Red Velvet Brownie Cake
A rich and decadent red velvet brownie cake that combines the fudginess of brownies with the elegance of red velvet cake.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 2 large eggs room temperature
- 1 cup buttermilk
- 2 tsp vanilla extract
- 1 tbsp red food coloring
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan to prevent sticking.
- In a large bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
- In another bowl, use an electric mixer to cream the butter and sugar until light and fluffy. This should take about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Ensure the mixture is smooth and well combined.
- Slowly add the buttermilk, vanilla extract, and red food coloring to the butter mixture. Mix until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients. Mix on low speed until just combined, being careful not to overmix.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, serve the cake as is or with your favorite frosting. Enjoy!
Notes
Pro Tips: Ensure ingredients are at room temperature for best results. Use gel food coloring for a vibrant hue.
Ingredient Substitutions: Substitute buttermilk with a mixture of milk and lemon juice if needed.
How to Serve: Serve with cream cheese frosting or a dusting of powdered sugar.
Storage & Freshness: Store in an airtight container at room temperature for up to 3 days.
Make-Ahead Tips: Prepare the batter a day in advance and store in the refrigerator.
Ingredient Substitutions: Substitute buttermilk with a mixture of milk and lemon juice if needed.
How to Serve: Serve with cream cheese frosting or a dusting of powdered sugar.
Storage & Freshness: Store in an airtight container at room temperature for up to 3 days.
Make-Ahead Tips: Prepare the batter a day in advance and store in the refrigerator.