Lumberjack Cake Recipe – Bright Red Velvet {Plaid On Inside}

Lumberjack Cake

VanessaAuthorVanessaCategoryBaking, RecipesDifficultyAdvanced

Yields1 Serving
Prep Time30 minsCook Time30 minsTotal Time1 hr

Ingredients
Bright Red Cake Layers
 12 oz unsalted butter room temperature
 19 oz sugar
 6 large eggs room temperature
 19 oz all purpose flour
 4 tsp baking powder
 1 tsp salt
 12 oz milk
 1 tbsp vanilla extract
 2 oz vegetable oil
 2 tsp yellow food coloring
 1 tbsp red food coloring
Red Velvet Cake Layers
 9 oz unsalted butter room temperature
 22 oz sugar
 22 oz All purpose flour
 2 ½ tsp baking soda
 1 tsp salt
 3 tbsp cocoa powder
 5 large eggs room temperature
 20 oz buttermilk room temperature
 1 tbsp vanilla extract
 3 oz vegetable oil
 2 ½ tsp apple cider vinegar
 1 tsp yellow food coloring
 2 tbsp super red food coloring
Chocolate Cake Layers
 8 oz unsalted butter room temperature
 14 oz sugar
 15 oz All purpose flour
 ½ tsp baking powder
 2 ½ tsp baking soda
 4 oz dutched cocoa powder
 1 tsp salt
 2 tsp vanilla extract
 4 large eggs room temperature
 16 oz water or strong coffee room temperature
 2 oz vegetable oil
Chocolate Ganache
 16 oz semi sweet chocolate
 8 oz heavy whipping cream
 ¼ tsp salt

Directions
1

Heat oven to 335º F/168º C. All ingredients should be used at room temperature.

Bright Red Cake Instructions
2

Add butter to stand mixer and beat at medium-high speed until smooth and shiny, about 30 seconds. Gradually sprinkle in the sugar, beat until mixture is fluffy and almost white, about 3-5 minutes.

3

Add eggs one at a time, fully combining each egg before adding the next. Add in your yellow and red food color and combine it until the color is evenly mixed through. Combine dry ingredients and whisk together. Combine wet ingredients and set aside.

4

With the mixer at the lowest speed, add about a third of the dry ingredients to the batter, followed immediately by about a third of the milk mixture, mix until ingredients are almost incorporated into the batter. Repeat the process 2 more times. When the batter appears blended, stop the mixer and scrape the sides of the bowl with a rubber spatula.

5

Divide the batter evenly between the prepared pans. Smooth the tops with a rubber spatula. Bake cakes until they feel firm in the center and a toothpick comes out clean or with just a few crumbs on it, about 35-40 minutes. Chill cakes until firm before torting.

Red Velvet Cake Instructions
6

Add butter to stand mixer and beat at medium-high speed until smooth and shiny, about 30 seconds. Gradually sprinkle in the sugar, beat until mixture is fluffy and almost white, about 3-5 minutes.

7

Add eggs one at a time, fully combining each egg before adding the next.
Add in your food coloring to the egg/butter/sugar mixture. Mix dry ingredients in a medium bowl and whisk to combine and set aside. Combine wet ingredients and set aside.

8

With the mixer at the lowest speed, add about a third of the dry ingredients to the batter, followed immediately by about a third of the milk mixture, mix until ingredients are almost incorporated into the batter. Repeat the process 2 more times. When the batter appears blended, stop the mixer and scrape the sides of the bowl with a rubber spatula. Bake for 30-40 minutes until a toothpick comes out clean. Wrap and chill until firm.

Chocolate Cake Instructions
9

Add dry ingredients (flour, baking powder, baking soda, salt, and cocoa powder) together in a bowl, whisk to combine and set aside. Combine wet ingredients in a bowl and set aside.

10

Add butter to stand mixer and beat at medium-high speed until smooth and shiny, about 30 seconds. Gradually sprinkle in the sugar, beat until mixture is fluffy and almost white, about 3-5 minutes. Add eggs one at a time, fully combining each egg before adding the next.

11

With the mixer at the lowest speed, add about a third of the dry ingredients to the batter, followed immediately by about a third of the water mixture, mix until ingredients are almost incorporated into the batter. Repeat the process 2 more times. When the batter appears blended, stop the mixer and scrape the sides of the bowl with a rubber spatula.

12

Divide the batter evenly between the prepared pans. Smooth the tops with a rubber spatula. Bake cakes until they feel firm in the center and a toothpick comes out clean or with just a few crumbs on it, about 35-40 minutes. Wrap and chill until firm.

Chocolate Ganache
13

Heat your cream to a simmer and pour over your chocolate. Let set 5 minutes and then whisk until smooth. If you have some unmelted chocolate, you can heat further in the microwave or over a bane Marie until fully melted. Let the mixture cool at room temperature until ganache is at the consistency of peanut butter.

