Home Party Dessert Recipe
6/28/2012
Red Velvet Cake with Raspberries and Blueberries
(for cake)
2 1/4 cups sifted cake flour (sifted, then measured)
2 T unsweetened cocoa poqder
1 t baking powder
1 t baking soda
1/2 t salt
1 cup buttermilk
1 T red fod coloring
1 t distilled white vinegar
1 t vanilla extract
1 1/2 cups sugar
1/2 cup unsalted butter, room temperature
2 large eggs
(for frosting)
2x8oz packages cream cheese, room temperature
1/2 cup unsalted butter, room temperature
1 T vanilla extract
2 1/2 cups powdered sugar
(for decoration)
3x1/2 pt containers raspberries
3x1/2 pt containers blueberries
>how to make<
(for cake)
*Preheat oven to 350 degrees.
*Butter and flour two 9" cake pans with 1 1/2" high sides.
*Sift flour, cocoa, baking powder, baking soda, and salt into medium bowl.
*Whisk buttermilk, food coloring, vinegar, and vanilla in small bowl to blend.
*Using electric mizer, beat sugar and butter in large bowl until well blended.
*Beat in eggs 1 at a time.
*Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions.
*Divide batter between prepared pans.
*Bake cakes until tester inserted into center comes out clean, about 27 minutes.
*Cool in pans on racks 10 minutes.
*Cut around pan sides to loosen cakes.
*Turn cakes out onto racks, cool completely.
(for forsting)
*Using electric mixer, beat cream cheese and butter in large bowl until smooth.
*Beat in vanilla.
*Add sugar and beat until smooth.
(for assembling)
*Place 1 cake layer, flat side upp, on platter.
*Spread 1 cup frosting over.
*Arrange 1 container raspberries and 1/2 container blueberries atop frosting, pressing lightly to adhere.
*Top with second cake layer, flat side down.
*Spread remaining frosting over top and sides of cake.
*Arrange remaining berries decoratively over top of cake.
-serves 12-
Note: This recipe was taken from "bon appetit desserts".
(for cake)
2 1/4 cups sifted cake flour (sifted, then measured)
2 T unsweetened cocoa poqder
1 t baking powder
1 t baking soda
1/2 t salt
1 cup buttermilk
1 T red fod coloring
1 t distilled white vinegar
1 t vanilla extract
1 1/2 cups sugar
1/2 cup unsalted butter, room temperature
2 large eggs
(for frosting)
2x8oz packages cream cheese, room temperature
1/2 cup unsalted butter, room temperature
1 T vanilla extract
2 1/2 cups powdered sugar
(for decoration)
3x1/2 pt containers raspberries
3x1/2 pt containers blueberries
>how to make<
(for cake)
*Preheat oven to 350 degrees.
*Butter and flour two 9" cake pans with 1 1/2" high sides.
*Sift flour, cocoa, baking powder, baking soda, and salt into medium bowl.
*Whisk buttermilk, food coloring, vinegar, and vanilla in small bowl to blend.
*Using electric mizer, beat sugar and butter in large bowl until well blended.
*Beat in eggs 1 at a time.
*Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions.
*Divide batter between prepared pans.
*Bake cakes until tester inserted into center comes out clean, about 27 minutes.
*Cool in pans on racks 10 minutes.
*Cut around pan sides to loosen cakes.
*Turn cakes out onto racks, cool completely.
(for forsting)
*Using electric mixer, beat cream cheese and butter in large bowl until smooth.
*Beat in vanilla.
*Add sugar and beat until smooth.
(for assembling)
*Place 1 cake layer, flat side upp, on platter.
*Spread 1 cup frosting over.
*Arrange 1 container raspberries and 1/2 container blueberries atop frosting, pressing lightly to adhere.
*Top with second cake layer, flat side down.
*Spread remaining frosting over top and sides of cake.
*Arrange remaining berries decoratively over top of cake.
-serves 12-
Note: This recipe was taken from "bon appetit desserts".
Labels: Independence Day cake recipe, Independence Day dessert recipe, Red Velvet Cake recipe
7/01/2011
Independence Day Berry Cake
(for Cake)
2cups all-purpose flour
2 t baking powder
1/2 t salt
1 cup whole milk
1/4 lb unsalted butter
4 large eggs
1.5 cups sugar
1 t vanilla extract
(for decoration)
1.5 cups whipping cream
1/3 cup powder sugar
100g blueberries
300g raspberries
>how to make<
*Preheat the oven to 350 degrees.
*Butter the bottom and sides of rectangular baking pan.
*Line the bottom of the pan with parchment or wax paper and butter the paper.
*Sift the flour, baking powder, and salt together and set aside.
*Put the milk and butter in a medium saucepan and heat over medium heat until the butter melts and the mixture is hot.
*Put the eggs in the large bowl of an electric mixer and mix on medium speed just to combine the yolks and whites.
*Add the sugar and beat for about 1 minute until the mixture is fluffy, thick, and lightened in color.
*Mix in the vanilla.
*Decrease the speed to low and mix in the flour mixture just until it is incorporated.
*Slowly add the hot milk mixture and mix for about 30 seconds until smooth.
*Stop the mixer and scrape the sides of the bowl once during this mixing.
*Pour the batter into the prepared pan.
*Bake about 40 minutes.
*If a toothpick inserted in the center of the cake comes out clean, the cake is done.
*Cool the cake in the pan on a wire cooking rack.
*Use a small, sharp knife to loosen the sides of the cake to take out the cake from the pan.
*When the cake completely cools down, whip the cream with sugar.
*Decorate the cake with berries so that it looks like an American flag.
-makes 12-
Note: This recipe was adapted from the hot milk cake by Mazie MacKay.
(for Cake)
2cups all-purpose flour
2 t baking powder
1/2 t salt
1 cup whole milk
1/4 lb unsalted butter
4 large eggs
1.5 cups sugar
1 t vanilla extract
(for decoration)
1.5 cups whipping cream
1/3 cup powder sugar
100g blueberries
300g raspberries
>how to make<
*Preheat the oven to 350 degrees.
*Butter the bottom and sides of rectangular baking pan.
*Line the bottom of the pan with parchment or wax paper and butter the paper.
*Sift the flour, baking powder, and salt together and set aside.
*Put the milk and butter in a medium saucepan and heat over medium heat until the butter melts and the mixture is hot.
*Put the eggs in the large bowl of an electric mixer and mix on medium speed just to combine the yolks and whites.
*Add the sugar and beat for about 1 minute until the mixture is fluffy, thick, and lightened in color.
*Mix in the vanilla.
*Decrease the speed to low and mix in the flour mixture just until it is incorporated.
*Slowly add the hot milk mixture and mix for about 30 seconds until smooth.
*Stop the mixer and scrape the sides of the bowl once during this mixing.
*Pour the batter into the prepared pan.
*Bake about 40 minutes.
*If a toothpick inserted in the center of the cake comes out clean, the cake is done.
*Cool the cake in the pan on a wire cooking rack.
*Use a small, sharp knife to loosen the sides of the cake to take out the cake from the pan.
*When the cake completely cools down, whip the cream with sugar.
*Decorate the cake with berries so that it looks like an American flag.
-makes 12-
Note: This recipe was adapted from the hot milk cake by Mazie MacKay.
Labels: Berry Cake recipe, Independence Day, Independence Day cake recipe, Independence Day dessert recipe
