RED VELVET CAKE WITH MASCARPONE FROSTING
Provided by Anne Burrell
Categories dessert
Time 2h5m
Yield 2 dozen cupcakes
Number Of Ingredients 21
Steps:
- For the cupcakes: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Place cupcake liners in two cupcake pans.
- Whisk together the flour, granulated sugar, baking soda and salt in a medium bowl; set aside. Stir together the hot water and cocoa powder in a small bowl until smooth; let cool slightly. Stir together the milk and vinegar in another small bowl and let stand until thickened, 3 to 5 minutes.
- Whisk together the oil, eggs and vanilla in a large bowl until smooth. Whisk in the red food coloring and the cocoa mixture. Alternate whisking in the flour mixture in three additions and the milk in two, starting and ending with the flour, until just combined. Divide the batter evenly among the cupcake liners.
- Bake until a toothpick inserted in the center comes out clean, 15 to 18 minutes. Let cool for 10 minutes in the pans, then remove to cooling racks and let cool completely.
- For the frosting: Meanwhile, beat the cream cheese, mascarpone, butter, vanilla and salt with an electric mixer on medium speed in a large bowl until smooth and fluffy. Gradually beat in the confectioners' sugar until smooth. Increase the speed to high and beat until very fluffy and there is no gritty texture left from the sugar. Beat in the milk to adjust the consistency if the frosting seems too thick.
- Transfer the frosting to a pastry bag with a medium round tip. Pipe a circle onto each of the cupcakes.
- Meanwhile, melt the chocolate in a microwave-safe bowl in the microwave or in a double boiler. Transfer the chocolate to a small piping bag and snip a tiny hole. Pipe a spiral on each of the cupcake tops that spans the full size of the top. Run a toothpick from the center point of the spiral and drag to the edge of the cupcake. Do this 3 to 5 times, creating a web. Repeat with the remaining cupcakes. Top with a gummy spider, if using. Spooky!
WHIPPED CREAM CHEESE FROSTING RECIPE
Creamy and delicious Whipped Cream Cheese Frosting recipe! We've used this recipe as a filling as well as a frosting, and it pipes great!
Provided by Melissa Diamond
Number Of Ingredients 4
Steps:
- Freeze your mixing bowl and beaters 15 minutes before whipping the cream (30 minutes if chilling in the refrigerator.
- Use the whisk attachment for a stand mixer, beaters on your hand mixer. Beat the cream until stiff peaks form. This can happen very quickly so don't walk away from the mixer. You are at the stiff peak stage when you lift the beater and the cream stands straight up forming a peak. Keep in the refrigerator while completing the next step.
- In another bowl combine the cream cheese, powdered sugar and vanilla. Beat until very smooth. Fold this into the whipped cream. Cover and refrigerate. If you are piping this frosting and it becomes too soft, just refrigerate the filled piping bag for a short while.
RED VELVET CAKE WITH BLACKBERRY-CREAM CHEESE WHIPPED FROSTING
The richness of this buttermilk batter, with its slight whisper of chocolate, is perfectly offset by a smooth cream cheese streaked through with violet swirl of blackberry compote.
Provided by Jocelyn Delk Adams
Categories Juneteenth Dessert Cake Bake Summer Blackberry Coffee Buttermilk Cream Cheese Vinegar Milk/Cream Peanut Free Tree Nut Free Vegetarian
Yield Serves 18-22
Number Of Ingredients 26
Steps:
- For the cake:
- Preheat your oven to 325°F. Liberally prepare 3 9-inch round cake pans with the nonstick method of your choice.
- In the bowl of your stand mixer fitted with the whisk attachment, add the flour, granulated sugar, cocoa powder, baking soda, and salt and mix on low speed. Slowly add the oil and buttermilk.
- Increase the speed to medium-low and add the eggs 1 at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed. Slowly add the coffee, vanilla extract, vinegar, and food coloring. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful not to overmix.
- Evenly pour the batter into the prepared pans and bake for 20 to 27 minutes, or until a toothpick inserted into the center of a layer comes out clean. Do not overbake.
- Let the layers cool in the pans for 10 minutes, then invert onto wire racks. Let cool to room temperature. Lightly cover the cakes with foil or plastic wrap so they do not dry out.
