Decadent red velvet cake filled with a whipped cream cheese filling surrounded by a rich chocolate fudge frosting adorned with mocha macarons make this cake an extravagant dessert fit for any special occasion!
A couple months ago, my friend Rachel of the fashion and lifestyle blog Glitter & Bow asked me to make a cake for her friends birthday. But, not just any cake… it had to be a very special cake.
Rachel and I discussed several options, but decided on a Red Velvet Mocha Macaron Cake. Red velvet and cream cheese go perfectly together inside the cake, but to tie in the macarons, we went with a chocolate fudge frosting.
Deliciously sinful in every bite… or so I was told.
Since the cake was for a party, I couldn’t really cut into it for a photo for this post, so I tried to take a picture of the cake before I frosted it to give you an idea of how the inside looks.
The birthday girl sweetly emailed me after the party and said the cake was delicious and she was so very thankful I made it for her. I only wish I could have had a slice of the cake myself!
- 8Tbsp unsalted butter, at room temperature
- 1½ cups sugar
- 2 eggs
- 5 Tbsp unsweetened dark chocolate cocoa powder
- 4 Tbsp liquid red food coloring mixed with 2 Tbsp water
- 1 tsp vanilla extract
- 1 cup buttermilk
- 2¼ cups all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 3 tsp distilled white vinegar
- 4oz cream cheese, room temperature
- ½ cup granulated sugar
- pinch of salt
- ½ tsp vanilla
- ¾ cup heavy whipping cream
- 12Tbsp unsalted butter, room temperature
- 1lb package plus 1 cup powdered sugar
- ⅓ cup dark chocolate cocoa powder
- 1 tsp vanilla
- ⅛ tsp salt
- ½ cup heavy cream
- 4oz semi-sweet bakers chocolate
- Use THIS RECIPE to make full size macarons.
- Preheat oven to 350 F degrees. Grease & flour 2 9-in round cake pans.
- In the bowl of a stand mixer, cream together the butter and sugar for 3 minutes. One at a time, add the eggs and mix well after each addition. Cream again for 1 more minute.
- In a small bowl, combine the cocoa powder, water, vanilla and red liquid coloring until it has become a thick paste.
- Add this mixture to the bowl of the mixer and mix until completely combined. Scrape the bowl down to make sure all the batter has been colored red.
- Combine the flour and salt together in a bowl. Add half the buttermilk to the batter and mix until combined, the mixture will look grainy and curdled. Add half the flour and mix until combined. Repeat this with the remaining buttermilk and flour.
- Add the baking soda and vinegar and beat for 2 minutes or until the mixture is completely smooth and uniform.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool in the pan for 5 minutes before removing to a wire rack to cool completely.
- Wrap the cake layers in plastic and freeze until firm or ready to use.
- In the bowl of your stand mixer, whip the cream cheese until light and fluffy. Add sugar, salt and vanilla and continue whipping until incorporated.
- With the mixer on medium speed, slowly add the whipping cream and whip until incorporated. Turn the mixer to high speed and whip until light, fluffy and smooth.
- Chill for at least an hour or until ready to use.
- Using a double boiler, gently melt the chocolate. Set aside to slightly cool.
- In the bowl of a stand mixer with the paddle attachment, beat the butter until smooth. While beating, sift together the cocoa powder and powdered sugar.
- Pour the cooled, melted chocolate into the butter and mix until incorporated.
- One cup at a time, add the powdered sugar and cocoa to the butter beating well after each addition.
- Mix in the vanilla and salt.
- Slowly pour in the heavy cream and beat the frosting on high speed until smooth and fluffy, about 3-4 minutes.
- Use THIS RECIPE to make the macarons and filling. Instead of making mini macarons like the recipe, use a 1½in circle template to make your macarons.
- Place one cake layer on a cake plate or stand, flat side down. Spread whipped cream cheese filling evenly over the top of the cake leaving a ½in border of unfrosted cake on the edges. . Gently place the second cake layer, flat side up, on top of the filling and press gently until the filling reaches the edges. Chill cake for 20 minutes to set.
- Apply a thin crumb coat of frosting to the entire outside of the cake. Freeze/chill the cake again for 20-30 minutes or until the frosting is firm.
- Spread the remaining frosting evenly over the outside of the cake. Use a bench scraper to create a flat surface of frosting on the top of the cake. Use a small spatula to create a textured side/edges of the cake.
- Place macarons evenly on the top of the cake along the edges.
- Chill cake and macarons until ready to serve. Remove 20 minutes before serving.