White Velvet Cake With Cheesecake Filling And Silky Marshmallow Buttercream Food

WHITE VELVET CAKE WITH CHEESECAKE FILLING AND SILKY MARSHMALLOW BUTTERCREAM

Steps:

• Preheat oven to 350 F (177 C). Spray three 8-inch round cake pans with Baker's Joy or grease and flour.
• Beat butter, oil and sugar on medium-high speed for 2 minutes. Add eggs one at a time and beat until incorporated. Add buttermilk, sour cream, vinegar and vanilla and mix to blend.
• Sprinkle in flours, baking soda and salt; beat for 1 minute.
• Pour into prepared pans and bake for about 25-30 minutes until a cake tester comes out clean. Cool 10 minutes in pan and then turn out to a cooling rack. Cool completely if using immediately, or wrap in two layers of plastic wrap if using later. Frost the cooled cake with your buttercream of choice.
• *Cake flour substitute: Use 137 grams all-purpose plain flour and 19 grams cornstarch or potato starch in place of cake flour.
• In a small bowl combine sugar, flour and salt and stir to blend. Whisk in eggs.
• Place softened cream cheese in a medium bowl and whisk in 1/3 of the egg mixture. Add remaining egg mixture in two batches whisking after each addition. Whisk in vanilla and sour cream.
• Pour the cheesecake mixture into the top of a double boiler and place over simmering water. Whisk constantly over medium-low heat until the mixture is very thick. About 10 minutes. Scrape the corners and edges frequently. When it is the consistency of peanut butter remove from the heat.
• Pour the cheesecake mixture into an 8-inch cake pan and cover the surface directly with plastic wrap or wax paper. Place in the freezer to cool for 30 minutes or until chilled.
• Use to fill cakes, to layer in parfaits or to eat by the spoonful.
• Place marshmallows, corn syrup, sugar and water in a microwave safe bowl and heat on high for about 1 ½ to 2 minutes until the marshmallows are melted and the sugar is dissolved; stir after one minute and then at 20 second intervals. Scrape into a mixer bowl and place in freezer for about 20 minutes or until cool to the touch.
• When cool, add the butter to the mixer bowl and beat on medium-high for 2 minutes. Reduce the speed to medium-low and pour in the cold egg whites; beat on medium-high for 1 minute.
• Add the confectioner's sugar and vanilla to the marshmallow-butter mix and beat to combine.
• Use immediately or store at room temperature for 2 days, in the refrigerator, tightly sealed, for 2 weeks or in the freezer for 2 months.
• Makes about 5 ½ cups

WHITE VELVET CAKE

Steps:

• Preheat the oven to 325 degrees F. Grease and flour three 8 inch pans, adding a circle of parchment or wax paper to the bottom of each pan.
• Go ahead and separate your eggs, saving only the 6 egg whites for this recipe. Set them in a bowl to the side.
• In a medium bowl, whisk the flour, baking powder, baking soda, and salt for 30 seconds and set aside.
• In another bowl, add the buttermilk, vegetable oil, and vanilla extract. Set aside.
• In the bowl of your mixer, add the butter and cream cheese and mix at medium speed until smooth.
• Gradually add the sugar and mix at medium speed for 2-3 minutes.
• Mixing on low speed, add the 6 egg whites one at a time (it's fine to estimate), mixing to incorporate after each addition.
• With the mixer on low speed, alternately add the flour mixture and the milk mixture, beginning and ending with the flour mixture (We did 3 additions of the dry mixture, 2 additions of wet)
• Mix the batter just until well combined- be careful not to over-mix. Divide the batter between the three pans.
• Bake at 325 degrees F for 28-30 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Let cool for 5-10 minutes in the pans on a wire rack before turning out. *Baking times may vary slightly.
• This recipe makes 7 1/2 cups of batter. Works for cupcakes also (although there will be little to no dome).
• Chill the mixing bowl and beaters/ whisk attachment in the freezer for 10 minutes.
• Pour the whipping cream, powdered sugar and vanilla extract into the chilled mixing bowl, begin beating on low speed gradually increasing to medium high speed.
• The cream begins to thicken (approx. 1 1/2 minutes) and stiff peaks form- be careful not to overmix. This happens fairly quickly! At "stiff peak" stage, peaks form and hold their shape when beaters are lifted. This is when it's ready.
• Cream the (slightly softened) butter until smooth. Blend in the vanilla.
• Add half of the powdered sugar and most of the milk. Beat at medium speed until the powdered sugar is incorporated.
• Add remaining powdered sugar and milk and mix at medium speed another 3 to 4 minutes scraping the sides of the bowl occasionally. I slow down the mixer to very slow. (#2 on the Kitchenaid) for 1 to 2 minutes. This will help eliminate air pockets in the buttercream. The texture will become very smooth.
• This recipe can be doubled or halved.
• Yields approximately 4 1/2 cups of frosting. Enough to frost a two layer 8 or 9 inch cake.
• If your buttercream is too thin, add more sugar. If the consistency is too thick, add a bit more milk.
• Place the first cake layer on your cake plate or pedestal. Pipe a dam of buttercream about 1/4 -1/2 inch from the edge of the cake using a disposable piping bag with the tip snipped away (or a ziplock bag with the corner snipped away).
• Spread the whipped cream within the dam and repeat for the second layer. Then top with the third cake layer. Fill in any gaps between the cake layers with buttercream.
• Next, I like to apply a crumb coat (thin coat) of frosting and chill for 15-20 minutes in the freezer (or longer in the refrigerator) to firm things up. This makes it easier to apply the final coat of frosting without the layers shifting.
• I applied the final coat of frosting and added texture with an offset spatula. I piped a bead border using a round tip 3 to the base of the cake, and then made a simple piped daisy design around the top edge.