- For the blackberry compote:
- In a medium saucepan over medium heat, warm the blackberries, granulated sugar, lime juice, and salt. Once the blackberries begin releasing their juices and the liquid begins to boil, after about 8 to 12 minutes, use a pastry cutter or fork to mash 1/2 of the berries. Leave the rest whole.
- Stir in the cornstarch and continue to cook at a boil, allowing the juices to cook down and thicken. The compote is ready when the liquid coats and completely sticks to the back of a spoon. Remove from the heat. Let cool to room temperature.
- For the frosting:
- Clean your stand mixer bowl and whisk attachment. Beat the cream cheese on high speed until it begins to thicken and become fluffy.
- Turn your mixer down to low speed and carefully add the confectioners' sugar. Once the sugar is fully incorporated, turn your mixer speed back up and continue whipping. Add the heavy cream, vanilla extract, and salt. Continue to whip until the frosting is smooth, light, and fluffy. Refrigerate the buttercream for 30 minutes to firm it up.
- To assemble:
- Once the layers are completely cooled, place 1 layer on a serving plate. Spread just the top with ⅓ of the frosting. Add ⅓ of the compote over the frosting. Using a butter knife or skewer, swirl the compote into the frosting. Add the second layer and spread with another ⅓ of the frosting. Add ⅓ of the compote, swirling the compote into the frosting again. Add the final layer, bottom-side up, and top with the remaining frosting. Add the rest of the compote and repeat the swirling process. Do not frost the side of the cake. Garnish with the whole blackberries. Serve at room temperature. Store in the refrigerator.
CREAM CHEESE FROSTING FOR RED VELVET CAKE
Provided by Alton Brown
Time 17m
Yield about 3 cups
Number Of Ingredients 5
Steps:
- Combine the cream cheese and butter on medium speed, just until blended, in the bowl of a stand mixer fitted with the paddle attachment. Stop and scrape down the sides of the bowl. Add the vanilla and salt and beat until combined. With the speed on low, add the powdered sugar in 4 batches, beating until smooth between each addition. Refrigerate for 5 to 10 minutes before using.
RED VELVET CAKE WITH CREAM CHEESE FROSTING
The ultimate red velvet cake! It's a decadent, flavorful, gorgeously red and tender cake topped with a sweet, rich cream cheese frosting. It's perfectly melt-in-your-mouth fluffy and amazingly moist. A dessert that's sure to impress!
Provided by Jaclyn
Categories Dessert
Time 1h
Number Of Ingredients 17
Steps:
- For the Red Velvet Cake: Preheat oven to 350 degrees. Butter 3 (9-inch) round cake pans then line bottom of each with a round of parchment paper and butter parchment, set aside.
- Add flour, baking soda and salt to a large mixing bowl. Sift in cocoa powder then whisk mixture 20 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, whip together sugar and butter until pale and fluffy (this will take several minutes whipping on high speed). Mix in vegetable oil. Scrape down bowl.
- Blend in eggs one at a time, mixing just until combined after each addition. Mix in egg yolks then red food coloring. Scrape down bowl.
- In a liquid measuring cup, measure out buttermilk then whisk in vanilla extract and vinegar. Working in three separate, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with 1/2 of the buttermilk mixture and mixing just until combined after each addition.
- Scrape down sides and bottom of bowl and gently fold batter just to ensure it's evenly incorporated.
- Divide mixture evenly among three prepared baking pans. Spread into an even layer and bake in preheated oven 26 - 30 minutes until toothpick inserted into center of cake comes out clean.
- Cool in cake pan 10 minutes then run knife around edges of cake to loosen and invert onto wire racks to cool completely. Once cool, frost with Cream Cheese Frosting. Store cake in an airtight container in refrigerator.
- For the Cream Cheese Frosting: Mix cream cheese and butter in a large mixing bowl using an electric hand mixer until smooth and fluffy (or alternately use stand mixer).
- Mix in vanilla and powdered sugar and whip until light and fluffy*. Spread over cooled cake.
