Mazel Tov Rachel and Roy (Red Velvet Cake and Mocha Cake)

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Two interlocking heart cakes: one red velvet with cream cheese frosting, one mocha cake with milk chocolate frosting. The design is reverse piped buttercream (see here for tutorial and here for another example).

Red Velvet Cake with Cream Cheese Frosting
Adapted from All In One Bakeshop.

Combine dry ingredients in large mixing bowl:
2 1/2 cups flour (11.25 ouncces)
1 tsp, baking soda
1/2 tsp. baking powder
2 Tbl. cocoa
1 tsp. salt
1 1/2 cups sugar (12 ounces)

In medium mixing bowl or large measuring cup combine the wet ingredients:
1 cup buttermilk (or 1 cup soy milk with 1 tsp. vinegar)
1 1/2 cups oil
2 eggs
2 Tbl. liquid red food coloring (or 1 Tbl. gel paste red food coloring)
1 Tbl. vinegar
1 Tbl. vanilla

Add the wet ingredients to the dry ingredients and mix well to make a smooth batter. Divide the batter between two greased, parchment lined 9″ round pans (or two Wilton heart pans that are equivalent to 9″ round pans). Bake at 350 degrees for 25 minutes, or until the top of the cake springs back to the touch.

Cool and frost.

Cream Cheese Frosting
16 ounces cream cheese, room temperature
8 ounces butter, room temperature
1 Tbl. vanilla
16 ounces powdered sugar
fresh lemon juice, to taste (optional)

Combine cream cheese and butter and beat until smooth. Add powdered sugar and mix to make smooth frosting. Add vanilla. Add lemon juice, to taste, to add a bit of tanginess.

Mocha Cake with Milk Chocolate Frosting
Based on Zoe’s Chocolate Cake and Hershey’s Black Magic Cake–see here for my post about this.

Mix together the following dry ingredients in a large bowl until very evenly combined:
14 ounces sugar (2 cups)
8.25 ounces flour (about 1 1/2 plus 1/3 cups)
2 ounces cocoa powder (3/4 cup Dutch process or natural both work)
3/4 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt

Combine in a large measuring cup or medium bowl the wet ingredients:
1 cup buttermilk (1 cup soy milk plus 1 tsp. vinegar)
1/2 cup oil
2 eggs
1 1/2 tsp. vanilla
Combine the wet ingredients with the dry ingredients and mix well to make smooth batter.

Add to the batter and stir well to evenly combine:
1 cup hot coffee (hazelnut is especially nice)

Divide batter between two greased and parchment paper lined 9″ round pans (or Wilton heart pans that are equivalent to 9″ round pans).  Bake at 350 degrees for 25-30 minutes, or until top of cake springs back to the touch.

Milk Chocolate Icing
12 ounces butter
16 ounces powdered sugar
2 ounces cocoa powder (3/4 cup)
1 tsp. vanilla
1/4 cup milk, or as needed to make frosting right consistency
4 ounces milk chocolate melted and cooled

Combine powdered sugar and butter. Add vanilla and milk and mix until frosting is smooth. Add the cocoa powder and mix well to combine. Mix in melted and cooled milk chocolate. Adjust consistency with milk.

Decorators Frosting
For piping the details.
4 ounces butter
8-10 ounces powdered sugar
2 Tbl. milk, or more, as needed to adjust consistency
Combine the butter and powdered sugar. Add the milk as needed to adjust the consistency of the frosting.

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3 Responses to “Mazel Tov Rachel and Roy (Red Velvet Cake and Mocha Cake)”

  1. Shoshana Says:

    I love the look of this cake!

  2. Mrs. S. Says:

    Mazal tov!

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