Indulge in the symphony of flavors with our Vanilla Velvet Chocolate Cake, where delicate vanilla and rich chocolate intertwine to create a taste bud tantalizing masterpiece. This luxurious cake is adorned with a velvety smooth chocolate ganache, a luscious cream cheese frosting, and a cascade of chocolate shavings, making it a feast for the eyes and the palate. Our collection includes three tempting variations: the classic Vanilla Velvet Chocolate Cake, a decadent Chocolate Velvet Chocolate Cake, and an exquisite Red Velvet Chocolate Cake. Each variation offers a unique flavor profile that will transport you to a realm of pure bliss.
Here are our top 8 tried and tested recipes!
VANILLA VELVET CAKE
I have been making this cake for several years and it always turns out wonderful. I don't remember where I got the recipe from. If you leave the cake in a few minutes longer, it will have a pleasant buttery crunch on the outside and fluffy on the inside. If you take it out a few minutes before, it will be a denser cake yet...
Provided by Dawna Granger
Categories Cakes
Time 1h30m
Number Of Ingredients 7
Steps:
- 1. Beat butter on medium speed with electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, one (1) at a time, beating just until blended after each addition.
- 2. Stir together flour and baking soda. Add to butter mixture alternately with sour cream, beating on low speed just until blended, beginning and ending with flour mixture. Stir in vanilla. Use batter immediately, following baking directions for the pan you decide to use.
- 3. Grease and flour your pans. Check for doneness at the minimum time range continuing to bake until wooden pick inserted comes out clean.
- 4. Bake at 325 degrees in 1 (12-cup) tube pan for 1 hour and 15 minutes to 1 1/2 hours. Bake at 325 degrees in 3 (8x4 inch) loaf pans for 55-65 minutes. Bake at 325 degrees in 7-9 (5x3 inch) loaf pans 25-35 minutes. Bake at 325 degrees in baby bundt pan 25-30 minutes. Makes 14 to 16 baby bundt cakes. Spoon 1/2 c batter in each 1-cup mold.
- 5. Bake at 350 degrees in muffin pans 23-28 minutes. Makes 32-38. Bake at 350 degrees in miniature muffin pans for 9-11 minutes. Makes 9-10 dozen cupcakes.
EASY VANILLA CAKE
This vanilla cake is like, the best cake I have ever made. It's not too bland, and it's not too sweet. This is great for all occasions and easy to do in your spare time.
Provided by Sapphire Bang
Categories Desserts Cakes Yellow Cake Recipes
Time 1h45m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake tin with cooking spray and line with parchment paper.
- Mix flour, sugar, baking powder, vanilla extract, and salt together in a bowl. Add eggs, milk, and vegetable oil. Mix by hand or use an electric mixer on low speed until smooth. Add more flour if batter is too runny. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour.
- Remove from the oven and let cool, 15 to 30 minutes. Transfer to the refrigerator to chill slightly, 15 to 30 minutes more. Slice the cooled cake through the middle to make 2 layers.
Nutrition Facts : Calories 378.6 calories, Carbohydrate 47 g, Cholesterol 57.3 mg, Fat 18.6 g, Fiber 0.9 g, Protein 5.9 g, SaturatedFat 3.3 g, Sodium 206.6 mg, Sugar 21.2 g
VANILLA VELVET CAKE
After searching everywhere and coming up empty for "my" perfect scratch made vanilla cake recipe, I set out to develop my own recipe. Using my favorite red velvet recipe, I omit some things and add a few others and here are the results:
Provided by Neo_Soul_Cook1111
Categories Dessert
Time 40m
Yield 1 13x9 cake, 15-20 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F. Grease and flour a 9x13x2 inch cake pan or 3 (9-inch) round layer cake pans.
- Sift flour, cornstarch, baking powder, salt and sugar together in a large bowl. Make a well in the center of the flour and add the oil, butter, buttermilk, milk, vanilla and eggs. Beat until combined. Add the baking soda and vinegar. Pour batter into pans. Tap them on the table to level out the batter and release air bubbles.
