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Espresso Red Velvet Cake with Cocoa Powder
Created by: Howcan Team
Ingredients
- 2 1/2 cups of all-purpose flour
- 1 1/2 cups of granulated sugar
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- 2 tablespoons of unsweetened cocoa powder
- 1 cup of buttermilk
- 1/2 cup of vegetable oil
- 2 large eggs
- 1 tablespoon of red food coloring
- 2 teaspoons of vanilla extract
- 1 tablespoon of instant espresso powder
- 1 cup of hot water
- 1 teaspoon of white vinegar
- 1/2 teaspoon of almond extract
- 2 tablespoons of cocoa powder for dusting
Instructions
- Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together 2 1/2 cups of flour, 1 1/2 cups of sugar, 1 teaspoon of baking soda, 1 teaspoon of salt, and 2 tablespoons of unsweetened cocoa powder.
- In another bowl, mix 1 cup of buttermilk, 1/2 cup of vegetable oil, 2 eggs, 1 tablespoon of red food coloring, 2 teaspoons of vanilla extract, and 1 tablespoon of instant espresso powder.
- Add the wet ingredients to the dry ingredients and mix until well combined.
- In a small bowl, mix 1 cup of hot water with 1 teaspoon of white vinegar and 1/2 teaspoon of almond extract. Gradually add the hot water mixture to the batter and mix until smooth.
- Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Once the cakes are completely cool, dust the tops with 2 tablespoons of cocoa powder before serving.
The Espresso Red Velvet Cake with a dusting of cocoa powder is a decadent twist on the classic red velvet cake. This indulgent dessert originated in the southern United States, where red velvet cake has been a beloved treat for generations. The addition of espresso brings a rich, aromatic flavor that perfectly complements the subtle cocoa undertones of the cake. Renowned chefs like Paula Deen and Bobby Flay have popularized this variation, adding their own unique touches to the recipe. Today, the best versions of this cake can be found in upscale bakeries and specialty dessert shops, where expert bakers carefully balance the flavors of espresso, cocoa, and red velvet to create a truly unforgettable dessert experience. When making this cake, it's crucial to use high-quality espresso and cocoa powder to achieve the perfect balance of flavors. Alternatively, some chefs incorporate espresso into the cream cheese frosting for an extra layer of indulgence. Whether enjoyed at a fancy restaurant or homemade with love, the Espresso Red Velvet Cake with a dusting of cocoa powder is a delightful treat for any occasion.
60 min
12
380 calories
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