I admit this tactic is a bit in my own interest. I firmly believe birthdays ought to be a day where you feel special. That doesn't have to mean oodles of presents or a huge party or running around wearing a tiara or "Birthday Girl" badge. It can be as simple and innocuous as someone wishing you a happy birthday. When I bring my slightly-more-effort-than-usual baked good in to work, people can wish me a happy birthday when they might not have known otherwise. That's only a little selfish, right? I'm still sharing delicious treats...
Okay, there's another selfish aspect too. I love the challenge of a new recipe. While this particular cake didn't call for me to learn any new skills or use any unusual equipment, I still relished tackling an unfamiliar recipe.
This cake is fantastic. It screams special occasion, with the red velvet and chocolate cake batters swirled together and layered. The icing is absolutely decadent, and when it's your birthday (or you're alone in the kitchen), it's entirely okay to scoop a spoonful (or three) directly into your mouth.
Red Velvet Marble Cake
with The Best Chocolate Buttercream Icing
from Joy the Baker Cookbook: 100 Simple and Comforting Recipes
Makes a two layer 8- or 9-inch cake
*A word of warning: You will use several dishes to make this cake. It will happen. It is also worth it, especially if you can enlist the help of a dishwasher with the promise of a large piece of the finished cake.
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Ingredients for the cake:
for the chocolate cake:
1 cup all-purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup prepared coffee (liquid)
1/3 cup plus 1 tbsp unsweetened cocoa powder
1/2 cup plus 2 tbsp. packed brown sugar
1/3 cup granulated sugar
2 large eggs
1/4 cup buttermilk
1 tsp. pure vanilla extract
for the red velvet cake:
1 cup plus 2 tbsp. all-purpose flour
3/4 tsp. baking soda
1/2 tsp salt
3 tbsp. unsweetened cocoa powder
2 tbsp. red food coloring (or about 1/4 tsp. red gel dye)
1/4 cup (1/2 stick) unsalted butter, room temperature
3/4 cup granulated sugar
1 large egg
1/2 tsp. pure vanilla extract
1/2 cup buttermilk
1 1/2 tsp. white vinegar
Preparation:
Position oven racks in the center and upper third of the oven. Preheat to 350 degrees F. Grease and flour two 8- or 9-inch round cake pans and set aside.
For the chocolate cake:
In a medium bowl, whisk together flour, baking soda, and salt. Set aside. Whisk together the coffee and cocoa powder until smooth. Set aside.
In a separate bowl, use a mixer to beat the butter, brown sugar, and granulated sugar. Beat until fluffy, 3-5 minutes. Add eggs one at a time, beating for 1 minute between each addition and scraping down the sides of the bowl as needed. Add the coffee mixture and vanilla, then beat on medium-high speed for 1 minute, until thoroughly combined.
Add the flour mixture and buttermilk, then beat until almost entirely combined. Set aside the chocolate cake batter.
For the red velvet cake:
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. In a small bowl, combine the cocoa powder and red food coloring. If using gel food coloring, add up 1-2 tsp. of water to help dissolve the cocoa powder. Set aside.
In a separate bowl, use a mixer to beat the butter and sugar until light and fluffy, 3-5 minutes. Add the egg and beat at medium speed for 1 minute. Add the cocoa mixture along with the vanilla, and beat until completely blended. Scrape down the sides of the bowl as needed.
Add half of the flour mixture and half of the buttermilk to the bowl and mix until almost completely incorporated. Add the remaining halves of flour mixture and buttermilk. Beat on low speed until almost entirely incorporated. Add the vinegar and finish combining the batter with a spatula.
Assembly:
Divide the red velvet batter between the two cake pans. Top each with the chocolate cake batter, dividing it between the two cake pans as well. Use a butter knife to gently swirl the batters together. This won't take more than a few strokes in each pan; you want the batters to remain fairly distinct and not get too muddled.
Bake cakes on the center and upper oven racks for 15 minutes. Switch the cake pans from the bottom to the top and vice versa. Bake for another 15-20 minutes, until a skewer inserted in the center of the cakes comes out clean. Remove from the oven and let cakes cool in the pan for 10 minutes before inverting onto wire racks to cool completely.
Once cool, frost with The Best Chocolate Buttercream Frosting (recipe follows). Refrigerate for at least 30 minutes to let the frosting set slightly. Store the cake, well wrapped in the refrigerator for up to 5 days. Bring to room temperature by setting on the counter for 20-30 minutes before serving.
The Best Chocolate Buttercream Frosting
Makes a lot of frosting. But make it all, store leftover frosting in an airtight container in the refrigerator, and use within 3 weeks.
Ingredients:
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/2 cup unsweetened cocoa powder
1/2 tsp. salt
2 1/2 to 3 cups powdered sugar, sifted
2 tbsp. milk
1 tsp. vanilla extract
Scant 1/2 cup heavy cream
1/3 cup chocolate Ovaltine powder
Preparation:
In a medium bowl, use a mixer to cream together the butter, cocoa powder, and salt. The mixture will be very thick, but cream for about 3 minutes on medium speed.
Scrape down the sides of the bowl and add 2 1/2 cups powdered sugar. Mix on low to incorporate the sugar while adding the milk and vanilla. As the sugar incorporates, gradually increase the mixer speed to medium-high. Scrape down the sides of the bowl as needed. Beat until smooth.
Stir together the cream and Ovaltine in a small bowl. While mixing on medium speed, pour the cream in a slow and steady stream until the frosting reaches your desired consistency--smooth, creamy, and spreadable. Add more powdered sugar if necessary to adjust consistency. Spread onto cooled cakes. If the frosting is too easily spread and won't retain any shape, put it in the refrigerator for about 30 minutes to harden it just enough.
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