RED VELVET CAKE WITH WHITE CHOCOLATE FROSTING RECIPE - (4.4/5)
Provided by Foodiewife
Number Of Ingredients 22
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".
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 SNOWBALL CAKE
A little bit different recipe for Red Velvet. The frosting is white chocolate cream cheese with a coconut topping. From Hearst publishing.
Provided by gailanng
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 20
Steps:
- For the cake: Heat oven to 350 degrees. Grease two 9-inch round cake pans with baking spray. Line bottom of pans with waxed paper; spray paper with baking spray. Dust with flour; tap out excess.
- In a medium bowl, combine flour, cocoa powder, grated chocolate, baking powder, and salt.
- In a 2-cup glass measuring cup, stir together buttermilk, food coloring, vinegar, vanilla, and baking soda.
- In a large bowl with an electric mixer, beat butter and sugar on medium-high until light and fluffy. Beat in eggs, one at a time, until well blended. Beat in flour mixture alternately with buttermilk mixture on medium-low speed. Pour batter into prepared pans. Bake 25 to 30 minutes or until cake tester inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Invert onto wire rack; invert again and let cool completely on rack.
- For the frosting: Place white chocolate and cream in a small micro-wave-safe bowl. Microwave on high 15 to 30 seconds; whisk until smooth. Let stand 2 minutes; cover with plastic wrap and chill.
- In a large bowl with an electric mixer, beat cream cheese, butter and vanilla on medium-high speed until light and fluffy, about 2 minutes. Beat in cooled white-chocolate mixture until blended. On low speed, add confectioners' sugar in batches and beat until combined. Increase speed to medium-high and beat until fluffy, about 1 minute.
- To assemble the cake: Cut each cake layer horizontally with a long serrated knife, to make 4 layers. Place one layer on a serving plate and spread with about 1 cup of frosting. Repeat with remaining 3 layers, frosting the top and sides of the cake. Sprinkle coconut on top and sides of cake. Refrigerate cake about 1 hour to let it set.
RED VELVET CAKE WITH CREAM CHEESE FROSTING
This cake is a favorite for birthdays or 4th of July cupcakes. Very easy to make as it starts with a German chocolate cake mix. Can be made as a 9 X 13, layer or cupcakes. If making a layer cake you will need to double or triple the frosting.
Provided by ExercisingChef
Categories Dessert
Time 40m
Yield 12-24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Grease and lightly flour a 9 X 13 baking dish.
- Combine cake mix, eggs, buttermilk, oil, vinegar, and water in large bowl. Beat on low for 1 minute.
- Stop beating and add food coloring. Then beat again for 2 minutes on high
- Pour batter into the prepared pan.
- Bake about 30 minutes until toothpick inserted in center comes out clean. If making cupcakes bake for time directed on mix box.
- Let cool before frosting.
- Soften butter slightly.
- Put sugar in bowl of food processor and pulse a few times to sift.
- Cut cream cheese into pieces and add along with the butter and vanilla.
- Process until smooth.
Nutrition Facts : Calories 375.6, Fat 18.3, SaturatedFat 7.5, Cholesterol 57.6, Sodium 464.5, Carbohydrate 51.2, Fiber 1.5, Sugar 37.6, Protein 4.3
HESTER'S RED VELVET CAKE ICING
My Great Grandmother Hester's recipe, as given to me by my Great Aunt Jan.
Provided by Carri Smith
Categories Desserts Frostings and Icings
Time 45m
Yield 12
Number Of Ingredients 5
Steps:
- Cook the milk and flour in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula until thickened, about 5 minutes. Place the mixture in the refrigerator until chilled.
- Combine the vegetable shortening, sugar, and vanilla extract with an electric mixer until well blended. Beat the chilled milk mixture into the shortening mixture until fluffy.
Nutrition Facts : Calories 236.2 calories, Carbohydrate 19.6 g, Cholesterol 1.6 mg, Fat 17.5 g, Fiber 0.1 g, Protein 0.9 g, SaturatedFat 4.5 g, Sodium 8.4 mg, Sugar 17.7 g
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 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
EASY RED VELVET CAKE
This is a beautiful, easy red velvet cake with a little more chocolate than other versions. Using a white cake mix gives you a headstart and assures a moist cake. Tastes great with cream cheese frosting.
Provided by Claire312
Categories Dessert
Time 40m
Yield 12 , 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Mix all ingredients in large mixing bowl.
- Beat until well blended-- about 3 minutes.
