.jpg)
(for the cake)
1 1/2 cups unsalted butter, softened
2 cups granulated sugar
5 large eggs
1 t distilled white vinegar
a t vanilla extract
3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 t salt
1/4 t baking soda
1 cup whole buttermilk
1 oz. liquid red food coloring
(for the cream cheese filling)
8 oz. package cream cheese, softened
1/3 cup granulated sugar
1 large egg
1 t vanilla extract
(for the topping)
1 cup confectioners' sugar
2 T heavy whipping cream
[how to make]
(for the cake)
*Preheat oven to 325 degrees.
*Spray a 12 to 15 cup Bundt pan with baking spray with flour.
*In a large bowl, beat butter and granulated sugar with mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl.
*Add eggs, one at t time, beating well after each addition.
+Beat in vinegar and vanilla.
*In a medium bowl, combine flour, cocoa, salt, and baking soda.
*Reduce mixer speed to low.
Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition.
+Stir in food coloring. *Spoon half of batter into prepared pan.
*Top with cream cheese filling.
*Spoon remaining batter over filling.
*Bake until a wooden pick inserted near center comes out clean, 1 hour and 10 minutes to 1hour and 15 minutes.
*Let cool in pan for 10 minutes.
*Remove from pan, and let cool completely on a wire rack.
(for the cream cheese filling)
*In a small bowl, beat cream cheese and sugar with a mixer at medium speed until smooth.
*Add egg and vanilla, beating until combined.
(for the topping)
*In a small bowl, whisk together confectioners' sugar and cream until smooth.
*Drizzle over cooled cake, and sprinkle with cake crumbles, if desired.
*Cover and refrigerate for up to 3 days.
-makes 10-
Note: I found this recipe in "Ultimate Pound Cake" by Phyllis Hoffman Delano. I reduced the sugar amount from originally 3 cups to 2 cups.
Labels: pound cake recipe, Red Velvet Cake recipe
(for cake)
3 cups cake flour
4 T cocoa powder
1.5 t baking soda
1/2 t salt
3/4 cup buttermilk
1/4 cup Southern Comfort
1 t pure vanilla extract
1 t white vinegar
1 oz. red food coloring
12 T unsalted butter, softened
2 cups granulated sugar
3 large eggs
(for frosting)
14 T unsalted butter, softened
6~8 cups confectioners' sugar
1/4 cup milk
1/4 cup Southern Comfort
>how to make<
Labels: cake recipe, Red Velvet Cake recipe, Red velvet cupcake recipe, Southern Comfort Cake recipe
(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
