RED VELVET CAKE WITH CHEESECAKE BUTTERCREAM
Make a knockout bake for your celebrations. Creamy, tangy cheesecake-inspired buttercream is sandwiched with chocolatey sponge layers for a modern classic
Provided by Juliet Sear
Categories Dessert
Time 2h5m
Yield Serves 16-20
Number Of Ingredients 27
Steps:
- Heat the oven to 200C/180C fan/ gas 6. Butter the base and sides of two 20cm cake tins (4cm deep) and line with baking parchment. Put the butter and sugar in a stand mixer fitted with the whisk attachment and beat for 2-3 mins until pale, light and fluffy. Alternatively, do this in a bowl using an electric whisk. Add the eggs one at a time, beating well between each addition until fully incorporated.
- Mix the cocoa powder, vanilla extract and red food colouring gel together in a small bowl or jug with 2-3 tbsp hot water until you have a smooth, lump-free paste. Tip this into the bowl with the cake batter and whisk briefly to combine.
- Mix the vinegar and buttermilk together in a jug. Combine the flour, bicarb and 1 tsp salt in a bowl. Pour a third of the buttermilk mixture into the cake batter, then mix in along with a third of the flour mixture until fully incorporated. Alternate between the remaining buttermilk and flour mixtures, mixing these in a third at a time until everything is fully combined, being careful not to overmix.
- Divide the cake batter equally between the prepared tins and bake for 30-35 mins until the sponges spring back when gently pressed with a fingertip and a skewer inserted into the centre of each comes out clean. Do not open the oven before 25 mins have elapsed, as this can cause the sponges to sink in the centre. Leave to cool in the tins for 5 mins, then turn out onto wire racks to cool completely.
- To make the buttercream, clean out the bowl of the stand mixer, then tip in the butter and vanilla bean paste (or do this in a bowl using an electric whisk). Beat on high speed for about 1 min until creamy and smooth. Gradually add the icing sugar, about a quarter at a time, beating between each addition on a low speed until just incorporated. When all the icing sugar has been added, turn the speed up to high and beat for 1 min. Turn the speed back down to low, then tip in the soft cheese and beat until just combined and smooth.
- Split both of the cooled sponges through the middle using a cake leveller or large bread knife so you have four equally sized, thin layers. Spread a little buttercream over the middle of a 20cm round cake board and top with a sponge layer. Spread buttercream generously over the top of the sponge layer so it sticks out over the edge slightly. Top with a second sponge layer and repeat until you've used all the sponges, inverting the final sponge layer so that the top is flat. Spread any buttercream that's sticking out from between the sponge layers all around the side of the cake using a palette knife to seal the stack.
- Next, spread a thin, even layer of buttercream over the whole cake down to the cake board to seal it completely. Once you have covered the whole cake, clean the palette knife and go around the cake again to smooth the sides and remove any excess. This is called a crumb coat, which seals in any crumbs and will make the finished cake look neater. Chill the cake for at least 30 mins until firm and set.
- Spoon 300g of the remaining buttercream into a bowl and keep chilled to pipe with later. Spoon the rest of the buttercream over the top of the chilled cake (reserving a little to secure the cake to a cake stand), then use a palette knife to spread it to the edge and encourage it to drop slightly over the side. Then, hold the palette knife vertically against the side of the cake and smooth over the buttercream, turning the cake as you go so the side is covered in a thick, even layer (a cake turntable can help with this, if you have one, or see our tip, right). Once you've covered the side, you may wish to clean the palette knife and smooth the top and side again to ensure the buttercream is neat, or do this with a side scraper if you have one. Transfer the cake, on its board, to a cake stand using the reserved buttercream to secure it in place.
- Place the cake, on its stand, on a baking tray (this will catch any excess sprinkles). Press most of the sprinkles around the bottom third of the cake in a thick band, sticking a few up the side in places so it looks as though some have floated away from the band. Use a cutlery or palette knife to gently press the sprinkles into the cake to ensure they're secure, then carefully brush any excess from the stand using a pastry brush. Chill for 30 mins.
- Meanwhile, prepare the shimmering chocolate truffles, if using. Tip a few teaspoons of gold lustre dust into a small bowl, then do the same with the pink lustre dust in another bowl. Divide the chocolate truffles between the two bowls and turn with your fingertips or a teaspoon until fully coated in the lustre dust. Set aside on kitchen paper.
- When the cake is chilled and set, stir the 300g reserved buttercream with a spoon to soften and remove any air bubbles. Spoon into a piping bag fitted with a large star nozzle, then pipe a thick, swirled border around the top of the cake (this doesn't need to be exact), then scatter the remaining few sprinkles all over the top of the cake and nestle the shimmering truffles in amongst the piped rosettes. Will keep in the fridge for three days.
Nutrition Facts : Calories 851 calories, Fat 46 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 104 grams carbohydrates, Sugar 91 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium
RED VELVET CAKE WITH BUTTERCREAM FROSTING
Very moist red velvet cake -- with excellent buttercream frosting. A family tradition, as well as a favorite. Great for holidays!
Provided by rlroth
Categories Desserts Frostings and Icings Chocolate
Time 2h5m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch cake pans. In a bowl, sift together the cake flour, chocolate pudding mix, cocoa powder, and salt.
- In a large bowl, beat 1/2 cup of butter with 1 1/2 cup of sugar with an electric mixer until creamy; beat the eggs in, one at a time, and beat until the mixture is fluffy, about 1 minute. Beat in the flour mixture, alternating with buttermilk, in several additions. Mix in 1 teaspoon of vanilla extract and the red food color until the batter is uniformly colored. In a bowl, stir the baking soda with vinegar, and gently fold the foamy mixture gently into the batter. Pour the batter into the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean or with moist crumbs, about 30 minutes. Allow to cool completely before frosting.
