Learn how to make a delicious and yummy lumberjack cake. After cutting down trees and eating lunch, skip and jump your way over to this chocolate frosted plaid red velvet cake. I hope you’ll enjoy this creamy cake recipe.
Lumberjack Cake
Print ThisIngredients
- Red velvet cake (dark red layer):
- 1 teaspoon salt
- 1 cup buttermilk
- 1 tablespoon vinegar
- 1 1/2 cups sugar
- 1/2 cup butter, softened at room temperature
- 2 tablespoons cocoa powder
- 2 tablespoons red food coloring
- 2 large eggs
- 2 teaspoons vanilla
- 2 1/2 cups all-purpose flour, sifted
- White cake (red layer):
- 1 cup buttermilk
- 1 teaspoon salt
- 1 teaspoon vanilla
- 1 1/2 cups sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 1/2 cups cake flour
- 3 large eggs
- 3/4 cup butter, softened at room temperature
- 8 tablespoons red food coloring
- Chocolate cake layer:
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/3 cup cocoa powder
- 2 large eggs
- 2 teaspoons vanilla extract
- 3/4 cup butter, softened at room temperature
- 3/4 cup sour cream, room temperature
- For the wood cream cheese frosting:
- 1 tablespoon lemon juice
- 1 cup butter, room temperature
- 1 cup powdered sugar, sifted
- 2 cups cream cheese, room temperature
- 2 tablespoons vanilla
Instructions
1. Prepare the cakes: Preheat the oven to 350 degrees. Line two 9-inch baking pans with cooking spray and parchment paper.
2. For the red velvet layer: In a small bowl, mix the cocoa powder and the red food coloring to obtain a pasty consistency. Put aside. Mix the flour and salt and set aside.
3. In a large bowl of a stand mixer with the palette attachment, cream butter and sugar. Once smooth, add the eggs one at a time. Add vanilla and red paste. Alternate between adding flour mixture and buttermilk, making sure to mix well after each addition. Add the vinegar and mix until the dough is smooth. Spread the dough between the two prepared mussels and bake for 25 to 30 minutes until a toothpick comes out clean from the center. Set aside to cool.
4. For the white cake layer: Preheat the oven to 350 degrees. Line two 9-inch baking pans with cooking spray and parchment paper.
5. In a medium bowl, sift together flour, baking powder, baking soda and salt. Put aside. In a small bowl, combine eggs and vanilla.
6. In a large bowl, beat butter and cream sugar. Add the egg mixture. Alternate by adding the flour mixture and buttermilk until completely combined. Stir in the red food coloring. Spread the dough between the two prepared mussels and bake for 25 to 30 minutes until a toothpick comes out clean from the center. Set aside to cool.
7. For the chocolate cake layer: Preheat the oven to 350 degrees. Line two 9-inch baking pans with cooking spray and parchment paper.
8. In a large bowl, combine flour, sugar, baking powder, baking soda, salt and cocoa powder. Using a hand mixer, mix butter, eggs and vanilla in the dry mixture. Add the sour cream. Spread the dough in the two cake pans and bake for 25 to 30 minutes until the mixture is fragrant and a toothpick comes clean from the center of the cake. Set aside to cool.
9. Prepare the wooden frosting: in a large bowl, mix the cream cheese and butter with the hand mixer until smooth. Add the caster sugar, lemon juice and vanilla. Put aside.
10. Prepare the chocolate bark: Spread the chocolate in a thin layer on a piece of parchment paper 18 by 13 inches. Spread another piece of parchment paper over the chocolate and smooth. Roll the parchment paper lengthwise and refrigerate for up to 2 hours.
11. Assemble the cake: When the cakes are cold, cut the top and divide them in two layers. Using a 5-inch and 2-inch cake pan, cut circles in each layer. Stack the cake layers and add a glaze. Remove the chocolate bark from the refrigerator, sprinkle with cocoa powder and place it on the edge of the cake so that it looks like bark.
12. I hope you’ll enjoy this recipe
