With Disney+ releasing a new Wandavision episode each week, I decided to create a Scarlet Witch inspired cake! Try this recipe at home!

Scarlet Witch Layer Cake

You will need:

• Flour
• Cocoa powder
• Salt
• Butter
• Sugar
• Vegetable oil
• Vanilla
• Eggs
• Buttermilk
• Baking soda
• Vinegar
• Red food coloring
• Hot coffee or boiling water
• Black food coloring
• Raspberries
• Strawberries
• Lemon juice
• Cornstarch
• Powdered sugar
• heavy cream

Red Velvet Cake Ingredients:

• 1 and 1/2 cups flour
• 2 Tbsp  cocoa powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened to room temperature
• 1 and 1/4 cups sugar
• 1/3 cup vegetable oil
• 1 and 1/2 tsp pure vanilla extract
• 2 large eggs, room temperature
• 1 Tbsp red food coloring
• 1 cup buttermilk, room temperature
• 3/4 tsp baking soda
• 3/4 tsp white vinegar

Red Velvet Cake Instructions:

1. Preheat the oven to 350℉. Prepare two 7” round cake pans by greasing and flouring.
2. In a large bowl, sift the flour, cocoa and salt and whisk to combine. Set aside.
3. In a separate bowl, beat the butter and sugar on medium-high speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl, then add the vegetable oil and vanilla. Mix until well combined.
4. Add eggs one at a time, mixing on low after each addition until just combined. Add 1 tablespoon of red food coloring and mix on low until fully incorporated.
5. Alternatively add dry ingredients and buttermilk to the batter. Beat each addition until just combined before adding the next.
6. In a small bowl, combine the baking soda and vinegar. Add to the batter and gently fold until combined. Do not overmix.
7. Divide batter equally between the two cake pans, about 2 cups per pan. Bake for 28-30 minutes or until a toothpick inserted into the center comes out clean.
8. Remove cakes from oven and allow to cool in pans for about 10 minutes, then turn onto cooling racks to cool completely.

Black Velvet Cake Ingredients:

• 1 and 1/2 cups flour
• 1 and 1/2 cups sugar
• 3/4 cup cocoa powder
• 1 and 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 large eggs, room temperature
• 1/3 cup vegetable oil
• 1/2 cup buttermilk, room temperature
• 1 and 1/2 tsp pure vanilla extract
• 1/2 cup hot coffee or boiling water
• Black food coloring

Black Velvet Cake Instructions:

1. Prepare two 7” round cake pans by greasing and flouring.
2. In large bowl, add the flour, sugar, cocoa, baking powder, baking soda and salt. Mix on low speed until combined.
3. In a separate bowl, combine the eggs, vegetable oil, buttermilk and vanilla. While the mixer is on low, slowly pour in the wet ingredients. Increase speed to medium and mix until combined. Add hot coffee or boiling water and mix until combined and smooth. Add a few drops of black food coloring. Batter will be runny.
4. Divide batter equally between the two cake pans, 2 cups per pan. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
5. Remove cakes from oven and allow to cool in pans for about 10 minutes, then turn onto cooling racks to cool completely. At this point, you can wrap all the cake layers tightly in plastic wrap and freeze until ready to assemble.

Berry Filling Ingredients:

• 2 cups fresh or frozen raspberries, thawed
• 2 cups fresh strawberries, stems removed and diced
• 2/3 cup  sugar,
• 2/3 cup water
• 2 tsp lemon juice
• 2 Tbsp cornstarch
• 6 Tbsp cold water

Berry Filling Instructions:

1. Combine fresh or thawed raspberries, diced strawberries, sugar, water and lemon juice in a large saucepan over medium-high heat and bring to a boil.
2. Once the mixture begins to boil, lower the heat and allow the raspberries and strawberries to cook and soften, breaking up the berries and stirring occasionally with a wooden spoon for about 8-10 minutes.
3. Remove sauce from heat and press through a fine mesh strainer into a separate bowl, discard the seeds and solid pieces. Pour liquid back into saucepan and return to stove.
4. Add 2 tablespoons of cornstarch to 6 tablespoons of water and whisk until combined and smooth. Add mixture to sauce and cook on medium-high heat, constantly whisking until glaze thickens, about 1 minute.

Red Velvet Buttercream Ingredients:

• 2 cups powdered sugar
• 2 Tbsp cocoa powder
• 1/2 cup unsalted butter, room temperature
• 2 Tbsp heavy cream
• 1 tsp pure vanilla extract
• Few drops of red gel food coloring

Red Velvet Buttercream Instructions:

1. Sift the powdered sugar and cocoa powder into a medium bowl. Whisk to combine. Set aside.
2. In a separate bowl, beat the butter on medium speed until light and fluffy, 3-4 minutes.
3. Turn the mixer to low and gradually add half of the the sugar mixture. Once incorporated, add heavy cream, vanilla, and red food coloring and beat until combined.

Black Buttercream Ingredients:

• 2 cups unsalted butter, softened to room temperature
• 7 and 1/2 cups powdered sugar, sifted
• 1 cup cocoa powder, sifted
• 1/3 cup heavy whipping cream
• 2 tsp pure vanilla extract
• Few drops of black gel food coloring

Black Buttercream Instructions:

1. In a large bowl, beat the butter and 4 cups of powdered sugar on medium speed until pale and fluffy, about 5-6 minutes. Scrape down the sides and bottom of the bowl.
2. Add the cocoa, heavy cream and vanilla and beat on low speed until just combined. Slowly add remaining powdered sugar 1/2 cup at a time and mix until combined.
3. Increase mixer speed to medium-high and whip until fluffy, about 5-7 minutes. Add a few drops of black food coloring and beat until fully incorporated.

Assemble The Cake:

1. Place one red or black cake layer on a cutting board. Transfer a small amount of black frosting to a piping bag fitted with a large round or star tip. Pipe a border around the edge of the cake layer.
2. Fill the centre of the cake with the raspberry filling and use a small spatula to spread into an even layer.
3. Repeat with the remaining layers, alternating between red and black. Place the final cake layer top side down.
4. Frost the entire cake in a thin layer of black frosting. Tightly wrap entire cake in plastic wrap and transfer to refrigerator for 30 minutes to chill.
5. Once cake is chilled, remove from refrigerator and remove plastic wrap. Frost the entire cake in a thick layer of red frosting. Use a bench scraper to smooth the sides and an offset spatula to smooth the edges and top.

We love creating fun new recipes! If you have a pop culture theme you would like to see us try, drop it in the comments below!