Nutrition Facts : Calories 706 kcal, Carbohydrate 89 g, Protein 6 g, Fat 37 g, SaturatedFat 23 g, Cholesterol 141 mg, Sodium 316 mg, Sugar 71 g, ServingSize 1 serving
RED VELVET CUPCAKE W/WHIPPED CREAM CHEESE FROSTING FOR DIABETICS
I can't think of a better way to say "I love you," than a perfect Red Velvet Cupcake. These easy-to-make one-bowl cupcakes take the cake with just 180 calories and a mere teaspoon of added sugar. (For comparison, a typical bakery Red Velvet Cupcake with Cream Cheese Frosting has over 500 calories and a whopping 15 teaspoons of sugar). Recipe courtesy of Diabetes Health newsletter.
Provided by Crafty Lady 13
Categories Dessert
Time 30m
Yield 12 cupcakes
Number Of Ingredients 15
Steps:
- Frosting:.
- Place the cream cheeses in a small bowl and beat with an electric mixer until smooth.
- Add the sweetener and beat for 1 minute longer. On slow speed, beat in the whipped topping, beating briefly until just mixed.
- Cupcakes:.
- Preheat oven to 350°F Coat a nonstick 12 muffin tin with nonstick baking spray or line with cupcake liners.
- In a medium-sized mixing bowl whisk egg until at least double in volume, mix in oil, sugar, vanilla extract, sweetener, and red food color.
- Sift together the flour, cocoa powder, baking powder and baking soda, and stir 1/3 into the wet mixture. Add 1/3 of the milk and alternate wet and dry ingredients until batter is smooth.
- Scoop evenly into muffin tin, bake 15 minutes, until center springs back when touched or a toothpick comes out clean. Cool completely.
- Top each cupcake with 2 tablespoons of frosting.
- *A light dusting of powdered sugar instead of frosting eliminates 40 calories, 2 grams of fat, and 2 grams of carbohydrates.
Nutrition Facts : Calories 218.5, Fat 12.1, SaturatedFat 4.3, Cholesterol 31.4, Sodium 265.6, Carbohydrate 21.8, Fiber 0.6, Sugar 7.6, Protein 6
TENDER RED VELVET CAKE WITH CREAM CHEESE FROSTING
My DH grew up on this cake! Of course, his mom had a recipe from a hotel in New York that presumably someone paid $1k for back in the fifties! Now, I believe that's an urban legend, much like the similar urban legend surrounding the famous super model's cookies of the 80's -- and I can't even remember her name! Yet her cookies were sold in airports and in cookie boutiques across the nation for years (they may still be out there!). The urban legend is all about someone paying an exorbitant price for a recipe so the disgruntled payer shares the recipe with the world at large so that it eats into so-and-so's profits (i.e., by folks making the special recipe themselves and not buying it). I'm not buying the urban legend! So there! This recipe is not about cookies; it's about classic red velvet cake. This recipe is based on the one from the magazine Cook's Country, December/January 2007. I hope you enjoy this! BTW, my DH would really love a copy of the one his mother made -- please let me know if you've posted it or have it! :) NOTE: This recipe must be prepared with natural cocoa powder. Dutch-processed cocoa will not yield the proper color or rise.Once this cake is made, you may cover and refrigerate it until ready to serve, up to 3 days.
Provided by mersaydees
Categories Dessert
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- FOR THE CAKE:.
- Place oven rack in the middle position and heat oven to 350°F.
- Grease and flour two 9-inch round cake pans.
- Whisk flour, baking soda, and salt in medium bowl.
- Whisk buttermilk, vinegar, vanilla, and eggs in large measuring cup.
- Mix cocoa with food coloring in small bowl until a smooth paste forms.
- Beat butter and sugar together on medium-high speed until fluffy, about 2 minutes, scraping down bowl as necessary.
- Add one-third of flour mixture and beat on medium-low speed until just incorporated, about 30 seconds.
- Add half of buttermilk mixture and beat on low speed until combined, about 30 seconds. Scrape down bowl as necessary and repeat with half of remaining flour mixture, remaining buttermilk mixture, and finally remaining flour mixture.
- Scrape down bowl, add cocoa mixture, and beat on medium speed until completly incorporated, about 30 seconds.
- Using rubber spatula, give batter final stir.
- Scrape into prepared pans and bake until cake tester inserted in center comes out clean, about 25 minutes.
