Chocolate & Red Velvet Layered Cake
Makes 4 layers (2 chocolate + 2 red velvet)
Chocolate Cake Layers (2 layers)
Ingredients
All-purpose flour – 2 cups (250g)
Granulated sugar – 1½ cups (300g)
Cocoa powder – ¾ cup (75g)
Baking powder – 1½ teaspoons (7g)
Baking soda – 1½ teaspoons (7g)
Salt – ½ teaspoon (3g)
Eggs – 2 large
Milk – 1 cup (240ml)
Vegetable oil – ½ cup (120ml)
Hot water or hot coffee – 1 cup (240ml)
Vanilla extract – 2 teaspoons
Instructions
Preheat oven to 170°C. Grease and line two 8-inch pans. Mix all dry ingredients in a bowl. Add eggs, milk, oil, and vanilla, then mix until smooth. Gradually stir in hot water or coffee; batter will be thin. Pour evenly into pans and bake until a skewer comes out clean. Allow cakes to cool completely.
Red Velvet Cake Layers (2 layers)
Ingredients
All-purpose flour – 2 cups (250g)
Granulated sugar – 1½ cups (300g)
Cocoa powder – 1 tablespoon (8g)
Baking soda – 1 teaspoon (5g)
Salt – ½ teaspoon (3g)
Eggs – 2 large
Vegetable oil – ¾ cup (180ml)
Buttermilk – 1 cup (240ml)
Red food coloring – 1–2 tablespoons
Vanilla extract – 2 teaspoons
White vinegar – 1 teaspoon
Instructions
Preheat oven to 170°C. Grease and line two 8-inch pans. Combine flour, cocoa powder, baking soda, and salt in a bowl. In another bowl, mix eggs, sugar, oil, buttermilk, food coloring, and vanilla. Fold in dry ingredients gently. Add vinegar last and mix lightly. Divide batter into pans and bake until set. Cool completely.
Vanilla Buttercream Filling
Ingredients
Unsalted butter – 1 cup (227g)
Icing sugar – 4 cups (500g)
Milk or cream – 3–4 tablespoons
Vanilla extract – 2 teaspoons
Instructions
Beat butter until pale and fluffy. Add icing sugar gradually, then vanilla and milk. Whip until smooth and spreadable.
Assembly
Place one red velvet layer on a cake board. Spread a thin layer of buttercream. Add one chocolate layer and repeat filling. Continue layering until all cakes are stacked, ending with chocolate on top. Chill briefly, then frost or decorate as desired.
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