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Perfect Red Velvet Cake with Chocolate Ganache Recipe

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A moist and vibrant red velvet cake topped with rich, silky chocolate ganache, perfect for any celebration or special occasion.

Ingredients

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

Instructions

  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.

Notes

[‘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.’]

Nutrition

Keywords: red velvet cake, chocolate ganache, dessert, celebration cake, easy baking

Find it online: https://wigglebite.com/perfect-red-velvet-cake-with-chocolate-ganache-recipe/