Recipes and Cooking Chocolate and Vanilla Red Velvet Cake Be the first to rate & review! Decadent chocolate ganache perfectly coats this incredible red velvet cake, while a lightly tangy mascarpone and vanilla bean filling adds texture and phenomenal flavor. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on November 9, 2020 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 50 mins Stand Time: 30 mins Bake Time: 20 mins Cool Time: 20 mins Total Time: 50 mins Servings: 16 Jump to Nutrition Facts Ingredients 3 eggs ¾ cup butter 3 cup all-purpose flour 1 tablespoon unsweetened cocoa powder ¾ teaspoon salt 2 ¼ cup sugar 1 1 ounce bottle red food coloring (2 tablespoons) 1 ½ teaspoon vanilla 1 ½ cup buttermilk or sour milk* 1 ½ teaspoon baking soda 1 ½ teaspoon vinegar 1 recipe Mascarpone-Vanilla Bean Filling 1 recipe Chocolate Ganache Mascarpone-Vanilla Bean Filling 2 ounce chopped white baking chocolate (with cocoa butter) 2 tablespoon whipping cream 1 vanilla bean ⅓ cup mascarpone cheese or cream cheese, softened 3 tablespoon butter, softened 2 cup powdered sugar Chocolate Ganache 1 cup whipping cream 1 tablespoon light-color corn syrup 2 ½ cup semisweet or dark chocolate pieces Directions 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. Preheat oven to 350°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. 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. 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. Mascarpone-Vanilla Bean Filling 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. Chocolate Ganache 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. *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. Rate it Print Nutrition Facts (per serving) 605 Calories 30g Fat 83g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 605 % Daily Value * Total Fat 30g 38% Saturated Fat 18g 90% Cholesterol 99mg 33% Sodium 358mg 16% Total Carbohydrate 83g 30% Total Sugars 61g Protein 7g Vitamin C 0.6mg 3% Calcium 60.6mg 5% Iron 2.2mg 12% Potassium 205mg 4% Folate, total 52.4mcg Vitamin B-12 0.2mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.