One part vanilla, one part red velvet, full-on decadence. We adjusted the 1-2-3-4 cake formula slightly for the red velvet batter, replacing ¼ cup flour with ¼ cup cocoa powder. Styled with mesmerizing swirls of Cream Cheese Frosting, this is holiday cheer at its finest.
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Vanilla-Red Velvet Layer Cake
Makes 1 (8-inch) cake
Ingredients
Vanilla layer:
½cup(113 grams) unsalted butter, softened
1cup(200 grams) granulated sugar
2large eggs (100 grams), room temperature
2teaspoons(12 grams) vanilla bean paste*
1½cups(188 grams) cake flour
1½teaspoons(7.5 grams) baking powder
¼teaspoonkosher salt
½cup(120 grams) whole milk, room temperature
Red velvet layer:
½cup(113 grams) unsalted butter, softened
1cup(200 grams) granulated sugar
2large eggs (100 grams), room temperature
1teaspoon(4 grams) vanilla extract
1¼cups(156 grams) cake flour
¼cup(21 grams) unsweetened cocoa powder
1½teaspoons(7.5 grams) baking powder
¼teaspoonkosher salt
½cup(120 grams) whole milk, room temperature
1tablespoon(15 grams) red liquid food coloring
Vanilla Simple Syrup (recipe follows)
Cream Cheese Frosting (recipe follows)
Instructions
Preheat oven to 350°F (180°C). Spray 2 tall-sided 8-inch round cake pans with baking spray wih flour.
For vanilla layer: In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla bean paste.
In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Pour batter into a prepared pan, smoothing top with an offset spatula.
For red velvet layer: Clean bowl of stand mixer and paddle attachment. Using the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract.
In a medium bowl, whisk together flour, cocoa, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Beat in food coloring. Pour batter into remaining prepared pan, smoothing top with an offset spatula.
Bake until a wooden pick inserted in center comes out clean, 35 to 40 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
Trim cooled cake layers flat; cut each layer in half horizontally. Place a red velvet cake layer on a cake plate. Brush with 2 tablespoons (36 grams) Vanilla Simple Syrup; spread 1 cup (225 grams) Cream Cheese Frosting on top. Place a red vanilla cake layer on top of frosting, and brush with 2 tablespoons (36 grams) simple syrup; spread 1 cup (225 grams) frosting on top. Repeat procedure with remaining red velvet layer. Top with remaining vanilla layer and brush with remaining Vanilla Simple Syrup. Spread a thin layer of frosting on top and sides of cake to create a crumb coat. Refrigerate until crumb coat is set, about 45 minutes. Cover remaining frosting, and refrigerate until ready to use.
Using a spatula, fold remaining frosting until a spreadable consistency is reached. Reserve 3½ cups (788 grams) frosting. Spread remaining frosting on top of cake, swirling as desired. Place reserved frosting in a large pastry bag fitted with a ½-inch open star piping tip (Ateco #824). Pipe 1¼-inch-wide ribbons in a zigzag motion up sides of cake. Refrigerate until ready to serve.
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Vanilla Simple Syrup
Ingredients
⅓cup(67 grams) granulated sugar
⅓cup(80 grams) water
1teaspoon(4 grams) vanilla extract
Instructions
In a medium saucepan, heat sugar and ⅓ cup (80 grams) water over medium heat, stirring occasionally, just until sugar dissolves. Stir in vanilla. Let cool completely before using.
In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and butter at medium-low speed until smooth and creamy, about 1 minute. Add vanilla and salt, beating until combined. Reduce mixer speed to low; gradually add confectioners’ sugar, beating until combined. Increase mixer speed to medium, and beat until fluffy, about 1 minute.
The post Vanilla-Red Velvet Layer Cake first appeared on Bake from Scratch.
