red velvet cake with cheese frosting

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Ingredients 3/4 cup butter, softened 2 cups sugar 3 large eggs 3 tablespoons red liquid food coloring 1 tablespoon vanilla extract 2 3/4 cups all-purpose flour 1/2 cup unsweetened cocoa 1 tablespoon baking powder 3/4 teaspoon baking soda 1/4 teaspoon salt 1 1/2 cups buttermilk Cream Cheese Frosting (recipe follows) Fondant Snowflakes (recipe follows) Directions 1. Preheat oven to 350°. Lightly butter and flour 4 8-inch round cake pans. Set aside. 2. Beat butter at medium speed with a heavy-duty electric stand mixer until light and fluffy, about 2 -3 minutes. Gradually add sugar, beating until well blended. Add eggs, 1 at a time, beating after each addition. Add food coloring and vanilla, and mix well. 3. Whisk together flour and next 4 ingredients in a separate bowl. Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until just blended after each addition. Spoon 1/3 of batter into each prepared cake pan and smooth the tops. 4. Bake all pans at the same time, with 2 pans on top rack and 2 pans on bottom rack for 10 minutes. Rotate pans, and bake another 10 to 12 minutes or until a cake tester inserted in centers comes out clean. Cool cakes in pans on wire cooling racks for 10 minutes. Remove cake layers from pans to wire racks, and cool completely. 5. To frost cake, spread about 1 cup Cream Cheese Frosting between cake layers. Frost top and sides with remaining frosting. Decorate top and sides with Fondant Snowflakes.

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A delicious and easy recipe you must try

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Page 1: Red Velvet Cake With Cheese Frosting

Ingredients

3/4 cup butter, softened 2 cups sugar 3 large eggs 3 tablespoons red liquid food coloring 1 tablespoon vanilla extract 2 3/4 cups all-purpose flour 1/2 cup unsweetened cocoa 1 tablespoon baking powder 3/4 teaspoon baking soda 1/4 teaspoon salt 1 1/2 cups buttermilk Cream Cheese Frosting  (recipe follows) Fondant Snowflakes  (recipe follows)

Directions

1. Preheat oven to 350°. Lightly butter and flour 4 8-inch round cake pans.  Set aside.2. Beat butter at medium speed with a heavy-duty electric stand mixer until light and fluffy,

about 2 -3 minutes.  Gradually add sugar, beating until well blended. Add eggs, 1 at a time, beating after each addition. Add food coloring and vanilla, and mix well.

3. Whisk together flour and next 4 ingredients in a separate bowl.  Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until just blended after each addition. Spoon 1/3 of batter into each prepared cake pan and smooth the tops.

4. Bake all pans at the same time, with 2 pans on top rack and 2 pans on bottom rack for 10 minutes.  Rotate pans, and bake another 10 to 12 minutes or until a cake tester inserted in centers comes out clean.  Cool cakes in pans on wire cooling racks for 10 minutes.  Remove cake layers from pans to wire racks, and cool completely. 

5. To frost cake, spread about 1 cup Cream Cheese Frosting between cake layers.  Frost top and sides with remaining frosting.  Decorate top and sides with Fondant Snowflakes.

Cream Cheese Frosting

Ingredients

2 8-ounce bricks cream cheese, softened 4 ounces (1 stick) unsalted butter, softened 2 teaspoons vanilla 6-8 cups powdered sugar

Directions

Page 2: Red Velvet Cake With Cheese Frosting

Beat cream cheese until  light and fluffy.  Add butter and beat until completely homogenized.   Mix in Vanilla.  Add sugar 2 cups at a time and beat until frosting reaches the desired consistency.  If it seems too soft, pop it in the fridge for about 20 minutes to firm up.

Read more: http://stickygooeycreamychewy.com/2013/01/03/red-velvet-snowflake-cake-recipe/#ixzz2I9WJjQEU