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Chocolate and Vanilla Red Velvet Cake

Makes: 16 servings
Prep 50 mins Stand 30 mins Bake 350°F 20 mins Cool 10 mins
Chocolate and Vanilla Red Velvet Cake
Ingredients
  • 3  eggs
  • 3/4  cup  butter
  • 3  cups  all-purpose flour
  • 1  tablespoon  unsweetened cocoa powder
  • 3/4  teaspoon  salt
  • 2 1/4  cups  sugar
  • 1 1  ounce bottle  red food coloring (2 tablespoons)
  • 1 1/2  teaspoons  vanilla
  • 1 1/2  cups  buttermilk or sour milk*
  • 1 1/2  teaspoons  baking soda
  • 1 1/2  teaspoons  vinegar
  • 1  recipe Mascarpone-Vanilla Bean Filling
  • 1  recipe Chocolate Ganache
Directions

1. Allow eggs and butter to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour three 9x9x2-inch square cake pans.** Set pans aside. In a medium bowl, stir together flour, cocoa powder, and salt; set aside.

2. Preheat oven to 350 degrees F. In a very large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at time, beating on medium speed until well mixed. Scrape side of bowl; beat on medium speed for 2 minutes more. Add eggs one at a time, beating well after each addition. Beat in red food coloring and vanilla. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined. In a small bowl, combine baking soda and vinegar; fold into batter. Spread batter in the prepared pans.

3. Bake for 20 to 25 minutes or until a wooden toothpick inserted near the centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans. Cool thoroughly on wire racks.

4. If necessary, with a long serrated knife, level tops of cake layers. Place one cake layer, bottom side up, on serving platter. Spread with half of the Mascarpone-Vanilla Bean Filling. Top with second cake layer, bottom side up. Spread top with the remaining filling. Top with third layer, bottom side up. Spoon Chocolate Ganache over cake top, using a thin spatula to spread on side and top.

From the Test Kitchen*Test kitchen tip
  • To make 1-1/2 cups sour milk, place 4-1/2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1-1/2 cups total liquid; stir. Let the mixture stand for 5 minutes before using.
**Test kitchen tip
  • If you have only one square pan, bake one layer at a time. Cool cake as directed in pan, then turn onto a wire rack. Wash and dry the pan. Grease and flour. Repeat baking each layer. Store cake batter in the refrigerator until ready to bake.
To make ahead:
  • Prepare as directed through Step 3. Place cakes in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 1 month. Thaw cakes, if frozen. Continue as directed in Step 4.
Mascarpone-Vanilla Bean Filling
Ingredients
  • 2  ounces  chopped white baking chocolate (with cocoa butter)
  • 2  tablespoons  whipping cream
  • 1  vanilla bean
  • 1/3  cup  mascarpone cheese or cream cheese, softened
  • 3  tablespoons  butter, softened
  • 2  cups  powdered sugar
Directions

1. In a small saucepan, combine chocolate and whipping cream. Cut a vanilla bean in half lengthwise; scrape out seeds. Stir vanilla bean seeds into chocolate mixture. Cook and stir over low heat until chocolate is nearly melted. Remove from heat; stir until smooth. Cool for 15 minutes. In a large bowl, beat together mascarpone cheese and butter with an electric mixer on medium speed. Gradually add white chocolate mixture, beating until fluffy. Gradually beat in powdered sugar until mixture is a thick spreading consistency.

Nutrition Facts (Chocolate and Vanilla Red Velvet Cake)
  • Servings Per Recipe 16,
  • cal. (kcal) 605,
  • Fat, total (g) 30,
  • chol. (mg) 99,
  • sat. fat (g) 18,
  • carb. (g) 83,
  • Monosaturated fat (g) 9,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 2,
  • sugar (g) 61,
  • pro. (g) 7,
  • vit. A (IU) 632,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 52,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 358,
  • Potassium (mg) 205,
  • calcium (mg) 61,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet
Chocolate Ganache
Ingredients
  • 1  cup  whipping cream
  • 1  tablespoon  light-color corn syrup
  • 2 1/2  cups  semisweet or dark chocolate pieces
Directions

1. In a medium saucepan, bring cream and corn syrup just to boiling over medium-high heat. Remove from heat. Add chocolate pieces (do not stir). Let stand for 5 minutes. Stir until smooth. Let stand for 15 minutes more.

Nutrition Facts (Chocolate and Vanilla Red Velvet Cake)
  • Servings Per Recipe 16,
  • cal. (kcal) 605,
  • Fat, total (g) 30,
  • chol. (mg) 99,
  • sat. fat (g) 18,
  • carb. (g) 83,
  • Monosaturated fat (g) 9,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 2,
  • sugar (g) 61,
  • pro. (g) 7,
  • vit. A (IU) 632,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 52,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 358,
  • Potassium (mg) 205,
  • calcium (mg) 61,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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