Ingredients

Ingredients
Bright Red Cake Layers
 12 oz unsalted butter room temperature
 19 oz sugar
 6 large eggs room temperature
 19 oz all purpose flour
 4 tsp baking powder
 1 tsp salt
 12 oz milk
 1 tbsp vanilla extract
 2 oz vegetable oil
 2 tsp yellow food coloring
 1 tbsp red food coloring
Red Velvet Cake Layers
 9 oz unsalted butter room temperature
 22 oz sugar
 22 oz All purpose flour
 2 ½ tsp baking soda
 1 tsp salt
 3 tbsp cocoa powder
 5 large eggs room temperature
 20 oz buttermilk room temperature
 1 tbsp vanilla extract
 3 oz vegetable oil
 2 ½ tsp apple cider vinegar
 1 tsp yellow food coloring
 2 tbsp super red food coloring
Chocolate Cake Layers
 8 oz unsalted butter room temperature
 14 oz sugar
 15 oz All purpose flour
 ½ tsp baking powder
 2 ½ tsp baking soda
 4 oz dutched cocoa powder
 1 tsp salt
 2 tsp vanilla extract
 4 large eggs room temperature
 16 oz water or strong coffee room temperature
 2 oz vegetable oil
Chocolate Ganache
 16 oz semi sweet chocolate
 8 oz heavy whipping cream
 ¼ tsp salt

Directions

Directions
1

Heat oven to 335º F/168º C. All ingredients should be used at room temperature.

Bright Red Cake Instructions
2

Add butter to stand mixer and beat at medium-high speed until smooth and shiny, about 30 seconds. Gradually sprinkle in the sugar, beat until mixture is fluffy and almost white, about 3-5 minutes.

3

Add eggs one at a time, fully combining each egg before adding the next. Add in your yellow and red food color and combine it until the color is evenly mixed through. Combine dry ingredients and whisk together. Combine wet ingredients and set aside.

4

With the mixer at the lowest speed, add about a third of the dry ingredients to the batter, followed immediately by about a third of the milk mixture, mix until ingredients are almost incorporated into the batter. Repeat the process 2 more times. When the batter appears blended, stop the mixer and scrape the sides of the bowl with a rubber spatula.

5

Divide the batter evenly between the prepared pans. Smooth the tops with a rubber spatula. Bake cakes until they feel firm in the center and a toothpick comes out clean or with just a few crumbs on it, about 35-40 minutes. Chill cakes until firm before torting.

Red Velvet Cake Instructions
6

Add butter to stand mixer and beat at medium-high speed until smooth and shiny, about 30 seconds. Gradually sprinkle in the sugar, beat until mixture is fluffy and almost white, about 3-5 minutes.

7

Add eggs one at a time, fully combining each egg before adding the next.
Add in your food coloring to the egg/butter/sugar mixture. Mix dry ingredients in a medium bowl and whisk to combine and set aside. Combine wet ingredients and set aside.

8

With the mixer at the lowest speed, add about a third of the dry ingredients to the batter, followed immediately by about a third of the milk mixture, mix until ingredients are almost incorporated into the batter. Repeat the process 2 more times. When the batter appears blended, stop the mixer and scrape the sides of the bowl with a rubber spatula. Bake for 30-40 minutes until a toothpick comes out clean. Wrap and chill until firm.

Chocolate Cake Instructions
9

Add dry ingredients (flour, baking powder, baking soda, salt, and cocoa powder) together in a bowl, whisk to combine and set aside. Combine wet ingredients in a bowl and set aside.

10

Add butter to stand mixer and beat at medium-high speed until smooth and shiny, about 30 seconds. Gradually sprinkle in the sugar, beat until mixture is fluffy and almost white, about 3-5 minutes. Add eggs one at a time, fully combining each egg before adding the next.

11

With the mixer at the lowest speed, add about a third of the dry ingredients to the batter, followed immediately by about a third of the water mixture, mix until ingredients are almost incorporated into the batter. Repeat the process 2 more times. When the batter appears blended, stop the mixer and scrape the sides of the bowl with a rubber spatula.

12

Divide the batter evenly between the prepared pans. Smooth the tops with a rubber spatula. Bake cakes until they feel firm in the center and a toothpick comes out clean or with just a few crumbs on it, about 35-40 minutes. Wrap and chill until firm.

Chocolate Ganache
13

Heat your cream to a simmer and pour over your chocolate. Let set 5 minutes and then whisk until smooth. If you have some unmelted chocolate, you can heat further in the microwave or over a bane Marie until fully melted. Let the mixture cool at room temperature until ganache is at the consistency of peanut butter.

