TIERED CAKE BOX RECIPES

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CLASSIC RED VELVET CAKE FROM SCRATCH | MY CAKE SCHOOL



Classic Red Velvet Cake from Scratch | My Cake School image

We love this moist and delicious classic red velvet cake recipe! We love to pair it with cream cheese frosting!

Provided by Melissa Diamond

Total Time 0S

Prep Time 0S

Cook Time 0S

Number Of Ingredients 12

3 large eggs, room temperature
1 Tablespoon (12 g) vanilla extract
2 Tablespoons (24 g) red liquid food coloring
1 cup (242 g) sour cream (full fat)
1/4 cup (54g) vegetable oil
1/3 cup (73 g) milk
2 1/2 cups (285g) cake flour
2 cups (400 g) granulated sugar
4 Tablespoons (19 g) unsweetened cocoa powder
1/2 teaspoon ( 3g) salt
1 Tablespoon (15 g) baking powder
1 1/2 sticks (12 T) (170 g) unsalted butter slightly softened (Do not soften in microwave). I cut the butter into 1/4 inch slices onto waxed paper so it will soften quickly

Steps:

  • {*This recipe uses the Reverse Creaming Method.}
  • Preheat oven to 350 degrees. Grease and flour two 8 x 2 inch pans.
  • In a separate bowl, combine eggs, vanilla, red food coloring, sour cream, veg. oil, and milk. Whisk to blend and set bowl aside.
  • Add the dry ingredients to the mixing bowl and blend with the mixer on medium speed for 30 seconds until the dry ingredients are well blended.
  • Slowly add the slices of butter a few at a time while the mixer is on medium speed. Mix until the dry ingredients are moistened by the butter. It will look like coarse sand, and all the dry ingredients will be moistened by the butter. If you pinch some of the mixture between your fingers, it will stick together. Scrape the sides and bottom of the bowl.
  • Method is important when using the Reverse Creaming Method. With the mixer on low speed SLOWLY add approximately 1/2 of the egg mixture increasing the speed to medium and mixing for 1 1/2 minutes - the batter will be thick and fluffy. Scrape bottom and sides of bowl. Add the remaining egg mixture in 2 pourings, scraping the bowl and beating for 20 seconds after each addition .
  • Bake at 350 degrees for 30 - 35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pans 10 minutes then turn out.

MOCHA CHOCOLATE ICEBOX CAKE RECIPE | INA GARTEN - FOOD NET…



Mocha Chocolate Icebox Cake Recipe | Ina Garten - Food Net… image

Provided by Ina Garten

Categories     dessert

Total Time 12 hours 20 minutes

Cook Time 20 minutes

Yield 8 servings

Number Of Ingredients 9

2 cups cold heavy cream
12 ounces Italian mascarpone cheese
1/2 cup sugar
1/4 cup coffee liqueur, such as Kahlua
2 tablespoons unsweetened cocoa powder, such as Pernigotti
1 teaspoon instant espresso powder
1 teaspoon pure vanilla extract
3 (8-ounce) packages chocolate chip cookies, such as Tate's Bake Shop
Shaved semisweet chocolate, for garnish

Steps:

  • In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, Kahlua, cocoa powder, espresso powder and vanilla. Mix on low speed to combine and then slowly raise the speed until it forms firm peaks.
  • To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are five layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.
  • Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges and serve cold. 

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