Red Velvet Cake With Blackberry Cream Cheese Whipped Frosting Recipes

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CREAM CHEESE FROSTING FOR RED VELVET CAKE

Provided by Alton Brown

Time 17m

Yield about 3 cups

Number Of Ingredients 5



Cream Cheese Frosting for Red Velvet Cake image

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.

13 1/2 ounces powdered sugar
12 ounces cream cheese, room temperature
3 ounces unsalted butter, room temperature
1 1/2 teaspoons vanilla extract
Pinch kosher salt

RED VELVET CAKE WITH BLACKBERRY-CREAM CHEESE WHIPPED FROSTING

The richness of this buttermilk batter, with its slight whisper of chocolate, is perfectly offset by a smooth cream cheese streaked through with violet swirl of blackberry compote.

Provided by Jocelyn Delk Adams

Categories     Juneteenth     Dessert     Cake     Bake     Summer     Blackberry     Coffee     Buttermilk     Cream Cheese     Vinegar     Milk/Cream     Peanut Free     Tree Nut Free     Vegetarian

Yield Serves 18-22

Number Of Ingredients 26



Red Velvet Cake With Blackberry-Cream Cheese Whipped Frosting image

Steps:

  • For the cake:
  • Preheat your oven to 325°F. Liberally prepare 3 9-inch round cake pans with the nonstick method of your choice.
  • In the bowl of your stand mixer fitted with the whisk attachment, add the flour, granulated sugar, cocoa powder, baking soda, and salt and mix on low speed. Slowly add the oil and buttermilk.
  • Increase the speed to medium-low and add the eggs 1 at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed. Slowly add the coffee, vanilla extract, vinegar, and food coloring. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful not to overmix.
  • Evenly pour the batter into the prepared pans and bake for 20 to 27 minutes, or until a toothpick inserted into the center of a layer comes out clean. Do not overbake.
  • Let the layers cool in the pans for 10 minutes, then invert onto wire racks. Let cool to room temperature. Lightly cover the cakes with foil or plastic wrap so they do not dry out.
  • For the blackberry compote:
  • In a medium saucepan over medium heat, warm the blackberries, granulated sugar, lime juice, and salt. Once the blackberries begin releasing their juices and the liquid begins to boil, after about 8 to 12 minutes, use a pastry cutter or fork to mash 1/2 of the berries. Leave the rest whole.
  • Stir in the cornstarch and continue to cook at a boil, allowing the juices to cook down and thicken. The compote is ready when the liquid coats and completely sticks to the back of a spoon. Remove from the heat. Let cool to room temperature.
  • For the frosting:
  • Clean your stand mixer bowl and whisk attachment. Beat the cream cheese on high speed until it begins to thicken and become fluffy.
  • Turn your mixer down to low speed and carefully add the confectioners' sugar. Once the sugar is fully incorporated, turn your mixer speed back up and continue whipping. Add the heavy cream, vanilla extract, and salt. Continue to whip until the frosting is smooth, light, and fluffy. Refrigerate the buttercream for 30 minutes to firm it up.
  • To assemble:
  • Once the layers are completely cooled, place 1 layer on a serving plate. Spread just the top with ⅓ of the frosting. Add ⅓ of the compote over the frosting. Using a butter knife or skewer, swirl the compote into the frosting. Add the second layer and spread with another ⅓ of the frosting. Add ⅓ of the compote, swirling the compote into the frosting again. Add the final layer, bottom-side up, and top with the remaining frosting. Add the rest of the compote and repeat the swirling process. Do not frost the side of the cake. Garnish with the whole blackberries. Serve at room temperature. Store in the refrigerator.

Cake:
2 ½ cups sifted all-purpose flour
2 cups granulated sugar
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 ⅓ cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
¼ cup strong coffee, hot
1 tablespoon vanilla extract
1 teaspoon apple cider vinegar
1 ounce liquid red food coloring
Blackberry Compote:
3 cups fresh blackberries
½ cup granulated sugar
3 tablespoons fresh lime juice
Pinch salt
1/4 teaspoon cornstarch
Cream Cheese Whipped Frosting:
2 (8-ounce) packages cream cheese, room temperature
¾ cup confectioners' sugar
1 cup heavy cream, cold
1 teaspoon vanilla extract
Pinch salt
1 cup fresh blackberries, for garnish

SOUTHERN RED VELVET CAKE

Bake a classic Southern Red Velvet Cake recipe from Food Network that's slathered in cream cheese frosting and sprinkled with crushed pecans.

Provided by Food Network

Categories     dessert

Time 1h

Yield about 6 to 8 servings

Number Of Ingredients 18



Southern Red Velvet Cake image

Steps:

  • Preheat the oven to 350 degrees F. Lightly oil and flour three 9 by 1 1/2-inch round cake pans.
  • In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
  • Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
  • Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
  • Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
  • Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the Cream Cheese Frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.
  • In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
  • Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.