- For frosting, place all-purpose flour in a saucepan, and gradually whisk milk into the flour, about 2 tablespoons at a time, until smoothly combined. Bring the mixture to a simmer over medium-low heat, whisking constantly until thickened and smooth; allow to cool completely. Beat 1 cup of sugar and 1 cup of butter in a bowl with an electric mixer until fluffy, about 1 minute, and gradually beat in the cooled milk mixture; add 1 teaspoon of vanilla extract. Beat the frosting until fluffy and spreadable, 1 to 2 more minutes.
Nutrition Facts : Calories 529.4 calories, Carbohydrate 72.9 g, Cholesterol 94.4 mg, Fat 25 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 15.4 g, Sodium 634.5 mg, Sugar 50 g
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- With your whisk attachment on your mixer, whisk your butter until it is creamy, scraping down as necessary.
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Learn how to cook great Red velvet cake with buttercream frosting . Crecipe.com deliver fine selection of quality Red velvet cake with buttercream frosting recipes equipped with ratings, reviews and mixing tips. Get one of our Red velvet cake with buttercream frosting recipe and prepare delicious and healthy treat for your family or friends ...
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From therecipes.info
RED VELVET CAKE WITH BUTTERCREAM FROSTING RECIPES
2012-09-05 · Recipes; Red Velvet Cupcakes with Orange Buttercream; Red Velvet Cupcakes with Orange Buttercream . Rating: 4.5 stars. 5 Ratings. 5 star values: 3 4 star values: 1 3 star values: 1 2 star values: 0 1 star values: 0 Read Reviews Add Review 5 Ratings 4 Reviews These electric magenta cupcakes get their color not from the usual food coloring but from puréed …
From tfrecipes.com
From tfrecipes.com
RED VELVET CAKE WITH CREAM CHEESE BUTTERCREAM FROSTING ...
Liquid red food colouring has an evil bitter aftertaste when used in any quantity and Red Velvet cake is all about the shocking red hiding under its creamy white cloak of frosting. You can purchase Wilton “No Taste Red” Gel colouring from cake decorating suppliers. It’s very concentrated so around 2 ½ tsp will colour the cake. I find the traditional liquid red colour …
From destitutegourmet.com
From destitutegourmet.com
RED VELVET BROWNIE CUPCAKES WITH CHERRY FROSTING - DELISHABLY
Follow with red velvet cake batter until each cupcake liner is 2/3 full. Bake about 16 minutes or until a toothpick comes out clean when inserted into the center of a cupcake. Take them out of the oven and let them cool completely. Make the frosting: Beat the softened butter until fluffy. Add 2 cups of confectioner's sugar and beat.
From delishably.com
From delishably.com
GLUTEN FREE RED VELVET CUPCAKES | WITH BUTTERCREAM ICING ...
Cupcakes. Preheat the oven to 350°F. Line a 12 muffin tin with paper liners. Combine the dry mix together in a bowl and mix together. In a large mixing bowl add the sugar, eggs, buttermilk, and melted butter. Using an electric mixer, or stand mixer with paddle attachment beat until combined and smooth.
From healthylittlepeach.com
From healthylittlepeach.com
RED VELVET BUTTERCREAM {VIDEO} - FOOD NEWS
Red Velvet Buttercream Frosting. Preheat oven to 325 degrees. Combine egg, butter, water in a bowl. Add box mix, stir until the ingredients are combined, and lumps are gone. Add chips and nuts, and pour mixture into the greased 9x13-inch baking pan. These Vegan Red Velvet Cupcakes + Bourbon Vanilla Buttercream are the perfect way to indulge your sweet tooth this …
From foodnewsnews.com
From foodnewsnews.com
RED VELVET CAKE WITH BUTTERCREAM FROSTING RECIPE - FOOD NEWS
in september i have to do a red velvet cake and yellow cake with buttercream icing for a wedding cake. i am scared. it should be very easy, though. it is in one of the wilton wedding books. it is three tiers with the small, medium, and large drop flowers on the side of it. it shows fresh flowers around it but the bride wants to use silk flowers.
From foodnewsnews.com
From foodnewsnews.com
SPONGE RED VELVET CAKE - CAKEBOXING.COM
The cake bakes for only about 16-17 minutes or until it springs back when you poke. Red Velvet Cake sugar eggs margarine palm oil rapeseed oil salt emulsifier E475 flavouring sunflower oil colours curcumin annatto self raising flour wheat flour raising agents sodium bicarbonate mono calcium phosphate calcium carbonate iron.
From cakeboxing.com
From cakeboxing.com
RED VELVET BUTTERCREAM FROSTING RECIPE - ALL INFORMATION ...
Red velvet cake with buttercream frosting recipe trend www.crecipe.com. Recent recipes red velvet cake with buttercream frosting kevin belton yeast biscuits bahama breeze yuca balls bar rescue drinks bloody mary foodnetwork.com trisha yearwood cornmeal pancakes pralines, coffee and cream cake 15.25 oz.box cakes coofee cake monjunis shrimp pasta salad kielbasa with …
From therecipes.info
From therecipes.info
BUCA'S - RED VELVET CAKE WITH BUTTERCREAM FROSTING ...
Buca's - Red Velvet Cake With Buttercream Frosting. Serving Size : 1 slice. 578 Cal. 100 % 69g Carbs. 100 % 23g Fat. 0 %--Protein. Track macros, calories, and more with MyFitnessPal. Join for free! Daily Goals . How does this food fit into your daily goals? Calorie Goal 1,422 cal. 578 / 2,000 cal left. Fitness Goals : Heart Healthy. Fat 44g. 23 / 67g left. Sodium 2,135g. 165 / …
From myfitnesspal.com
From myfitnesspal.com
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