Ingredients
For the Vanilla Velvet:
- 12 ounces cake flour
- 1 1/2 tablespoons baking powder
- 1 teaspoon salt
- 10 ounces sugar
- 4 egg whites
- 9 ounces milk
- 2 3/4 teaspoons vanilla extract
- 6 ounces butter, softened
For the Chocolate Cake:
- 3/4 cup cocoa powder
- 2 1/2 cups cake flour
- 1 3/4 cups sugar
- 1 1/2 tablespoons baking powder
- 1 teaspoon salt
- 1 1/4 cups water
- 4 eggs
- 2 1/2 teaspoons vanilla extract
- 1 1/4 cups butter, softened
Directions
Preheat oven to 325 degrees F and spray 2 (9-inch) cake pans with cooking spray
For each cake:
Combine all dry ingredients and sift. Combine all wet ingredients and whisk to incorporate. In a mixer fitted with a paddle attachment, mix the sifted dry ingredients and butter. Add 1/3 of the wet ingredients and mix on medium speed for 1 minute. Scrape down the sides of the bowl and repeat this process 2 more times. Poor batter evenly into prepared cake pans. Bake in a preheated oven for 30 to 35 minutes. Check the center of cakes with a toothpick for doneness. Cool.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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By laura_j_baker_1...
Plymouth, 63
on June 01, 2010
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These cakes are awesome. The frostings are another story - the texture on the ganache was off for spreading on a cake and the cookies and cream mousseline is an incomplete recipe. But I'd highly recommend just the cakes - the vanilla is light and fluffy and the chocolate is a denser cake.
By warmfriend_11186207
South Amherst, OH
on June 06, 2009
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There are 3 recipes listed under Sweet 16. The cake, filling ( Buttercream Mousseline ,and frosting (Ganache . I have not made this as yet, but I'm fairly certain this is the entire recipe, on 3 separate pages, not all on one. The ingredients seem to indicate this. Hope I have been of some help. Happy Baking.
I had to give a rating to get this posted.As i stated previously, I haven't made this cake yet, but it does sounds yummy,so I am giving it 3 stars.
By jjjat1_11403661
wichita, KS
on February 03, 2009
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I NEVER READ THE REVIEWS BECAUSE AS I CHECK OUT THE RECIPE I JUST KNOW IF THERE IS A QUESTION IN MY MIND OR IF IT SOUNDS GREAT, EASY, TRICKY, OR WHATEVER. I HAD TO READ THIS ONE BECAUSE I SAW THERE WAS VERY WERE MANY QUESTIONS. THERE ARE VERY LITTLE INSTRUCTIONS. EACH SEPERATE CAKE SHOULD HAVE ITS OWN INSTRUCTIONS FOR THE BEGINNER BAKER, BETTER STEP BY STEP INSTRUCTIONS, AND THE INGREDIENTS ARE STRANGE AS ONE IS BY MEASURED VOLUME AND ONE BY WEIGHT. (? YES, AS WELL AS NO FROSTING RECIPE WHICH I'M CREATIVE ENOUGH THAT I COULD COME UP WITH MANY IDEAS FOR THIS, BUT THE BASIC IS... WHAT A STRANGE COPULATION THIS IS!
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