- Bake for 25 to 30 minutes or until a cake tester inserted near the middle comes out clean. Let layers cool on a wire rack for about 10 minutes before turning out of pan. Cool completely before frosting.
Nutrition Facts : Calories 450.8, Fat 22, SaturatedFat 8, Cholesterol 63.8, Sodium 478.7, Carbohydrate 57.6, Fiber 0.9, Sugar 32.1, Protein 5.8
VANILLA WACKY CAKE
The "wacky" in the title refers to breaking all the rules of baking. Born out of necessity during the Great Depression, this cake swaps out the expected milk, butter and eggs-which were expensive and hard to find at the time-for water, oil and vinegar. And, yet, through some smart kitchen science, the cake still comes out fluffy, light and not a bit dry. You can mix up the batter right in the baking pan (no bowl required!) with ingredients you probably already have in your pantry. This is a vintage hack that feels like a new classic.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 9 servings
Number Of Ingredients 8
Steps:
- Position an oven rack in the middle of the oven and preheat to 350 degrees F. Grease an 8-by-8-inch baking pan with vegetable oil.
- Sift the flour, sugar, baking soda and salt through a fine-mesh strainer directly into the prepared baking pan. Stir together with a fork (or a silicone whisk if using a nonstick baking pan). Add the oil, vinegar, vanilla and 1 cup water; stir with the fork until fully incorporated. Bake until a toothpick inserted into the center comes out clean, about 35 minutes.
- Let the cake cool completely in the pan on a wire rack, about 1 hour. Frost the top of the cake with the frosting, if using. Cut into 9 squares and serve each with a dollop of whipped cream, if using.
RED VELVET CHOCOLATE CAKE
What could make traditional red velvet cake even better? Chocolate, of course!
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 1 two-layer cake
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Generously butter two 9-by-2-inch round cake pans. Sprinkle with flour, and tap out the excess; set aside. In a medium bowl, whisk cake flour, salt, and cocoa; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar and oil, and beat on medium speed until well combined. Add eggs, one at a time, beating well after each addition. Add food coloring and vanilla, and beat until well combined. Add flour mixture, alternating with buttermilk, scraping the sides of the bowl with a rubber spatula as needed.
- In a small bowl, mix baking soda and vinegar until combined. Add to batter, and beat for 10 seconds. Evenly divide batter between the prepared pans. Bake until a cake tester inserted in the center of each cake comes out clean, 30 to 35 minutes. Transfer to a wire rack to cool in the pans for 5 minutes. Remove from the pans, and return to the rack to cool completely.
- Spread 1 1/2 cups of the frosting on one of the layers. Place the second layer on top; spread and swirl the remaining frosting around the sides and top of the cake.The cake can be stored in the refrigerator for up to 6 hours. Bring to room temperature before serving.
VANILLA SHEET CAKE WITH MALTED-CHOCOLATE FROSTING
Sheet cakes, long a staple of bake sales and potlucks, are easy to make and even easier to transport. Be sure to let the cake cool completely before you frost it. Once frosted, the cake can be covered with plastic wrap and kept at room temperature up to three days.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 16
Steps:
- Make the cake: Preheat oven to 350 degrees. Lightly butter a 9-by-13-inch baking pan. Dust with flour, tapping out excess. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- With an electric mixer on high speed, beat butter and sugar until pale and fluffy, about 5 minutes. Beat in eggs, 1 at a time, until combined. Reduce mixer speed to low. Add flour mixture in 3 batches, alternating with 2 batches of buttermilk; beat to combine, scraping down sides of bowl as needed. Beat in vanilla.
- Transfer batter to prepared pan; smooth top with an offset spatula. Bake, rotating half way through, until cake is golden and puffed and a cake tester comes out clean, about 30 minutes. Transfer pan to a wire rack to cool completely.
- Meanwhile, make the frosting: In a medium bowl, whisk together cocoa and malted milk powders. Add the boiling water, whisk until smooth, and let cool. With mixer on high speed, beat butter until smooth. Add cocoa mixture; beat until combined. Add chocolate and salt. Raise mixer speed to medium- high; beat until frosting is smooth and peaks form, about 3 minutes. Spread frosting over cake; sprinkle with malted milk balls, if desired.
