Chocolate-Red Velvet Layer Cake

Chocolate-Red Velvet Layer Cake

We baked our cake layers in 6 (8-inch) disposable foil cake pans, so we could fill all the pans at once. This way, if you need to bake the cake layers in batches, the second batch will be ready to put in the oven as soon as the first one is done. To allow the heat to circulate for even baking, space pans at least 2 inches apart from one another and away from the inside walls of the oven. Although the pans are disposable, they can be washed and reused.


1 recipe Chocolate-Red Velvet Cake Batter
1 1/2 recipes Cream Cheese Frosting
Garnishes: fresh mint sprigs, raspberry candies

1. Spoon Chocolate-Red Velvet Cake Batter evenly into 6 greased and floured 8-inch round foil cake pans.

2. Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean.

3. Cool in pans on wire racks 10 minutes; remove from pans, and let cool completely on wire racks.

4. Spread Cream Cheese Frosting between layers and on top and sides of cake. Garnish, if desired.


Chocolate-Red Velvet Cake Batter

1 cup butter, softened
2 1/2 cups sugar
6 large eggs
3 cups all-purpose flour
3 tablespoons unsweetened cocoa
1/4 teaspoon baking soda
1 (8-ounce) container sour cream
2 teaspoons vanilla extract
2 (1-ounce) bottles red food coloring

1. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

2. Stir together flour, cocoa, and baking soda. Add to butter mixture alternately with sour cream, beating at low speed just until blended, beginning and ending with flour mixture. Stir in vanilla; stir in red food coloring. Use batter immediately, following baking directions for desired cake in "Pick a Pan" below.

Pick a Pan: Chocolate-Red Velvet Cake Batter can be baked in lots of different shapes and sizes--just use these times as a guideline, and be sure to grease and flour your pans. With smaller muffin pans and molds, we found it easier to use a vegetable cooking spray with flour. Check for doneness at the minimum time range, continuing to bake until a wooden pick inserted in the center comes out clean. Variations with added fruit and nuts will require the maximum time and yield more mini cakes.

Bake at 325° in 1 (12-cup) tube pan for 1 hour and 15 minutes to 1 hour and 30 minutes.

Bake at 325° in 3 (8- x 4-inch) loaf pans for 55 to 65 minutes.

Bake at 325° in 7 to 9 (5- x 3-inch) loaf pans for 25 to 35 minutes.

Bake at 325° in baby Bundt pans for 25 to 30 minutes. Makes 14 to 16 baby Bundt cakes. (Spoon 1/2 cup batter in each 1-cup mold.)

Bake at 350° in muffin pans 23 to 28 minutes. Makes 32 to 38 cupcakes.

Bake at 350° in miniature muffin pans for 9 to 11 minutes. Makes about 9 to 10 dozen cupcakes.


Cream Cheese Frosting

2 (8-ounce) packages cream cheese, softened
1/2 cup butter, softened
2 (16-ounce) packages powdered sugar
2 teaspoons vanilla extract

Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla extract.

Chocolate Glaze: Melt 1 (12-ounce) package semisweet chocolate morsels and 1/2 cup whipping cream in a 2-quart microwave-safe bowl at MEDIUM (50% power) 2 1/2 to 3 minutes or until chocolate begins to melt. Whisk until chocolate melts and mixture is smooth. Makes about 2 cups.

Vanilla Glaze: Stir together 1 (16-ounce) package powdered sugar, 5 tablespoons milk, and 2 teaspoons vanilla extract just until powdered sugar is moistened and mixture is smooth. Add an additional tablespoon of milk, if needed. Use immediately. Makes about 1 1/2 cups.