Red Velvet Cassata Recipes

RED VELVET CASSATA

Steps:

• Heat oven to 350°F.
• In bowl of mixer on medium speed, beat almond paste and 11/3cups water for 2 minutes.
• Add next 3 ingredients (cake mix, eggs and oil).
• On low speed, beat 30 seconds; scrape bowl then beat 2 more minutes on medium speed.
• Divide between two 8-inch round cake pans coated with flour based cooking spray.
• Bake for 30 minutes or until tester comes out clean; cool on rack.
• Halve cakes.
• In bowl of electric mixer, beat next 2 ingredients (cream cheese and mascarpone), 1 cup heavy cream, 3/4 cup confectioners' sugar and vanilla extract 2 minutes.
• Beat remaining cream and sugar 2 minutes, then fold into cream cheese mixture.
• Place 1 cake layer on plate; top with 1 cup cream mixture. Repeat twice.
• Coat cake with remaining cream mixture and top with berries (using a mix of berries like strawberries, raspberries citrus curls and edible flowers looked terrific in the photo!).
• Enjoy! ;).

CLASSIC RED VELVET CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease 2 8-inch cake pans with nonstick spray and line with parchment paper.
• In a medium bowl, sift together the cake flour, cocoa powder, salt, and baking soda. Whisk to combine.
• In a large liquid measuring cup, whisk together the buttermilk, vegetable oil, vinegar, and red food coloring.
• In a large bowl, cream the butter and granulated sugar together with an electric hand mixer on high speed until light, fluffy, and homogenous, about 2 minutes. Add the eggs, 1 at a time, and beat on medium speed until incorporated. Add the vanilla and beat to incorporate.
• Add ½ of the buttermilk mixture to the creamed butter and sugar. Beat on medium speed until well combined, 1-2 minutes. Add ½ of the dry ingredients and beat until well-combined, 1-2 minutes. Repeat with the remaining buttermilk and dry ingredients. With the mixer running, slowly pour in the coffee and beat until just combined.
• Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 40-45 minutes, until a cake tester or toothpick inserted into the center of the cakes comes out clean. Let cool for 5 minutes before flipping the cakes out onto a wire rack, then let cool completely
• While the cakes are cooling, make the cream cheese frosting: In a large bowl, beat together the butter and cream cheese with an electric hand mixer on high speed until well combined and fluffy, 3-5 minutes. Add the heavy cream, salt, and vanilla and mix to combine. Add the powdered sugar, 1 cup at a time, and beat until the frosting is fluffy and smooth.
• Once cakes have cooled, trim off the domed tops, reserving the scraps. Cut each cake in half so you have 4 even layers.
• Place 1 cake layer, cut-side up, on a cake stand. Spread an even layer of frosting over the cake. Place another cake layer cut-side down on top of the first layer, spreading another even layer of frosting on top. Repeat with the remaining 2 layers. Spread a thin layer of frosting all over the sides and smooth out with an offset spatula or bench scraper. Refrigerate for 20-30 minutes, until the layer of frosting has hardened.
• Frost the outside of the cake with a thick layer of frosting. Crumble the reserved cake scraps, then press into the frosting around the bottom of the cake.
• Slice and serve.
• Enjoy!
• RECIPE BY: Amanda Berrill