Red Velvet Cake Recipe

Preheat the oven to 350°F (175°C). Grease two 8- or 9-inch round cake pans with butter or nonstick spray, then dust with cocoa powder and tap out excess.

Dry ingredients

In a medium bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt until evenly combined.

Wet ingredients

In a large bowl or stand mixer bowl, whisk the vegetable oil, buttermilk, eggs, vanilla extract, distilled white vinegar, and red food coloring until smooth and homogeneous. The batter should be a vivid red; add up to 1 tablespoon more food coloring if necessary.

Combine

Add the dry ingredients to the wet ingredients in two additions, mixing on low speed (or folding with a spatula) until just combined. Scrape down the bowl and mix briefly to ensure no streaks of flour remain. Do not overmix.

Divide the batter evenly between the prepared pans, smoothing the tops. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Rotate pans halfway through baking for even browning.

Remove the pans from the oven and allow the cakes to cool in the pans for 10 minutes. Run a knife around the edges, invert onto cooling racks, and let cool completely (about 1 hour) before assembling and frosting.

If using cream cheese for stability, beat the cold cream cheese in a medium bowl until smooth and slightly softened but still cool.

In a chilled mixing bowl, combine the heavy whipping cream, confectioners' sugar, and vanilla extract. Whip on medium-high speed until soft peaks begin to form. If using cream cheese, fold the whipped cream into the softened cream cheese gently until homogenous and stable. Continue whipping to firm peaks, being careful not to overbeat (stop once peaks hold their shape but remain spreadable).

Keep the whipped cream frosting chilled until ready to assemble. For best results, assemble on the day of service.

Line a baking sheet with parchment paper. Chop the semisweet and dark chocolate (if using) into uniform small pieces.

Melt the semisweet chocolate in a double boiler or in 20–30 second intervals in the microwave, stirring between intervals, until smooth. If using dark chocolate for marbling, melt separately.

Stir the orange zest and 1 teaspoon orange liqueur into the melted semisweet chocolate until evenly distributed. Pour the chocolate onto the prepared sheet and spread to a thin layer (~1/8 inch). If using dark chocolate, drizzle small amounts over the semisweet layer and use a skewer to create a marbled pattern.

Sprinkle flaky sea salt lightly over the top. Chill the bark in the refrigerator until set, about 20–30 minutes. Break into shards just before serving.

If desired, brush the cut cake layers lightly with 2 teaspoons orange liqueur to add brightness. Use sparingly so cake does not become soggy.

Place one cooled cake layer on a serving plate. Spread about one-third of the whipped cream frosting over the layer to an even thickness.

Top with the second cake layer and press gently to level. Frost the top and sides of the cake with the remaining whipped cream frosting, using an offset spatula to create a smooth or rustic finish.

Chill the assembled cake for at least 20 minutes to set the frosting before plating.

To serve each portion: place one slice of red velvet cake on a dessert plate beside one scoop of vanilla bean gelato. Garnish the plate with 1–2 shards of chocolate orange bark and optionally a fresh or candied orange segment. If desired, drizzle a few drops of additional orange liqueur over the gelato (do not soak).

For best presentation, serve immediately so the gelato remains firm against the chilled cake and crisp bark.