Vegetable oil for the pans
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons red food coloring (1 ounce)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
Cream Cheese Frosting, recipe follows
Crushed pecans, for garnish
1 pound cream cheese, softened
4 cups sifted confectioners' sugar
2 sticks unsalted butter (1 cup), softened
1 teaspoon vanilla extract

HOMEMADE RED VELVET CAKE WITH CREAM CHEESE FROSTING

I came up with this recipe after going through tons of recipes and reviews. I like nice solid cakes, and this one is a little on the dense side but it's moist and has good amounts of chocolate and vanilla so that you can taste them but they're not overpowering. It is to-die-for good with frosting that is not too sweet or heavy.

Provided by iluvfewd

Categories     Desserts     Cakes     Red Velvet Cake Recipes

Time 1h30m

Yield 12

Number Of Ingredients 19



Homemade Red Velvet Cake with Cream Cheese Frosting image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter and flour two 9x2-inch cake pans.
  • Sift flour, sugar, cocoa powder, baking soda, baking powder, and salt together in a bowl and set aside.
  • Whisk eggs in a large mixing bowl until yolks are broken. Add oil, buttermilk, sour cream, red food coloring, vanilla extract, and vinegar; mix to combine. Add flour mixture in 3 batches, mixing by hand as little as possible so as not to overbeat. If mixing with an electric mixer, add flour mixture and mix until just incorporated. Divide batter evenly between the prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean, 35 to 40 minutes. Remove from the oven and let cool for 10 minutes before removing cakes from pans to cool completely on a wire rack, 20 to 30 minutes more.
  • Meanwhile, whip cream cheese in a bowl using an electric mixer on high speed until light and fluffy, about 5 minutes. Scrape into a different bowl.
  • Sift sugar, flour, and salt together in a medium saucepan. Turn heat to medium-high and whisk in milk and vanilla extract slowly until there are no lumps. Cook until it starts to bubble and becomes thick and pudding-like, 7 to 8 minutes. Pour into a mixing bowl and refrigerate for 10 minutes.
  • Whisk chilled mixture using an electric mixer with a whisk attachment for 5 minutes. Add whipped cream cheese slowly, whisking until you have a smooth frosting, about 5 minutes more. Use to frost cooled cake.

Nutrition Facts : Calories 758.3 calories, Carbohydrate 80.7 g, Cholesterol 94.6 mg, Fat 45 g, Fiber 1.4 g, Protein 10.1 g, SaturatedFat 14 g, Sodium 691.5 mg, Sugar 52.9 g

3 cups all-purpose flour
2 cups white sugar
3 tablespoons unsweetened cocoa powder
1 ½ teaspoons baking soda
½ teaspoon baking powder
1 ¼ teaspoons salt
3 eggs
1 ½ cups vegetable oil
1 ½ cups buttermilk
½ cup sour cream
2 tablespoons red food coloring
1 tablespoon vanilla extract
1 ½ teaspoons white vinegar
2 (8 ounce) packages cream cheese, at room temperature
1 cup white sugar
¼ cup all-purpose flour
½ teaspoon salt
1 cup milk
1 teaspoon vanilla extract

CREAM CHEESE FROSTING FOR RED VELVET CAKE

This Cream Cheese Frosting goes perfectly with our Red Velvet Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 2 cups

Number Of Ingredients 5



Cream Cheese Frosting for Red Velvet Cake image

Steps:

  • Place butter in bowl of an electric mixer fitted with the paddle attachment, and beat on medium-high speed until light and fluffy, about 2 minutes. Add cream cheese, and beat until well combined and fluffy, about 2 minutes more. Add sugar and vanilla, and beat until combined, about 2 minutes. Fold in walnuts.

1/2 cup (1 stick) unsalted butter, room temperature
1 (8-ounce) bar cream cheese, room temperature
1 cup confectioners' sugar, sifted
1 teaspoon pure vanilla extract
1/4 cup finely chopped walnuts

RED VELVET CAKE ICING

Cream-cheese frosting has become the go-to topping for red velvet cake. Not only do the colors provide a feast of contrast for the eyes, the creamy richness of the icing perfectly complements the deep flavor of the cake.

Provided by Florence Fabricant

Categories     quick, dessert

Time 15m

Yield Icing for top and sides of 3-layer cake

Number Of Ingredients 5



Red Velvet Cake Icing image

Steps:

  • Softly whip cream by hand, in electric mixer or in food processor. Cover in bowl and refrigerate.
  • Blend cream cheese and mascarpone in food processor or electric mixer until smooth. Add vanilla, pulse briefly, and add confectioners' sugar. Blend well.
  • Transfer cream cheese mixture to bowl; fold in whipped cream. Refrigerate until needed.

2 cups heavy cream, cold
12 ounces cream cheese, at room temperature
12 ounces mascarpone
1/2 teaspoon vanilla
1 1/2 cups confectioners' sugar, sifted

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