WHITE GODIVA MARTINI CAKE

White Godiva Martini Cake image

Provided by N A

Time 55m

Number Of Ingredients 27

RED VELVET CAKE
1 c white sugar
1 c brown sugar, firmly packed
1 c unsalted butter, softened
4 eggs
3-5 oz red food coloring, as desired
2 tsp vanilla extract
1/2 c buttermilk
1 c sour cream
2 1/2 c flour
1/2 c cocoa powder
1 tsp salt
1 tsp baking soda
1 tsp baking powder
FILLING
2 pkg 8 oz. cream cheese, softened
2 c confectioners sugar
1/2 stick unsalted butter, softened
4 Tbsp white godiva liquer
1 tsp vanilla extract
1 Tbsp heavy cream
FROSTING
4 stick unsalted butter, softened
6 c confectioners sugar
2-4 Tbsp heavy cream
6 Tbsp white godiva liquer
2 tsp vanilla extract

Steps:

1. Preheat oven to 350 degrees F.
2. Cream sugar and butter, beat until light and fluffy
3. Add eggs one at a time and mix well after each addition.
4. Add food coloring, sour cream, buttermilk and vanilla and mix well.
5. Sift together flour, salt, baking soda, baking powder and cocoa. Add flour mixture alittle at a time. DO NOT over mix, it will ruin the texture of the cake.
6. Pour batter into 3 (8-inch) round greased and floured pans. Bake for 20 - 30 minutes or until toothpick comes out alittle crumbly. Remove from heat and cool completely before frosting. NOTE: All ovens are different these time is approximate. Always a good idea to calibrate your ovens to make sure it is truly the temperature you want it to be.
7. For Filling:
8. Cream together the cream cheese and butter.
9. Add the confectioners sugar and vanilla extract until full incorporated.
10. Add White Godiva Liquer and heavy cream to the cream cheese mixture and whip until fluffy
11. For Frosting:
12. Cream butter (yes 4 sticks of butter) and vanilla together. Add the confectioners sugar until fully incorporated. Note: Buttercream is 2 sticks of butter to 3 cups of confectioners sugar. This is a double batch so that you are able to decorate your cake when you are done icing it.
13. Alternate adding White Godiva Liquer and heavy cream until desired icing consistency.