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Red Velvet Chocolate Trio


Contrary to popular belief, you don't need a 12 page story about my family's experiences with this cake to make and enjoy it for yourself :) 

So without scrolling for days, here's the recipe.

▢ ½ c butter 113 grams (room temperature)

▢ 2 tsp vanilla extract 10mL

▢ 1 ½ c granulated sugar 300g

▢ 1 c buttermilk 240ml (room temperature)

▢ 1 tbsp vinegar 15mL

▢ 2 eggs (room temperature)

▢ 5 tbsp cocoa powder 15g

▢ 2 ½ c flour 300g

▢ 2 tsp powdered red food coloring
▢ 1 tsp kosher salt 6g
​▢ 1 tsp baking soda 6g


  • Preheat the oven to 350 degrees F. Butter and cocoa powder three 6-inch cake pans or two 8-inch cake pans

  • Cream your butter

  • Add in sugar and mix until combined

  • Add eggs one at a time and mixed 

  • Add vanilla extract

  • Add red food coloring and vinegar to the buttermilk

  • Sift in cocoa powder to the butter mixture

  • Separately, in a large bowl, sift the dry ingredients together

  • Add ½ of the dry and ½ of the wet to the butter mixture until combined

  • Pour the batter into the prepared pans

  • Bake for about 30-35 minutes or until the centers are springy to the touch. When done, let them cool in their pans for about 5 minutes, then dump them out onto a wire rack for cooling.


▢ 1 c butter (room temperature)

▢ 1 8oz package of full fat cream cheese

▢ 6 oz powdered sugar

▢ 1 tsp vanilla

  • Cream butter and cream cheese together in a large bowl until smooth.

  • Add vanilla 

  • Add powdered sugar slowly until frosting is thick. Mix on low to medium speed to avoid whipping the frosting.


▢ 1/2 c heavy whipping cream 

▢ 1 c mini chocolate chips (semi-sweet)

  • Make sure water is not touching bottom of bowl

  • In a double broiler, mix cream and chocolate chips

  • Stir until chocolate is half melted

  • Remove from heat and stir until chocolate is melted completely

  • Set aside


  • Order these bad boys in time to make your cake

  • Put them in the fridge for safe keeping



  • Cut off the raised section of your cake so that each layer is flat on top.

  • Put a dollop of icing on your platter and place the first layer of cake on top of the dollop so it sticks to the platter 

  • Smooth 1/4 inch layer of frosting onto the top of layer 1

  • Add cake layer 2 and smooth 1/4 inch layer of frosting onto the top of layer 2

  • Take 4 small dowel rods, chopsticks, or plastic cake rods and cut them to 1/2 inch shorter then the height of your cake (final height not current height)

  • Insert the rods equally spaced around your cake in the shape of a square, an inch from the outer edge of your cake. 

  • Place the final layer on top of the rods and gently push it down to rest on the layer of icing. The rods should not come out of the top of your cake.

  • Use all but 3/4 c of your frosting to generously coat the top and sides of your cake

  • Place the frosted cake in the freezer to chill for 10 minutes 

  • Put chocolate ganache into a squeeze bottle.

  • Remove cake from freezer and drizzle with ganache. I created a grid pattern by going back and forth over the cake in one direction, then turning the cake and doing the same thing from the perpendicular angle.

  • Take a piece of cake that you cut off to flatten the surface and grate it. Sprinkle the crumbs in the center of the cake on top of the ganache.

  • Put the remaining icing into a piping bag and pipe 3 large dollops onto the top your your cake. If you don't have cake decorating supplies, cut the corner of a ziplock freezer bag and make 3 round dollops. 

  • Push a truffle into each dollop. 


  • Put that cake on a table where the sun can hit it, take a picture of your masterpiece and tag me @all_t_h_i_n_g_s_creative on instagram.

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