Red Velvet Cake with Cream Cheese Frosting and Mini Chocolate Chips

I don’t want to have favorites. But, I think, red velvet cake is my favorite. At least…right now. I had to spend a few weeks cranking out various versions of them, just to see if my feelings were real. I’m low key obsessed with this version. I wanted one with a higher amount of cocoa/ cacao (in this case)…for a slightly deeper chocolate flavor. I chose raw cacao powder, because when combined with the vinegar, it promotes a naturally reddish color! But, unsweetened cocoa powder is fine, too. You can adjust the amount of emulsion or food coloring. This stunner is not too dense; the right amount of dense. It’s rich, plush, not overly sweet. The emulsion provides a beautiful crumb color. The frosting is a dream. Let’s see what you think! If you make it, let me know!

Cake:

2 1/2 cups cake flour

1/3 cup raw cacao powder

1 tsp. baking soda

1 1/2 tbs. Red velvet emulsion (I like LorAnn’s)

1 TBS Chocolate extract (such as Native Vanilla brand)

1 tsp. Vanilla extract

1 cup full fat buttermilk, well shaken, then measured, at room temperature

10 ounces unsalted butter, at room temperature

2 cups brown sugar

1 tsp kosher salt

2 large eggs plus two large egg yolks, at room temperature

1 TBS Distilled white vinegar (important for enhancing color while reacting with cacao)

2/3 cup mini chocolate chips (optional, but good)

Frosting:

10 ounces cream cheese, softened

10 tbs. Unsalted butter, softened

1 tsp. Vanilla extract

1/2 tsp. Almond extract

1 tsp. Kosher salt

4 1/2 -5 cups powdered sugar

Prepare the cake batter:

This cake makes a two layer, 8 inch cake. Grease two 8 inch round cake pans and line the bottoms with parchment circles. Preheat the oven to 350F.

Sift the cake flour, cacao, baking soda and salt together into a medium mixing bowl and whisk to combine.

Beat the butter and sugar together, in the bowl of a stand mixer, with the paddle attachment on low speed, increasing to medium as butter gets incorporated. Scrape the bowl well and continue to mix on medium until the mixture is light and fluffy. Add the eggs, one at a time, mixing for one minute after each egg is added. Scrape the bowl sides and bottom well after the first two eggs and again after the yolks are added. After all the eggs are in, beat the mixture on medium high until the batter is smooth and there are no streaks of color. Beat in the emulsion, chocolate and vanilla extracts. Slowly add 1/3 of the flour mixture, while speed is on low, followed by half of the buttermilk. Scrape the bottom of the bowl. Add in another third of flour mixture, followed by the rest of the buttermilk. Scrape the bowl well. Add in the remainder of the flour mixture and beat on low for one minute. Add the vinegar to the bowl and mix on low for 30 seconds. Stir in the chocolate chips by hand with a spatula.

Evenly divide the batter between the prepared cake pans and tap them on the counter a few times to release any air bubbles. Place them in the oven and bake for 30-40 minutes. Check at the 30 minute mark. Shake the pan and if the center is still jiggly, bake for another 5 minutes. Check again. The center should be springy when touched and a cake tester should come out clean. Allow cakes to cool in the pans for 15 minutes and then turn them out to cool completely on wire cooling racks. Peel off parchment paper. After they are cooled to room temperature, trim the tops off using a serrated knife, to create level layers.

Frosting:

Make the frosting while the cakes are cooling. Do not frost the cake until it’s at least room temperature, or the frosting can start to run. Place the cream cheese in a clean mixing bowl of a stand mixer and beat on medium speed with the paddle to smooth it out. Add the butter and beat on medium speed for about 3 minutes. Scrape down the sides of the bowl and the paddle. Gradually add the powdered sugar, two cups at a time, sifting into the mixing bowl. Beat on low speed. Scrape the bowl. Add the salt and the extracts. Beat on low speed until fluffy and smooth. Taste and adjust as needed.

Shot around Valentine's Day featuring candy hearts

Use the frosting immediately to fill and crumb coat the cake. Chill the cake for at least 15 minutes in the fridge to set the crumb coat. Once set, use the remainder of the frosting to decorate the cake as you like! Chill again to set and then serve at room temperature. Cake keeps in a cake carrier at room temperature for up to 3 days. Longer wrapped up in the fridge. Freezes well, too, as individual slices! Frozen cake, on - call, is NEVER a bad idea.