- Cool cakes in pans 10 minmutes then turn out onto rack to cool completely, at least 30 minutes.
- FROSTING:.
- Using electric mixer, beat butter and sugar on medium-high speed until fluffy, about 2 minutes.
- Add cream cheese, one piece at a time, and beat until incorporated, about 30 seconds.
- Beat in vanilla and salt.
- Refrigerate until ready to use.
- When cakes are cooled, spread about 2 cups frosting on one cake layer. Top with second cake layer and spread top and sides of cake with remaining frosting.
- Cover and refrigerate until ready to serve, up to 3 days.
HOMEMADE RED VELVET CAKE WITH CREAM CHEESE FROSTING
I came up with this recipe after going through tons of recipes and reviews. I like nice solid cakes, and this one is a little on the dense side but it's moist and has good amounts of chocolate and vanilla so that you can taste them but they're not overpowering. It is to-die-for good with frosting that is not too sweet or heavy.
Provided by iluvfewd
Categories Desserts Cakes Red Velvet Cake Recipes
Time 1h30m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter and flour two 9x2-inch cake pans.
- Sift flour, sugar, cocoa powder, baking soda, baking powder, and salt together in a bowl and set aside.
- Whisk eggs in a large mixing bowl until yolks are broken. Add oil, buttermilk, sour cream, red food coloring, vanilla extract, and vinegar; mix to combine. Add flour mixture in 3 batches, mixing by hand as little as possible so as not to overbeat. If mixing with an electric mixer, add flour mixture and mix until just incorporated. Divide batter evenly between the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean, 35 to 40 minutes. Remove from the oven and let cool for 10 minutes before removing cakes from pans to cool completely on a wire rack, 20 to 30 minutes more.
- Meanwhile, whip cream cheese in a bowl using an electric mixer on high speed until light and fluffy, about 5 minutes. Scrape into a different bowl.
- Sift sugar, flour, and salt together in a medium saucepan. Turn heat to medium-high and whisk in milk and vanilla extract slowly until there are no lumps. Cook until it starts to bubble and becomes thick and pudding-like, 7 to 8 minutes. Pour into a mixing bowl and refrigerate for 10 minutes.
- Whisk chilled mixture using an electric mixer with a whisk attachment for 5 minutes. Add whipped cream cheese slowly, whisking until you have a smooth frosting, about 5 minutes more. Use to frost cooled cake.
Nutrition Facts : Calories 758.3 calories, Carbohydrate 80.7 g, Cholesterol 94.6 mg, Fat 45 g, Fiber 1.4 g, Protein 10.1 g, SaturatedFat 14 g, Sodium 691.5 mg, Sugar 52.9 g
RED VELVET CAKE WITH CREAM CHEESE FROSTING
Red velvet cake is much more than vanilla cake tinted red. This recipe produces the best red velvet cake with superior buttery, vanilla, and cocoa flavors, as well as a delicious tang from buttermilk. My trick is to whip the egg whites, which guarantees a smooth velvet crumb.
Provided by Sally
Categories Dessert
Time 3h
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
- Whisk the flour, baking soda, cocoa powder, and salt together in a large bowl. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the oil, egg yolks, vanilla extract, and vinegar and beat on high for 2 minutes. (Set the egg whites aside.) Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
- With the mixer on low speed, add the dry ingredients in 2-3 additions alternating with the buttermilk. Beat in your desired amount of food coloring just until combined. I use 1-2 teaspoons gel food coloring. Vigorously whisk or beat the 4 egg whites on high speed until fluffy peaks form as pictured above, about 3 minutes. Gently fold into cake batter. The batter will be silky and slightly thick.
- Divide batter between cake pans. Bake for 30-32 minutes or until the tops of the cakes spring back when gently touched and a toothpick inserted in the center comes out clean. If the cakes need a little longer as determined by wet crumbs on the toothpick, bake for longer. However, careful not to overbake as the cakes may dry out. Remove cakes from the oven and cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
- In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Add the confectioners' sugar, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy. Add more confectioners' sugar if frosting is too thin or an extra pinch of salt if frosting is too sweet. Frosting should be soft, but not runny.
- Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard or crumble over finished cake. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. I always use an icing spatula and bench scraper for the frosting. I used Wilton piping tip #12 for decoration around the top.
- Refrigerate cake for at least 30-60 minutes before slicing. This helps the cake hold its shape when cutting.
- Cover leftover cake tightly and store in the refrigerator for 5 days. Frosted cake or unfrosted cake layers can be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving.
CREAM CHEESE FROSTING FOR RED VELVET CAKE
This Cream Cheese Frosting goes perfectly with our Red Velvet Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 cups
Number Of Ingredients 5
Steps:
- Place butter in bowl of an electric mixer fitted with the paddle attachment, and beat on medium-high speed until light and fluffy, about 2 minutes. Add cream cheese, and beat until well combined and fluffy, about 2 minutes more. Add sugar and vanilla, and beat until combined, about 2 minutes. Fold in walnuts.
More about "red velvet cake with blackberry cream cheese whipped frosting food"
RED VELVET CAKE WITH BLACKBERRY CREAM CHEESE FROSTING …
From grandbaby-cakes.com
4.7/5 (27)Total Time 2 hrsCategory DessertCalories 303 per serving
- Preheat your oven to 325°F. Liberally prepare 3 9-inch round cake pans with the nonstick method of your choice. (I recommend the parchment method described on p. 17.)
- In a medium saucepan over medium heat, warm the blackberries, granulated sugar, lime juice, and salt. Once the blackberries begin releasing their juices and the liquid begins to boil, after about 8 to 12 minutes, use a pastry cutter or fork to mash 1/2 of the berries. Leave the rest whole.
- Clean your stand mixer bowl and whisk attachment. Beat the cream cheese on high speed until it begins to thicken and become fluffy.
- Once the layers are completely cooled, place 1 layer on a serving plate. Spread just the top with 1/3 of the frosting (please refer to the Basic Frosting Instructions on p. 18). Add 1/3 of the compote over the frosting. Using a butter knife or skewer, swirl the compote into the frosting. Add the second layer and spread with another 1/3 of the frosting. Add 1/3 of the compote, swirling the compote into the frosting again. Add the final layer, bottom-side up, and top with the remaining frosting. Add the rest of the compote and repeat the swirling process. Do not frost the side of the cake. Garnish with the whole blackberries. Serve at room temperature. Store in the refrigerator.
RED VELVET CAKE WITH CREAM CHEESE FROSTING RECIPE
From today.com
4/5 (135)Category Desserts
- 1. Preheat oven to 350 F. Spray three 9- or 8-inch round cake pans with baker's spray. Line the bottom of the pan with a parchment round. Set aside. Alternatively line a 3/4 sheet pan with parchment and spray with baker's spray. Set aside.
- 2. In a large bowl, whisk together the flour, cocoa, baking soda, and salt. Set aside. In a liquid measure, add the buttermilk, vinegar, red dye and vanilla. Whisk together and set aside.
- 3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the brown sugar and butter until light and fluffy. Scrape down the bottom and sides of the bowl and add the oil. Continue mixing until the oil is fully incorporated. Scrape down the bottom and sides of the bowl again and add the eggs, one at a time, and mix until incorporated.
RED VELVET CAKE WITH CREAM CHEESE FROSTING - ZONA …
From zonacooks.com
Reviews 15Calories 584 per servingCategory Dessert
- Spray a 6 inch cake pan with baking spray. Cut a 6 inch circle, with or without side tabs (see photos), out of parchment paper for easier pan removal. Place the circle in the pan and spray again with non-stick spray.
- Using another bowl, whisk the vegetable oil, buttermilk, egg yolk, red food coloring, vinegar, and vanilla extract.
RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING | THE ...
From therecipecritic.com
4.2/5 (5)Total Time 30 minsCategory DessertCalories 302 per serving
- Preheat oven to 350 degrees. Line a muffin tin with paper liners and spray with cooking spray; set aside. In the [url:1]bowl of a stand mixer[/url], combine butter and sugar and mix on medium speed until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a [url:2]small bowl[/url], whisk the food coloring, cocoa powder and vanilla together; add to the butter/sugar mixture and mix well. Stir the salt into the buttermilk and add to the batter in three parts, alternating with the cake flour, starting and ending with flour. In a small bowl, stir together the vinegar and baking soda; add to the batter and mix well.
