Torta Red Velvet

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, tangy cream cheese frosting that's hard to resist.

Prep Time 15

Cook Time 25

Cooling time, plus decorating 2 30

Total Time 3 10

Ingredients

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 H ershey'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.

How to Store

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.

Make Ahead & Freeze

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.

All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

Did you Like the Recipe?We would appreciate it if you could rate it. Also, make sure to check out our Youtube Channel for more great recipes. Please share it on social media and tag us so we can see your delicious creations. Thank you!

Ingredients 1x2x3x