Lumberjack Cake

Instructions for Lumberjack Cake:

  • To make the Lumberjack cake, we’re going to be using four pre-made round vanilla cakes. I dyed black with black gel paste is a lovely bright red using red gel paste and then combined the red and the black gel paste to get this beautiful burgundy color.
  • We also need this vanilla buttercream which is colored a beautiful tan color we’re going to use chocolate buttercream, and we’re also going to use chocolate buttercream that I’ve dyed with black gel paste.
  • We’re going to need some melted dark chocolate. We’re going to be using flake bars to get the wood effect around the outside of the cake, so the first thing we’re going to do is we need to cut our cakes now I have just cut out with a compass these circles, and they’re in one-inch increments, and we’re starting with the largest one now to hold it into place.
  • I’m just going to insert some toothpicks it just gives me a little bit more trust in the actual kind of guideline here so I’m just going to take a sharp knife and you want to make sure you keep your knife straight up and down, and you’re just going to follow along with the little guide that you’ve made it works a little bit better.
  • If you use kind of a more substantial paper, I’ve got a construction paper here. You can use parchment; it works just fine. Still, you just this gives it a little bit more just kind of like it helps you guide ita little bit better card stock also works well in this case, so you want to make sure that you’ve gone all the way around and you’ve got everything cut out here to the bottom.
  • I’m just making sure that my knife is touching to the bottom. When you try to remove the ring, you will be able to tell if you haven’t cut it properly because there will be some resistance if you do get strength don’t pull it you want to go back over with your knife. You want to make sure that you have trimmed that spot so you can remove it just like this set it off to the side.
Start the Timer for 60 Minutes
  • Then we’ll go on to the next size and repeat that with the toothpicks now what we’re also going to do is we have to do this with the other three cake layers.
  • When I’ve got all three of these cake layers all cut out, I will come back and show you how to assemble them once you have the Rings all cut out you’re going to end up with four different ones from each of the colors so what we’re going to do is take one burgundy.
  • Mix it with one black and then the second burgundy is going to be mixed with the red, and you’ll repeat it the same way so how we do that is just simply to take them one at a time and only place the opposite color inside the right here like so the black.
  • Then the burgundy and then the black again and the burgundy in the center you can put buttercream in between the layers if you choose to. Still, if you’ve cut it like entirely to size, it will be nice and tight, and the buttercream that’s going to go on to the top will keep it all together.
  • So I’m going to repeat this with the burgundy and there so once you have the Rings of the cakes divided I have a fourth one off-camera so don’t get confused by thatI’m going to put the first layer can be whichever one you want. It’s attached to the cake board with just a little bit of buttercream.
  • I’m going to put on some more buttercream in between these layers here. So you don’t want to go too crazy on the buttercream. It’s going to want it to look as if it would in the fabric kind of like the stitching just doing it relatively thinly.
  • I’m going to put up the red and burgundy one onto the top here and then repeat that with the buttercream. Then I will put the black and the burgundy up, and then we’ll final the final layer will be the second red and burgundy one, so I’m just going to finish the stacking the cake off.
  • Then I’ll be back to show you the next step now we’re going to take our two different colors of brown, and I’m going to take the lighter one for the top and so whatI’m going to do is just kind of go around here.
  • I’m going to make an alight brown layer that’s going to cover the top because if we were to slice into an actual tree trunk, we would find that the inside was a little bit lighter than the bark would be on the outside. So I’m just taking my offset spatula and just moving it around here like that I’m just trying to get it to be nice smooth you’ll be able to like finish up and make some adjustments after we’ve got the sides.
  • We’re going to use the darker Brown the chocolate buttercream for the sides, so now we’re going to take that and just down here well we could start like down here along the base. It’ll be just kind of pipe a couple of layers of this chocolate buttercream, and thenI’ll take my regular spatula my flat one.
  • I will brush the sides on to cover them up you want to make sure that you’re using a nice amount of buttercream if you if your buttercream crusts before you get a chance to get your chocolate bars on you can always just apply more buttercream.
  • I’m just going to finish off the sides here once we have the top and the sides covered. I’m going to take a large serving fork, and I’m just going to gently kind of a chin what I want to be the rings of the cake.
  • Now we’re going to take our buttercream the darker one which I’ve got a number 3 tip on you could use any small round tip though. I’m just going to kind of squeeze some you don’t even have you don’t also want to have it like ultimately the whole way all the way around we want to use that guides and fill in these lines once we’ve got these lines all traced and we’re going to take the offset spatula.
  • We’re going to blend in the lines into the cake so that you won’t see any of the marks which fork made. We’ll have the kind of like the rings will be just subtle like you would see, so than with the offset spatula, it’s going to fix this part up just in case it doesn’t work correctly, and we’re going to blend it in here.
  • So I’m just going to blend like this until we’ve got the cake just how I would like it once we have our lines on the top here we’re going to take a veining tool this is just fondant tool you could also use a toothpick. I want to get a little groove into the wood here we’re going to do like kind of like a crack inthe timber, and I’m going to retake the dark chocolate buttercream, and I’m just going to follow in the break here.
  • Follow up the crack you can do any shape that you want to and then with a small paintbrush I’m just going to kind of cover it in hereto get it more recessed into that little actual line that we drew and there you have it an excellent small crack in the top of your wood. Hence, our last step to the cake is to put on the flake chocolate bars but to give them a bit more of a realistic look.
  • I’m just taking a little bit of the melted chocolate and my paintbrush. I’m just brushing in some of the cracks going to give a little bit of definition to the wood. Now I’m turning this over, and I’m just putting a little bit of buttercream on the back to make sure that it sticks, and then you take your chocolate bar and place it right up against the cake.
  • I’m going to go around and finish the rest of the outside of the cake, and then I will cut it open and show you guys the finished product so there you go, everybody, how to make the lumberjack cake 🎂!