- Fill cupcake liners 2/3 full with batter and bake in preheated oven for 17-18 minutes or until a toothpick inserted in the center comes out clean. Do not over bake. Repeat with remaining cupcakes. Cool completely and top with Cream Cheese Frosting. Makes about 3 1/2 dozen cupcakes.
- For the Cream Cheese Frosting: In a large bowl, mix together butter, cream cheese, salt and vanilla until smooth. Add powdered sugar, one cup at a time, beating well after each addition. If frosting is too thick, add a little milk. If you are planning to pipe the frosting onto the cupcakes, you want it thick enough to hold its shape. This makes enough frosting to pipe a big swirl on the top of each cupcake. I used a Wilton 1M piping tip.
- *If you do not want to pipe a large swirl onto each cupcake and prefer to spread a small layer on top instead, the amount of frosting can be cut in half.
RED VELVET DREAM CAKE | RED VELVET CAKE WITH CREAM …
From thenovicechefblog.com
5/5 (2)Total Time 1 hrCuisine AmericanCalories 780 per serving
- Preheat oven to 350°F. Grease and flour two 8 inch cake pans (or spray with Baker's Joy), set aside.
- In stand mixer, beat eggs, oil, buttermilk, food coloring, vanilla, and vinegar in a large bowl until well combined. Add dry ingredients and beat until smooth, about 2 minutes.
- Divide batter evenly among prepared pans. Bake until a cake tester inserted in centers comes out clean, about 35 minutes. Let cakes cool completely before frosting.
MOIST RED VELVET CAKE AND WHIPPED CREAM CHEESE …
From savoryspicerack.com
Ratings 12Servings 8Cuisine SouthernCategory Dessert
- In a large bowl, shift together the dry ingredients for the cake. (I usually use my blender mixing bowl for this part to decrease how many dishes I use.)
RED VELVET CAKE WITH CREAM CHEESE FROSTING - BAKER …
From bakerbynature.com
5/5 (1)Category DessertCuisine SouthernTotal Time 3 hrs 30 mins
- Preheat oven to 350 degrees (F). Cut out two 9-inch round segments of parchment paper to line your cake pans with. Spray two 9" round cake pans generously - sides and bottom - with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again. It's important to make sure every bit of pan and paper are sprayed so your cakes don't get stuck. Set pans aside.
- In the bowl of a stand-mixer fitted with the paddle attachment, or in a large bowl using an electric handheld mixer, beat the cream cheese, butter, and vanilla on medium-high speed until completely smooth; about 2 minutes. Reduce the speed to low and gradually add the sifted confectioners' sugar. Once all of the sugar has been added beat on high-speed for 1-2 minutes.
- Using a serrated knife, carefully trim the raised top of each cake. Set the cake trimmings aside - you'll use them for decoration later. Transfer one cake layer to a large plate or cake stand. Spread a thick layer of frosting on top, then gently add the second cake layer, pressing down lightly to seal them together. Frost the top and sides of the cake. Crumble up the cake trimmings and sprinkle them on the top and sides of the cake. Slice and serve, or store in the fridge for 2 days.
RED VELVET CAKE WITH BLACKBERRY-CREAM CHEESE WHIPPED …
From yahoo.com
Author Yahoo FoodEstimated Reading Time 4 mins
RED VELVET CAKE RECIPE - MCCORMICK
From mccormick.com
Cuisine Deep SouthCategory Cake And CupcakesServings 16
RED VELVET CAKE WITH WHIPPED CREAM FROSTING
From happyhealthymotivated.com
Reviews 19Estimated Reading Time 3 mins
EXTRA MOIST RED VELVET CAKE WITH WHIPPED CREAM …
From pinoycookingrecipes.com
RED VELVET CAKE WITH CREAM CHEESE FROSTING - BAKING A MOMENT
From bakingamoment.com
5/5 (6)Calories 920 per servingCategory Dessert
- Preheat the oven to 350 degrees F, mist three 6-inch round cake pans** with non-stick spray, and line with circles cut from parchment.