BLACK VELVET CAKE
Enjoy this delicious black velvet cake with whipped frosting - a tasty dessert treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 16
Number Of Ingredients 14
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease 3 (8- or 9-inch) round cake pans with shortening; lightly flour.
- In large bowl, mix flour, sugar, cocoa, baking soda and salt. In another large bowl, beat oil, buttermilk, eggs, food color, vinegar and vanilla with electric mixer on low speed just until blended. Gradually add flour mixture; beat 2 minutes on medium speed, scraping bowl occasionally. Pour into pans.
- Bake 23 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
- Brush off all loose crumbs from cake layers. Place 1 cake layer, rounded side down, on serving plate; spread with 1 cup frosting. Top with second cake layer, rounded side up. Spread with 1 cup frosting. Top with third cake layer. Spread very thin layer of frosting on side to seal in crumbs. Spread remaining frosting on side and top of cake. Cut licorice into pieces. Pile licorice on top of cake. Decorate bottom edge of cake with jelly beans.
Nutrition Facts : Calories 628, Carbohydrate 74 g, Fat 7, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 368 mg
CHOCOLATE VELVET CAKE
Make and share this Chocolate Velvet Cake recipe from Food.com.
Provided by Boo Chef in West Te
Categories Dessert
Time 55m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add sugar, beating until blended. Add eggs, 1 at a time, beating just until blended.
- Combine cake flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla.
- Pour 7 cups batter into a greased and floured 13- x 9-inch pan, reserving remaining 1 cup batter.
- Bake at 350°F for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove from pan, and cool completely on wire rack.
- Note: Prepare cake batter 1 1/2 more times; stir in reserved 1 cup batter. Repeat procedure for baking the second 13- x 9-inch layer. Spoon 3 cups batter into a greased and floured 9- x 5-inch pan. Bake at 350°F for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Repeat procedure with remaining batter for baking the second 9- x 5-inch layer.
- Yield 1 (13- x 9-inch) layer (8 cups batter).
Nutrition Facts : Calories 546.6, Fat 27.4, SaturatedFat 13.2, Cholesterol 129.8, Sodium 279, Carbohydrate 73.2, Fiber 2.8, Sugar 51.6, Protein 6.9
Tips:
- Mise en Place: Before starting, ensure all ingredients and equipment are ready. This will streamline the baking process.
- Room Temperature Ingredients: Bring butter, eggs, and cream cheese to room temperature before mixing. This allows them to incorporate more easily, resulting in a smoother batter.
- Properly Measure Ingredients: Use accurate measuring tools to ensure the correct proportions of ingredients. Too much or too little of an ingredient can affect the final outcome of the cake.
- Cream Butter and Sugar until Light and Fluffy: This step incorporates air into the mixture, creating a lighter and more voluminous cake.
- Add Eggs One at a Time: Gradually add the eggs to the butter-sugar mixture, beating well after each addition. This prevents the mixture from curdling.
- Do Not Overmix the Batter: Overmixing can develop the gluten in the flour, resulting in a tough and dense cake. Mix just until the ingredients are well combined.
- Divide the Batter Evenly: When baking multiple layers, divide the batter evenly among the prepared pans. This ensures uniform baking and even layers.
- Proper Oven Temperature: Preheat the oven to the correct temperature before baking. An accurate oven temperature is crucial for proper baking.
- Check for Doneness: Insert a toothpick or cake tester into the center of the cake. If it comes out clean, the cake is done. Avoid overbaking, as this can dry out the cake.
- Cool Cakes Completely: Allow the cakes to cool completely before frosting or assembling. This prevents the frosting from melting and ensures a stable cake.
Conclusion:
The Vanilla Velvet Chocolate Cake is a delectable dessert that combines the richness of chocolate with the delicate flavor of vanilla. By following the tips and techniques outlined above, you can create a moist, fluffy, and flavorful cake that will impress your friends and family. With its elegant appearance and delicious taste, this cake is perfect for any special occasion or as a delightful treat to enjoy at home. Happy baking!
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