Buffalo Plaid Cake

Name: Buffalo Plaid Cake
Yield: 24
Ingredients: 4 cups King Arthur Flour all-purpose flour; ½ cup Dutch cocoa powder; 1 tablespoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1 cup brewed hot coffee; 8 ounces bittersweet chocolate (60%), finely chopped; ½ cup Cabot Sour Cream; 1 teaspoon pure vanilla extract; 3 sticks Cabot Unsalted Butter, at room temperature; 3 cups granulated sugar; ¾ cup neutral oil, such as canola; 6 large eggs, at room temperature; 5 cups King Arthur Flour unbleached cake flour; ¼ cup unsweetened natural cocoa powder (not Dutch); 1 teaspoon salt; 1 teaspoon baking soda; 1 teaspoon baking powder; 2 cups buttermilk; 1 tablespoon apple cider vinegar; 1 teaspoon pure vanilla extract; 1 ½ sticks Cabot Unsalted Butter, at room temperature; 3 cups granulated sugar; ¼ cup neutral oil, such as canola; 4 large eggs, room temperature; 1 tablespoon red gel food coloring; 3 cups confectioner’s sugar; 1½ cups Dutch cocoa powder; ½ teaspoon salt; 15 ounces bittersweet chocolate

Servings

24

When you want to make a cake that will impress with its incredible flavor and visual appeal, grab this black and red cake recipe. Popularly known as lumberjack cake, this unique dessert features a plaid interior that looks absolutely stunning. But don’t be intimidated when you look at the picture or see the detailed recipe instructions. Surprisingly, it isn’t that difficult to make – it just takes some time and patience. We hope all baking fans will try this amazing recipe for Buffalo Plaid Cake. The presentation alone will be well worth your efforts, but it absolutely delivers in flavor as well! Once you’ve made this cake, share your photos and the recipe with family and friends on Facebook, Pinterest, Twitter or Instagram. They’re going to be in awe!

For this plaid cake, you’ll need to make a dark chocolate cake batter (for the black portion of the plaid pattern) and a red velvet cake batter (for – you guessed it! – the red portion of the plaid pattern). Follow the recipe instructions below for making each batter, creating the plaid pattern with the two batters in the cake pans and baking.

Then you’ll make the rich, fudgy chocolate frosting according to the recipe instructions and, once the cake layers are cooled, assemble the cake as directed. This promises to be one show-stopping cake that’s ideal for many occasions!

For another beautiful and delicious cake recipe, try our Chocolate Layer Cake with Chocolate Frosting. Cabot is a cooperative of farm families and we work hard to produce our award-winning dairy products. We’d love to hear your feedback on this black and red cake so, if you have a chance, please rate and review the recipe.

Ingredients

Dark Chocolate Cake Batter:

4 cups King Arthur Flour all-purpose flour
½ cup Dutch cocoa powder
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup brewed hot coffee
8 ounces bittersweet chocolate (60%), finely chopped
½ cup Cabot Sour Cream
1 teaspoon pure vanilla extract
3 sticks Cabot Unsalted Butter, at room temperature
3 cups granulated sugar
¾ cup neutral oil, such as canola
6 large eggs, at room temperature

Red Velvet Cake Batter:

5 cups King Arthur Flour unbleached cake flour
¼ cup unsweetened natural cocoa powder (not Dutch)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 cups buttermilk
1 tablespoon apple cider vinegar
1 teaspoon pure vanilla extract
1 ½ sticks Cabot Unsalted Butter, at room temperature
3 cups granulated sugar
¼ cup neutral oil, such as canola
4 large eggs, room temperature
1 tablespoon red gel food coloring

Fudgy Chocolate Frosting

3 cups confectioner’s sugar
1½ cups Dutch cocoa powder
½ teaspoon salt
15 ounces bittersweet chocolate
7 sticks Cabot Unsalted Butter, very soft but not melted
¾ cup Cabot Sour Cream
1 tablespoon pure vanilla extract
¾ cup freshly brewed coffee

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Directions

To make Dark Chocolate Batter:

PREHEAT the oven to 350ºF.
WHISK flour, cocoa powder, baking powder, baking soda, and salt for 30 seconds to combine in a large mixing bowl.
COMBINE the coffee and chocolate in a small saucepan and stir over low heat until the chocolate is melted. Add the sour cream and vanilla and stir to combine. Set aside.
PLACE butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat until light and fluffy, up to 5 minutes. Scrape down the bottom and sides of the bowl and add eggs, one at a time, scraping and mixing in between to make sure each egg is completely incorporated. Add the oil.
ADJUST the mixer to low speed, and add one third of the flour, then half of the chocolate mixture, and continue to alternate between the flour and chocolate until the ingredients are just combined. Take the bowl from the stand mixer and, using a large rubber spatula, fold the batter a few times, scraping the sides and bottom of the bowl, to ensure everything is well incorporated. Fill a large pastry bag with batter.

To Make Red Velvet Batter:

WHISK the flour, cocoa powder, salt, baking soda, and baking powder in a large mixing bowl for 30 seconds. Set aside.
MIX together in a liquid measure cup, buttermilk, vinegar, and vanilla. Set aside.
PLACE butter and sugar in the bowl of a stand mixer with the paddle attachment and cream until light and fluffy, about 5 minutes. Add the oil and mix until combined. Scrape down the bottom and sides of the bowl. Add the eggs, one at a time, and mix well after each addition. Scrape the bottom and sides of the bowl. Add the food coloring and mix until just combined.
TURN the mixer to low speed, add a third of the flour mixture, then half of the buttermilk mixture, and continue to alternate between the two until just combined. Take the bowl from the stand and, using a large rubber spatula, fold the batter a few times, scraping the bottom and sides of the bowl to ensure everything if fully incorporated. Fill a large pastry bag with the batter.
BUTTER the bottom of four 8” round cake pans. If you only have two, bake off the cakes 2 at a time and hold back the remaining batters in the fridge. No problem. Line the pans with parchment, place a checkerboard cake ring in the first pan. Gather both pastry bags, the chocolate batter and the red velvet batter. Pipe the chocolate batter in the middle and last ring and pipe and red velvet in the middle ring. Lightly tap the pan and remove the checkerboard cake ring. Rinse off the ring and place it in the 2nd cake pan. Pipe the red velvet cake batter in the middle and last ring and chocolate batter into the middle ring. Bake at 350ºF for 20-25 minutes or until the cakes bounce bake when gently poked. Allow to cool completely before assembling.

To Make the Frosting:

WHISK together the confectioner’s sugar, cocoa powder, and the salt in a mixing bowl. Set aside.
PLACE chocolate in a heat-safe bowl and place over simmering water to melt. Set aside.
PUT the butter in the bowl of a stand mixer fitted with the paddle attachment and mix until light and fluffy, 3-4 minutes. Scrape down the bottom and sides of the bowl. Add the confectioner’s sugar mixture and turn the mixer speed to low to combine. Add the sour cream and vanilla and then slowly add the coffee. Mix to combine and then add the melted chocolate and mix on high speed until smooth and combined.

To assemble cake:

PLACE a cake layer (Red/Black/Red) on a cardboard round. Smooth a thin layer of fudgy frosting over the layer and place with a second cake layer (Black/Red/Black). Continue adding thin layers of fudgy frosting and adding layers of cake, making sure to alternate between the Red/Black/Red layers and the Black/Red/Black layers. Refrigerate to set the top coating of frosting for 20 minutes. Use the remaining frosting to coat the sides and top of the cake. Refrigerate to set the frosting, 45 minutes to an hour.