Chocolate Red Velvet Cake Batter Recipes

RED VELVET CHOCOLATE CAKE

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.

CHOCOLATE VELVET CAKE

Steps:

• Preheat oven to 325 degrees F. Grease and flour 3 (8x2) round pans
• In a medium bowl combine the flour, baking powder, baking soda, salt, and cocoa powder. Whisk for 30 seconds to blend and set aside.
• In the bowl of your mixer, add the softened butter and softened cream cheese. Mix until smooth. Gradually add the sugar. Mix on low speed for 3 minutes. Scrape the sides and bottom of the bowl.
• Add the eggs one at a time, mixing after each until the yellow of the yolk disappears.
• With the mixer on low speed, add about half of the flour mixture. Mix until combined.
• Add the milk and vanilla. Blend on low speed, then add the remaining flour mixture. Increase the mixing speed slightly and mix until blended and smooth. Do not over mix.
• Add the batter to the prepared pans and bake at 325 degrees for 20 to 23 minutes. The cake layers are done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.
• Cool the pans on cooling rack 5 to 10 minutes then turn out.
• Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
• Add cocoa and mix until blended.
• Cut the cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated.
• Add the vanilla. Gradually add the powdered sugar beating on low speed until blended.
• Increase mixing speed to medium and beat until fluffy, don't over beat. If beaten too long it will become very soft. If this happens, just refrigerate for 10 to 15 minutes.
• This frosting will pipe best if used while still very cool. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.
• Will frost a 3 layer 8 or 9 inch cake.

CHOCOLATE RED VELVET CAKE BATTER

Steps:

• Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
• Stir together flour, cocoa, and baking soda. Add to butter mixture alternately with sour cream, begining and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla and red food coloring. Use batter immediately.
• Chocolate Red Velvet Layer Cake:
• Spoon batter evenly into 6 greased and floured 8-inch round foil cake pans.
• Bake at 350 for 18-20 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
• Note: These cakes were baked in disposable foil cake pans, so they could fill all the pans at once. This way, if needed to bake the cake layers in batches, the second batch will be ready to put in the oven as soon as the first one is done. To allow the heat to circulate for even baking, space pans at least 2-inches apart from one another and away from the inside walls of the oven.
• Fluted Chocolate Red Velvet Cakes:.
• Spoon batter evenly into 3 greased and floured 8-inch brioche pans.
• Bake at 325 for 50 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

CHOCOLATE VELVET CAKE

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).