Recipe courtesy of James Rosselle
Vanilla Velvet/Chocolate Cake
- Level: Intermediate
- Total: 1 hr
- Prep: 20 min
- Cook: 40 min
- Yield: 2 (9-inch) pans
- Level: Intermediate
- Total: 1 hr
- Prep: 20 min
- Cook: 40 min
- Yield: 2 (9-inch) pans
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
- 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.
