Red Velvet Cake With White Chocolate Frosting Recipe 445 Food

CREAM CHEESE FROSTING FOR RED VELVET CAKE

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 SHEET CAKE WITH CLASSIC RED VELVET FROSTING

Steps:

• Preheat the oven to 350 degrees F. Thoroughly spray a large (18-by-12-inch) sheet cake pan (or you can use a slightly smaller jelly roll pan) with nonstick baking spray. Be sure to get in all the corners of the pan.
• Sift together the cake flour and salt. Set aside. In a separate bowl, stir together the buttermilk, vanilla, baking soda and eggs. Add the vinegar and stir. Set aside.
• In a separate small bowl, mix together the cocoa and red food coloring. Set aside. Cream together the shortening and sugar until fluffy. Alternate adding the flour mixture and the buttermilk/egg mixture until all combined. Pour in the red mixture and beat until combined.
• Pour the batter into the prepared sheet cake pan. Use a large offset spatula or knife to even out the surface. Bake for 20 minutes.
• Remove the pan from the oven and allow the cake to cool in the pan for 20 minutes.
• Place a large cutting board on top of the cake pan, then invert the cake, allowing it to turn out onto the cutting board. Allow the cake to cool completely before icing.
• Combine the milk and flour in a saucepan over medium heat and whisk constantly until thick. Remove from the heat and let cool to room temperature. Add the vanilla once cooled.
• In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until light and fluffy. Add the cooled milk mixture and beat very well. It may look separated, which means you have to keep beating until fully combined. It should be fluffy and light, similar to whipped cream.
• Ice the cake and top with raspberries.

RED VELVET CHOCOLATE CAKE

Steps:

• Heat oven to 350 degrees. Generously butter two 9-by-2-inch round cake pans. Sprinkle with flour, and tap out the excess; set aside. In a medium bowl, whisk cake flour, salt, and cocoa; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar and oil, and beat on medium speed until well combined. Add eggs, one at a time, beating well after each addition. Add food coloring and vanilla, and beat until well combined. Add flour mixture, alternating with buttermilk, scraping the sides of the bowl with a rubber spatula as needed.
• In a small bowl, mix baking soda and vinegar until combined. Add to batter, and beat for 10 seconds. Evenly divide batter between the prepared pans. Bake until a cake tester inserted in the center of each cake comes out clean, 30 to 35 minutes. Transfer to a wire rack to cool in the pans for 5 minutes. Remove from the pans, and return to the rack to cool completely.
• Spread 1 1/2 cups of the frosting on one of the layers. Place the second layer on top; spread and swirl the remaining frosting around the sides and top of the cake.The cake can be stored in the refrigerator for up to 6 hours. Bring to room temperature before serving.

RED VELVET CAKE WITH WHITE CHOCOLATE FROSTING RECIPE - (4.4/5)

Steps:

• Preheat the oven to 375°F Line bottoms of two 8x8x2-inch square pans (or three 9x2-inch round cake pans) with parchment paper and coat with non-stick spray. Note: I use Baker's Joy spray and my cakes never stick! Cake: Sift together the flours unsweetened cocoa powder, baking soda, table salt and instant espresso powder; whisk to combine. Set aside. For less mess, in a large glass measuring cup with a pour spout, combine the buttermilk, food color and vanilla before mixing into the cake batter. Beat sugar and eggs in a large bowl with a mixer on high speed until white, thick and creamy for 5 to 7 minutes. With the mixer on low speed, slowly drizzle in the oil until it is full incorporated. Alternately add the flour mixture and the buttermilk mixture to the batter (starting and ending with flour mixture) until combined. Mix vinegar into batter and immediately divide evenly between prepared pans. Bake cakes until a toothpick comes out clean, about 35 to 40 minutes. Transfer cakes to a wire rack to cool, for about 10 minutes. Turn cakes out of pans and cool on racks. Once cooked, peel away parchment. Slice each cake in half horizontally to form 4 layers. Note: My cakes were baked square, so I trimmed off the edges to reveal the red cake color. Save the crumbs for later, to crumble and sprinkle on top as decoration. White chocolate frosting: Whisk milk and flour together in a saucepan over medium heat, stirring constantly with a rubber spatula, until thick and paste-like and no longer lumpy, about 15 minutes. Note: Don't panic if it becomes lumpy, as you can always push it thrown a fine sieve. However, keep stirring and scraping the pan at all times. Transfer mixture to a bowl, press plastic wrap over the surface to prevent a skin from forming and chill until cold. Melt chocolate in a double-boiler (I had thin chocolate, so I melted it in 30 second intervals in my microwave). Cool slightly. Cream sugar and butter in the bowl of a stand mixer on high (I use my Kitchen Aid Whisk Attachment)) for about 7 minutes, until it is light and fluffy. Add chilled milk mixture and melted chocolate and beat on high speed until light and fluffy, about 5 minutes more. Note: I added 1 teaspoon additional vanilla, as I felt it really needed it. I also think an additional 4 ounces of melted white chocolate would be more noticeable. Of course, I love white chocolate! Assembly: Helpful equipment/tools are a serrated knife, off-set spatula and toothpicks (to be guides in slicing each layer in half). Wilton sells an extra-large spatula that is perfect for safely transferring cake layers. I love mine. Piping bag and large round tip. With a serrated knife, level each layer if the center is a high dome (like one of mine was). Split each layer in half. Turn the first layer upside down onto your serving platter (I place narrow strips of wax paper along each edge to catch frosting drippings). Fill the piping bag and pipe the frosting onto the edge of each layer. Plop some frosting in the center, and evenly spread with an off-set spatula. (We aren't frosting the sides of the cake, because this is makes a beautiful presentation. Note: Before adding the final layer, add cut wooden dowels at each corner and in the center. I didn't do this. Repeat with each layer. If desired, sprinkle some fine red crumbs and/or shave some additional white chocolate with a vegetable peeler and sprinkled on top. Note: The frosting is very much liked whipped cream. Therefore, the cake could be in danger of sliding (if you haven't used wooden dowels). Freeze (or refrigerate the cake, immediately) for about 15 minutes, and that should stabilize it. Allow to come to room temperature for 15 to 30 minutes before slicing. Slice with either an electric serrated knife, or a regular serrated knife. This prevents the layers from becoming "squashed".

RED VELVET CAKE WITH BUTTERCREAM FROSTING

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.