Five Layer Nutella Red Velvet Cake

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Some people are so great, they deserve a red velvet AND Nutella cake. Stan is one of those people, and the inspiration for this Five Layer Nutella Red Velvet Cake. The recipe can be found below:

RED VELVET CAKE:

  • 2 cups cake flour
  • 2 cups all-purpose flour
  • 2 3/4 cups granulated white sugar
  • 3 tablespoons unsweetened cocoa powder (not Dutch process)
  • 2 teaspoons baking soda
  • 1/2 tsp baking powder
  • 1 1/2 teaspoon salt
  • 3 large eggs, at room temperature
  • 2 3/4  cups vegetable or canola oil
  • 1 1/2 cup buttermilk
  • 3 tablespoons red food coloring
  • 3 teaspoons vanilla extract
  • 3 teaspoons white vinegar
  • 1 1/2 Tablespoon instant coffee, dissolved in 1 Tbsp boiling water

CREAM CHEESE FROSTING:

  • 6 cups powdered sugar, sifted lightly to remove any lumps
  • 1 (8-ounce) packages cream cheese, at room temperature
  • 1 cup ( 2 stick) unsalted butter, at room temperature
  • 1 tablespoon vanilla extract
  • dash salt
  • splash of heavy cream (if needed)

Nutella Buttercream:

  • 4 cups powdered sugar, sifted lightly to remove any lumps
  • 1/2 cup (1 stick) butter, at room temperature
  • 1 cup Nutella
  • 1 tablespoon vanilla extract
  • dash salt
  • splash of heavy cream (if needed)

Preheat oven to 350. Grease and lay a strip of parchment paper in five seven-inch round cake pans. In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside. In a large bowl, combine the sugar, vegetable oil, eggs, buttermilk, vanilla and red food coloring. Stir in the coffee, and white vinegar. Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, until just combined. Divide the batter evenly between five large bowls. Each bowl should have about 2 cups of batter.

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Bake in the middle rack for 20-25 minutes, or until a toothpick comes out clean. Keep a close eye on the cakes, you don’t want them to over bake! It will continue to cook as it cools.  Let the layers cool in the pan for about five minutes, then remove them from the pans onto a wire rack to finish cooling. Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.

While the cakes cool, make the both types of frosting. For the cream cheese frosting, mix the softened butter and cream cheese on medium speed using a hand held mixed or kitchen aid for 1 minute. Then mix in the vanilla and salt. Add the powdered  sugar in a few installments, mixing until fully incorporated after each addition. Whip until the frosting is fluffy. If the frosting is too thick, add a splash of heavy cream. If it’s too runny, add a touch more powdered sugar.

Set the cream cheese frosting aside, and then make the Nutella Buttercream. Beat the softened butter and Nutella on medium speed using a hand held mixed or kitchen aid for 1 minute. Then mix in the vanilla and salt. Add the powdered  sugar in a few installments, mixing until fully incorporated after each addition. Whip until the frosting is fluffy. If the frosting is too thick, add a splash of heavy cream. If it’s too runny, add a touch more powdered sugar.

Frost the cake with cream cheese frosting when the cakes have cooled completely. Make sure to alternate the layers top up, top down, to help the cake remain level.

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Lightly frost each layer, alternating cream cheese frosting and Nutella buttercream. For the exterior of the cake, frost the top half of the cake with Nutella buttercream and the bottom half with the cream cheese frosting. Using an offset spatula, smooth the frosting and blend together the two frosting types in the center of the cake, to create an ombre effect.

I also melted straight Nutella, and covered the top of the cake, letting it drizzle down the sides, and piped some cream cheese swirls around the top edge of the cake.

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5 thoughts on “Five Layer Nutella Red Velvet Cake

    • Not sure if I understand your question! You can bake it in whatever sized cake pan you have! Just try to fill it about 1 inch high, and modify the bake time either up or down depending on if the pan is bigger or smaller. Keep a close eye on it to make sure you don’t over bake the cake. Thanks!

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