THREE LAYER WHITE VELVET CAKE (WITH OPTIONAL WHITE FROSTING)

Steps:

• Preheat oven to 350 degrees.
• Grease three cake pans (reviewers have stated it works better if you flour the pans as well).
• In a large bowl, cream the sugar and butter together.
• Mix in egg yolks, then eggs, one at a time, beating well after each.
• Measure the buttermilk into a 2-cup measuring cup/bowl and stir in the baking soda and vanilla.
• Blend buttermilk and the flour alternately into the mixture in the large bowl.
• Pour batter into the greased cake pans.
• Bake for 20-25 minutes.
• Let cool before frosting.
• OPTIONAL ICING: Beat the egg whites to a stiff froth.
• Beat in the powdered 10x sugar and vanilla extract.
• Frost between layers.
• Refrigerate leftovers.

RED VELVET CHEESECAKE WITH BUTTERCREAM FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place a pan of hot water in the bottom of the oven.
• Line two 9-inch springform pans with aluminum foil; grease with cooking spray.
• Beat cream cheese in a bowl with an electric mixer until smooth, about 3 minutes. Add 1 1/2 cup white sugar and cornstarch; beat until smooth. Add 1 tablespoon vanilla extract. Beat in 2 eggs and 2 egg whites, 2 at a time, until batter is creamy. Add heavy cream; beat just until batter is free of lumps and fluffy.
• Divide batter between the prepared pans.
• Bake in the preheated oven until edges appear set, about 40 minutes. Turn off oven; leave cheesecakes inside for 1 to 2 hours. Chill until firm, at least 4 hours or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan.
• Whisk buttermilk and 3/4 teaspoon vanilla extract together in a small bowl.
• Whisk flour, cocoa powder, cinnamon, baking soda, and salt together in a separate bowl.
• Beat 1 1/4 cup white sugar and oil with an electric mixer until creamy. Whisk in 2 eggs, one at a time. Add vinegar and red food coloring; beat well. Beat in flour mixture in 3 additions, alternating with buttermilk mixture, until batter is smooth. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool for 10 to 15 minutes in the pan. Invert onto a wire rack. Cut horizontally into 2 even layers. Chill until firm, at least 4 hours to overnight.
• Combine butter, shortening, and marshmallow cream in a large bowl; beat with an electric mixer on high speed until creamy. Add 1 1/2 teaspoon vanilla extract; beat until light and fluffy. Add confectioners' sugar 1 cup at a time, beating until frosting is smooth.
• Place 1 cake layer on a serving plate. Spread a thin layer of frosting on top; stack 1 cheesecake layer over cake. Spread a thin layer of frosting over cheesecake; repeat layers. Spread frosting over top and sides of cake.