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Brewing, Tasting, Cooking Coffee: Brought to you by Starbucks

RED VELVET COFFEE CHOCOLATE CAKE

Ingredients Amount
Cake
Sugar 2 cups
Butter, room temperature 2 sticks
Eggs 2 ea.
Dark cocoa powder 2 Tbsp.
Espresso coffee powder 2 Tbsp.
Red food coloring 2 oz.
Cake flour 2 ½ cups
Salt 1 tsp.
Buttermilk 1 cup
Vanilla extract 1 tsp.
Baking soda ½ tsp.
Vinegar 1 Tbsp.
Icing
Cream Cheese, low fat 12 oz.
Unsalted butter, softened 1 stick
White chocolate, melted and warm 1 cup
Coconut, sweetened, shredded 1 cup
Pecans, chopped ½ cup
Sugar ¼ cup
Vanilla 1 tsp.

Method

  1. For the cake: Preheat the oven to 350°F.

  2. In a mixing bowl, cream together the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition.

  3. Mix the cocoa, coffee, and food coloring together and then add to sugar mixture; mix well.

  4. Sift together flour and salt. Add the flour mixture to the creamed mixture alternating with buttermilk. Blend in the vanilla.

  5. In a small bowl, combine the baking soda and vinegar and add to mixture.

  6. Pour the batter into 3 8-inch round greased and floured pans or muffin tins.

  7. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from the heat and cool completely before frosting.

  8. For the icing: Whip cream cheese, butter, warm white chocolate, sugar, and vanilla together in a mixing bowl. Fold in the coconut and nuts. Spread on top of cooled cake.

Source: The Culinary Insitute of America 2008. Created as an Industry Service for the Starbucks Coffee Company

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