Name: Lumberjack Cake
Prep time: 1 h
Cook time: 2 h
Yield: 1
Ingredients: 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; 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; 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

1/2 cup butter, softened at room temperature

Red Velvet Cake (Dark Red Layer)

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.

In a large bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar.

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.

3/4 cup butter, softened at room temperature

White Cake (Red Layer)

For the white cake layer: Preheat the oven to 350 degrees.

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.

Alternate adding in the flour mixture and the buttermilk until completely combined.

Chocolate Cake Layer

For the chocolate cake layer: Preheat the oven to 350 degrees.

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.

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.

Wood Cream Cheese Frosting

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.

Chocolate Bark

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.

Decorations

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.

Remove chocolate bark from the fridge, dust with cocoa powder, and place around the edge of the cake to resemble bark.

After cutting down trees and eating lunch, skip and jump your way over to this chocolate-frosted plaid red velvet cake.