes before using.
Q: Can I use oil instead of butter in the cake?
A: This recipe already calls for vegetable oil in the cake for a moist texture. Butter is used for flavor in the frosting.
Q: How do you know when the cake is fully cooked?
A: Insert a wooden skewer or toothpick into the center of the cake; if it comes out clean, the cake is done.
Q: Why is sifting powdered sugar important for the frosting?
A: Sifting powdered sugar removes lumps, ensuring a smooth and velvety frosting texture for your birthday cake idea.