Perfect Red Velvet Cake with Chocolate Ganache Recipe

Let me tell you, the sight of a freshly baked red velvet cake paired with a glossy chocolate ganache is enough to stop anyone in their tracks. The deep crimson hue of the cake layers, the silky shine of the ganache dripping down the sides—it’s almost too beautiful to slice into. Almost. The first time I made this cake, it was one of those magical moments where you take a bite and just know you’ve created something unforgettable. My family couldn’t stop sneaking extra slices, and honestly, I don’t blame them. This cake is pure nostalgic comfort with a touch of indulgence that feels like a celebration every time.

Red velvet has always held a special place in my heart—when I was a kid, it was the star of every family birthday. But adding a layer of rich chocolate ganache takes it to another level. It’s the kind of recipe that makes you feel like a pastry chef in your own kitchen, yet it’s surprisingly easy to pull off. Whether you’re impressing a crowd at a holiday party or treating yourself on a quiet afternoon, this cake checks every box. Bookmark this one, because it’s about to become a go-to for every special occasion!

Why You’ll Love This Recipe

• Quick & Easy to Assemble: While it looks fancy, this cake comes together with simple steps that anyone can follow.
• Simple Ingredients: You likely have most of the staples in your pantry already, and the rest are easy to find at your local store.
• Perfect for Any Celebration: Birthdays, anniversaries, holidays—this cake fits the bill for all of them.
• Crowd-Pleaser: The combination of moist red velvet cake and decadent chocolate ganache wins hearts (and extra slices) every time.
• Unbeatable Flavor: The subtle tang from the buttermilk and cocoa powder in the cake pairs perfectly with the rich, creamy ganache.

This isn’t just any red velvet cake recipe—it’s one that’s been refined over countless baking sessions. The balance between sweetness and richness, the moist texture of the cake, and the silky ganache make it stand out. Plus, the flavors are comforting yet sophisticated, making it ideal for everything from casual gatherings to formal celebrations.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Here’s what you’ll need:

For the Cake:

• 2 ½ cups (310g) all-purpose flour
• 1 ½ cups (300g) granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cocoa powder
• 1 cup (240ml) buttermilk, room temperature
• 2 large eggs, room temperature
• 1 cup (240ml) vegetable oil
• 2 teaspoons vanilla extract
• 1 teaspoon distilled white vinegar
• 1 tablespoon red food coloring (gel works best for vibrant color)

For the Chocolate Ganache:

• 1 cup (170g) semi-sweet chocolate chips
• ½ cup (120ml) heavy cream
• 1 tablespoon unsalted butter (for extra shine)

If you’re looking for substitutions, you can swap buttermilk with a mix of milk and lemon juice. For a dairy-free ganache, coconut cream works beautifully!

Equipment Needed

• Two 8-inch round cake pans
• Electric mixer or whisk
• Mixing bowls
• Rubber spatula
• Cooling rack
• Saucepan (for ganache)
• Offset spatula (optional, for smooth ganache spreading)

If you don’t have round pans, a square pan works too—just adjust the baking time slightly. And if you don’t own an offset spatula, a butter knife will do the trick for the ganache!

Preparation Method

1. Preheat your oven to 350°F (175°C). Grease and line your cake pans with parchment paper.
2. In a large mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
3. In another bowl, whisk the buttermilk, eggs, vegetable oil, vanilla extract, vinegar, and red food coloring until fully combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Avoid overmixing to keep the cake moist.
5. Divide the batter evenly between the prepared pans and smooth the tops.
6. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
7. While the cake is cooling, make the ganache. Heat the heavy cream in a saucepan over low heat until just simmering. Remove from heat and stir in the chocolate chips and butter until smooth.
8. Let the ganache cool for 10-15 minutes so it thickens slightly but is still pourable.
9. Place one cake layer on your serving plate and spread a thin layer of ganache on top. Add the second layer and pour the remaining ganache over the cake, letting it drip down the sides.
10. Use an offset spatula or knife to smooth the ganache, and let the cake set at room temperature for 1 hour before serving.

Cooking Tips & Techniques

• Use room temperature ingredients for a smoother batter and fluffier cake.
• Don’t skip the vinegar—it reacts with the baking soda to give the cake its signature texture.
• For vibrant color, gel food coloring works better than liquid.
• When making ganache, avoid boiling the cream; it should be just simmering to prevent separation.
• If your ganache is too thin, let it cool longer before pouring or stir in a few extra chocolate chips.

Trust me, these small details can make a big difference in the final result!

Variations & Adaptations

• Gluten-Free: Swap the all-purpose flour with a 1:1 gluten-free baking blend.
• Dairy-Free: Use almond milk mixed with vinegar instead of buttermilk, and coconut cream for the ganache.
• Extra Chocolate: Add mini chocolate chips to the batter for bursts of chocolate in every bite.

I once tried adding a layer of cream cheese frosting between the cake layers before drizzling on the ganache. It was a hit, and I highly recommend it if you’re feeling extra indulgent!

Serving & Storage Suggestions

This cake is best served at room temperature, allowing the ganache to stay soft and creamy. Pair it with a scoop of vanilla ice cream or a hot cup of coffee for the ultimate dessert experience.

Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. If you refrigerate, let the cake come to room temperature before serving to restore its soft texture. You can also freeze the cake (without ganache) for up to 2 months, wrapped tightly in plastic wrap and foil. Thaw overnight in the refrigerator, then add the ganache before serving.

Nutritional Information & Benefits

Each slice of this red velvet and chocolate ganache cake contains approximately:

• Calories: 450
• Carbohydrates: 55g
• Protein: 6g
• Fat: 20g

The cocoa powder provides a dose of antioxidants, while the buttermilk adds a subtle tang and moisture without adding excess fat. For dietary needs, you can easily adapt this recipe to be gluten-free or dairy-free without compromising on flavor.

Conclusion

This red velvet cake with chocolate ganache is truly something special. It’s indulgent, eye-catching, and packed with flavor that will have you coming back for seconds. Whether you customize it with your favorite frosting or stick to the classic ganache, it’s a recipe worth trying. I love how it brings back memories of childhood birthdays while still feeling elegant enough for adult celebrations.

Give this recipe a go and let me know how it turns out for you! Did you try any fun variations? Share your thoughts and tips in the comments below—I’d love to hear from you. Here’s to many celebrations filled with this beautiful, delicious cake!

FAQs

Can I make this red velvet cake without food coloring?

Yes! The food coloring is purely for aesthetics. You can leave it out, but the cake will be more of a light cocoa color.

Can I use dark chocolate for the ganache?

Absolutely! Dark chocolate will give the ganache a slightly richer flavor—just make sure to adjust the sweetness if needed.

What’s the best way to store leftover cake?

Keep it in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Bring refrigerated cake to room temperature before serving for the best texture.

Can I make this recipe ahead of time?

Yes! Bake the cake layers and store them in the fridge or freezer. Prepare the ganache fresh before assembling the cake.

What’s the best way to ensure moist cake layers?

Measure your ingredients accurately, don’t overmix the batter, and be sure not to overbake. Taking the cakes out as soon as a toothpick comes out clean helps preserve moisture.

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