Vanilla-Red Velvet Layer Cake - Bake from Scratch

      A blend of vanilla and red velvet, this cake is pure indulgence. We made slight modifications to the classic 1-2-3-4 cake recipe for the red velvet batter by substituting ¼ cup of flour with ¼ cup of cocoa powder. Adorned with stunning swirls of Cream Cheese Frosting, it embodies holiday spirit perfectly.

      Makes 1 (8-inch) cake

      Vanilla layer:

      - ½ cup (113 grams) unsalted butter, softened

      - 1 cup (200 grams) granulated sugar

      - 2 large eggs (100 grams), at room temperature

      - 2 teaspoons (12 grams) vanilla bean paste*

      - 1½ cups (188 grams) cake flour

      - 1½ teaspoons (7.5 grams) baking powder

      - ¼ teaspoon kosher salt

      - ½ cup (120 grams) whole milk, at room temperature

      Red velvet layer:

      - ½ cup (113 grams) unsalted butter, softened

      - 1 cup (200 grams) granulated sugar

      - 2 large eggs (100 grams), at room temperature

      - 1 teaspoon (4 grams) vanilla extract

      - 1¼ cups (156 grams) cake flour

      - ¼ cup (21 grams) unsweetened cocoa powder

      - 1½ teaspoons (7.5 grams) baking powder

      - ¼ teaspoon kosher salt

      - ½ cup (120 grams) whole milk, at room temperature

      - 1 tablespoon (15 grams) red liquid food coloring

      Vanilla Simple Syrup (recipe follows)

      Cream Cheese Frosting (recipe follows)

      Preheat your oven to 350°F (180°C). Grease two tall-sided 8-inch round cake pans with baking spray containing flour.

      For the vanilla layer: In the bowl of a stand mixer with a paddle attachment, cream together the butter and sugar on medium speed until fluffy, about 3 to 4 minutes, remembering to scrape down the bowl's sides. Incorporate the eggs one at a time, mixing well after each addition, then add the vanilla bean paste. In a separate medium bowl, whisk together the flour, baking powder, and salt. With the mixer on low, alternately add the flour mixture and the milk to the butter mixture, starting and ending with the flour mixture, mixing just until combined after each addition. Transfer the batter to one of the prepared pans, smoothing the top with an offset spatula.

      For the red velvet layer: Clean the mixer bowl and paddle attachment. Using the paddle attachment, beat the butter and sugar on medium speed until fluffy, around 3 to 4 minutes, stopping to scrape the bowl sides. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. On low speed, gradually add this dry mixture to the butter mixture, alternating with the milk and beginning and ending with the flour mixture, mixing just until combined after each addition. Then, mix in the food coloring. Pour the batter into the other prepared pan, smoothing the top with an offset spatula.

      Bake until a wooden pick inserted in the center comes out clean, about 35 to 40 minutes. Allow cooling in the pans for 10 minutes. Remove from pans and cool completely on wire racks. Once cooled, trim the top of both cake layers flat and slice each layer horizontally in half. Place one red velvet layer on a cake plate. Brush with 2 tablespoons (36 grams) of Vanilla Simple Syrup and spread 1 cup (225 grams) of Cream Cheese Frosting on top. Add a vanilla layer, brush with 2 tablespoons (36 grams) of simple syrup, and spread another cup of frosting. Repeat with the remaining red velvet layer. Finally, place the remaining vanilla layer on top and brush with the rest of the Vanilla Simple Syrup. Apply a thin layer of frosting over the top and sides of the cake to create a crumb coat. Chill until the crumb coat sets, about 45 minutes. Keep the remaining frosting covered in the refrigerator until ready to use.

      When ready to finish the cake, fold the remaining frosting with a spatula until it has a spreadable consistency. Reserve 3½ cups (788 grams) of frosting. Use the remaining frosting to cover the top of the cake, creating swirls as desired. Place the reserved frosting in a large pastry bag fitted with a ½-inch open star piping tip (Ateco #824) and pipe 1¼-inch-wide zigzag ribbons along the sides of the cake. Refrigerate until it's time to serve.

      Let us know how it turned out!

      Vanilla Simple Syrup

      - ⅓ cup (67 grams) granulated sugar

      - ⅓ cup (80 grams) water

      - 1 teaspoon (4 grams) vanilla extract