Lumberjack Cake

After cutting down trees and eating lunch, skip and jump your way over to this chocolate-frosted plaid red velvet cake.
SERVINGS:
serving time1, 9-inch cake

INGREDIENTS
Red velvet cake (dark red layer):

1/2 cup butter, softened at room temperature

2 tablespoons cocoa powder

2 tablespoons red food coloring

2 1/2 cups all-purpose flour, sifted

1 teaspoon salt

1 1/2 cups sugar

2 large eggs

2 teaspoons vanilla

1 cup buttermilk

1 tablespoon vinegar

White cake (red layer):

2 1/2 cups cake flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

3 large eggs

1 teaspoon vanilla

3/4 cup butter, softened at room temperature

1 1/2 cups sugar

1 cup buttermilk

8 tablespoons red food coloring

Chocolate cake layer:

1 1/2 cups all-purpose flour

1 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1/3 cup cocoa powder

3/4 cup butter, softened at room temperature

2 large eggs

2 teaspoons vanilla extract

3/4 cup sour cream, room temperature

Decorating the cakes:

2 cups chocolate frosting

1 cup milk chocolate frosting

For the chocolate bark:

2 cups melted dark chocolate

2 tablespoons cocoa powder, for dusting

For the wood cream cheese frosting:

2 cups cream cheese, room temperature

1 cup butter, room temperature

1 cup powdered sugar, sifted

2 tablespoons vanilla

1 tablespoon lemon juice

INSTRUCTIONS
Make the cakes: Preheat the oven to 350 degrees. Line two 9-inch cake pans with baking spray and parchment paper.

For the red velvet layer: In a small bowl, combine cocoa powder and red food coloring to a paste consistency. Set aside. Combine flour and salt and set aside.

In a large bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar. Once smooth, add in eggs one at a time. Add in vanilla and the red paste. Alternate between adding the flour mixture and the buttermilk, making sure to combine thoroughly after each addition. Add vinegar and mix until batter is smooth. Divide batter between the two prepared pans and bake for 25 to 30 minutes until a toothpick comes out clean from the center. Set aside to cool.

For the white cake layer: Preheat the oven to 350 degrees. Line two 9-inch cake pans with baking spray and parchment paper.

In a medium bowl, sift together the flour, baking powder, baking soda and salt. Set aside. In a small bowl, whisk together eggs and vanilla.

In a large bowl, cream butter and sugar. Add egg mixture. Alternate adding in the flour mixture and the buttermilk until completely combined. Stir in red food coloring. Divide batter between the two prepared pans and bake for 25 to 30 minutes until a toothpick comes out clean from the center. Set aside to cool.

For the chocolate cake layer: Preheat the oven to 350 degrees. Line two 9-inch cake pans with baking spray and parchment paper.

In a large bowl, combine the flour, sugar, baking powder, baking soda, salt and cocoa powder. Using a hand mixer, blend the butter, eggs and vanilla into the dry mix. Fold in the sour cream. Divide the batter between the two cake pans and bake for 25 to 30 minutes until fragrant and a toothpick comes out clean from the center of the cake. Set aside to cool.

Make the wood cream cheese frosting: In a large bowl, cream together cream cheese and butter with a hand mixer until smooth. Add powdered sugar, lemon juice and vanilla. Set aside.

Make the chocolate bark: Spread chocolate in a thin layer across a piece of 18 by 13-inch parchment paper. Lay another piece of parchment paper on top of the chocolate and smooth out. Roll the parchment paper lengthwise and set in the fridge to chill for up to 2 hours.

Assemble the cake: When cakes are cool, cut off the tops and divide into two layers. Using a 5-inch and 2-inch cake mold, cut circles out of each layer. Stack the cake layers and add frosting. Remove chocolate bark from the fridge, dust with cocoa powder, and place around the edge of the cake to resemble bark.



Recipe adapted from Lumberjack Cake

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