- Place the butter, cream cheese, lemon juice, and vanilla in a large mixing bowl, and beat on medium-low speed until smooth.
RED VELVET CAKE AND CREAM CHEESE FROSTING - FLOUR ON MY FACE
From flouronmyface.com
Ratings 1Category DessertCuisine AmericanTotal Time 15 mins
- Cream the butter, cream cheese and vanilla together in a bowl of a stand mixer or with a handheld mixer until creamy and lump free.
RED VELVET CAKE WITH CREAM CHEESE FROSTING - RECIPE GIRL®
From recipegirl.com
Cuisine AmericanTotal Time 1 hr 10 minsCategory DessertCalories 991 per serving
- Preheat the oven to 350 degrees F. Grease and flour two 9-inch round cake pans. Place a piece of parchment paper that’s been trimmed to fit in the bottom of each cake pan.
- In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt through a fine mesh sieve, using a spoon to push it through.
- In a large bowl, use an electric mixer to combine the cream cheese and butter. Mix in the vanilla and salt. Add half of the powdered sugar, and mix until incorporated. Add the rest of the powdered sugar and mix again. Beat until the frosting is thick and creamy. Add more powdered sugar if you want it thicker. Thin it out with a little milk if you want it thinner.
RED VELVET CAKE WITH CREAM CHEESE FROSTING - HAPPY TUMMY ...
From happytummyrecipes.com
Cuisine AmericanEstimated Reading Time 8 minsCategory Bread, Dessert, SnackTotal Time 3 hrs
- Combine the flour, baking soda, salt and cocoa powder together in a large bowl. Whisk and sift to remove any lumps then set aside.
- In a large bowl using a handheld mixer, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes.
- Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Crumble this to decorate the finished cake.
RED VELVET CAKE - JO COOKS
From jocooks.com
4.6/5 (65)Calories 721 per servingCategory Dessert
- Prepare the baking pans: Prepare 2 8 inch cake pans. Cut out 2 parchment paper circles that will fit inside each pan and spray them with some cooking spray. Make sure to spray some cooking spray up the sides of the pans too.
- Make the cake batter: In the bowl of your mixer, add the flour, sugar, cocoa powder, salt, baking powder, baking soda and using the paddle attachment mix everything together until well combined, on low speed.
- In a large bowl mix together the buttermilk, coconut oil, eggs, and vanilla extract. Whisk in the coffee and food coloring.
RED VELVET CAKE WITH CREAM CHEESE FROSTING - VEENA AZMANOV
From veenaazmanov.com
Ratings 53Calories 578 per servingCategory Dessert
- In the bowl of a stand mixer with the paddle attachment cream the cream cheese and butter to remove any lumps.
- Prepare simple syrup - cool completely before using.Tip- Simple syrup is just sugar water that has been boiled and cooled. Used to keep cake layers moist.
RED VELVET CAKE WITH CREAM CHEESE FROSTING - BAKING ENVY
From bakingenvy.com
4.5/5 (28)Total Time 1 hr 10 minsCategory Muffins & CakesCalories 775 per serving
- Preheat the oven to 160°C/320°F (fan-forced/convection) or 180°C/355°F (standard). Grease and line TWO pans measuring 20 cm (8 inch) with baking paper.
- In a large mixing bowl, sift together the flour, corn starch, cocoa powder, baking soda and salt. Whisk until well combined.
- In a separate large bowl, whisk together the oil and the cooled butter until well combined. Add sugar, eggs, vinegar, buttermilk, vanilla and food colouring. Whisk until well combined.
- Pour the wet ingredients into the dry ingredients and whisk until combined (a few lumps are okay - don't overbeat).
TRADITIONAL BOILED FROSTING RECIPE FOR RED VELVET CAKE ...
From popsugar.com
3.5/5 (133)Category Desserts, CakeAuthor Anna Monette RobertsTotal Time 50 mins
- To make cake: Position oven racks in the upper and lower thirds of the oven, and preheat the oven to 350°F. Prep 2 9-inch cake pans by greasing the bottoms and sides with butter.
- Beat the butter and sugar in a large bowl with an electric mixer on medium speed until fluffy, about 5 minutes. Add the eggs 1 at a time, beating for 30 seconds and scraping down the sides of the bowl after each addition.
