Can We Have Chocolate Frosting On Red Velvet Cake?

Red Velvet Cake with Chocolate Sour Cream Frosting – A new spin on the traditional red velvet cake. Made with ruby-red velvet emulsion, toasted marshmallow filling and chocolate sour foam frosting.

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Red Velvet Addict

I have a confession to make. Blood-red velvet cake used to exist my superlative favorite block. Information technology was all thank you to the red velvet cupcake and block at Susie Cakes that was most five blocks from my house in Santa Monica. Honestly, I think I got a red velvet cupcake every week. No joke! Well, leave it to over indulgence to plough you lot off from something. Upwards until two years ago, I hadn't touched red velvet anything since those Santa Monica days (near a 5 year bridge).

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The Reintroduction of Crimson Velvet Cake

I'm not certain why I decided to revisit this classic southern block (which actually was beginning served in NYC but later on became a southern favorite), just when the thought popped in my head a couple years ago, I knew I wanted to go far count when I put this recipe on my blog. I wasn't just going to offering up any ol' red velvet cake. It needed to exist something special, something lite and fluffy. I know how polarizing this block season is (my husband isn't a fan at all). Y'all either love it or detest information technology.

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In researching cherry-red velvet cake recipes, I saw a lot of cakes that were bright ruby, similar a crayon. I'll be honest, the artificial colour of these cakes were totally off-putting. A lot of these recipes used a big amount of cherry food coloring (more than just a toothpick inserted with the dye) to attain this color – ane of the reasons many of you don't like this block and won't make it.

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Recipe Testing

The first recipe I worked with was the Red Velvet cake by Tessa Huff from her cookbook, "Layered." Her recipe seems more like a traditional cherry velvet cake (based on my personal enquiry), which is similar to a bones chocolate cake recipe, only with only three tablespoons of cocoa powder. Her recipe also uses red nutrient gel for the cake batter, instead of a liquid dye. I also liked that her block had a loving cup of buttermilk – a skilful sign information technology would be nice and moist – and it was!

The 2nd cake I simply couldn't resist trying was from another ane of my cake heroines, Rosie from Sweetapolita. What caught my eye about Rosie's cake was that the ingredients were very different from near of the other recipes I read through. Rosie'south wet ingredients call for butter mixed in a large bowl with granulated saccharide and brown sugar. She also uses a mix of all-purpose flour and cake flour, besides as a combination of buttermilk and mayonnaise. I was also intrigued by her recipe because instead of copious amounts of cerise food coloring, Rosie uses merely one teaspoon food gel and gets her colour and flavor from cerise velvet flavoring (link to the brand I used can be constitute in the ingredients list below).

The red velvet emulsion adds the slightest hint of citrus to the cake, which sounds strange for carmine velvet, merely I hope you lot, it's the all-time surprise of this block – especially when it'south paired with a tart chocolate sour foam frosting.

My Take on Red Velvet

In the end, both cakes were super moist and flavorful, but I personally beloved Sweetapolita's version the all-time. And then, as I worked on creating my own version of this block, I used Rosie's cake as inspiration. I love the red velvet emulsion and recall information technology packs a powerful flavor and color. In fact, I see no need for boosted food coloring, and so I left that out of my recipe. I also utilize a footling more cocoa pulverization, no cake flour, sour foam instead of mayo, less butter, and less dark-brown sugar. The result is a super moist and fluffy red velvet cake with the slightest hint of cocoa and citrus. When paired with the toasted marshmallow filling and chocolate sour cream frosting, the combination is utterly delightful!

Video Tutorial

Savour!

Print RecipeReview Recipe

FOR THE Cake

one/2 cup (113 g) unsalted butter at room temperature
3/4 loving cup (165 g) low-cal brownish carbohydrate, packed
one cup (200 g) granulated saccharide
ii tbsp red velvet emulsion (I utilise LorAnn Oils Emulsions)
3 large eggs, at room temperature
2 1/4 cups (270 1000) all-purpose flour
ii tbsp (xiv.75 g) cocoa pulverisation
1 tsp (6 g) table salt
ane 1/two cups (360 one thousand) buttermilk, at room temperature
1/4 cup (60 k) sour foam, at room temperature
1 tbsp (14.37 g) vinegar
one i/4 tsp (5 g) baking soda

FOR THE FILLING

twenty large white marshmallows
2 cups (250 g) powdered sugar measured and then sifted
i cup (226 g) unsalted butter slightly cold
1/ii tsp (2.1 g) pure vanilla extract
1 jar (200 g) marshmallow fluff

FOR THE BUTTERCREAM

1 ane/2 cups (339 g) unsalted butter, slightly cold
5 cups (625 one thousand) powdered sugar, measured and then sifted
1 teaspoon (4.2 g) pure vanilla extract
Pinch of table salt
8 oz (150 grand) practiced quality night or semi sweet chocolate, chopped, melted and cooled slightly
one/two cup (120 m) sour foam
Compression of table salt
*This buttercream recipe makes enough to encompass your cake. If yous want to add boosted piping you'll want to brand an extra ½ batch.

