RED WHITE GREEN ITALIAN CAKE RECIPES

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RED VELVET CAKE RECIPE - OLIVEMAGAZINE



Red Velvet Cake Recipe - olivemagazine image

Give your chocolate cake a red tinge in this classic American cake recipe, covered in silky-smooth cheese frosting for extra indulgence

Provided by Janine Ratcliffe

Categories     Afternoon tea

Total Time 1 hours

Yield Serves 8

Number Of Ingredients 11

175g self-raising flour
3 tbsp cocoa powder
1 tsp bicarbonate of soda
150g caster sugar
2 eggs
150ml sunflower oil (or other flavourless oil)
150ml buttermilk
2 tbsp red food colouring
100g butter, softened
250g icing sugar
300g soft cheese

Steps:

  • Heat the oven to 180C/fan 160C/gas 4 and line two 18cm sandwich tins with baking paper. Stir the dry ingredients together in a large bowl. Beat the eggs and add to the oil and buttermilk, then stir in the food colouring. Stir the wet ingredients into the dry and then beat them together with an electric whisk until a smooth batter forms.
  • Divide the mixture between the tins and bake for 25-30 minutes or until risen and a skewer poked into the centres of the cakes comes out clean. Cool on a wire rack.
  • To make the frosting, beat the butter and icing sugar together until smooth, then beat in the soft cheese. Put a layer of frosting between the cake layers and then use the rest to frost the cake.

Nutrition Facts : Calories 684 calories, FatContent 41.2 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 69.2 grams carbohydrates, SugarContent 51.8 grams sugar, FiberContent 1.8 grams fiber, ProteinContent 8.1 grams protein, SodiumContent 1.1 milligram of sodium

CHEESECAKE FACTORY RED VELVET CAKE RECIPE - TOP SECRET RECI…



Cheesecake Factory Red Velvet Cake Recipe - Top Secret Reci… image

Menu Description: "Moist layers of Red Velvet Cake and our Original Cheesecake covered with our special Cheesecake Factory cream cheese frosting." To make the best Cheesecake Factory red velvet cake recipe, we must start with a good red velvet cake recipe. I studied several versions and eventually created a red velvet formula that is moist, with the perfect color and size to layer into a 9-inch springform pan between no-bake cheesecake filling. When the cake sets up in a few hours, you remove it from the pan and apply the delicious cream cheese frosting. The white chocolate curls pressed into the side of the cake can be made easily by dragging a peeler over the edge of a white chocolate bar. One 4-ounce bar will give you more than enough of the curls, but that’s okay since many will fall off in the process of pressing them onto the side of the cake. Find more recipes for your favorite Cheesecake Factory dishes and cheesecakes here.  Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

Provided by Todd Wilbur

Total Time 2 hours 0 minutes0S

Prep Time 1 hours 0 minutes0S

Cook Time 1 hours 0 minutes0S

Nutrition Facts : Calories 1250 calories

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