- Combine the vinegar and baking soda in a small bowl (it will bubble up). Fold into the cake batter. Divide the batter evenly among the cake pans. Bake until the cakes spring bake when lightly touched, 30 to 35 minutes.
- To make frosting: Combine the flour, salt, and 3/4 cup milk in a saucepan and whisk until smooth. Then whisk in the remaining milk. Cook over medium heat until thickened, whisking occasionally.
- Beat the butter and sugar in a large bowl with an electric mixer until light and fluffy. Add the vanilla and the cooled milk mixture. Beat until light and fluffy and no longer grainy.
- To assemble: Spread a small dollop of frosting on a cake plate. Place 1 cake layer on it, and use an offset spatula to spread a layer of frosting to the edges of the cake.
*BEST* RED VELVET CAKE WITH CREAM CHEESE FROSTING - LAUREN ...
From laurenslatest.com
5/5 (2)Total Time 2 hrs 30 minsCategory DessertCalories 694 per serving
- Preheat oven to 350 degrees. Line two 8-inch round baking pans with parchment paper and/or spray well with nonstick cooking spray and set aside. In a large bowl, whisk flour, cocoa powder, baking soda and salt together to combine. Set aside. In a liquid measuring cup, stir buttermilk, vanilla, vinegar and red food coloring. Set aside.
- In a large bowl, beat cream cheese and butter together. You want them very soft, at room temperature so they cream nicely together and create a smooth frosting. Add in the powdered sugar, vanilla and salt and very slowly start to incorporate. At first, it will seem like too much powdered sugar, but as long as your butter and cream cheese were soft, it should combine. Once the powdered sugar is incorporated, increase speed to whip for 1-2 minutes or until light and fluffy. If it still seems too stiff to use as frosting, add in 1-2 tablespoons heavy whipping cream. This makes enough to frost a two layer cake. If you've baked three layers, increase recipe by 1.5 times.
RED VELVET BUNDT CAKE WITH CREAM CHEESE FROSTING
From greatist.com
Author Kim Laidlaw
RED VELVET CAKE RECIPE WITH CREAM CHEESE FROSTING ...
From sailusfood.com
Cuisine WesternEstimated Reading Time 7 minsServings 10
RED VELVET CAKE CHOCOLATE ICING - ALL INFORMATION ABOUT ...
From therecipes.info
RED VELVET CAKE WITH BLACKBERRY–CREAM CHEESE WHIPPED ...
From pinterest.ca
DOES BUTTERCREAM FROSTING GO WITH RED VELVET CAKE? – FOOD ...
From smallscreennetwork.com
WHAT FROSTING GOES WITH RED VELVET? – FOOD & DRINK
From smallscreennetwork.com
RED VELVET CAKE WITH BLACKBERRY–CREAM CHEESE WHIPPED FROSTING
From epicurious.netlify.app
BLACKBERRY VELVET CAKE WITH CREAM CHEESE ICING RECIPES
From tfrecipes.com
RED VELVET CAKE WITH BLACKBERRY CREAM CHEESE WHIPPED ...
From tfrecipes.com
OLD FASHIONED CREAM CHEESE CAKE - ALL INFORMATION ABOUT ...
From therecipes.info
HOW TO MAKE RED VELVET CAKE WITH CHOCOLATE FROSTING ...
From smallscreennetwork.com
WHAT IS BEST WITH RED VELVET CAKE MIX? – FOOD & DRINK
From smallscreennetwork.com
MOIST RED VELVET CAKE AND WHIPPED CREAM CHEESE …
From deliciouskraftrecipes.com
RED VELVET CAKE WITH CREAM CHEESE FROSTING | FOODTALK
From foodtalkdaily.com
RED VELVET CAKE WITH BLACKBERRY-CREAM CHEESE WHIPPED ...
From pinterest.ca
WHAT FROSTING DO THEY PUT ON RED VELVET CAKE? – FOOD & DRINK
From smallscreennetwork.com
WHAT IS THE BEST ICING FOR RED VELVET CAKE? – FOOD & DRINK
From smallscreennetwork.com
RED VELVET CAKE | SAVEUR
From saveur.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love