simple two tier cake #birthdaycake #cakedesign
The Cake Everyone Has Been Waiting For!!
My Red Velvet Cake has a plush, velvety red crumb with a buttery, subtly chocolatey flavor. Top it off with classic ermine or cream cheese frosting! An easy, moist, and delicious recipe for a classic cake!
Full Printable Recipe:
Ermine Frosting:
Ingredients
1 1/2 cups buttermilk (355ml) See note or click link for my easy buttermilk substitute
2 teaspoons red gel food coloring optional, if you leave it out the cake will be pale brown in color
2 ¼ cups all-purpose flour¹ 280g
1 ¼ cups granulated sugar 250g
¾ cup light brown sugar firmly packed (150g)
3 Tablespoons natural cocoa powder 19g
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup unsalted butter melted (113g)
1/2 cup canola oil (113ml) may substitute vegetable oil or another neutral oil
2 large eggs + 1 large egg yolk room temperature preferred²
1 Tablespoon vanilla extract
1 teaspoon white vinegar
1 batch Ermine frosting
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Instructions
00:00 Introduction
00:43 Preheat oven to 350F (175C) and spray two 8” cake pans (see note for different sized pans) with baking spray (one that contains flour, or grease and flour the pans) and line the bottoms with parchment paper. Set aside.
00:48 In a large bowl, whisk together flour, sugars, cocoa powder, baking soda, and salt until thoroughly combined.
02:00 Add melted butter and oil and stir until all ingredients are well-combined and no longer dry (the mixture will be thick).
02:44 Add eggs and egg yolk, one at a time, stirring until well-combined after each addition. Pause occasionally to scrape the sides and bottom of the bowl with a spatula.
03:02 Stir in vanilla extract and vinegar then gradually add milk mixture and stir very well until completely combined and batter is smooth and lump-free.
03:18 Combine milk and food coloring in a large measuring cup or small bowl, stir to combine and set aside.
05:21 Evenly divide batter into prepared pans and bake on center rack on 350F (175C) for 40-45 minutes or until a toothpick inserted in the center comes out with a few moist crumbs (preferred) or clean (once the toothpick comes out clean it is nearing becoming over-baked, take it out of the oven at once).
06:07 Allow cakes to cool in their pans for 10-15 minutes, then run a knife along the inside rim to loosen the cakes and carefully invert onto a cooling rack to cool completely before covering with frosting. My cakes generally bake up nice and flat, but if yours are domed, level with a sharp serrated knife after cooling and before stacking and frosting.
Notes
Buttermilk. If you don't have buttermilk on hand, measure 1 1/2 Tablespoons of white vinegar into a 2-cup measuring cup and then add whole milk until you reach the 1 1/2 cup line. Whisk together and allow to sit for 5 minutes, then add food coloring and proceed with the recipe.
¹I do NOT recommend substituting cake flour or any other kind of flour for this recipe.
²To quickly bring eggs to room temperature, place them in a bowl of warm (not hot!) water for 15 minutes.
³Ermine frosting is the classic frosting used for red velvet cake, but I alternatively love and would recommend using a batch of my cream cheese frosting.
Using Different Pans:
This recipe makes 6 cups of batter. I have tested it in the following pans:
9x13 pan: bake on 350F/175C for approximately 33 minutes (may take longer if using a glass dish)
9” pans: bake on 350F/175C for 33-35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cupcakes: I don't recommend using this exact recipe for cupcakes as it's a bit too moist, but I have a perfected red velvet cupcake recipe that I will be sharing on Friday.
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Divine White Chocolate Raspberry Mousse Cake - A Burst of Sweetness in Every Bite!
This divine White Chocolate Raspberry Mousse Cake is a luscious and indulgent dessert that combines the flavors of creamy white chocolate and tart raspberry. The cake consists of two layers of moist raspberry sponge cakes, white chocolate almond crunch, followed by a fluffy white chocolate mousse and raspberry mousse. The delicate layers are then topped with a generous amount of sweetened whipped cream and finished with fresh raspberry halves and freeze-dried raspberries. Hope you will try it out as it is a burst of sweetness in every bite.
