Red Velvet Cake With Raspberry Filling Butter Cream Frosting Recipes

RASPBERRY RED VELVET CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line the bases of 2 x 20cm sandwich tins with baking parchment. Using an electric hand whisk, beat together the caster sugar and butter until light and fluffy. Add the eggs one at a time, beating well between each addition.
• Sieve the flour and cocoa powder into a bowl. Add half to the egg mixture and fold in carefully. Mix together the buttermilk, vinegar, cream cheese, raspberry purée and food gel. Fold half the buttermilk mixture into the cake batter and repeat the process with both the flour mixture and buttermilk mixture.
• Spoon the combined mixtures into your prepared tins and cook for about 25-30 mins, until an inserted skewer comes out clean. Leave to cool for 10 mins before turning out onto a wire rack.
• For the frosting, mix together the icing sugar and butter until soft and creamy, then stir in the cream cheese. Sandwich the cooled cakes together with half of the frosting, adding 150g fresh raspberries if you like, then spread the remaining frosting over the top. Will keep for up to 3 days in a cool place.

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 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.

RED VELVET CAKE WITH RASPBERRY FILLING

Steps:

• Preheat oven to 350°F Coat 2 (9-inch) round cake pans with cooking spray and line bottoms of pans with wax paper or parchment paper.
• Measure out 3 cups cake flour by spooning into measuring cup and leveling with a knife.
• Combine flour, cocoa, baking soda, baking powder and salt.
• Set aside.
• In another bowl, beat granulated sugar and butter with a mixer at medium speed for 4 minutes or until well blended.
• Add egg whites to sugar mixture, beat at medium speed for 5 minutes or until fluffy.
• Combine buttermilk, food coloring, and 1 teaspoon vanilla in a small bowl, stirring well with a whisk.
• Add flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture; mix just until moistened.
• Pour batter into prepared pans.
• Tap pans sharply on counter to remove any large air bubbles.
• Bake at 350°F for 28 minutes or until a wooden pick inserted in center comes out clean (do not overbake).
• Cool in pans 10 minutes; remove from pans and cool completely on wire racks.
• For frosting: Combine cream cheese and 1 teaspoon vanilla in a medium bowl.
• Beat with a mixer at high speed for 3 minutes or until fluffy.
• Add powdered sugar and beat at low speed just until blended.
• To assemble cake: Place 1 cake layer on plate; spread with jam; top with second cake layer.
• Spread frosting over top and sides of cake.
• Store cake loosely covered in refrigerator.

SOUTHERN RED VELVET CAKE WITH CLASSIC CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 330 degrees F. Grease a 13-by-9-inch baking pan with cooking spray and line it with parchment paper.
• Cream the granulated sugar and butter together in a stand mixer fitted with a paddle attachment until they're light and fluffy. Then add the molasses and mix. Add the eggs 1 at a time and mix until they're incorporated, then scrape down the bowl and paddle to make sure it is completely mixed.
• In a pitcher, combine the buttermilk, oil, apple cider vinegar, food coloring and vanilla.
• Sift together the flour, cocoa powder, baking soda and salt in a bowl. Alternate adding the dry ingredients and the wet ingredients to the butter and sugar mixture, finishing with the dry ingredients. Scrape the bowl and mix again, being careful not to over-beat.
• Bake until a toothpick inserted in the center of the cake comes out clean, about 40 minutes. Let cool until no longer warm to the touch, then flip the cake out onto a cardboard cake board. With a serrated knife, remove the top of the cake to make it level. Flip the cake over and remove the browned bottom or "bloom" with the serrated knife. Slice the cake into 2 layers. Layer some of the Classic Cream Cheese Frosting between the cake layers, and then top the cake with it.
• In a stand mixer fitted with a paddle attachment, beat the cream cheese and butter together until they're soft and light. Slowly add the powdered sugar. Scrape the bowl and paddle down, then add the vanilla and salt and mix until incorporated.