Vanilla Velvet/Chocolate Cake

Total Time:
1 hr
20 min
40 min

2 (9-inch) pans

  • 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
For the Chocolate Cake:
  • 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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