FOR THE Block

Preheat the oven to 325 degrees F. Spray the bottom and sides of 3 eight-inch or four 6-inch round block pans with nonstick spray, line the bottom with parchment paper, and spray once more with the nonstick spray. Ready aside.
In a stand mixer fitted with the paddle attachment, combine the butter, granulated sugar, brown carbohydrate, and ruddy velvet flavor. Beat out the ingredients on medium-high speed for near 5 minutes, until the mixture is light in color and slightly increased in volume.
Lower the speed and add the eggs, ane at a time, mixing until each egg is incorporated before adding the next. Continue to beat on medium-high until smooth and nearly double in book.
In a separate bowl, whisk together the flour and cocoa powder. Sprinkle the salt on top of the dry ingredients and whisk until combined.
With the stand mixer on depression speed, alternately add the dry ingredients and the buttermilk into the butter mixture, start and ending with dry out ingredients. Mix until only incorporated. Fold in the sour cream.
In a small bowl, combine the vinegar and baking soda until it fizzes and and then add to the batter. Stir until blended.
Divide the batter evenly between the prepared pans (about 16 oz. of batter in each 8-inch or 12oz in each 6-inch).
Bake for 25 to 30 minutes, or until a toothpick inserted in the eye of the block comes out with a few moist crumbs on it.
Let pans cool on wire rack for virtually 10-fifteen minutes before inverting the cakes onto racks. Let absurd completely.
Level cakes if needed. Chill the cakes for at least an hour earlier using. Tin be stored the freezer for upward to one month wrapped well in plastic wrap and foil.

FOR THE FILLING

Identify the marshmallows on a cookie sheet lined with parchment paper and sprayed with nonstick cooking spray. Identify on the middle rack of the oven, and broil the marshmallows until golden brown on meridian, about 30-60 seconds. Keep your heart on them!
Remove the pan from the oven and gently turn the marshmallows over and broil them over again until they are golden chocolate-brown on the other side.
In the basin of a stand up mixer fitted with the paddle zipper, combine the butter and powdered saccharide and beat out on low until blended. Add the vanilla and mix on medium speed for well-nigh three minutes
With the mixer on depression speed, add the marshmallow cream and (cooled) toasted marshmallows, and mix for near i infinitesimal.

FOR THE BUTTERCREAM

In the bowl of a stand up mixer fitted with the paddle zipper, trounce the butter for about 2 minutes on medium-high speed.
Plow the mixer to low speed and slowly add the melted, slightly cooled chocolate.
Gradually add the powdered saccharide, vanilla and pinch of table salt. Add the sour cream.
Turn the mixer to medium-high speed and trounce the frosting for well-nigh 5 minutes.
Before frosting the cake, use a wooden spoon to mix the frosting by hand to push out air bubbling and create a smooth and silky texture.

ASSEMBLY

On an 8-inch cake board or cake plate, smear a small amount of frosting on it. Identify your showtime cake layer top-side up. Pipe a rim of chocolate frosting around the border of the cake layer. Inside the chocolate circle, pipe or spread half of the marshmallow filling.
Place the second block layer pinnacle-side up and repeat with the frosting and filling. Place the terminal block layer lesser-side upwardly. Crumb coat the cake with a thin layer of chocolate frosting. Freeze the cake for about 10-fifteen minutes to set the crumb coat.
Continue to frost and decorate the cake with the remaining chocolate frosting.
You can refrigerate this cake, covered, for a day and information technology will stay moist, or freeze it, covered, for up to a week. Serve at room temperature.

I'm a self-taught baker, obsessed with cake.

I long ago ditched box mixes in pursuit of melt-in-your-oral fissure, to-die-for flavor combinations, fillings and textures. I believe cake must be decadent, life-changing and worthy of celebration! And I believe anyone should exist able to broil that kind of block – and I'm hither to teach y'all only that!