Fluted Chocolate-Red Velvet Cakes
Fluted brioche molds, traditionally used to bake the rich and buttery French yeast bread known as brioche, are also perfect for baking fanciful cakes. Sold in a variety of sizes, we chose the 8-inch brioche molds for our cakes. Because we used nonstick molds with a dark outer surface, we covered them with aluminum foil. The shiny side of the foil reflects the heat away from the sides of the mold for a lighter, bright red crust. They're available in kitchen shops (such as Williams-Sonoma, 1-800-541-2233 or www.williams-sonoma.com), in discount department stores (such as Target), through mail-order catalogs, and on Web sites (such as amazon.com and cooking.com). You'll find baking instructions included on the packaging with most pans.
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Bake: 50 Minutes
- Spoon Chocolate-Red Velvet Cake Batter evenly into 3 greased and floured 8-inch brioche pans.
- Bake at 325° for 50 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pans on wire racks 10 minutes; remove from pans, and let cool completely on wire racks.
- Spoon Vanilla Glaze evenly over top of cakes. Garnish, if desired.
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