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
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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


  1. For the Chocolate Cake: 
  2. Preheat oven to 325 degrees F and spray 2 (9-inch) cake pans with cooking spray.
  3. For each cake:
  4. 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.
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