This Torta Red Velvet recipe features a decadent, moist cake that perfectly balances subtle cocoa flavors with a velvety, crimson-colored interior. It's topped with a rich and tangy cream cheese frosting that's hard to resist.🤤
Every year, this cake becomes the centerpiece of our ❤️Valentine's Day celebration. Its simplicity makes it perfect for any occasion, whether it's a romantic celebration, a birthday, or simply satisfying your sweet tooth. Serve this cake slightly chilled for enhanced flavor.
While delicious on its own, a glass of cold milk or a piping hot cup of coffee are all perfect companions. For more delicious twists on this classic dessert, check out our Red Velvet Cupcakes with Cream Cheese Frosting, perfect for those
who love the classic red velvet flavor in a fun, bite-sized form. Also, try our Red Velvet Cake with Coconut Cream Cheese Frosting to add a tropical flair to the traditional recipe.
How to Make Torta Red Velvet
Note: The full instructions are provided in the recipe card below.
Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
Prepare dry ingredients by sifting flour, baking soda, and cocoa powder in a bowl.
Mix buttermilk, eggs, vinegar, vanilla extract, and red food coloring in another bowl.
Cream softened butter, salt, and sugar until pale and fluffy using a stand mixer.
Combine wet and dry ingredients gradually in the mixer, alternating between flour and buttermilk mixtures.
Finish batter by stirring by hand.
Divide batter between cake pans and bake for about 25 minutes until a toothpick comes out clean.
Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely for about 2 hours.
Prepare cream cheese frosting by beating butter and sugar until fluffy, then add cream cheese, vanilla extract, and salt until smooth and fluffy.
Trim cake domes to create flat surfaces and pulse-trimmed portions in a food processor to make crumbs.
Assemble by layering cakes with frosting between and on top. Sprinkle with cake crumbs and decorate with remaining frosting. Chill for at least 1 hour before serving.
For a red velvet cake with chocolate chips variation, toss 100g (½ cup) mini chocolate chips with ½ tablespoon of flour before mixing them into the cake batter.
Camila's Tips
- Use room temperature ingredients, as cold ingredients won't mix evenly and can lead to a dense cake.
- For a smooth and creamy texture, make sure your cream cheese and butter are softened but still cool to the touch before making the frosting.
- If the cake's sides are crumbly, remove excess crumbs and apply a thin layer of icing to seal them. Refrigerate for 30 minutes to set. Then, add a thicker layer of icing for a smoother finish.
- For the best flavor and texture, chill the assembled cake in the refrigerator for at least an hour before serving; this allows the flavors to meld together and the frosting to set.
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Recipe
Torta Red Velvet
Equipment
Ingredients
For the Red Velvet Cake:
- 320 g all-purpose flour
- 1-½ teaspoons baking soda
- 1 cup full fat buttermilk, shaken See my instructions for how to make homemade buttermilk here.
- 2 large eggs
- 1 tablespoon distilled white vinegar
- 1 tablespoon pure vanilla extract
- 2 to 4 tablespoons natural unsweetened cocoa powder (not Dutch process) I used 4 tablespoons of cocoa for a more chocolatey flavor, but if you prefer just a slight hint, use 2 tablespoons.
- 1 ounce (2 tablespoons) red food coloring I recommend using Wilton (No Taste) Red Gel Icing Color.
- 12 tablespoons unsalted butter , softened
- 300 g (1-½ cups) granulated sugar
- ¼ teaspoon kosher salt
For the Cream Cheese Frosting
- 16 tablespoons unsalted butter , softened but still cool to the touch
- 16 ounces (4 cups) confectioners' sugar
- 16 ounces cream cheese , cut into 8 pieces, softened but still cool to the touch
- 1 teaspoon dry milk powder such as Nido , optional
- 1 tablespoon pure vanilla extract
- Pinch Kosher salt
Instructions
For the Torta Red Velvet:
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, then grease the parchment paper and lightly flour the pans; set aside.
- In a medium bowl, sift together the flour, baking soda, and cocoa powder until well combined.
- In another bowl or a 4-cup liquid measuring cup, whisk together the buttermilk, eggs, vinegar, vanilla extract, and red food coloring until smooth and evenly combined.
- Using a stand mixer fitted with the paddle attachment, beat the softened butter, salt and granulated sugar together on medium-high speed until pale and fluffy, about 3 minutes.
- Reduce the mixer speed to medium-low. Gradually add the flour mixture to the butter-sugar mixture in three additions, alternating with the buttermilk mixture in two additions. Begin and end with the dry ingredients, scraping down the sides of the bowl as needed. Mix until just combined. Beat on medium speed until completely incorporated, about 30 seconds.
- Give the batter a final stir by hand to ensure everything is fully incorporated.
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for about 25 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in the pans on a wire rack for 10 minutes. Then, carefully remove them from the pans, discard the parchment paper, and let them cool completely on the wire rack for about 2 hours.
For the Cream Cheese Frosting:
- While the cakes are cooling, prepare the cream cheese frosting. In the cleaned bowl of the stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until pale and fluffy, about 2 minutes.
- Add the cream cheese one piece at a time and beat until incorporated about 30 seconds. Beat in vanilla extract and a pinch of salt. Beat on low speed until incorporated, then increase the speed to medium-high and beat until the frosting is smooth and fluffy. Cover the frosting and refrigerate until ready to use.
Assemble the Cake:
- Trim off the domes of the cake to create flat surfaces and place the trimmed-away portion in the bowl of a food processor. Pulse until fine crumbs and set aside. Transfer about ½ cup of frosting into a piping bag fitted with a decorative tip and set it aside.
- Once the cakes are completely cooled, cover the edges of a cake platter with parchment paper. Place one layer of the red velvet cake, rounded side, down on the platter. Spread 1-½ cups of frosting evenly over the top. Place the second cake layer rounded side down on top and press lightly to adhere, then spread the remaining frosting over the top and sides of the cake. Sprinkle the sides with the red velvet cake crumbs, then pipe a decorative border on top of the cake or as desired.
- Carefully remove any parchment strips from around the cake, then chill for at least 1 hour before slicing to serve. Store any leftover cake covered in the refrigerator for up to 3 days. Allow the cake to come to room temperature before serving for the best taste and texture.
Notes
- I use Hershey's Unsweetened Natural Cacao Powder.Dutch-processed cocoa can also be used for a deeper, more chocolatey flavor, but it will not yield the proper color or rise due to its alkalinity, which affects its interaction with baking soda and vinegar.
- Any leftover cake can be stored covered in the refrigerator for up to 3 days. For the best taste and texture, allow the cake to come to room temperature before serving.
- The cake can be baked up to 2 days ahead. Cool the baked cake completely, then wrap it in cling film and store it in an airtight cake container-frost before serving. Frosting can be made a day ahead and stored in an airtight container in the refrigerator. Bring to room temperature before use and beat briefly. Leftovers can be stored in the refrigerator for up to 5 days.
- The cake can be frozen without the frosting for up to 3 months. Cool the baked cake completely-layer with parchment paper between each layer. Wrap tightly with cling film, then with aluminum foil. To defrost, unwrap and put on a wire rack at room temperature for 4-5 hours. Before serving, thaw the frosting in the refrigerator overnight or bring the frosting to room temperature and beat briefly before using. Frost the cake before serving.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
