Best Red Velvet Torte Recipes

RED VELVET CREAM TORTE

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.

RED VELVET HEART TORTE

Steps:

• Prepare cake batter according to package directions. Pour into two greased and floured 9-in. heart-shaped baking pans. Bake at 350° for 30-33 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, combine yogurt and confectioners' sugar; fold in whipped topping. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with a fourth of the yogurt mixture. Repeat layers three times. Spread pie filling over the top to within 1 in. of edges. Cover and refrigerate until serving.

CHERRY RED VELVET CREPE TORTE

Steps:

• 1. Crepes In a large bowl combine flour, salt, baking powder, cocoa powder and sugar. In another bowl combine milk, food coloring, eggs and 2 tablespoons butter. Whisk to combine. Add wet ingredients into dry ingredient and whisk until smooth. Allow batter to set for 10 minutes.(Stir batter before you start cooking crepes) In a 10 inch skillet over medium heat, pour enough of remaining butter to lightly coat bottom of pan. Pour ¼ cup batter into pan and tilt skillet to evenly coat bottom. Cook for 10 to 15 seconds until bottom is lightly browned. (Edges will become browned and bubbles will appear) Then gently flip crepe to cook other side.Repeat with remaining batter, adding additional butter to skillet as needed. Stack crepes on waxed paper or paper towels.
• 2. White Chocolate Cream Cheese Icing In a medium bowl add cream cheese, 1/4 cup sugar and melted white chocolate. Beat with a mixer until well combined. Gently fold in whipped cream just until combined.
• 3. To assemble: Place a crepe on a serving plate and top with a thin layer of icing. Place another crepe on top and top with icing. Repeat until you have 9 crepes. Do not ice top crepe. Frost sides of torte and then add cherries to the top of the torte, adding a decorative border around outer edge of torte with icing. Refrigerate until ready to serve, then slice torte into thin wedges. Serves 10 to 12.

RED VELVET TORTE WITH WHITE TRUFFLE FROSTING

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.

RED VELVET TORTE

Steps:

• Prepare cake batter and bake as directed on package for 2 (9-inch) round layers, blending melted chocolate and food coloring into cake batter before pouring into prepared pans. Cool cakes in pans 10 min. Remove to wire racks; cool completely.
• Beat cream cheese and butter in large bowl with mixer until blended. Gradually add sugar, beating well after each addition.
• Cut each cake horizontally in half. Stack cake layers on plate, spreading cream cheese mixture between layers and onto top of cake. Sprinkle with nuts.

RED VELVET TORTE WITH WHITE TRUFFLE FROSTING

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.

RED VELVET CHERRY TORTE

Steps:

• Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
• Combine cake mix with water, oil and eggs in large bowl.
• Beat with an electric mixer at medium speed 2 minutes. Pour into prepared pans.
• Bake 26 minutes or until toothpick inserted in center comes out clean.
• Cool cakes on wire rack 15 minutes. Remove cakes from pans and cool completely.
• Blend cherry pie filling and almond extract in small bowl.
• Spread one cup whipped topping on flat side of one cake layer, then half of the pie filling mixture. Top with second cake layer. Spread remaining pie filling mixture to within 1-1/2 inches of cake edge. Decorate cake edge with remaining whipped topping. Garnish with sliced almonds. Serve immediately or refrigerate until ready to serve.