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Instructions. Preheat the oven to 350 degrees Fahrenheit and lightly grease a 9×13-inch baking pan with cooking spray. Add a layer of parchment to the bottom, if desired.


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In a microwave-safe bowl, melt the white chocolate chips for 1 minute. Stir and heat for another 20 seconds stirring again until smooth. Add cream cheese, sugar and vanilla into melted white chips and beat until well combined. Set aside.


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2 3⁄4 cups powdered sugar. 1⁄2 cup seedless raspberry jam. Preheat oven to 350°F Coat 2 (9-inch) round cake pans with cooking spray and line bottoms of pans with wax paper or parchment paper. Measure out 3 cups cake flour by spooning into measuring cup and leveling with a knife. Combine flour, cocoa, baking soda, baking powder and salt.


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Top with the second cake layer, and frost the outer layer of the cake with a crumb coating. Place the cake in the fridge to chill for 30 minutes. Finish frosting the cake with an offset spatula with the remaining cream cheese frosting until covered. Serve immediately, or put back in the fridge until ready to serve.


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Red Velvet Cake. Preheat.Preheat your oven to 350°F (175 °C), grease, and flour your cake pans.I used 3 8-inch cake pans. Mix dry ingredients. In a large bowl or the bowl of your stand mixer, sift and mix together the dry ingredients (3 cups of cake flour, 2 tablespoons of cocoa powder, 1 teaspoon of baking soda, and ¼ teaspoon of salt) to combine so that the cocoa is evenly distributed.


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Custard Filling. This creamy, silky filling pairs perfectly with the cake's deep red and velvety texture. To make a custard filling, mix together egg yolks, cream, sugar, and any flavoring you want (vanilla, almond, etc.). Heat the mixture until it thickens, and voila - your filling is ready to go!


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Step #3: Mix wet ingredients. Add the oil, sugar, and eggs to the bowl of a stand mixer. Mix for 1-2 minutes on medium speed until light and fluffy. Add buttermilk, vanilla, vinegar, coffee, and red food color one at a time on low speed until fully incorporated. You can also use an electric mixer.


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Preheat the oven to 350°F and grease and flour 2 (8-inch) cake pans. In a large bowl, whisk together the cake flour, salt, cocoa powder, and baking soda. Set aside. Use a mixer to cream together the butter and sugar for about 2 minutes. Add the eggs, one at a time, mixing well after each addition.


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To do so, add 1 and 1/2 teaspoons of fresh lemon juice or white vinegar to a liquid measuring cup. Add enough regular milk (whole milk is best) to make 1 cup. Stir the two together, then let it sit for 5 minutes before using. Sheet Cake: This batter fits nicely into a 9×13-inch cake pan or 12×17-inch sheet pan.


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SERVINGS: 10 - 12 SERVINGS. This simple yet show-stopping Bundt cake is sure to make your celebrations merry and bright. This red velvet Bundt cake will get you into the holiday spirit with warm welcoming flavors of a cream cheese filling and dusted in confectioners' sugar to bring out the detail in our Bavaria Bundt Pan.


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Add a bit of milk and vanilla extract for a hint of flavour. Vanilla buttercream filling offers a lovely sweetness that enhances the cocoa flavours of red velvet cake without overpowering it. 3. Chocolate Buttercream Filling. For a twist on the classic red velvet cake, try a chocolate buttercream filling.


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In a large mixing bowl, sift the flour, cocoa, baking soda, baking powder and salt together. Whisk to combine. In a large bowl with an handheld electric mixer or in the bowl of a stand mixer, beat together the melted butter, oil and sugar. Add the eggs and beat well to combine.


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Preheat oven to 350°. Spray 2 (10-inch) cake pans with baking spray with flour. Line bottoms of pans with parchment paper; spray again. In a large bowl, beat butter and sugars at medium-high speed with a mixer until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.


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Red Velvet Cake. Preheat your oven to 350F and set out your bundt pan but don't touch it just yet. For this recipe, you can use either a 10 cup or 12 cup bundt pan. Whisk together your dry ingredients (flour, cocoa powder, baking soda, and salt) and set aside. In a large bowl, whisk together the oil, butter, and sugar.


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Instructions. Preheat oven to 350 degrees F. Grease a 10x15-inch jelly roll pan, line the bottom with parchment paper, grease the parchment, then flour the pan, tapping out excess flour. In a medium bowl, sift together the flour, cocoa powder, baking soda and salt; set aside.


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In the bowl of an electric mixer fitted with the paddle attachment, beat butter and cream cheese on medium-high speed until smooth and creamy, 1-2 minutes. Add powdered sugar. Add sugar in 2 additions, beating well after each addition until smooth. Add vanilla and salt and keep beating until smooth and fluffy.