Moist Velvety Cocoa Cake (Printable)

Velvety cocoa cake with tangy undertones, layered with a smooth cream cheese topping for special occasions.

# What You Need:

→ Cake

01 - 2 ½ cups all-purpose flour
02 - 2 tablespoons unsweetened cocoa powder
03 - 1 teaspoon baking soda
04 - ½ teaspoon salt
05 - 1 ½ cups granulated sugar
06 - 1 cup unsalted butter, softened
07 - 2 large eggs, room temperature
08 - 1 cup buttermilk, room temperature
09 - 2 teaspoons vanilla extract
10 - 1 teaspoon white vinegar
11 - 1 ounce red food coloring
12 - ½ cup vegetable oil

→ Cream Cheese Frosting

13 - 8 ounces cream cheese, softened
14 - ½ cup unsalted butter, softened
15 - 4 cups powdered sugar, sifted
16 - 1 teaspoon vanilla extract
17 - Pinch of salt

# Directions:

01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
02 - Sift together flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
03 - Beat sugar and butter in a large bowl until light and fluffy. Incorporate eggs one at a time, mixing well after each addition.
04 - Mix in vegetable oil, vanilla extract, and white vinegar into the butter mixture.
05 - Combine buttermilk and red food coloring in a small bowl.
06 - Alternate adding the dry ingredients and buttermilk mixture to the wet ingredients, starting and ending with the dry. Mix until just combined, avoiding overmixing.
07 - Divide batter evenly between prepared pans. Bake for 28 to 30 minutes or until a toothpick inserted in the center comes out clean.
08 - Allow cakes to cool in pans for 10 minutes. Then invert onto wire racks and cool completely.
09 - Beat cream cheese and butter together until creamy. Gradually add powdered sugar, vanilla extract, and salt, beating until light and fluffy.
10 - Spread frosting between cake layers and cover the top and sides evenly once cake layers are fully cooled.

# Expert Advice:

01 -
  • The cake stays impossibly moist and tender, with just enough cocoa to keep it from tasting like food coloring on cake.
  • Cream cheese frosting cuts through the sweetness in that perfect way that makes you keep reaching for another slice.
  • This is the dessert that makes people slow down and actually enjoy their plate instead of rushing to the next thing.
02 -
  • Room temperature ingredients aren't just a suggestion—they make the difference between a cake that's tender and one that's dense and heavy.
  • Overmixing the batter after adding flour is the quickest way to end up with something tough that tastes like a sponge.
  • The red food coloring needs to be mixed with the buttermilk before adding to the batter, or you get streaky, uneven color.
03 -
  • Use gel food coloring for a deeper, more sophisticated red that doesn't make the cake taste artificial.
  • Don't skip letting everything come to room temperature—it's the difference between a cake that's tender and one that feels heavy.
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