To print the recipe check the full recipe on my blog:
#whitechocolateraspberrycake #moussecake #raspberrymoussecake
0:00 - Intro
0:45 - Preparing the raspberry sauce
1:31 - Preparing the raspberry cake layers
3:07 - Preparing the white chocolate almond crunch
3:40 - Start assembling the cake
4:08 - Preparing the white chocolate mousse
5:39 - Preparing the raspberry mousse
6:30 - Continue assembling the cake
7:18 - Decorating the cake
8:05 - Enjoying the cake
Ingredients
Makes about 12 servings
Raspberry Sauce
1 pound (450g) fresh or frozen raspberries
1/2 cup (100g) sugar
2 tbsp (30ml) lemon juice
Raspberry Cake Layers
2 large eggs
2/3 cup (135g) sugar
1/2 cup (110g) vegetable oil
1 tsp (5g) vanilla extract
6 tbsp (90g) raspberry sauce
1/2 tsp (2g) salt
1 cup + 1 tbsp (140g) all-purpose flour
White Chocolate Almond Crunch
1.5 oz (45g) white chocolate
1 tbsp (14ml) vegetable oil
1/2 cup (40g) almond flakes
White Chocolate Mousse
6 oz (180g) white chocolate
5 oz (145g) whipping cream
1/2 tbsp (5g) gelatin powder
2 tbsp (30ml) cold water
7 oz (200g) whipping cream (35% fat) , chilled
Raspberry Mousse
remaining raspberry sauce
1/2 tbsp (5g) gelatin powder
2 tbsp (30g) cold water
1 cup (240g) whipping cream (35% fat), chilled
Whipped Cream Topping
1 cup (240g) whipping cream , chilled
1/3 cup (40g) powdered sugar
1 tsp (5g) vanilla extract
For Decoration
fresh raspberries
freeze-dried raspberries , optional
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Vanilla Sponge Cake | How to make perfect sponge cake | easy cooking with das
Easy Vanilla Sponge Cake Recipe! If you have been on the hunt for a basic vanilla cake recipe then you are welcome, as I have just the right, easy and quick vanilla sponge cake for you. It is fluffy, light, moist and delicious!
ONLY 3 INGREDIENTS vanilla cake ????
#Vanilla_Sponge
eggless vanilla cake
Moist and fluffy vanilla cake recipe
perfect chocolate sponge cake recipe
ingredients:- (pan size 8/8)
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eggs 5no
sugar 150gm (3/4cup)
plain flour 150gm (1cup)
Baking powder 2gm(1/2 tsp)
vanilla 10ml(2tsp)
oil 50ml(1/4 cup. approx)
Bake in preheated oven 180℃ for 30minutes.
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#easy_cooking_with_das
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~~~❤️THANKS FOR VISITING❤️~~~~~
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#perfect_sponge_cake
#vanilla_sponge
#Delicious_vanilla_sponge_cake
#Dessert
#sponge
#yummy
#delicious
#easyRecipe
The Easiest and Best Taste Vanilla Swiss Cake Roll Recipe! Melt in your mouth! Very soft and creamy
The Easiest and Best Taste Vanilla Swiss Cake Roll Recipe! Melt in your mouth! Very soft and creamy
* Ingredients
60g (4.5 tbsp) Cooking oil
80g (1/3 cup) Milk
100g (3/4 cup) Cake flour
6 Eggs
1.25ml (1/4 tsp) Vanilla extract
2g Lemon juice
65g (5 tbsp) Sugar
100g Mascarpone cheese
18g (1.5 tbsp) Sugar
1.25ml (1/4 tsp) Vanilla extract
120g (1/2 cup) Heavy whipping cream
Cake pan size: 25x40cm
170°C (340°F) Bake for 35 minutes
Refrigerate for about 1 hour
* Important tips:
1. If you don't like vanilla extract, you can omit it.
2. The main reason for the skin to fall off is not baked through, the surface is too wet so the skin will fall off when rolled later. To avoid falling off, you can increase the baking time, or bake at high temperature for 10 more minutes. If your oven has a fan function, please use the fan function to bake, so the surface is easy to dry.
3. There are two reasons for the cracking: one is that the egg whites are too dry, and the second reason is that the baking temperature is too high. Therefore, when whipping the egg whites, try to whip them a little soft, wet foam, and the whisk is a big hook. Because this baking pan is relatively large, so the chance of cracking is very small, you can use a relatively high temperature to bake.
4. Do not wait for the roll to cool down before rolling, when the temperature of the cake roll is close to hand temperature you can do, it is easier to crack the roll after it cools down
5. If you don't have mascarpone cheese, you can use cream cheese instead!
6. Refrigerate for about 1 hour then to cut and enjoy!
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The Best Red Velvet Cake Recipe|| Easy Homemade Red Velvet Cake Recipe
This homemade Red Velvet Cake is soft and most with Irresistible Cream Cheese Frosting This is the most Delicious Red Velvet Cake
Ingredients;
~2 cups all purpose flour (275 g)
~3 Tbsp corn flour (18 g)
~ 2 tbsp of cocoa powder
~ ½ tsp baking soda
~ 1 tsp baking powder
~ ½ tsp of salt
~ 6 tbsp of butter (85 g)
~ vegetable oil (141 g)
~ white granulated sugar (340 g)
~ 3 large eggs
~ 1 tbsp vanilla extract
~ 1 tbsp white vinegar
~ 2 tbsp red food coloring
~ 3/4 Cup buttermilk (158 g )
INGREDIENTS
Cream Cheese frosting
~ (240g ) butter
~ (500g) cream cheese
~ 1 ½ cup powdered sugar { to taste }
#redvelevet
#redvelevetcaker