Red Velvet Cream Torte Recipes

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RED VELVET HEART TORTE

I bake this scrumptious fruit-topped layer cake every Feb. 14 for my husband's birthday. The heart shape is really pretty for Valentine's Day. -Amy Freitag, Stanford, Illinois

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 14 servings.

Number Of Ingredients 5



Red Velvet Heart Torte image

Steps:

  • Prepare cake batter according to package directions. Pour into two greased and floured 9-in. heart-shaped baking pans. Bake at 350° for 30-33 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, combine yogurt and confectioners' sugar; fold in whipped topping. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with a fourth of the yogurt mixture. Repeat layers three times. Spread pie filling over the top to within 1 in. of edges. Cover and refrigerate until serving.

Nutrition Facts :

1 package red velvet cake mix (regular size)
1 carton (6 ounces) raspberry yogurt
1/3 cup confectioners' sugar
1 carton (12 ounces) frozen whipped topping, thawed
1 cup raspberry pie filling

CLASSIC RED VELVET CAKE

The "red" makes sense, but what about the "velvet" in Red Velvet Cake's iconic name? Food historians say it was a common description during the Victorian era when the term described cakes that had an especially soft and "velvety" crumb. From the color to the crumb, this homemade Red Velvet Cake is a dessert classic. If you prefer cupcakes over cakes, our Classic Red Velvet Cake recipe works perfectly for that - check out our "Expert Tips" section for guidance.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 12

Number Of Ingredients 15



Classic Red Velvet Cake image

Steps:

  • Heat oven to 350°F. Grease bottoms and sides of 3 (8- or 9-inch) round pans with shortening; lightly flour.
  • In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat 2 minutes on medium speed, scraping bowl occasionally. Pour into pans.
  • Bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
  • In medium saucepan, mix 1/2 cup flour and 1 1/2 cups milk with whisk until smooth. Cook over medium heat until mixture is very thick, stirring constantly. Remove from heat; cool 10 minutes. In large bowl, beat 1 1/2 cups sugar and the butter with electric mixer on medium speed until light and fluffy. Gradually add flour mixture by tablespoonfuls; beat on high speed until smooth. Beat in vanilla. Fill and frost cake, using 1 cup frosting between layers. Store covered in refrigerator.

Nutrition Facts : Calories 800, Carbohydrate 76 g, Cholesterol 100 mg, Fat 10 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 52 g, TransFat 1 g

2 1/2 cups Gold Medal™ all-purpose flour
1 1/2 cups sugar
2 tablespoons unsweetened baking cocoa
1 tablespoon baking powder
1 teaspoon salt
1 1/2 cups vegetable oil
1 cup buttermilk
1 teaspoon vanilla
1 bottle (1 oz) red food color
2 eggs
1/2 cup Gold Medal™ all-purpose flour
1 1/2 cups milk
1 1/2 cups sugar
1 1/2 cups butter, softened
1 tablespoon vanilla

CHERRY RED VELVET CREPE TORTE

I love red velvet cake and I love crepes so now you can have both in one delicious dessert. The crepes can be prepared and refrigerated for up to a week or frozen for 2-3 months. Great to have around for the holidays or for anytime you just have to have crepes!

Provided by Greg Buerger

Categories     Other Desserts

Time 1h20m

Number Of Ingredients 14



Cherry Red Velvet Crepe Torte image

Steps:

  • 1. Crepes In a large bowl combine flour, salt, baking powder, cocoa powder and sugar. In another bowl combine milk, food coloring, eggs and 2 tablespoons butter. Whisk to combine. Add wet ingredients into dry ingredient and whisk until smooth. Allow batter to set for 10 minutes.(Stir batter before you start cooking crepes) In a 10 inch skillet over medium heat, pour enough of remaining butter to lightly coat bottom of pan. Pour ¼ cup batter into pan and tilt skillet to evenly coat bottom. Cook for 10 to 15 seconds until bottom is lightly browned. (Edges will become browned and bubbles will appear) Then gently flip crepe to cook other side.Repeat with remaining batter, adding additional butter to skillet as needed. Stack crepes on waxed paper or paper towels.
  • 2. White Chocolate Cream Cheese Icing In a medium bowl add cream cheese, 1/4 cup sugar and melted white chocolate. Beat with a mixer until well combined. Gently fold in whipped cream just until combined.
  • 3. To assemble: Place a crepe on a serving plate and top with a thin layer of icing. Place another crepe on top and top with icing. Repeat until you have 9 crepes. Do not ice top crepe. Frost sides of torte and then add cherries to the top of the torte, adding a decorative border around outer edge of torte with icing. Refrigerate until ready to serve, then slice torte into thin wedges. Serves 10 to 12.

1 1/4 c all purpose flour
1/2 tsp salt
1/2 tsp baking powder
2 tsp cocoa powder
2 Tbsp sugar
1 1/2 c whole milk or half and half
1 oz red food coloring
2 eggs
1/3 c melted butter, divided
1 1/2 c cherry pie filling
12 oz cream cheese, room temperatre
1 c heavy whipping cream, whipped
4 oz white chocolate chips, melted
1/4 c sugar

RED VELVET TORTE

Make an amazing dessert with our Red Velvet Torte recipe. Melted chocolate, rich cream cheese and crunchy pecans make our Red Velvet Torte unforgettable.

Provided by My Food and Family

Categories     Recipes

Time 1h35m

Yield 16 servings

Number Of Ingredients 7



Red Velvet Torte image

Steps:

  • Prepare cake batter and bake as directed on package for 2 (9-inch) round layers, blending melted chocolate and food coloring into cake batter before pouring into prepared pans. Cool cakes in pans 10 min. Remove to wire racks; cool completely.
  • Beat cream cheese and butter in large bowl with mixer until blended. Gradually add sugar, beating well after each addition.
  • Cut each cake horizontally in half. Stack cake layers on plate, spreading cream cheese mixture between layers and onto top of cake. Sprinkle with nuts.

Nutrition Facts : Calories 290, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 15 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

1 pkg. (2-layer size) white cake mix
2 oz. BAKER'S Unsweetened Chocolate, melted
1 Tbsp. red food coloring
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1/4 cup chopped pecans

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