Red Velvet Devil’s Cake


Think of this as a red velvet cake crossed with a rich devil’s food cake. The secret to the cake’s moist crumb is nothing other than tomato juice. The acidity of the tomato balances the deep flavor of the chocolate.

Quick look

  • prep 25 min    cook 22 min
  • serves 12


  • 1 1/2 cups cake flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1 1/2 cups sugar
  • 3 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon red food coloring
  • 1 cup tomato juice
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 12 ounces cream cheese, at room temperature
  • 2 teaspoons vanilla extract
  • 3 cups confectioners’ sugar

    How to make it   47 minutes

  • 1

    Preheat the oven to 350°F. Coat two round 9-inch cake pans with cooking spray then lightly dust with some flour.

  • 2

    For cake, sift together, twice, the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.

  • 3

    In a large bowl with an electric mixer, beat the butter and sugar on high speed until light and fluffy, 2 to 3 minutes. Beat in the eggs, one at time, scraping down the bowl in between. Beat in the vanilla and food coloring until well-combined.

  • 4

    With the mixer on low speed, beat in the flour mixture and the tomato juice in three alternating additions until well-combined. Divide the batter between the two baking pans.

  • 5

    Bake on the center rack of the oven until a toothpick inserted into the center comes out clean, 22 to 25 minutes. Cool the cakes in the pans on a wire rack for 10 minutes. Turn the cakes out onto the wire rack and cool completely, about 1 hour.

  • 6

    Meanwhile, for frosting, combine the butter and cream cheese in a medium bowl. With an electric mixer, beat on high speed until smooth, 1 to 2 minutes. Reduce the speed to low and beat in the vanilla and the confectioners’ sugar until smooth.

  • 7

    To assemble, place one cake layer, flat side up, on a platter. Spread 1 cup of the frosting over the top of the cake. Top with the second cake layer, flat side down. Spread the remaining frosting over the top and sides of the cake. Cut into 12 wedges and serve.

Save time
This easy cake can be made up to 2 days before serving if wrapped with plastic and stored in the refrigerator. To keep the frosting from sticking, use a few toothpicks inserted into the top and sides of the cake to keep the plastic wrap away from the cake. Let the cake stand for 1 hour to come to room temperature before serving.

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