- Pour batter evenly into two greased and floured 8 or 9 inch round pans.
- Bake at 350 for 30 minutes.
- Let cool in pan for 10 minutes.
- Turn from pan and let cool completely.
- Frost with cream cheese icing.
Nutrition Facts : Calories 283.7, Fat 13.9, SaturatedFat 2.9, Cholesterol 47.3, Sodium 418.1, Carbohydrate 36.2, Fiber 1, Sugar 24.9, Protein 4.7
RED VELVET CHOCOLATE CHIP CUPCAKES WITH RUM FROSTING
I love cupcakes from "Sprinkles" bakery, especially the Red Velvet. But when I feel like making something myself, this is always the way to go! The rum frosting, chocolate chips and pomegranate soda make it taste like it comes from a gourmet cupcake bakery!
Provided by info9420
Categories Dessert
Time 40m
Yield 12-16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- In a bowl, combine cake mix, instant pudding mix, pomegranate soda, egg whites and oil. Beat with an electric mixer on low speed for 30 seconds. Scrape the sides of the bowl and beat on medium speed for 2 minutes.
- Stir in chocolate chips.
- Fill muffin cups and bake for 25 to 30 minutes.
- When cupcakes are cooled, combine rum extract with frosting. Frost cupcakes.
Nutrition Facts : Calories 292, Fat 17.4, SaturatedFat 4.4, Sodium 191.8, Carbohydrate 33.7, Fiber 0.8, Sugar 31.2, Protein 2.2
EASY RED VELVET CAKE
Simple, simple, simple! The easiest recipe for a red velvet cake I have ever found. My husband LOVES this.
Provided by Andrea
Categories Desserts Cakes Red Velvet Cake Recipes
Time 40m
Yield 15
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Prepare cake according to package directions, substituting half of the water called for with buttermilk (approximately 1/2 cup). Stir in pudding mix and food coloring.
- Pour into cake pan(s) and bake according to package directions.
Nutrition Facts : Calories 155.1 calories, Carbohydrate 28.2 g, Cholesterol 0.8 mg, Fat 3.9 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 242.4 mg, Sugar 19.9 g
RED VELVET CHOCOLATE CAKE
This is a recipe passed on through my grandmother, my mother, my sister and onto me. All of my family have enjoyed eating this cake, especially my father! It's especially great for any Fourth of July celebration.
Provided by Debbie Smith
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Prepare cake pan (s) for baking by rubbing them with butter and sprinkling flour throughout the inside.
- You can either use one 9"x13" pan or two circular 8" or 9" cake pans.
- Make a paste of cocoa and red food coloring.
- Set aside.
- Cream shortening and white sugar.
- Add 2 eggs, beat well.
- Add vanilla and the paste of cocoa and red food coloring.
- Sift 2 cups of flour and salt.
- Add alternatively with milk.
- Beat mixture well.
- Dissolve baking soda in vinegar.
- Add to cake mixture while foaming.
- Pour mixture into pan (s) for baking.
- Bake at 350 degrees for around 40 minutes.
- Test to see if the cake is done by sticking a toothpick into its center.
- If it comes out clean, the cake is done.
- After cooled, top with Red Velvet Chocolate Cake Icing.
Nutrition Facts : Calories 256.8, Fat 10.3, SaturatedFat 2.9, Cholesterol 38.1, Sodium 223.9, Carbohydrate 37.2, Fiber 0.7, Sugar 20.1, Protein 4
AMAZING RED VELVET CAKE WITH FROSTING
I found this in my grandma's recipe box and discovered that it is terribly addicting. Make sure you have plenty of red food coloring or else you will end up with a pink cake.
Provided by Tinkerbel
Categories Dessert
Time 45m
Yield 1 two layer cake, 10 serving(s)
Number Of Ingredients 16
Steps:
- Mix vinegar and baking soda in a small dish and set aside.
- Cream sugar, shortening and eggs until very fluffy.
- Mix cocoa and food coloring in a small cup to form a paste, then add that to the creamed mixture.
- Add buttermilk and salt alternately with with flour.
- Add vanilla and vinegar-baking soda mix.
- Beat thoroughly after every addition.
- Pour into two 8 or 9 inch round pans that are greased and floured.
- Bake 30 minutes at 350°F.
- TO FROST: In a small sauce pan cook together your milk and flour, stirring constantly until thick.
- Let cool, then add vanilla and mix well.
- Cream the butter and sugar in a separate bowl, then gradually add the flour mix.
- Whip until fluffy.
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