Best Red Velvet Heart Torte Recipes

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THE BEST RED VELVET CAKE RECIPE



The BEST Red Velvet Cake Recipe image

I might be biased, but I think I've found the BEST red velvet cake recipe! This cake comes out so fluffy and moist, and the homemade cream cheese frosting is perfectly sweet. Try it out for yourself!

Provided by I Heart Recipes

Categories     Dessert

Time 1h

Number Of Ingredients 17

2 1/2 cups all purpose flour
1 1/2 cup granulated sugar
1 1/2 cup vegetable oil
1 cup buttermilk (at room temperature)
2 large eggs (at room temperature)
1 tsp baking soda
1 tsp salt
1 tsp white distilled vinegar
2 tsp unsweetened baking cocoa
1 1/2 tsp vanilla extract
1 oz red food coloring
16 oz cream cheese (softened)
1 cup unsalted butter (softened)
8 cups powdered sugar
1 tbsp milk
2 tsp vanilla extract
Directions

Steps:

  • Combine the flour, salt, baking soda, and unsweetened cocoa into a large mixing bowl and sift/whisk together.
  • In a separate bowl, crack open the eggs, and beat them.
  • Pour the sugar, buttermilk, oil, and vanilla extract into the bowl with the eggs, and mix until everything is nice and creamy.
  • Slowly combine the wet, ingredients with dry ingredient. Be sure to mix on a low speed!
  • Once everything is manageable, switch from mixing the cake batter to folding it.
  • Next, add it the vinegar, and red food coloring.
  • Fold in until all of the cake batter is red, and there are no streaks.
  • Spray two 9 inch cake pans with baking spray, OR grease and flour them.
  • Pour an equal amount of cake batter into each cake pan.
  • Shake and tap the pans to release any air bubbles, then let sit for 5 minutes.
  • Bake each cake on 325 F, for 25-30 minutes.
  • Remove the cakes from the cake pans, and place them on cooling racks.
  • While the cakes are cooling, make the frosting.
  • In a large bowl combine the butter, and cream cheese.
  • Cream the two ingredients together, then slowly adding in the powdered sugar, but only 1 cup at a time.
  • Add in the vanilla extract, and milk.
  • Mix until the frosting is nice and creamy
  • Once the cakes are completely cool, frost them.

RED VELVET CREAM TORTE



Red Velvet Cream Torte image

Prepare this decadent dessert easily by starting with Betty Crocker™ Super Moist™ white cake mix to make delicious layers of red velvet and cream cheese frosting.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 16

Number Of Ingredients 11

2 boxes (15.25 oz each) Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix boxes
6 tablespoons unsweetened baking cocoa
2 bottles (1 oz each) red food color
2 cups whipping cream
2 packages (8 oz each) cream cheese, softened
3 1/2 to 4 cups powdered sugar
1 teaspoon vanilla
1/8 teaspoon salt
Fresh raspberries
Rosemary sprigs

Steps:

  • Heat oven to 350°F. Grease 3 (9-inch) round cake pans with shortening; lightly flour. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pans.
  • Bake 27 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes. Refrigerate layers for ease of cutting, if desired.
  • In chilled large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. (Do not overbeat.) In another large bowl, beat cream cheese, powdered sugar, vanilla and salt with electric mixer on medium speed until blended. Fold in whipped cream.
  • Trim rounded tops off 2 of the cakes. Cut each cake horizontally to make total of 6 layers. Reserve 1 layer with rounded top. On serving plate, place 1 cake layer bottom, cut side up; spread with about 1 cup of the frosting. Repeat with 4 more cake layers. Top with reserved cake layer, cut side down; frost with remaining frosting. Store loosely covered in refrigerator. Garnish with raspberries and rosemary sprigs.

Nutrition Facts : Calories 370, Carbohydrate 84 g, Fat 5, Fiber 0 g, Protein 3 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 520 mg

RED VELVET TORTE WITH WHITE TRUFFLE FROSTING



Red Velvet Torte with White Truffle Frosting image

Need a special dessert? Layers of chocolate bliss frosted with indulgent yet easy truffle frosting take the cake!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h45m

Yield 12

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ German chocolate cake mix
1 cup water
1/2 cup vegetable oil
3 eggs
1 bottle (1 oz) red food color
1 to 2 tablespoons unsweetened baking cocoa
1 1/2 cups white vanilla baking chips
2 1/4 cups Betty Crocker™ Rich & Creamy vanilla frosting (from two containers)

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease and flour two 8-inch round cake pans, or spray with baking spray with flour. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pans.
  • Bake and cool as directed on box for 8-inch rounds. Refrigerate layers about 45 minutes for easier handling. Trim off rounded top of one layer. Slice each cake layer in half horizontally to make a total of 4 layers. Reserve untrimmed top layer.
  • In medium microwavable bowl, microwave baking chips uncovered on Medium (50%) 4 to 5 minutes, stirring halfway through microwave time. Stir until smooth; cool 5 minutes. Stir in frosting until well blended. Place 1 cake layer bottom, cut side up, on serving plate; spread with about 3/4 cup of the frosting. Repeat with second and third cake layers. Top with reserved cake layer, cut side down; frost with remaining frosting. Store loosely covered.

Nutrition Facts : Calories 480, Carbohydrate 57 g, Cholesterol 55 mg, Fat 5 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 51 g, TransFat 3 1/2 g

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