FOOD
Lumberjack Cake
After cutting down trees and eating lunch, skip and jump your way over to this chocolate-frosted plaid red velvet cake.
FOOD
Lumberjack Cake
After cutting down trees and eating lunch, skip and jump your way over to this chocolate-frosted plaid red velvet 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
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
Chocolate Bark
- 2 cups melted dark chocolate
- 2 tablespoons cocoa powder, for dusting
Decorations
- 2 cups chocolate frosting
- 1 cup milk chocolate frosting
Steps
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.
- 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.
White Cake (Red Layer)
- 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.
Chocolate Cake Layer
- 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.
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.
- 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.