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Indulging in a Decadent Red Velvet Mocha Cake

Red Velvet Mocha Cake made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 cup vegetable oil
  • 2 large eggs
  • 2 tablespoons red food coloring
  • 1 teaspoon vanilla extract
  • ¼ cup brewed coffee cooled
  • 1 cup unsweetened cocoa powder
  • 1 cup heavy cream
  • 2 cups powdered sugar
  • 1 tablespoon espresso powder

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour two 9-inch round cake pans.
  3. In a large mixing bowl, sift together flour, cocoa, baking soda, baking powder, and salt.
  4. In a separate bowl, whisk together sugar, buttermilk, vegetable oil, eggs, vanilla, and red food coloring until smooth.
  5. Gradually add the dry ingredient mixture to the wet ingredients, alternating with the cooled coffee, mixing until just combined.
  6. Pour the batter evenly into the prepared pans.
  7. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
  8. Let the cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
  9. For the frosting, beat heavy cream, powdered sugar, and espresso powder until stiff peaks form.
  10. Frost the top of one cake layer, place the second layer on top, and frost the top and sides of the cake.
  11. Garnish with cocoa powder or chocolate shavings, if desired, before serving.